Question 1

What is the best lens for Japanese Brunch Photography?

Accepted Answer

We recommend a 50mm or 85mm prime lens for full-frame cameras. These focal lengths allow you to capture the meal without the wide-angle distortion that makes plates look oval. For tight macro shots of salmon roe or ginger, a 100mm macro lens is our go-to choice for capturing incredible texture.

Question 2

Can I use AI to generate these photos?

Accepted Answer

AI is a powerful tool for brainstorming or creating backgrounds, but it has limitations. Current AI often struggles with the specific structural nuances of Japanese plating, such as the exact fold of a tamagoyaki or the texture of grated daikon. We suggest using AI for 'infill' or lighting adjustments, but the core food should be real for true authenticity.

Question 3

How do I make the rice look good in photos?

Accepted Answer

Rice is notoriously difficult to shoot. We recommend undercooking it slightly so the grains remain distinct. Use a light spray of water or a very thin coating of oil to give it a fresh, moist appearance. Our experience shows that back-lighting is the only way to make individual grains pop against the white bowl.

Question 4

Should I shoot from above or at an angle?

Accepted Answer

It depends on the dish. For a full spread of small plates (Mamezara), a 90-degree flat lay is visually stunning and organized. For individual bowls or stacked items like fluffy souffle pancakes, a 45-degree angle or 'hero' shot is better to show height and depth.

Question 5

How do I handle steam in food photography?

Accepted Answer

Steam is best captured against a dark background with a strong backlight. If the natural steam fades, we've found that a handheld steamer or even carefully placed incense sticks can replicate the effect. Ensure your shutter speed is fast enough to capture the wispy details without blurring them into a white cloud.

Question 6

What colors work best for styling Japanese brunch?

Accepted Answer

Traditional Japanese aesthetics rely on seasonal colors. In spring, we use pale pinks and greens; in autumn, deep oranges and browns. For the backdrop, neutral tones like slate gray, sandy beige, or charred wood (Shou Sugi Ban) allow the natural colors of the fish and vegetables to stand out.

Mastering the Art of Japanese Brunch Photography