Modern Japanese restaurant Sake no Hana has linked up with artist Daniele Davitti to launch a series of unique exhibitions which open later this month.
The Hakkasan group bar on St James’s Street will open the collection by Davitti’s ‘A Space For Art’ on 25 November where it will remain for two months.
Florence-born Davitti carried out his studies at Bunka Fashion College in Osaka, Japan, where he received a Masters degree in fashion design and illustration. Inspired by his time in Asia, Davitti turned his attention to fine arts and painting and studied traditional Japanese themes such as art of ink, kimonos and Japanese style and imagery.
Davitti’s portfolio includes global collaborations with Vanity Fair, the Moretti Gallery in London, La Pergola Theatre in Florence and Arte Fiera International Fair of Contemporary Art in Bologna. In 2011 he became one of Italy’s youngest professors after taking up his role at the Polimoda.
Didier Souillat, executive vice president of Restaurants for the Hakassan group, said: “We are delighted to partner with A Space for Art and are very proud to highlight and support the area’s affiliation with the art world.
“It’s a thrilling project to be involved in and we are very excited to offer Sake no Hana as a space to showcase such respected, talented and avant-garde artists for the months ahead.”
This will be the second time an artist has used Sake no Hana to exhibit their work, following on from Adam Bricusse’s samurai artwork which was on show in October. British artist David Ogle is set to showcase his work at the Mayfair restaurant in early 2014. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
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