Design for a new restaurant for Ramen, Japanese noodle started from how to present the food and its dining experience, which is still not known compared to sushi.
We have divided the premises into 3 areas: an open kitchen with a counter seating, an open seating area connected with to the atrium, and a separate seating area with intimate scale.
Design for a new restaurant for Ramen, Japanese noodle started from how to present the food and its dining experience, which is still not known compared to sushi.
We have divided the premises into 3 areas: an open kitchen with a counter seating, an open seating area connected with to the atrium, and a separate seating area with intimate scale.
The open kitchen with a long counter became a key feature enabling the clients to see how dishes are made as well as to communicate with the cook.
Eccense of Japanese space was translated into a floating grid of paper combined with smooth surface of wooden furnishing.
Award:
Nominated for the Estonian Association of Interior Architects (ESL) Annual Prize 2014 Restaurant category
Design and Construction: 2014
