GALLERY MoMo

GALLERY MoMo Ryogoku is pleased to present "NEW BALANCE", a solo exhibition by Yosuke Kobashi, from June 21 to July 12, 2025.

 

Yosuke Kobashi (b. 1980, Nara) graduated from Osaka University of Arts. He first gained recognition for his vivid use of color and expressive compositions through his participation in the “Kobe Art Annual “(2004), a solo exhibition in the “Criterion” program at Art Tower Mito (2006), and his selection for the VOCA Exhibition. Since then, he has actively exhibited both in Japan and internationally, with notable presentations including “Nostalgia & Fantasy: Imagination in Contemporary Art” at The National Museum of Art, Osaka (2014), and “Personal View: The Ryutaro Takahashi Collection” at the Museum of Contemporary Art Tokyo (2024).

 

His long-running "self-portrait" series, started in his early career, is known for its dynamic expressions and vibrant colors reminiscent of Gauguin and the flowing lines of Matisse. These nude self-depictions in harmony with nature offer a sense of liberation to the viewer.

 

Since 2018, his subject matter has gradually shifted from himself to those around him—people, plants, and animals—stripping away ideologies intentionally in favor of open, uncategorized expressions. Though seemingly lighthearted and optimistic, Kobashi’s work embraces diversity and inclusivity, reflecting the spirit of our times through both content and presentation.

 

In this exhibition, he presents new works inspired by recent changes to his body and lifestyle. After relocating from Tokyo to Odawara, Kobashi developed gout, quit drinking, and dramatically changed his diet. These physical and lifestyle shifts culminated in a new "self-portrait", his first in about five years. As he puts it, “I could accept myself a little more once I painted it.,” this work represents a different process of self-acceptance.

 

Through his ever-evolving daily life and bodily transformations, Kobashi continues to explore new "balances" through painting, creating an open space for viewers to engage with. We hope you will enjoy experiencing his present state through these new works.

 

 

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NEW BALANCE

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Last June, I had planned to return home for the first anniversary of my mother’s passing, but I couldn’t—my ankle had swollen up like a dinner roll. It was gout.

Thinking back, I had also been intoxicated when I received the news of her death the year before.

 

When I looked into gout, I found a strong link to alcohol, so I switched to non-alcoholic drinks.

While researching the purine content of foods, I got tired of overthinking everything and eventually stopped eating most meat and fish.

 

As a result, my senses of taste and smell became sharper, and I started to dislike the smell of meat, fish, and soft-boiled eggs.

I became very skinny.

 

At my age, sudden weight loss worried the people around me—and understandably so, since I looked slightly yellow-green.

Friends who asked—bravely—why I’d lost so much weight were shocked when I told them it was gout.

They had assumed I was living a balanced lifestyle in Odawara, cooking wholesome meals every day.

 

But Odawara has far too much delicious fish.

Since moving there, I’d been eating sashimi nearly every day for three years.

Having grown up in landlocked Nara and spent a decade surviving on Tokyo’s cheap and convenient supermarket fare, the fresh seafood in Odawara made my balance lose completely.

 

[How to Make Miso Soup Without Dashi]

Slice onion, ginger, and mushrooms (if available), and bring them to a boil in water.

Once it boils, add vegetables like tomato or sweet potato.

Finish by dissolving in miso. Enjoy.

*If it still feels too light, add a spoonful of kinako (roasted soybean flour) just before serving.

 

This marks one year since I developed gout.
The self-portrait photo I took recently still feels unfamiliar, but this is my NEW BALANCE.
I could accept myself a little more once I painted it.
Now I look out at the sea and nurture this new sense of balance.

 

[How to Make Thick Miso Soup]
Start by boiling brown rice mochi, sake lees, and sliced ginger in cold water.
When it boils, add your favorite vegetables and simmer until the mochi is half melted.
Finish with miso.
*The slightly grainy texture of partially melted mochi makes it like a rich porridge—very tasty.

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Yosuke Kobashi, 2025