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The Diamond Selection
Shadow Stone
A near-black glaze, single-fired straight onto stoneware, wiped back in one motion before it sets. The brush leaves a soft stone-grey swipe across the dark ground, textured and slightly translucent, like a shadow lifting off a rock face.
The glaze
Near-black, brushed back to stone
Pale stone · warm taupe · slate · charcoal · near-black
The glaze goes on dense and near-black, single-fired straight onto raw stoneware. Before it sets, a single brush pass wipes a swipe back across the surface, thinning the glaze to a pale, stone-like grey wherever the brush travels. No two swipes land the same way twice.
The result reads as two finishes on one piece: a flat, absorbent black across most of the surface, and a softer, slightly textured stone tone along the brushed path. It photographs like carved rock catching a single shaft of light.
A few pieces
For inspiration
Click a thumbnail to change the piece · click the large image for the view from above
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A selection, not the full range. Over 300 shapes are made in this glaze, and bespoke shapes to order.
Your dish on Shadow Stone
Send us a recipe, we'll plate it
Tell us the dish you have in mind and the shape you're after, and we'll send you a simulation of it on the piece.
On the plate
Plating Shadow Stone
What it flatters
Raw fish, seared beef, anything that benefits from a dark, non-reflective backdrop. The brushed stone swipe gives pale garnish and sauces a lit place to sit.
Contrast that works
Ivory fish flesh, pale sauces, citrus, microgreens. Set the brightest element of a dish over the brushed swipe and the darkest over the flat black.
Building a table
Reads dramatic without being loud — well suited to omakase counters, tasting menus, and any service built around a single striking course.
In service
Two dishes on Shadow Stone
Short enough to hand to a section chef.
On the crescent tray
Torched Wagyu Beef Nigiri with Foie Gras
180g sushi rice, seasoned · 150g wagyu striploin, sliced thin · 60g foie gras, sliced and seared · soy sauce · sea salt · torch or kitchen blowtorch
- Shape the seasoned rice into small ovals, wetting hands between each.
- Drape a slice of wagyu over each oval, pressing gently to seat it.
- Sear the foie gras slices in a hot dry pan for seconds per side, then set one atop each nigiri.
- Torch the wagyu directly until the fat renders and the edges catch, finishing with a touch of sea salt.
- Arrange along the tray's flat channel and serve immediately, with soy on the side.
The torching happens tableside, and the flat black glaze reads as a stage for the flame rather than competing with it.
On the round plate
Miso Glazed Black Cod with Radish
2 black cod fillets · 3 tbsp white miso · 2 tbsp mirin · 1 tbsp sake · 1 tbsp sugar · shiso leaf · radish, sliced thin
- Whisk the miso, mirin, sake and sugar into a smooth marinade.
- Coat the cod fillets and marinate at least four hours, ideally overnight.
- Wipe off the excess marinade and broil or pan-sear until the surface caramelises deeply.
- Rest briefly, then set the fillet at the centre of the plate over the brushed swipe.
- Finish with a shiso leaf and a fan of sliced radish alongside.
The caramelised miso crust picks up the same warm brown notes as the glaze's brushed swipe, so the plate and the dish read as one palette.
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