September 2 2014

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The 411: United Bamboo’s Miho Aoki


United Bamboo has ostensibly cornered the market on clothes that bear a remarkably unconventional ease. It’s been the case since designers Thuy Pham and Miho Aoki founded the line in 1998; they debuted on the New York runway six years later. Since then, the pair has brought their innovative, art-influenced sensibility to collaborations with brands such as Uniqlo, Kitsuné, Terence Koh, and Converse; launched an accessory line, Le Bac; and accrued many a feline lover as fans, thanks to their quirky yearly cat calendars. After the birth of her first child in 2011, Aoki was inspired to start Bamboo By, a line of organic linens for your home, and to green her makeup bag a bit. Here, the Japan-born, New York-based Aoki shares more of her current beauty go-tos.

The DIY Skincare: Mountain Rose Herbs
“Since I became a mother, I have been more interested in using products that are natural and as least toxic as possible. I mainly use homemade lotion, shampoo, and facial products that I make with ingredients from Mountain Rose.”
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The Essential Libations: Bellocq Tea Atelier
“Since I am pregnant, I can’t have caffeine; this tea is based on a rooibos mix with other herbal ingredients, so I can fully enjoy. It is also a good source of minerals. I am especially a big fan of No. 39, Hindu Holiday.”
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The Spa Reboot: Erbe
“I go to Annie at the Erbe spa for a facial when I need to refresh. She is so knowledgeable and works with her hands in the most gentle way.”
196 Prince Street, NYC; 212-966-1445,

The Home Scent: doTERRA
“I recently discovered this essential-oil company called doTERRA. I like their product On Guard, which has prevailing benefits for eliminating unwanted bacteria, viruses, and molds. I use it in my room with the air diffuser to protect and keep a clean atmosphere.”
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The Vacation Destination: Domaine de Capelongue

“It’s in the French village of Bonnieux, atop a hill overlooking Provence. They also have an amazing two-star restaurant where the chef uses local seasonal ingredients. I highly recommend going during truffle season.”
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The Reclusive Retreat: Amami Oshima
“My favorite retreat; it’s near Okinawa, in Japan. I like this island because it is rustic, low-key, and maintains a strong local tradition. There is also a much smaller island called Kakeroma, part of Amami Oshima, where there is nothing except nature and warmhearted people.”
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The Food to Travel For: French Favorites
“I like to go to Le Baratin and Chapeau Melon in Paris; simple and very fresh ingredients. It reminds me of the Italian and Japanese way, but since it is French food, they use the most unique ingredients.”
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Photo: Courtesy of United Bamboo

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