Design is themed of the Japanese festival, “Matsuri.”
People offer prayers and show thanksgiving to the local shrine or temple for the rich harvest in “Matsuri.” It presents the daily lives of the Japanese who appreciate to living in four seasons, in which the Japanese zest for living is condensed.
The first floor displays two different theme, 'water' and 'timber' expressing the hydration which is essential for the rich harvest and warmth of the timber growing out of Japanese soil.
UNIQUE PROPERTIES / PROJECT DESCRIPTION:
The light is crowned by the gold decorations usually to be found at the Japanese shrine, temples and divine palanquins. Together with the fire flaming up from the kitchen, the gold decorative light expresses the festive bustle of “Matsuri”, Japanese festival.
OPERATION / FLOW / INTERACTION:
A series of the original lights leads guests deeper from the entrance to the show kitchen where all live cooking is taken place.
PROJECT DURATION AND LOCATION:
The project started in September 2014 in London and finished in November 2015 in London.
PRODUCTION / REALIZATION TECHNOLOGY:
The first decision made is to relocate the staircase connecting GF and 1F, which allows to create a single space at the lower level. In this single but elongated space, a series of decorative lights advantageously highlight the bar counter and show kitchen beyond, which presents restaurant’s main food concept – “en (flame)”.
The first floor, having dumb waiter and pantry in between, is divided into two separate spaces; “mizu” dining, themed of water and “moku” dining, of wood. At “moku” dining, which is rather small and without any window, the gold mirror at the back of the intricate timber latticework adds some visual extent in the space.
The restaurant comprises three dining space with a distinctive ambience offers various dining experiences for the guests.
SPECIFICATIONS / TECHNICAL PROPERTIES:
3 floors, 212sqm, 74 seats
Japanese, Restaurant, Murata, London
This narrow building, 6M wide at the façade, has the biggest structure in the middle which limits the space planning. Also, the original space was divided into smaller rooms by having the staircase connecting GF and 1F in the middle.
A service pantry on 1F with the dumb waiter, which location is dictated by the main kitchen at the basement, separates the floor into two different rooms.
It was a challenge to regenerate these disconnected space while making this restaurant operational which consists of the elongated three floors; basement, ground and the first.
TEAM MEMBERS (3) :
Principal designer: Yasumichi Morita, Senior designer: Satomi Hatanaka and Lighting designer: Kenji Ito
Nacasa & Partners Inc.
design copyright: GLAMOROUS co.,ltd.