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‘I worked 20-hour days to make Naomi Osaka’s Wimbledon dress’

The Japanese designer Hana Yagi created the striking all-white bridal-inspired kimono that drew cheers from the crowd at the All England Club

The Japanese kimono and the traditional western wedding dress are difficult enough to walk in, let alone play tennis. But Naomi Osaka did so anyway, emerging on to Wimbledon’s Court 3 in a gown that was a hybrid of both garments to play a round of practice shots.

The dress, which drew cheers and wolf whistles from the crowd, was the Japanese player’s latest fashion display, following the gold sequinned outfit that she wore at the French Open and her extravagant turquoise and green dress at the Australian Open in January. Her Wimbledon effort was the work of Hana Yagi, a 26-year old Japanese designer, who created it alone in ten days in her studio in Tokyo.

2026 French open, designed by Kevin Germanier in collaboration with Nike:

Yagi was asked to create an outfit for the “walk on”, when players enter the court before the beginning of a match, a well-established opportunity for fashion statements. At the French Open, Osaka compared her sparkling dress to the illuminations of the Eiffel Tower. Her extraordinary Australian Open outfit was inspired by jellyfish.

Australian Open 2026, designed by Robert Wun for Nike:

But Wimbledon imposes strict rules — above all that all clothes must be completely white (Roger Federer once got a telling-off for wearing shoes with orange soles). “First, it had to be all white,” says Yagi. “Visually, [Harper] gave me the image of a kimono or junihitoe [a traditional 12-layered kimono of the Japanese imperial court]. As a part of the concept, they wanted to reinterpret the tradition in the context of sport.”

The vintage wedding dresses she had in her own stock were cream and ivory — shades unacceptable at Wimbledon. She went to shops in Tokyo and bought the pure white western style wedding dress that forms the lower part of the Osaka gown, and a shiromuku, the traditional nuptial kimono in which brides are wrapped for delivery to their new husbands.

It is this, embroidered with brocade images of cranes and cherry blossoms, that forms the upper part of the dress, but drastically restructured to allow freedom of movement. “I didn’t want her to walk with small steps — in this she won’t have any difficulty walking,” Yagi says. “And it’s not like a tight corset, but a dress that Naomi herself can adjust.” Osaka wore her playing dress, created by her sponsor Nike, below Yagi’s creation, so it had to be lighter than a conventional kimono. The other condition was that the player had to be able to put on and remove the dress quickly.

“It was my first experience of that, because all my past works were art pieces, and not really aiming to be functional,” she says. “But this has to come on and off in three minutes. I kept it putting it on myself over and over again to confirm that it worked.” The secret ingredient? Extensive strips of Velcro.

Some more of Naomi Osaka's show-stoppers:

US Open 2024. Designed by Yoon Ahn for Nike:

US Open 2025. Designed by Osaka herself:

We invited our friend Monét X Change for a fin-tastically fun game we’re calling Shecosystems. We asked a series of questions to help determine which ocean ecosystem she’s most aligned with. Watch ‘til the end to find out whether she’s more kelp forest or deep sea. 🌿⚫

There's a certain poetry to finishing this right as it's getting dark and blue outside.

Certainly!

I was loosely following a wassail recipe I found but made some substitutions, and this might be closer to a mulled cider than a true wassail, but either way it's delicious.

Ingredients:

-64 floz (~2 litres) of apple cider

-5 mid sized oranges

-1 regular or 2 small lemons

-1/4 teaspoon ground nutmeg

-3 or 4 cinnamon sticks (I used three since one was chonky)

-fresh ginger root (or 1/4 tsp ground ginger)

-15 whole cloves or 1/4 teaspoon ground cloves

-1 Tablespoon of honey

Optional: your choice of rum or brandy

Preparations:

Juice four of the five oranges and your lemon(s). Slice the fifth orange and poke the whole cloves into the slices.

Thinly slice the ginger root. I ended up only using one of the two pictured, and each of those were about 4 inches long or so.

Add all of the ingredients to your cooking vessel and bring to a medium heat. You want to see a bit of bubbling in the liquid (not a rolling boil) and a froth/foam will form on top. This is fine!

Reduce to a low simmer (around a 3 out of 10) for 30-40 minutes. Stir everything in the pot in about five minute intervals.

Storage:

ingredience:

lemons/limes (this needs to make up the bulk of the fruit being used, like at least 80%)

whatever other fruits or fruit scraps you want, plus any herbs/other flavorings you want to try. by fruit scraps I mean things like cherry pits, apple peels, pineapple cores, strawberry ends, things like that.

granulated white sugar, the coarser the better, 50% by weight of total citrus rinds + 100% by weight of any additional fruit. you'll measure this after you prep the fruit.

water as needed

equipment:

a few nonmetallic mixing bowls

a mesh strainer

a chinoise, ricer or some cheesecloth

a kitchen scale

a citrus juicer or reamer (manual or electric)

a potato masher

juice the citrus through a strainer - saving all rinds -  and refrigerate the juice for the time being. dice the rinds and other fruits if any, keeping the rinds separate. make note of weights, and measure your sugar.

 Place sugar in a large nonmetallic bowl. If using non-citrus fruits and/or any other flavorings, mix them in with the sugar and mash with potato masher. add diced citrus rinds, mix thoroughly, and mash again. cover and let stand at room temperature for at least 4 hours. this allows the sugar to draw out flavors that would otherwise get discarded with the rinds, and the rinds' acids should be enough to dissolve the sugar into a syrup.

Afterward, mash one last time, then collect the syrup by pressing the macerated mixture through a strainer/chinoise or ricer, or squeeze it through cheesecloth. if you want, this can be saved as a standalone syrup at this point, for use in cocktails or desserts. if not, slowly pour the reserved juice through the solids to to help get the remaining syrup out, and squeeze/press again. do the same thing one more time with warm water (roughly the same amount of water as juice). discard solids (or try making sangria with them!).

taste the mixture and add more water if necessary. a stronger mix is totally fine if you anticipate serving over ice on a hot day, or adding booze, or if there was a lot of non-sour fruit. keep in mind that it will taste a bit less sweet once it's chilled. pour into a pitcher and refrigerate.

citrus oils will float to the top, so stir/shake before serving. love you. enjoy.

some tried and true flavor combos:

straight lemon or lime, or any combination of the two, is of course an untouchable classic

lemon & strawberries (that's pussy babe!)

lemon & orange with a hint of vanilla (creamsiclemonade...?)

lemon & apples or apple peels with cinnamon/ginger/allspice (for late summer)

some cocktail type combos, booze optional:

lemon or lime & berries with basil + gin

lime & mint + white rum

lime & ginger + dark rum

lime & cucumber + gin

lime & orange (berries optional) + tequila

1) o shit new wonder woman just dropped (literal)

2) damn this is accidentally a great commercial for those shoes

Except in the hour of need, a binface stepped up.