This Japanese restaurant is three niches long but very narrow, which has largely determined the functional layout. The first contains the sushi bar, where the sushi masters prepare dishes in front of the guests’ eyes. This is also the part most suited to evening gatherings over a drink. On either side of the premises are comfortable upholstered sofas, as well as an area with designer armchairs.
The central niche houses the heart of the concept, the kitchen. It is partially open so that guests can watch the chefs at work. As before, there is also a bar here, but this time it is geared towards the preparation of unique drinks and other beverages.
The third niche offers a space ideal for any event. Its intimate character and looser arrangement make it possible to receive guests during their private parties. An additional advantage is the specially prepared space for the sushi master, who acts as a private chef.
Jun’ichirō Tanizaki’s „Praise of Shadow” shows how shadow, despite its apparent absence, is an integral part of Japanese culture and aesthetics. Inspired by this work, the interior designers decided to use this concept when creating the lighting design. Illuminated vaults, arches and passageways have a salutary effect on the interior, showing the play of light and bringing structures to the fore.
As with the kitchen, there is no room for half-measures in the interior – everything is done with high quality products. Despite its modern appearance, the whole room has a warm, welcoming feel and is refined down to the smallest detail. Even the cutlery and crockery have been specially imported from Japan so that guests can fully experience the uniqueness of the place.
The Shou Sugi Ban wood-burning method, the prevailing minimalism, simple lines and simple in details and decorations. Natural materials such as wood, stone and leather, combined with the concept of ‘less is more’, are particularly important.
Even the cutlery and crockery have been specially imported from Japan so that guests can experience the uniqueness of the place to the full. 300kg – this is how much was bought before the best sushi rice in terms of texture and taste was selected.