Pattern selection at Ichijiku's showroom in Tokyo, Japan

Japan's Ichijiku for Violet Magazine

June 08, 2025 in Editorial Photography

Earlier this year, I had the opportunity to photograph Ichijiku, a luxury fashion brand based in Tokyo, for the spring issue of Violet Magazine.

Ichijiku specializes in transforming vintage kimono fabrics into contemporary, wearable pieces. Each of Ichijiku’s garments are unique, repurposed from hand-dyed or handwoven kimono (many of them 50 to 100 years old) and cut into modern silhouettes that honor both the material and its cultural roots. This element of sustainability is often rare in the fashion world and piqued my interest.

Ichijiku’s founder Aaron Mollin met me on site during the assignment. I was able to learn in depth about Ichijiku’s goals and ambitions. More, I was excited to be able to make some portraits of the driving force behind the brand. Aaron’s approach to design is deeply personal, his understanding of the materials, their origins, and their histories brings a rare depth to Ichijiku. Considering this, It was important to me that the portrait work felt as intentional and rooted as the clothing itself.

When photographing fashion and craftsmanship in Japan, I aim to highlight not just the aesthetics, but the choices behind them. In this case, that meant focusing on details: the texture of antique silk, the character of visible mending, the precise tailoring that turns traditional garments into something contemporary.

Shooting in the Ichijiku showroom allowed me to work closely with the garments and take my time, a luxury in editorial photography that mirrors the brand’s own commitment to slow fashion. Whether photographing in Tokyo or elsewhere, I’ve found that the most compelling fashion stories often come from brands like Ichijiku where there are interesting elemetns that extend beyond the garments. Ichijiku is a wonderful example of this.

In the end, I was pleased with the work and the imagery perfectly paired with Voilet’s needs.

If you’re a brand looking for a Tokyo-based photographer with experience in sustainable fashion and founder portraiture, I’d love to hear from you. If you’re simply curious about the ways fashion can carry culture forward, I highly recommend learning more about what Aaron Mollin and his team are creating at Ichijiku.

Ichijiku showroom in Tokyo, Japan tearsheet

Makoto Kagoshima in his Fukuoka studio — Makoto Kagoshima for House & Garden

Itosho tempura — Tokyo’s Itosho for American Way Magazine

Creative portrait of Hideaki Itsuno — Hideaki Itsuno for The New York Times

Communal table at Farmoon in Kyoto, Japan

Farmoon | Kyoto's Best Farm-To-Table Restaurant

February 02, 2025 in Food & Beverage

Traveling from Tokyo to Kyoto was not just another journey for me; it was a purposeful mission to photograph the exquisite offerings at Farmoon for a piece in Virtuoso, The Magazine that highlights Kyoto's organic farming initiatives. As I approached this culinary gem, nestled within a beautifully converted machiya, I felt an exciting anticipation. The bustling energy of Tokyo faded away, replaced by the serene charm that Kyoto exudes.

Upon entering Farmoon, I was greeted by the inviting aroma of fresh ingredients and the gentle hum of conversation. Chef Masayo Funakoshi was at work, her passion evident in every dish she prepared. Each meal at Farmoon is a reflection of her artistry—an innovative blend of Western and traditional Japanese flavors. As Funakoshi and her staff plated each offering on handmade ceramic tableware, I could see how the commitment to organic farming shine.

As a food photographer in Japan, it was essential for me to capture not only the beauty of the dishes but also the story behind them. I aimed to highlight how Farmoon's menu is deeply connected to the organic farming initiatives taking root in the region. The sunlight streamed through the windows, casting a warm glow over the plates, which allowed me to explore different angles and compositions that would convey the warmth and creativity of the dining experience.

The circular communal table at Farmoon fostered a sense of togetherness. With each click of the shutter, I sought to illustrate the rich narrative of sustainable dining and the dedication of local farmers who contribute to this culinary ecosystem. My goal was to showcase how food photography goes beyond aesthetics; it captures the heart and soul of culinary experiences tied to organic practices. The dishes at Farmoon are not just delicious; they tell a story of community, care, and the rich agricultural heritage of the region.

If you’re looking for captivating food photography that tells a compelling story—whether for a magazine feature or your own culinary project—consider how professional imagery can elevate your brand. It’s about making connections, celebrating culture, and sharing creativity through the lens.

Chef Masayo Funakoshi at Farmoon in Kyoto, Japan

Interior details at Farmoon in Kyoto, Japan

organic meal prep at Farmoon in Kyoto, Japan

Organic food on offer at Farmoon in Kyoto, Japan

Guest dines at lunch at Farmoon in Kyoto, Japan

Chef Masayo Funakoshi inside Farmoon in Kyoto

Japanese zenmai being prepared at Farmoon

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Mikimoto Pearls | Japan Documentary Photographer

June 17, 2024 in Brand Narrative, Documentary

In the heart of Japan the tranquil waters of Ago Bay lap against the shore. Here a harmony between tradition and innovation flourishes. In a space where art intersects with nature, a sacred dance between man and mollusk yields one of the most coveted treasures of the sea: the Mikimoto Akoya pearl. My editorial assignment from The New York Times was to photograph the cultivation process and the tradition of one of the world’s most iconic pieces of jewelry.

Kokichi Mikimoto, the pioneer of cultured pearls, discovered a secret hidden in the oyster beds. In the late 1800’s, Mikimoto achieved an alchemy of sorts, a process that would transform a mere grain of sand into a shimmering orb. With reverence for nature's wisdom and a desire to bring beauty to the world, Mikimoto discovery would eventually change the landscape of the jewelry industry.

130 years later artisans, much like Zen masters, continue Mikimoto’s work. Using a precise process called grafting, craftsmen carefully insert a tiny piece of tissue into a living oyster, prompting the oyster to coat it in layers of nacre over several years. Patience is key in this process, reflecting both Mikimoto’s attitude as well as the Japanese spirit. Each pearl grows slowly over years, and it is this respect for time gives Mikimoto pearls their unique elegance.

During my time at Mikimoto’s Pearl Farm, I was able to learn about and photograph the entire process of a pearl. More, I was able make portraits of the scientists and artisans responsible for cultivating the brand’s signature pieces. But it wasn’t until the very end of my day as an editorial photographer that I found a deeper significance in my subject.

Holding several pearls in my hand, I could see how the Akoya pearl’s luminescence mirrored the calm of the nearby Ago Bay. Rolling a small specimen in my palm, I realized that Mikimoto pearls are more than serene jewels; they symbolize a collaboration between humans and nature. The pearls reminded me of the rewards of patience and respect for nature's beauty. By cultivating these gems, Mikimoto highlights our connection to the natural world and encourages a more harmonious relationship with it.

In a world focused on instant gratification and mass production, Mikimoto’s process shows that true beauty takes time, dedication, and an understanding of nature's rhythms. As technology advances rapidly, the cultivation of Akoya pearls will continue to showcase the timeless appeal of natural art and the magic of human touch.

Read the full feature in The New York Times here.

Lead image of Mikimoto pearl cultivation on The New York Times

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Tokyo boaters under sakura — 36 Hours In Tokyo, Japan | New York Times Travel Photography

Japanese Koshu | Tokyo Editorial Photographer

May 14, 2023 in Editorial Photography

The Koshu Valley is a verdant and peaceful landscape that exudes the essence of Japanese aesthetics. Though close to Tokyo, the Koshu landscape is nestled amidst rolling hills and towering mountains. It is here, within this lush valley that we find the home of the Koshu grape, the foundation of the Koshu wine and, perhaps, Japan's best-kept secret.

Arriving in the city of Katsunuma in the early morning, I was struck by the area’s environmental beauty and was grateful that my travel photography assignment for Hemispheres, United Airlines’ inflight magazine, had taken me to such a calm and serene place.

The mountains of Yamanashi Prefecture shield the valley from harsh winds and inclement weather, fostering a microclimate that is perfect for cultivating grapes. The soil is also ideal for grape cultivation, delivering the right blend of minerals and nutrients. The Koshu grape is delicate but adaptable. The grape's thin skin renders it vulnerable to damage, but its thick skin protects it from the valley's abrupt weather changes and harsh climate. The grape is harvested by hand, painstakingly selected, and then transported to the wineries to guarantee that the wine produced is of the highest caliber.

The vineyards in the Koshu Valley are a sight of their own. Rows of grapevines stretch out as far as the eye can see, arranged in perfect harmony with the natural contours of the land. The vineyards are carefully tended, with each grapevine trimmed and trained to optimize its yield and flavor.

The wineries in the Koshu Valley are an integral element of the landscape, ingrained with the valley's natural environment. They are designed in accordance with traditional Japanese architectural styles and materials, blending harmoniously into the surrounding countryside. The wineries provide visitors with a wide range of experiences, from tours of the vineyards to tastings of the different varieties of Koshu wine.

The Koshu Valley is an idyllic and scenic landscape that epitomizes the Japanese aesthetic. The valley's vineyards, wineries, and natural wonders all merge flawlessly into the landscape, establishing a harmonious and balanced environment. Visiting the Koshu Valley is a chance to immerse oneself in the beauty of Japan, savor the delicate and elegant Koshu wine, and embrace the natural wonders of the valley.

Want to learn more about Japanese koshu? Read the full article here.

Aerial view of a gentle stream in the Koshu Valley (Katsunuma, Japan).

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Tokyo's Rising Chef Stars | Japan Food Photographer

May 03, 2023 in Food & Beverage, Editorial Photography

Tokyo, the sprawling metropolis of Japan, boasts an exceptional culinary scene that is renowned the world over. With its diverse range of cuisines, Tokyo is a food lover's paradise and a must-visit destination for anyone looking to explore the wonders of Japanese gastronomy. From traditional Japanese dishes to creative fusion, the city's food culture is a testament to both the country's deep-rooted traditions and innovative spirit.

Japanese cuisine has always been known for its emphasis on quality ingredients, and Tokyo takes this to another level. The city's coastal location ensures that the freshest seafood is readily available to the discerning palate. Tokyo's fish markets are bustling hubs of activity, an indication of the city's love affair with fresh seafood. More, many of the city's restaurants source their raw ingredients from local farmers and artisans, ensuring that the food is of the highest quality and freshness.

At the heart of Tokyo's gastronomic landscape are the Michelin-starred restaurants, numbering over 230 - the highest count in any city globally. Due to this, it is difficult to stick out as a world-class chef. Yet, there is a new group of culinary genius who is a making name for themselves by elevating traditional dishes to new levels. From delicate tempura to perfected onigiri, this new generation of Tokyo chefs are showing what is truly possible with timeless dishes.

As an editorial photographer and food lover, I was thrilled to receive a commission from SkyLife Business, Turkish Airlines’ premium publication for business and first-class customers. My photography assignment was straightforward. I was tasked to capture portraits of the rising stars of Tokyo’s culinary world and the signature dishes they craft. Here in the capital, I met with the chefs who are treating their guests to edible delights and gaining the attention of the Michelin Guide.