Originally from Hokkaido, Japan, Akiko has been a studio potter based in Seattle for twenty years.
Her pottery is all handmade — wheel thrown or slab built — of stoneware clay and porcelain. It is fired in electric kilns at about 2200°F.
Most of Akiko's pottery is tableware—for traditional and new menus, for international food—because she likes to cook and eat as much as to make pottery.
Akiko's pottery dishes are for everyone, for everyday use and in restaurants. Her pottery is cherished by many notable chefs, including Tom Douglas, Matt Dillon, Holly Smith, Melissa Perello, Daniel Patterson, Wolfgang Puck, Lee Hefter, Hiro Urasawa, Ron Siegel.