ON STAGE
Kenta Masukawa
Seberapa dekat kita hari ini dengan kegiatan memasak? Menghadapi arus bandang budaya warung dan makanan siap santap, adakah ruang dan waktu untuk benar-benar menyadari apa yang kita makan, serta hubungan tubuh kita dengan makanan tersebut? Melalui kerja koreografi, Kenta membuka kemungkinan untuk kembali mengalami makna memasak melalui apa yang ia sebut sebagai “koreografi resep”.
Apa yang dimaksud dengan koreografi resep, dan bagaimana proses memasak dapat dihadirkan sebagai sebuah pertunjukan?
On Stage edisi kali ini menghadirkan The Kitchen Under Skin, karya tunggal seniman asal Jepang, Kenta Masukawa. Karya ini berangkat dari praktik memasak sebagai inspirasi koreografi, dengan menyoroti gestur tubuh sehari-hari yang kerap dilakukan tanpa disadari. Aktivitas kecil di dapur, seperti menyentuh bahan mentah, memotong, menekan, dan menimbang dipahami sebagai pengalaman inderawi yang kaya. Pertunjukan ini mengalihwahanakan susunan resep ke dalam rangkaian kata sebagai panduan gerak. Kata-kata ini menuntun tubuh untuk bergerak dari dalam, membangkitkan sensasi, ingatan, dan pengalaman yang tidak selalu terlihat. Bagi Kenta, memasak menjadi momen peralihan yang menghadirkan hubungan antara tubuh, makanan, dan pengalaman sebelum makanan tersaji. Karya ini juga menyinggung keterikatan kita pada jaringan industri pangan, sekaligus mengajak penonton mengingat kembali budaya pangan yang perlahan terhapus dan menunggu untuk dirasakan kembali.
Pertunjukan yang dibawakan oleh Kenta Masukawa merupakan bagian dari program Artist-In-Residence yang diselenggarakan oleh Studio Plesungan dengan kolaborasi dan dukungan dari Kyoto Art Center, berjalan selama satu bulan sejak 18 Desember 2025 sampai 18 Januari 2026.
Kenta Masukawa lahir di Tokyo dan saat ini berbasis di Kyoto, di mana ia bekerja sebagai koreografer dan penari.Praktiknya dipengaruhi oleh praktik seni gerak butoh, yang ia temui selama masa kuliahnya, karyanya mengeksplorasi tari sebagai ruang untuk memahami kembali tubuh dan perubahannya bersama dengan modernitas. Praktiknya melibatkan pengembangan bahasa koreografi yang secara aktif mengolah cara cerapan, baik bagi penari maupun penonton. Dalam penelitian terbarunya, ia berfokus pada masakan dan budaya makanan Jepang dari periode sebelum perang hingga pasca perang di Jepang. Penelitian ini membentuk pengembangan skor gerak / tarinya saat ini, yang ia susun sebagai “resep” untuk memasak menggunakan kata-kata.
Performance
Day and Date : Saturday, 10 January 2026
Time : 19:30–22:00 WIB
Venue : Teater Arena, Taman Budaya Jawa Tengah
Jl. Ir. Sutami No.57, Jebres District, Surakarta City, Central Java 57731
Contact :
WhatsApp: +62 821 3322 9593
Email: info@studioplesungan.org
Website: www.studioplesungan.org
ON STAGE
Kenta Masukawa
How close are we today to the act of cooking? In the face of the overwhelming flow of food stalls and ready to eat meals, is there still space and time to truly become aware of what we eat and of our bodily relationship with food? Through choreographic practice, Kenta opens up the possibility of re-experiencing the meaning of cooking through what he calls a “recipe choreography.”
What is meant by recipe choreography, and how can the process of cooking be presented as a performance?
This edition of On Stage presents The Kitchen Under Skin, a solo work by Japanese artist Kenta Masukawa. The piece draws on the practice of cooking as a source of choreographic inspiration, highlighting everyday bodily gestures that are often performed unconsciously. Small kitchen activities—such as touching raw ingredients, cutting, pressing, and weighing—are understood as rich sensory experiences. The performance translates the structure of a recipe into a sequence of words that function as a movement guide. These words lead the body to move from within, evoking sensations, memories, and experiences that are not always visible. For Kenta, cooking becomes a moment of transition that creates a relationship between the body, food, and experience before the food is served. The work also touches on our entanglement with the food industry network, while inviting audiences to recall food cultures that are gradually disappearing and waiting to be felt again.
The performance by Kenta Masukawa is part of the Artist-In-Residence program organized by Studio Plesungan, in collaboration with and supported by Kyoto Art Center. The residency runs for one month, from 18 December 2025 to 18 January 2026.
Kenta Masukawa was born in Tokyo and is currently based in Kyoto, where he works as a choreographer and dancer. His practice is influenced by butoh movement art, which he encountered during his university years. His work explores dance as a space for rethinking the body and its transformations alongside modernity. His practice involves the development of a choreographic language that actively shapes modes of perception for both dancers and audiences. In his most recent research, he focuses on Japanese cooking and food culture from the prewar to the postwar period in Japan. This research informs the development of his current movement and dance scores, which he composes as word-based “recipes” for cooking.
Studio Plesungan is an art space founded by Melati Suryodarmo in 2012 in Plesungan Village, Karanganyar. It is an organized space that provides opportunities for research, creative processes, and presentations, particularly in performance art, visual art, and other performing arts. Studio Plesungan offers its spaces for workshops, public lectures, study sessions, public discussions, and artist-in-residence programs. The studio is committed to principles of knowledge sovereignty and economic agency for arts practitioners, as well as to the development of human resources, especially in the fields of creation and knowledge production.
Ticket
Pesan tiket di QR atau WA: 082133229593
Early Booking
Umum : 30 K
Pelajar : 20 K
On the Spot
Umum : 40 K
Pelajar : 25 K
