Tokyo,Japan\/2022
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Concept: ‘Buying only one\u2019 Tokyo,Japan\/2022 Concept: ‘Buying only one\u2019\u201cHire & Tan\u201d\u00a0is a new brand created by Heijoen.\u00a0The Heijo […]<\/p>\n","protected":false},"author":1,"featured_media":12712,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_locale":"en_US","_original_post":"http:\/\/kamitopen.com\/?p=12711"},"categories":[3],"tags":[],"_links":{"self":[{"href":"http:\/\/kamitopen.com\/wp-json\/wp\/v2\/posts\/12763"}],"collection":[{"href":"http:\/\/kamitopen.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/kamitopen.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/kamitopen.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/kamitopen.com\/wp-json\/wp\/v2\/comments?post=12763"}],"version-history":[{"count":1,"href":"http:\/\/kamitopen.com\/wp-json\/wp\/v2\/posts\/12763\/revisions"}],"predecessor-version":[{"id":12764,"href":"http:\/\/kamitopen.com\/wp-json\/wp\/v2\/posts\/12763\/revisions\/12764"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/kamitopen.com\/wp-json\/wp\/v2\/media\/12712"}],"wp:attachment":[{"href":"http:\/\/kamitopen.com\/wp-json\/wp\/v2\/media?parent=12763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/kamitopen.com\/wp-json\/wp\/v2\/categories?post=12763"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/kamitopen.com\/wp-json\/wp\/v2\/tags?post=12763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\u201cHire & Tan\u201d<\/em>\u00a0is a new brand created by Heijoen.\u00a0
The Heijoen is a company that purchases one whole cow and offers exquisitely delicious wagyu beef cuisine.\u00a0
The\u00a0 Heijoen`s founder deeply believes that delicious food inspires and makes people happy.\u00a0
As mentioned before,\u00a0\u201cHire & Tan\u201d\u00a0<\/em>is a brand that provides carefully selected fins and tong parts from purchasing only one cow. To express the idea behind it, we decided to make the door of private rooms (where customers can enjoy food privately)\u00a0out of a single piece of a very precious wood.\u00a0
Additionally, in terms of a space layout there are two extremes. One is an open plan with a counter and seats, the other one is closed behind the door of private rooms. Both layouts are designed impartially so customers can fairly enjoy beef cuisine.\u00a0
Design: Masahiro Yoshida,Kim Hyeong Wook
Photos: Keisuke Miyamoto<\/p>\n\n\n\n
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