Camper × Issey Miyake Peu Form Collaboration Hones in on Form and Fluidity
Copenhagen-based footwear innovatorCamperis embarking on an exciting new chapter, launching its first footwear line in partnership withIssey Miyake, the distinguished Japanese house's women's line. Designed by Issey Miyake's Satoshi Kondo, this inaugural collection, named Peu Form, is a profound exploration of how a single piece of material can wrap and drape around the foot, bridging both brands' heritage with a pioneering spirit.
At its core, the Peu Form collaboration reimagines Camper's iconic Peu family—known for its emphasis on natural foot movement—through Issey Miyake's foundational 'a piece of cloth' concept. This design philosophy, central to Issey Miyake's vision since 1971, explores the dynamic relationship, or 'ma' (unfilled space), between the wearer's body and the fabric. The result is a shoe that defies conventional garment design, offering a playful, sensuous, and organic silhouette that feels both universal and deeply innovative.
For the Fall/Winter 2025 season, the Peu Form collection is introduced in two versatile styles: a slip-on shoe that cleverly doubles as a mule, and an ankle boot designed to envelop the foot like a second skin. Both styles are defined by their remarkable flexibility and unstructured construction, allowing them to adapt uniquely to each individual wearer. This innovative design also lends itself to easy, collapsible storage, enhancing their practicality for modern lifestyles. The Peu Form collaboration is offered in Black, White, Blue, and Red.
The Camper x Issey Miyake Peu Form collection will be available from July 15, marking a global launch acrossCamperandIssey Miyakestores worldwide, selected retailers, and online at isseymiyake.com and camper.com. Priced at $399 USD for the shoe and $530 USD for the boot, this collaboration celebrates originality, functionality and the artistry embedded in everyday life.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Eater
3 hours ago
- Eater
Whoa There Are a Lot of Restaurants Opening in Seattle Right Now
covers Seattle and Portland for Eater. A Seattle native, he's been a journalist for 15 years. Here's a list of notable openings we've clocked in the Seattle area in the last month. If we missed something, please email us: seattle@ GREEN LAKE — Highly anticipated Southern takeout spot Zax Eat 'N Three is no longer anticipated — it's here. It's serving meatloaf, chicken with horseradish sauce, and icebox cakes. CAPITOL HILL — Pitch the Baby, the second-ever women's sports bar in Seattle, is now open. Sister restaurant Condesa, which used to be a popular takeout window before it closed years ago, will reopen soon, but in the meantime you can get Mexican snacks and small plates alongside drinks. QUEEN ANNE — Six months after neighborhood institution Queen Anne Cafe closed, buzzy Capitol Hill Pizzeria Cornelly has opened its second location in the space. Expect lines at peak hours for this no-reservations place. QUEEN ANNE — For a different flavor of pizza in Queen Anne there's Swing. That's a new 'za and sandwiches joint that's notable for its $3.50 slices, which now counts as a bargain in Seattle? SEWARD PARK — There's a new pizzeria within a olive's throw of the water at Seward Park Pizza Co., a casual spot that also serves wings and sandwiches. WEST SEATTLE — Yet more pizza news, though this is a little more on the fancier end: Matt Gorman, formerly of Fremont standout Lupo, now has a takeout window only open on Friday evenings called Pizza Ritual. REDMOND — The fifth Washington location of upscale ice cream chain Salt and Straw opened in Redmond on July 5. MERCER ISLAND — The newest cafe from Macrina Bakery, whose breads and pastries are sold everywhere, just opened near Mercerdale Park. BALLARD — More expansion news: Brown liquor and meat purveyor Radiator Whiskey has opened its second location on Ballard Avenue. BALLARD — Just down the street from Radiator is another meat-focused restaurant, Little Beast, an upscale English-style pub and eatery from Beast and Cleaver owner Kevin Smith. (We're already celebrating its meat pies.) So if you're in Ballard, should you eat at Little Beast or Radiator? That's a real carnivore's dilemma. SOUTH PARK — El Rey Peruvian Restaurant, one of the few restaurants in the Seattle area serving that style of cuisine, is now open in South Park. (There's another restaurant with the same name in Lynwood, but the two appear to be unaffiliated.) WALLINGFORD — The already crowded Japanese food scene in this neighborhood is now even more crowded thanks to Sushi Taiyo. It doesn't have a website but the Seattle Times reports that it's been 'packed.' WALLINGFORD — And there's another new Japanese restaurant in Wallingford, Daruma Sando, which specializes in pork and chicken katsu. CHINATOWN–INTERNATIONAL DISTRICT — And speaking of Vietnamese cuisine, La Ka Saigon, a spot serving street food and milk tea, is now open on Jackson Street. CAPITOL HILL — A lively bar with street, Gol Mok Korean Market Bar has opened on Pike Street in the heart of Capitol Hill. It's owned by the same folks behind nearby Meat Korean BBQ. REDMOND — Japanese restaurant Momoji has opened a second location on the Eastside, in a mixed-used building next to the Downtown Redmond light rail station. As with the Capitol Hill location, it serves a standard selection of Japanese standards like sushi, sashimi, and yakisoba. PIONEER SQUARE — Day Made, a small cafe on the edge of Pioneer Square, is now open and serving the usual coffee drinks (and matcha), alongside primo baked goods from Ben's Bread. ALKI — Taking over the old Locust Cider space is the accurately, if unimaginatively named Seaside Grille, which serves mainly burgers and sandwiches. CAPITOL HILL — Colibri Mexican Kitchen has opened in the former Plum Bistro space, reports Capitol Hill Seattle Blog, with 'large portions and full plates.' Looks like a lot of steak on the menu too. UNIVERSITY VILLAGE — In a move that absolutely makes sense vibes-winse, juice-and-sandwich joint Joe and the Juice is open inside the swanky outdoor shopping complex.
Cosmopolitan
5 hours ago
- Cosmopolitan
Béis and Gap Teamed Up for the Chicest Travel Collection
As a chronic over-packer with *checks notes* zero intention of ever changing, I can't survive a trip (destination and duration be damned!) without my trusty Béis bag collection—carry-on, packing cubes, and a checked bag included. Yeah, the whole ~overpacker~ label?? It isn't just for the bit, babes. So, when I caught wind that our girl Shay Mitchell (the Pretty Little Liar-turned-Béis founder and Chief Creative Officer) teamed up with Gap for the brand's foray into the apparel space, I was sat! In addition to the brand's bread and butter—aka luggage and travel bags that now come in a new colorway inspired by Gap's iconic denim—the collab includes alllll the styles for a perf airport 'fit. I'm talking the comfiest jumpsuit you can wear from the plane to your welcome dinner, barrel-leg jeans that feel like sweats, and convertible cargo pants that are genius for cold-to-warm weather trips. The sizes range from XS to XL and 00 through 16—but would loveeee to see inclusivity on the next drop, pls! "I've been wearing Gap since I was a kid, so designing a collection that allows you to express your personal style while on the go feels like a full circle moment," Shay said in a statement to Cosmo, adding that this line is for those who want to "look good, feel good, and travel in style." Now, let's talk about what else I'm adding to my cart. The Heavyweight Travel Hoodie is my new fave travel accessory. It has a built-in inflatable neck pillow directly in the hood that isn't too bulky but let's you nap like a queen (jet lag?? Don't know her). While the carry-on and duffel sold out already on Gap's site, you can still snag both styles directly from Béis—and even in a starter set. I'm also upgrading my old spinner to the Large Check-In Roller. The hard-sided design is so durable, while the easy, breezy 360-degree wheels roll effortlessly so your commute from baggage claim to the Uber is seamless. The bag's storage and organization options are endless too. There's a dedicated AirTag pocket, separate pouch for dirty laundry, small zip pouch for valuables, and tons of additional pockets. There's even a detachable compression flap that fits sooo much. Moral of the story? This collection will be gone faster than my airport lounge prosecco (I'm basically a record-holder). Get to shopping! Megan Schaltegger is an NYC-based writer. She loves strong coffee, eating her way through the Manhattan food scene, and her dog, Murray. She promises not to talk about herself in third person IRL.
Eater
6 hours ago
- Eater
One of D.C.'s Best Cocktail Bars Reveals Most Elaborate Menu Yet
Most cocktail menu updates aren't usually heralded with such fanfare, but neither are they the product of nearly a year of work. For the team at Silver Lyan, the essential Penn Quarter cocktail bar from London-based master mixologist Ryan Chetiyawardana's ('Mr. Lyan'), the new menu is particularly significant (900 F Street NW). It's the fifth major menu iteration since its 2020 debut in the depths of the Riggs hotel, and the first since Silver Lyan was named one of the Top 50 Bars in North America for 2025 (No. 48), joining Service Bar and Allegory on the coveted list. The two-week-old Butterfly Effect menu at Silver Lyan — its 'most elaborate menu refresh so far,' per general manager Alex Leidy — is the result of nine months of intensive writing, development, and fine tuning. Head bartender Sam Nellis adds a striking splatter ring in the It's Alive! 75. Brian Oh The final product is a collection of 12 cocktails that play on the theme of happenstance and coincidence expressed in inventive formulations. That includes the Pikachu Pop, which inexplicably ties the story of how Pikachu became the face of a 2019 Chilean political movement to a spritzy drink with Chilean kiwi. Or the Operation Mind Fuck, which transforms the story a conspiracy theory involving an author friend of Lee Harvey Oswald, the Kennedy assassination, and the Illuminati into a smoked carrot vermouth and spring pea cordial suffused concoction. Leidy describes it as 'the perfect last drink of a day that started very early or first drink of a night that is going to end very late.' With the theme as a starting point, the team spends several months developing the different stories behind each cocktail. 'It's like a writer's room,' says head bartender Sam Nellis. 'A lot of our non-bar staff contribute and it democratizes the process.' Once the stories have been narrowed down to the chosen 12, the team conducts what they describe as 'flavor mapping,' which Nellis calls a 'pie in the sky brainstorming session where anything in the stories that could be a flavor are written down and lead to what the flavor and structure of the final drink might be.' It's only once the menu copy has been finalized do the team begin actually developing the recipes and ingredients for each drink. 'From copy, it takes three to four months to cocktails,' Nellis says. 'We mark the style, texture, and flavor of each detail in the story.' The Dynamite Old Fashioned at Silver Lyan. Brian Oh To execute the Butterfly Effect menu, the team needed to make 30-40 new components that weren't already readily available, including an acorn tincture and reanimated berry madeira for the It's Alive! 75. 'When we put down reanimated berry madeira, we had the idea that we would electrocute something,' recalls Nellis. What the team eventually came up with was a process in which raspberries and blackberries are infused into a dry madeira before being electrocuted to promote oxidation. It's a complex technique they were able to employ after consulting with Chetiyawardana and his tenured team of mixologists at Super Lyan in Amsterdam and Lyaness in London. But not every idea during the writing and brainstorming process makes it into the final product. Nellis recalls an early iteration of the Hokusai Snap, which was inspired by the accidental discovery of the pigment Prussian Blue. The Hokusai Snap is topped with a berry garnish. Brian Oh Drawing a parallel to other examples of laboratory serendipity, Nellis attempted to mimic the accidental discovery of Penicillin by employing penicillium roqueforti to ferment olive oil or cream to create something similar to blue cheese. 'But after more research, we went a different route,' says Nellis. 'We didn't want to give people botulism.' The final component resembled a less mad science-y milk punch Curaçao. Use of ambitious ingredients is nothing new for the team. In 2023, Silver Lyan's annual menu makeover called for distilled emu neck and smoked bee larvae. Ultimately, the team understands that its high-minded approach can be alienating to some. Its Classics selection continues fills in the gaps when it comes to guests' preferences. One playful addition to the stagnant list is Jack and Coke Service, which riffs on its famed martini service. 'The conceptual stuff and storytelling are important to what we do,' says Leidy. But at the end of the day, 'we are a bar and we want you to have a good time. If it's not delicious, we've failed.' Silver Lyan's general manager Alex Leidy ane head bartender Sam Nellis. Brian Oh Eater DC All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
