In a Tokyo Basement, The Conveni Reinvents the Traditional Clothing Store
The Conveni looks like a traditional grocery store, but for one detail: this Tokyo concept store sells clothing, accessories and souvenirs.
© Atsushi Fuseya(magNese)
The Conveni is the work of the internationally renowned designer Hiroshi Fujiwara (nicknamed the godfather of streetwear), who made the bold move of filling the fridges and shelves with t-shirts and bags alongside simple bottles of water and ‘Conveni’-branded mugs.
The store also sells objects like the Japanese toys Be@rbricks, well known to collectors (particularly for their collaborations with Chanel and Swarovski), as well as items by his own brand Fragment design. The Conveni follows in the footsteps of Park-Ing Ginza, a boutique/café/record shop spread over multiple floors of a car park, also created by Fujiwara. Like its predecessor, The Conveni is a pop-up project: it is due to disappear at the same time as the Ginza Sony Park that houses it, an underground leisure space over four floors, which is due to close at the end of 2020.
The Conveni’s products can be found in the brand’s online shop, or on its Instagram account.
© Atsushi Fuseya (magNese)
© Atsushi Fuseya (magNese)
© Atsushi Fuseya (magNese)
TRENDING
-
A Child's Snowy Quest to Find his Father
The silent film ‘The Night I Swam’ follows the journey of Takara, a young boy alone in an adult world he is yet to understand.
-
The Tattoos that Marked the Criminals of the Edo Period
Traditional tattoos were strong signifiers; murderers had head tattoos, while theft might result in an arm tattoo.
-
Iñigo Gutierrez's Calligraphic Illustrations
Inspired by ‘shodo’, Japanese calligraphy, the Spanish artist who now lives in Tokyo conveys a certain nostalgia in his work.
-
Celebrating Nature Through Cuisine in ‘Wild Herbs’
In this book, Michelin-starred chef Hisao Nakahigashi reflects on his childhood memories, his philosophy of cooking, and shares his recipes.
-
Vegan Recipe for Sizzling Tofu and Mushrooms in Miso Sauce by Naoko Takei Moore
The success of this dish hinges on the variety of mushrooms used and on the 'donabe', the clay pot in which it is simmered.