【Table setting】Early autumn modern chinoiserie table


No.008 Early autumn modern chinoiserie table

Hello. This is Anthemum.
This time, the 8th table is matched to the 55th to 58th cuisine.
I tried Chinese food for the first time!
Even so, we are working on the theme of “modern Japanese”,
so the dishes are made closer to Japanese style.

The first dish I decided on was “Mapo tofu”.
This time I decided from the main dish.
While creating a calm atmosphere with black sesame mapo tofu as the leading role,
we added gorgeousness with “shrimp chili sauce” and
made “fried rice” into a flower shape to make it beautiful.

The last thing I decided on was chicken ham.
There are two dishes with a thick texture,
so I chose a healthy chicken ham because it is refreshing and not greasy.
A sense of unity is created by organizing the sauce in a Chinese style.

By the way, for the table, this time the Tobe ware plate is the main character.
The 30 cm plate with arabesque pattern and the small bowl used for mapo tofu
are from Tobe ware Umeyama kiln.
The middle plate used for chicken ham is Arita porcelain.
The kilns are different, but the colors are similar, so it is natural to stack them.

There are many nice chinoiserie table settings that are gorgeously finished
with beautiful decorations and figures.
However, I wanted to express the chinoiserie table with something as close item as possible,
so I decided to create a “like chinoiserie” by combining colors.
This time, black, silver, light blue, and autumn-like berry color.
I think the silver part is nice even if it is gold.

What I used

  • Tablecloth:Axel Japan
  • Table runner:Proflax(Axel Japan)
  • Place mat:AndYu
  • Dishes:Tobe ware Baizan
  • Arita ware Dainichi kiln
  • Cutlery rest:NATURAL KITCHEN
  • Spoon:SAKURAI“Joel Robuchon selection”
  • Chopsticks:TOSHO GAMA
  • Glass:TOSHO GAMA Pilsner“JUN”
  • Fake flower:east side tokyo
  • Candle:east side tokyo
  • Napkin:Handmade
  • Napkin ring(ribbon):Handmade
  • Menu card:Handmade

Main color:Blue

■ Sub color:Silver
■ Accent color:Berry

The cuisine made at this time

☝ Click on the recipe title to see the recipe in the blog ☺


This time, in order to enjoy Chinese food casually, I simply added beer to the meal.
Medium body with the strongest bitterness in the “Tokyo IPA” series. You can enjoy the gorgeous hop aroma and the powerful taste is attractive.

Table Cloth

The black cloth of “Axel Japan” refined the overall impression and added the gorgeousness of silver to it.

Table napkin

I made a deep berry-colored napkin and made it an elegant chinoiserie table like autumn.
The folding method is simple so that the beautiful arabesque plate will stand out. Shift the edges of the dough, fold it in a triangle, and wrap it in a cylinder so that the finished length is slightly longer than the placemat.
Finally, tie the center of the napkin with a plum-shaped ribbon. Although it is a small part, it has the same color as the tablecloth and has a sense of unity.


I used bamboo grass and eucalyptus to make an Asian atmosphere.
I also decorated the ivory anemone to add some brightness.


I like the geometric pattern chopsticks of “Tosho Kiln” because they go well with plates of any color such as black, white, and brown.
It’s nice to be able to use it regardless of the cooking genre.
Match the spoon of Sakurai “Joel Robuchon Selection” to make it elegant.

Glass & Tubmler

Pilsner of “Tosho kiln”. Match the chic atmosphere with the black stem.
I like it because it goes well with thick plates and goes well with foam.


Arranged with the berry-colored strips and twine used for the napkin.
Repeated use of the same color creates a sense of unity in the table.
The candle holder is the WECK lid!

Menu card

Based on the silver line, it is finished dry to match the overall color.

On YouTube, we will deliver table settings and serving dishes! I would be grateful if you could take a look and let us know what you think ☺♬



In this blog, CHRYSAN & ANTHEMUM introduces recipes on the theme of Japanese food. The concept is easily enjoy, stylish and yummy! I would like to work on researching recipes every day so tha...



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