Nestled in a quiet residential neighborhood of Matsumoto City, Nagano Prefecture, is Yamasei, a humble eel restaurant. Step through the noren curtain, and you’re greeted by the savory aroma of grilled eel and a gentle, serene atmosphere. The creator of this space is Keisuke Tominaga—affectionately known as Tomi-san. Originally drawn to the area with dreams of becoming a furniture maker, he has since rooted himself in the world of food. “The present is not perfect.”This is how Tomi-san speaks, always someone who continues to renew himself. He looks at things from a broader perspective and embraces change when necessary. That doesn't mean he lacks conviction. On the contrary, he understands the quiet weight that only time can give—the weight that comes from continuous evolution through trial and error, and from the relationships built over time.

Lloyd Kahn has long championed a life shaped by doing—by building, trying, failing, and learning through one’s own hands. From his early role in the Whole Earth Catalog to decades of publishing with Shelter Publications, he has consistently valued authenticity, curiosity, and self-reliance. In an age overwhelmed by digital perfection, Kahn reminds us of the richness in imperfection and the in-between moments. “Start before you’re ready,” he says—an ethos that deeply resonates with how we at NICENESS approach our own craft. Whether through a handmade home or a small act like growing parsley on a fire escape, his philosophy celebrates the tactile and the real. His words reaffirm that the essence of making lies not just in the outcome, but in the honest process of shaping something with care.