French restaurant élan vital (Shibuya-ku, Tokyo) started offering dishes whose appearance changes depending on the viewing angle on Friday, December 8, developed in collaboration with the MIYASHITA Homei Laboratory of the Department of Frontier Media Science, School of Interdisciplinary Mathematical Sciences, Meiji University.
In MIYASHITA Laboratory, the concept of food experience, including taste, is considered a form of human expression, in the same way as music, visuals, and games. The lab has been conducting unique research, such as TTTV, a device that changes the taste and appearance of food and drink, and Electric Salt, a joint research project with Kirin Holdings.
élan vital is a “5D restaurant” that opened in 2016, exploring new dining experiences using projection mapping and molecular gastronomy.
Since 2022, MIYASHITA Laboratory and élan vital have been exploring the possibilities of a new dining experience with edible lenticular lenses, utilizing the optical properties of lenticular lenses, developed by YOSHIMOTO Takegi (a fourth-year student of the Department of Frontier Media Science, School of Interdisciplinary Mathematical Sciences) at MIYASHITA Laboratory.
The salad, which is now being offered as a dish whose appearance changes depending on the viewing angle, features a lenticular image printed on the plate using a technology called Porcelarts, which transfers patterns onto ceramics, and is topped with an edible lenticular lens crafted from agar and dashi, a Japanese soup stock. The optical properties of the lenticular lenses result in the image transitioning between Fine Breezy Day (Gaifu kaisei) and The Great Wave Off Kanagawa (Kanagawa oki-nami-ura), both from the series Thirty-six Views of Mount Fuji (Fugaku sanjurokkei), depending on the viewing angle.
The technology of edible lenticular lenses together with the design system, developed by YOSHIMOTO Takegi (a fourth-year student of the Department of Frontier Media Science, School of Interdisciplinary Mathematical Sciences), and his colleagues at MIYASHITA Laboratory was presented and demonstrated at the 31st Workshop on Interactive Systems and Software (WISS2023), held in Yamanashi Prefecture from Wednesday, November 29 to Friday, December 1, 2023.
In this research presentation, a system designed to support a series of workflows, spanning from the initial design phase to the fabrication of edible lenticular lenses was introduced. With this system, users can design the visual effects of lenticular lenses through software simulation and then proceed to fabricate the lenses using a cutting and shaping method with hardware.
YOSHIMOTO Takegi, MURAKAMI Shuto, and MIYASHITA Homei. Proposal of an Edible Lenticular Lens Design System. Proceedings of the 31st Workshop on Interactive Systems and Software (WISS2023), pp. 1-3, 2023.
In MIYASHITA Laboratory, the concept of food experience, including taste, is considered a form of human expression, in the same way as music, visuals, and games. The lab has been conducting unique research, such as TTTV, a device that changes the taste and appearance of food and drink, and Electric Salt, a joint research project with Kirin Holdings.
élan vital is a “5D restaurant” that opened in 2016, exploring new dining experiences using projection mapping and molecular gastronomy.
Since 2022, MIYASHITA Laboratory and élan vital have been exploring the possibilities of a new dining experience with edible lenticular lenses, utilizing the optical properties of lenticular lenses, developed by YOSHIMOTO Takegi (a fourth-year student of the Department of Frontier Media Science, School of Interdisciplinary Mathematical Sciences) at MIYASHITA Laboratory.
Lenticular salad using edible lenticular lens. The image transitions between Fine Breezy Day (Gaifu kaisei) and The Great Wave Off Kanagawa (Kanagawa oki-nami-ura), both from the series Thirty-six Views of Mount Fuji (Fugaku sanjurokkei), depending on the viewing angle
The salad, which is now being offered as a dish whose appearance changes depending on the viewing angle, features a lenticular image printed on the plate using a technology called Porcelarts, which transfers patterns onto ceramics, and is topped with an edible lenticular lens crafted from agar and dashi, a Japanese soup stock. The optical properties of the lenticular lenses result in the image transitioning between Fine Breezy Day (Gaifu kaisei) and The Great Wave Off Kanagawa (Kanagawa oki-nami-ura), both from the series Thirty-six Views of Mount Fuji (Fugaku sanjurokkei), depending on the viewing angle.
The technology of edible lenticular lenses together with the design system, developed by YOSHIMOTO Takegi (a fourth-year student of the Department of Frontier Media Science, School of Interdisciplinary Mathematical Sciences), and his colleagues at MIYASHITA Laboratory was presented and demonstrated at the 31st Workshop on Interactive Systems and Software (WISS2023), held in Yamanashi Prefecture from Wednesday, November 29 to Friday, December 1, 2023.
In this research presentation, a system designed to support a series of workflows, spanning from the initial design phase to the fabrication of edible lenticular lenses was introduced. With this system, users can design the visual effects of lenticular lenses through software simulation and then proceed to fabricate the lenses using a cutting and shaping method with hardware.
YOSHIMOTO Takegi, MURAKAMI Shuto, and MIYASHITA Homei. Proposal of an Edible Lenticular Lens Design System. Proceedings of the 31st Workshop on Interactive Systems and Software (WISS2023), pp. 1-3, 2023.
Proposal of an edible lenticular lens design system
YOSHIMOTO Takegi presenting on stage at WISS2023
Demonstration at WISS2023
At the French restaurant élan vital From left to right: Chef FUJIWARA Toshiki, YOSHIMOTO Takegi, a fourth-year student in the School of Interdisciplinary Mathematical Sciences, Professor MIYASHITA Homei in the School of Interdisciplinary Mathematical Sciences, and Chef FUKASAKU Naoto
≪Japanese version≫