Two of Us Plat per a salses by Saya Takamine

Two of Us Plat per a salses by Saya Takamine is a highly esteemed winner of the very prestigious 2026 A' Design Award de Bronze in Disseny d'Articles de Forn, Vaixella, Cristalleria i Estris de Cuina Competition Category.

BronzeEstris de Cuina· 2026

Two of Us Plat per a salses

by Saya Takamine

Client: Saya Takamine

A' Design Award de Bronze Winner in Estris de Cuina Category

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The Design

About Two of Us Plat per a salses

Aquesta peça està dissenyada per reunir persones amb diferents preferències gastronòmiques al voltant d'un plat compartit. Consta de dos platets per a salsa de soja i un platet per a condiments, cosa que permet gaudir de tres condiments diferents. El disseny equilibra una mida compacta i fàcil de manejar amb una obertura àmplia que afavoreix una experiència gastronòmica còmoda. Aquest equilibri s'aconsegueix gràcies a una curvatura en forma d'ala al platet per a condiments. Més enllà de la funcionalitat, la peça presenta una forma neta i lineal, accentuada per una corba elegant i visualment atractiva.

The Recognition

About the A' Design Award de Bronze

Two of Us Plat per a salses és un guanyador del guardó A' Design Award de Bronze, un reconeixement altament prestigiós concedit a dissenys sobresortints que es distingeixen per la creativitat, l'enginy i l'astúcia. Els guanyadors de Bronze són artefactes ampliament hàbils i sorprenentment creatius que autentiquen la vasta experiència, la imaginació i el recurs dels seus dissenyadors. Es preveu que Two of Us Plat per a salses sigui un objecte molt apreciat, admirat i estimat, notablement professional i innovador. Aquest disseny guanyador del guardó A' Design Award de Bronze incorpora les millors pràctiques de l'art, la ciència, el disseny i la tecnologia i és excel·lent per la seva atenció al detall. Two of Us Plat per a salses satisfà esplèndidament les necessitats, toca els desitjos, encisa els sentiments i crida la curiositat.

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: This compact dish consists of two sauce compartments and one condiment dish, allowing three seasonings to be enjoyed on a single plate. The curved edge of the condiment dish is a key design element, enabling a wide opening that makes dipping easy and a sufficient depth for effortless cleaning, while still maintaining a compact, easy to handle size. In contrast to the piece’s linear overall form, this gentle curve adds a subtle accent and becomes a distinctive feature of the design. By allowing differences in taste to coexist within a single object, the design proposes an alternative approach to shared dining that emphasizes proximity rather than separation.
Dimensions & Packaging: Width 80mm x Depth 20mm x Height 83mm
Tags: Soy sauce dish, Small plate, Ceramic, Slip casting, Functionality, Two in One
Production Technology: The piece is made of ceramic using plaster slip casting molds. The thickness was carefully refined through repeated adjustments to the clay viscosity. Because the condiment dish shape could not be released from the mold as a single form, the sauce dishes and condiment dish were cast separately and later bonded together. This process made it possible to realize a complex, recessed design through slip casting.
Design Challenge: Small differences in depth, thickness, size, slope angle, and the offset between the two sauce dishes greatly affected the overall balance. Through repeated cycles of sketching and clay prototyping, the design was refined to achieve both usability and refined proportions, resulting in a disciplined and functional form.
Research: This project explored how to translate a conceptual design into ceramic slip casting, a method with limited freedom of form. Balancing the desired shape with the constraints of the molding process, the final design was refined through close consultation with an experienced ceramic craftsman, carefully determining which elements were essential to preserve usability. The final form expresses the negotiation between manufacturing constraints and the piece's functional qualities and visual beauty, as well as the outcome of deliberate adjustments.
Inspiration: I enjoy soy sauce, while my mother prefers vinegar. Because our seasoning preferences differ, we usually use separate dipping dishes during meals. However, I wanted to create a way for us to share a single dish and enjoy time together around the table. This idea became the starting point for this project.
Project Duration: The project started in April 2025 in Okinawa, Japan
Operation Flow: The two sauce dishes hold liquid seasonings, allowing food to be dipped directly. The central condiment dish is designed for solid seasonings such as wasabi or salt. Additionally, the condiment dish functions as a barrier, preventing liquid seasonings from flowing to the opposite side when poured directly onto food.
Image Credits: Image #1,2,3,4,5: Saya Takamine, Dai Takano