Saitama, Japan / 2016
“Bringing up materials to the fullest by the Japanese craftsmanship”
This Japanese restaurant knows how to use the ingredients to the fullest. It was used for weddings and anniversaries, and has been loved by people of all generations of the area for long times.
Like Japanese traditional dishes, there are many kinds of craftsmanship to make the materials better. So, I designed the space what people would love for longer by using traditional Japanese architectural method.
This time, I expressed traditional craftsmanship for the whole space by, “Naguri : A technique of leaving the imprint of carving with tools on wood materials” And “Sakan : A technique of ceiling the dry plaster, and making shapes and patterns for decorations by trowels”. In addition, I expressed changes in materials as the four seasons by any other techniques.
Designed by Masahiro Yoshida and Yoshie Ishii
Photos by Keisuke Miyamoto
< PRESS >
Jutaku Interiour Kyukyoku Guide 2017 issue
Design Nenkan 2017 RESTAURANT SPACE DESIGN
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