Opening the Door to Bar CultureAn Authentic Bar for a New GenerationConceived by Suntory, BAR GURASU to KOTOBA is a limited-time event designed to introduce a younger generation to the appeal of bar culture, encouraging them to venture out into the city's bars. Masterd was tasked with designing both the overall venue and the bar space at its heart."Glasses and Words" is more than the event's name — it is the mechanism through which each drink is discovered. Glasses are displayed alongside quotes by artists, poets, and writers, inviting visitors to choose the one that reflects how they feel before carrying it into the BAR ROOM. Handed to the bartender, those words become the inspiration for a bespoke beverage.Introduced from the West, bar culture took on a distinct character in Japan, defined by the craftsmanship of bartenders and the rituals of hospitality that surround a drink. For younger generations unfamiliar with that world, however, that same refinement can feel intimidating — a threshold not easily crossed. This event bridges that gap by beginning instead with something personal — choosing words that reflect how they feel and discovering a drink through them — offering a way in while still preserving the depth and authenticity of the traditional bar experience.With 24 seats — more than a typical Japanese bar — the room is organised into two rows divided by bottle-lined back-bar modules. Their placement softly screens the sightlines of guests seated opposite one another, preserving the intimacy between bartender and patron. Repeating the back-bar modules ensures the same view from every seat, allowing every visitor to become equally immersed in the atmosphere of the bar.The room is anchored by a blue counter finished in African limba veneer, its distinctive grain suggesting the gentle movement of water and reflecting Suntory's Mizu to Ikiru — "living with water" — philosophy. Custom-designed stools are kept low-backed to heighten the counter's presence, while their form allows for a relaxed, comfortable seat.BAR GURASU to KOTOBA opens the experience of the authentic bar to a new generation — from the intimacy of sitting across from a bartender to the quiet pleasure of a thoughtfully composed drink. Conceived as a gateway rather than an endpoint, the project invites visitors to carry that experience out into the bars of the city.

The Ginza PatisserieA Sweet Study in White and WoodDOLCE TACUBO draws on the recipes of the acclaimed Italian restaurant TACUBO, carrying its philosophy of revealing the full character of each ingredient into a patisserie devoted to takeaway desserts. Following the original in Daikanyama, this second location brings that vision to Ginza.Inheriting the white-and-wood language of the original, the design translates it for Ginza, pursuing an urban character and refinement befitting the district. Warm timber, hand-finished plaster, and the clinical quality of a laboratory devoted to confectionery are brought together within a single setting.A timber-framed threshold opens the patisserie to the street, welcoming visitors into a luminous interior, its floors and walls shaped by the hands of plaster artisans. The street-facing timber zone is clearly distinguished from the white space beyond, where the open kitchen ― evocative of a pastry laboratory ― is set.A vibration finish tempers the sheen of the kitchen’s stainless steel, giving it a muted matte. Its visual presence deliberately restrained, the functionality of a lab is preserved without disturbing the quiet of the wider interior. Overhead, the entire kitchen ceiling emits a soft white glow, illuminating the pâtissiers at work and allowing visitors to watch each creation take shape as they make their selections.Built up in timber and finished in plaster, the soft, rounded display bases recall the cakes they hold. Within the glass cases above, each confection appears to float, presented almost like a piece of jewellery. Outside, minimalist three-legged tables in stainless steel are designed to follow the slope of the floor, offering visitors a place to pause and enjoy their takeaway sweets on the spot.Across every detail, the expression of the materials is finely resolved, allowing DOLCE TACUBO to balance playful patisserie charm with the sophistication expected of Ginza.

Dining as DevotionGiven Life Through the Artisan’s HandRooted in wood-fired cooking, TACUBO has long drawn out the essence of its ingredients, channelling the vitality of the natural world through food. Owner-chef Daisuke Takubo approached us with plans for a new concept in Ginza 7-chome — И. He brought just two simple requests — no fire, and an interior composed entirely in white. Whereas TACUBO relied on open flame to reveal the character of its ingredients, И takes a more delicate approach. The design was born of a single question — what sort of environment would befit such a cuisine?The owner gave us just one cue — white. With fire removed, what emerged was singular as well — light. These two elements guided the design towards a devotional atmosphere, where dining offers a quiet encounter with nature’s gifts.The true beauty of light is revealed through shadow. To give that shadow a gentle sense of movement, we chose natural materials — surfaces capable of embracing and softening light rather than merely reflecting it. The entire restaurant was conceived as a vessel — its interior shaped through shikkui plaster and earthen walls. Traditional Japanese plastering techniques, combined with the artisans’ handwork, gave form to a dining experience of quiet devotion.As the lift doors open, a soft glow settles across the shikkui-finished approach, drawing guests inside. The ceiling rises from a deliberately intimate dining room towards the open kitchen, while scraped earthen plaster introduces subtle texture along the way. Light pours through sculpted apertures, quietly illuminating both the chef’s craft and the dishes themselves.Originally, both walls and ceiling were to be finished in shikkui to create a single, continuous surface. Conversations with the artisans, however, led to a different approach — a scraped earthen-plaster ceiling. The resulting contrast between wall and ceiling allows the whiteness and texture of the shikkui to receive the light with greater clarity. That idea was refined through a visit with the owner to the artisans’ atelier on Awaji Island.Through countless samples and ongoing collaboration, the final palette came into focus. The artisans’ skill, the designer’s vision, and the client’s intuition converged, with the materials themselves becoming a shared language. This continuity of handwork extends beyond the walls and ceiling, carrying through to the polished Peel Stone counter and the passage leading to the private dining room.Once applied, the shikkui walls were polished by hand for hours with a soft cloth. Even details invisible to the eye were tended with care, allowing light to settle gently within the space. Layer upon layer of such craftsmanship creates a seamless whole — leaving the restaurant enveloped in a gentle glow.The same care extends to every detail — cutlery, tableware, bespoke furniture, and even music composed for the setting. Light, scent, sound, and the textures born of handwork resonate — giving even the conditioned air the softness of a natural breeze. Before a kitchen filled with light, the meal unfolds in a moment of quiet reverence.

Raised from Mexican SoilTacos as a Food of the LandKanazawa’s BEAT Tacos debuts its second venture at Toranomon Hills — Tacos donde sea. Rather than replicating the design of the original shop, the project embraced the challenge of crafting an entirely new urban vision of tacos.The room is wrapped in red earth and beige plaster — tones inspired by the Mexican landscape. Clay textures envelop the walls, floor, and tabletops in a gentle, unified warmth. Deep green chairs punctuate the palette, evoking a South American air — fresh growth breathing life into parched soil. Sun-washed lighting is set along the walls to highlight the rich character of the earthen surfaces — a soft choreography of shadow.Each pole running through the counter is hand-wrapped in leather cord, adding a detail that nods to Indigenous craft traditions. The tables and fixtures are likewise sculpted in plaster, their legs echoing the leather-wrapped poles to extend the material narrative throughout the interior. At the centre sits a large circular counter, its perimeter seating folding inward to merge into a communal table for larger gatherings.Working with facility restrictions that forbid ceiling interventions, the design instead finds its volume by raising it from the ground on the counter side. The approach was to not define the space by architectural built-ins, but by an assemblage of crafted products and fixtures.Across the room, the tactile warmth of craft — from earthen walls to leather cord — settles into quiet dialogue with the city’s sophistication, defining Tacos donde sea. Here, in this fusion of the earthy and the urban, a new taco landscape comes into view.

Charcoal and CeremonyA Tea Master’s Take on Yakitori and YakinikuOn a fourth floor in Kyoto’s Shijō–Karasuma district sit Torinokoji Yamagishi and Yakiniku Yamachan — sister restaurants by Yamagishi, the culinary group renowned for translating the tea ceremony into contemporary dining experiences across Kyoto and Tokyo. On a shared level, two distinct spaces connect along a quiet corridor and unfold as contrasting expressions of the same vision — one conceived by a tea master who reveres tradition while channelling a new sensibility.Stepping off the lift, you enter a Kyoto roji — black shikkui plaster to your right, yakisugi panels to your left, and underfoot, a doma floor of local mountain sand from Jōyō. This material interplay subtly evokes the depth and stillness of a Kyoto alleyway, guiding you onward to Torinokoji Yamagishi.Inside, the quiet harmony of wa takes precedence — red-pine pillars rising to support a woven-bamboo ajiro ceiling, with walls of Kyoto hon-juraku plaster completing the composition. A tokonoma-inspired alcove showcases the dinnerware in daily use, transforming utility into ornament. At the centre of the counter, a bespoke roku-nabe grill crafted by a ceramic artist takes pride of place — a structural hearth that focuses the room and frames the presence of the grill master.Alternatively, along that same corridor, an inconspicuous door hidden along the black shikkui wall leads elsewhere — to Yakiniku Yamachan, a setting both intimate and deeply serene. Here, twin tokonoma are reimagined in copper plaster with bamboo detailing — a subtle, burnished backdrop that sets the walnut counter gently afloat. The chef’s station is solid hinoki — its pale timber paired with a crisp white ceiling to let the sculpted walnut counter read first. Anchored by the same bespoke roku-nabe hearth as the yakitori counter, the setting — tea-room poise in a contemporary key — renders yakiniku composed and refined.Yakitori and yakiniku — usually humble forms — are framed within counter settings shaped by natural materials and a tea master’s discipline, yielding a modern dining experience rooted in tradition. Here, charcoal meets ceremony, and the everyday is elevated.

Steeped in SoftnessAn Ochazuke Counter in Natural TonesSet in Kyoto’s Shijō–Karasuma district, Obuya is a dashi-ochazuke counter by Ichinoden, the storied saikyo-zuke house. The second outpost after Eat Paradise in JR Kyoto Isetan, the name is taken from obu ― Kyoto dialect for tea ― a nod to the ancient capital’s everyday culture. In keeping with Ichinoden’s devotion to fine ingredients, the interior translates the gentle character of its dashi into natural materials ― a hushed harmony of taste and tactility.A wall-length installation by washi artist Wataru Hatano casts a layered texture, as if the umami of dashi were rising to the surface. Facing the installation, the tables run in alternation ― Hatano’s washi tops and laminated 60-millimetre timber tables in a pigmented finish ― a quiet cadence of fibre and grain. Overhead hang washi pendant lights in three scales ― large, medium, and small ― casting the gentle glow of paper lanterns throughout the room.Along Muromachi Street, a run of windows draws the city in, with a mid-height counter lining the glass. Underfoot and across the counter, Kyoto earth is worked in a sakan finish, its trowelled texture lending the room an unadorned, grounded calm. Wood, soil, and washi set in soft earth tones ― Ichinoden’s Kyoto-bred sensibility drawing character from honest materials and letting them speak their own truth.

A Dialogue of Wood and SteelKushiyaki and Bar in Perfect HarmonyWithin Canal City Hakata’s Kuohka food arcade, Kushiyaki Cohada merges two experiences — the approachable energy of a kushiyaki and the quiet poise of a bar. Designed to express contrast and cohesion in equal measure, the spaces coexist as one refined whole.The unpretentious charm of a food stall meets a contemporary palette in the kushiyaki area — a balance of warmth and precision. A straight counter in end-grain hinoki encloses the open kitchen, complemented by round tables and stools in mixed-grain cedar — their textures infusing the stainless-steel interior with warmth. The space is alive with sizzle and immediacy, as if dining within the kitchen itself.Centered around an oval counter, the bar area cultivates a grounded calm. Set against clay-rendered floors and walls and complemented by cork chairs in natural tones, the bronze-finished steel counter and shelving anchor the space — combining in a quiet, earthen embrace.Wood meets earth, stainless meets steel — a material dialogue that defines their differences even as it brings them together, shaping a balanced vision for a space with two distinct faces.

Forged in Fire and ShadowA Theatre for Culinary ArtKUOHKA — a combination of kuu (to eat) and ouka (to revel) — is Canal City Hakata’s new underground gourmet street, created to celebrate the joy of food. Tucked into a corner, the exclusive 15-seat steak counter Irori now resides.Under the direction of Daisuke Tacubo, owner-chef of several Daikanyama district restaurants that share his name, the space translates his culinary vision into a stage where both chef and cuisine are drawn into the spotlight.Forged from blackened steel plates, the counter and kitchen wall merge with the surrounding walls and ceiling in a seamless field of metal. Bespoke chairs pair black leather with the same blackened steel, echoing the counter’s taut elegance.Swathed in darkness, the interior throws the gestures of the chef, the flare of fire, and the rise of smoke into sharp relief. A single beam of light is cast on the Jasper grill, revealing the meat as it sears in the half-light.The heat and sizzle of the grill, the anticipation in the air, even the chef’s breathing — all fold into the performance, enticing the senses in this theatre of taste.

Returning to the Origins of TasteReclaiming Refinement for the Modern AgeThe word restaurant originates from the Latin restaurare — to restore. This speaks to the primal truth that nourishment sustains life, imbuing the spaces where it is shared with vitality.At TACUBO, wood-fired cuisine embraces the primal simplicity that through fire — our oldest form of cooking — the essential character of each ingredient is drawn out. To honor this culinary ethos, we have crafted an environment echoing the elemental: a contemporary space predicated on the primal. The result is an intentionally pared-back design where raw materiality and deliberate silence allow depth to emerge, letting true refinement surface not from ornament, but from restraint.Every surface — floor, walls, ceiling, counter, tables — has been finished in earth. Anchoring the space and facing each other, the kitchen’s open wood-fire grill and a cellar housing 1,300 bottles of wine form the experiential core. The design evokes a wine cave, a modern grotto designed to conjure humanity’s earliest memories: gathering around flame, sharing sustenance, finding communal warmth. Situated underground, the restaurant is an immersive vessel — tactile, intimate, alive with the crackling immediacy of fire and the deep quiet of the earth.Every element — furniture, lighting, sound — is bespoke to TACUBO. Handcrafted glass vases present seasonal arrangements. A commissioned soundscape blends the crackle of fire with subtle natural field recordings. Earthenware vessels preserve the textures and impressions of the human hand. Through close collaboration with master artisans across disciplines, we have given shape to a setting of profound depth and dimension, extending TACUBO’s philosophy meticulously into every considered detail.Rather than adhering to conventional notions of “luxury”, TACUBO proposes a new standard — one that reconnects us to the inherent beauty of raw materials, to the visible traces of the maker’s hand, and to a deeper, more essential experience of nourishment. In a world saturated with excess and spectacle, we invite a return — to simplicity, to intention, to the primal pleasure of food transformed by flame.This is restaurare realized: a place of restoration — for body and spirit — through a culinary experience that reawakens our most elemental sensibilities.

Machi-Zushi ReimaginedA Contemporary Edomae LocalIn the late Edo period, a new kind of sushi sprang up in the bustling streets of old Tokyo ― fresh seafood from the bay, pressed by hand, and served from stalls. Simple, quick, and rooted in place, it became known as Edomae sushi. This project reconnects with that origin, reinterpreting machi-zushi (the neighbourhood sushi counter) as a space you can step into without ceremony, yet where quiet mastery remains.The façade features vertical slats inspired by Edo streetscapes, with a varying pattern ― wider at the top and bottom, tapering at eye level ― guiding the gaze inward while softly veiling those within. Above the counter, shaded lighting evokes paper lanterns and candlelight ― imbuing the space with the feel of an intimate Edo evening. Seen through the slats, that glow spills softly onto the street, beckoning passersby with a subtle sense of both welcome and anticipation.Underfoot, earthen mortar climbs to meet walls finished in charred and natural-grain sugi (Japanese cedar) ― materials chosen for how well they age, deepen, and acquire even more character with time. A solid hinoki (Japanese cypress) counter anchors the interior, paired with washi-paper shaded lighting ― classic materials, thoughtfully combined to create a setting where patina and presence mature and become part of the story. Furniture and fixtures maintain quiet simplicity, allowing the textures of the wood and the hand of the maker to speak. The result: understated elegance ― a place for everyday visits, where neighbours feel at ease within the atmosphere of iki (refined ease), never overwhelmed by extravagance.Even amidst the lively hum of contemporary commerce, this space honours craft and time ― a quietly confident yet calm presence that invites guests to pause, sit, and experience the enduring charm of sushi at its most elemental.

Cultural Origins Elevated for TodayHospitality in the Hands of a Tea MasterConceived by a tea master versed in tea ceremony, flower arranging, and calligraphy, this cha-kaiseki restaurant translates the traditional arts into a culinary experience. Rooted in the spirit of chanoyu, the setting awakens the five senses, inviting guests to savour the change of seasons. This is the Azabudai Hills branch of Tominokoji Yamagishi — a Kyoto restaurant that extends the legacy of kyo-ryori, treasuring its traditions while continuing to evolve with contemporary  sensibilities.Stepping inside, guests are welcomed by an interior of quiet dignity — black shikkui plaster walls and a trowel-finished floor, both hand-applied by Kyoto artisans, and a restrained cypress nameplate declaring the house. The approach, imagined as a roji — the traditional path to a tea room — weaves together a chestnut header beam given an uzukuri finish to bring out its grain with walls of charred black cedar, shaping a passage where stillness deepens with each step. At its end, a tokonoma-like alcove — complete with hanging scroll and flower vase — ushers guests into the rare intimacy of a six-seat counter.Juraku plaster walls, again the work of Kyoto artisans, lend the space a deep calm. The tea house finds expression in a cedar-grain door recalling the sadōguchi (the host’s entrance) and a lowered opening inspired by the nijiriguchi (the guest’s crawl-through entry). Above, the rippled grain of the figured tamo ash ceiling shifts with the light. Behind the counter, an understated tokonoma alcove of copper and bamboo holds a single-flower vase, adding natural colour to the textures of earth and wood, while to its left a hearth finished in mortar completes the composition. Within this setting, the solid zelkova counter and Finn Juhl’s leather chairs bring Japanese and Western sensibilities into balance, creating an atmosphere of ease and grace, attuned to the present.To carry forward a culture honed over a millennium demands courage — the courage to test, to refine, to evolve. The balance of place and cuisine gives rise to an experience without parallel. Far from a simple replication, Tominokoji Yamagishi unites preservation and innovation, producing cha-kaiseki for today.

Echoes of Israel’s LandscapeAn Intimate Market Restaurant Within Toranomon Hills’ T-Market, Israeli chef Dan Zuckerman’s Ebisu flagship Ta-Im sees its franchise debut in Ta-Im Toranomon. Preserving the signature palette of the original ― white walls, Israel blue, and an olive-wood counter ― the space is recast for the refined, metropolitan setting of Toranomon.Drawing from dialogue with Zuckerman and photographs of the Tel Aviv coastline, the design aims to infuse the interior with seaside light. Blush-toned plaster underfoot evokes the beach, while aluminium spandrels overhead glint with softened reflections, suggesting the sea’s shimmer.White-painted layers of light-gauge steel (LGS) articulate the columns and walls, giving the structure an expressive presence. With environmental constraints in play, LGS was chosen for its adaptability ― easily disassembled and reused, it embeds a sustainable ethos in the design. A 12-seat counter, boldly cantilevered from the superstructure, brings the space breadth and ease, while olive-wood shelving and counters stand out vividly against the blue, their grain thrown into sharp relief.Faithful to the Ebisu flagship, Ta-Im Toranomon reimagines its vision as an open, u

Cuisine Becomes TheatreA Minimalist Urban BrasserieJust beyond the escalators, on Toranomon Hills Station Tower’s fourth floor, sits an open, light-filled casual bistro. Here, a counter-encircled kitchen becomes a stage — the makers and guests drawn into intimate proximity, each dish composed before their eyes.The interior is pared back to 12 standing counter spaces and 18 counter seats, all arranged around a central island kitchen with open flames. Restrained urban minimalism amplifies the sizzle, the scent, and the culinary choreography — elevating the cuisine’s sensorial presence throughout the space. Above, a range hood clad in Plein’s signature white tile echoes the Omotesando motif — a quiet nod to the brand’s heritage. This luminous detail draws the eye upward while anchoring the space. A palette of tactile materials — black-stained timber walls, ribbed teak wainscoting, and counters in troweled mortar and burnished plaster — brings depth and warmth to the space. Designed as an effortless extension of daily life, this new kind of urban brasserie transforms everyday dining into a multisensory performance.

Two Spaces, One SensibilitySeamless Design for Distinct FunctionsWith the pâtisserie DOLCE TACUBO, the Michelin-honoured wood-fired Italian restaurant TACUBO carries the brand into a sweeter realm.This project introduces two new chapters for the TACUBO brand — its debut as a café with eat-in space, and its first foray into a commercial development. Tucked inside T-Market — a subterranean food hall two levels beneath Toranomon Hills’ Station Tower — the café spans two adjoining yet distinct units.With one unit designated for eat-in and the other for take-out, a shared wall discreetly housing a shutter accommodates the latter’s earlier closing time. To unify the two spaces, the walls and ceiling share a single-tone finish, while the partition wall features a soft wood-grain texture on both sides — blurring the boundary between the two.Drawing inspiration from the rich colour and texture of the kogashi (caramelised) financiers glimpsed through the glass, each counter showcases a palette of rammed-earth-inspired finishes — from scraped-finish and stone-like to Roman and exposed aggregate — evoking depth and craft. The design translates TACUBO’s reverence for the beauty and strength of ingredients into spatial form.

Where People Gather as FamilyA Workspace Alive with the Soul of Its MakersIn Okawa, Fukuoka — long revered as Japan’s cradle of furniture craft — Elegant Wood has established itself as a maker of bespoke panels. For the company’s headquarters — a campus of six warehouse-like structures — we were tasked with reimagining the office interior and refashioning the exteriors, creating a cohesive stage for factory tours.The exterior was designed to give visitors a powerful first impression, while also guiding them through the buildings in sequence. Building numbers were made prominent, and each entrance door finished uniformly in black — an economical gesture that nonetheless lends the ensemble a striking presence.We grounded the interior design in the concept of an open-plan living-dining-kitchen (LDK) for work. The space unfolds across three staggered levels, gently defining zones while preserving a sense of continuity. Guests enter through a genkan-like threshold, leaving their shoes behind before stepping into a reception lounge that evokes the easy familiarity of a living room. Beyond, extending the welcoming, at-home atmosphere, a 7.2-metre-long solid-wood counter recalls the conviviality of a dining table. Further along, a counter crafted from Elegant Wood’s own panels doubles as both table and floor, forming an engawa-like arrangement that stretches toward the doma (traditional entrance). This gesture weaves a gentle connectedness throughout the entire space. Opposite the engawa, the kitchen anchors the heart of the interior, extending from the dining area as a shared hearth. Open to colleagues, visitors, and neighbours alike, it embodies the possibility of a workplace that links nourishment and endeavour in a home-like spirit.Deeper within, an office finished in deep green tones and glass-enclosed meeting areas unfold, the whole composition held within a single line of sight. The result is a layout both open and transparent, reinforcing the sense of connection across the workplace. Blending Elegant Wood’s own products with contributions from local enterprises and trusted collaborators, the materials and lighting turn the interior itself into a living showroom — an environment that reveals the network of makers behind it.At its foundation, the space reflects Elegant Wood’s ethos — not the pursuit of scale, but a belief in the value found in the human touch of craftsmanship. For clients and designers visiting from around the world, the spirit of Elegant Wood is made tangible, with the hope that the exchanges fostered here may seed new projects, continuing the spirit of gathering that defines Elegant Wood.

A Space Rooted in the Art of InfusionFor generations, Kyoto Yamaroku has mastered the craft of saikyo-zuke — miso-marinated fish — and this flagship venue translates that dedication into architectural form. Inspired by the brand’s signature Taru miso — miso fermented in wooden barrels that define its flavor — the concept became “a space with a miso barrel at its heart.”As a symbol of the brand, a massive barrel hangs from the ceiling, becoming the venue’s focal point. The counter seating evokes the archetypal teishoku-ya in a contemporary way: nine seats arranged in a perfect circle. With the barrel placed at the center and the circular counter arranged around it, the craft of preparation and the experience of dining coexist in a single space.The circular arrangement evokes the feeling of a communal gathering, the ring-shaped counter adding warmth while a restrained, modern take on traditional Japanese detailing grounds the ambience. Private rooms for four to six guests echo the form of miso barrels tipped on their sides, the intentionally low ceilings creating a sense of intimacy and seclusion. As if dining inside a barrel, the scene is set for a playful experience.The surrounding hanchiku (rammed earth) walls are given their texture and tone by a mixture of Kyoto earth and the very same miso used in Yamaroku’s saikyo-zuke.The authenticity of material embodies the brand’s reverence for its ingredients, shaping a venue where every sense is engaged and the tradition of saikyo-zuke becomes experiential.

Uniting Local Memory with Brand DevotionA Cherished Neighbourhood Yakiniku RestaurantIn Ōizumigakuen — developed as a residential district before the war and still known today as one of Tokyo’s most liveable neighbourhoods — Heijoen has renewed its outpost along National Route 24.Since its founding in 1970, the brand has been embraced by multiple generations, building its name on whole-cow wagyu and a tradition of quality and integrity.A steadfast companion to everyday life, it grew through roadside locations designed for easy access by car, becoming a fixture of the community.The renewal was conceived to ensure Heijoen remains the kind of place families bring children and grandchildren — a restaurant etched into family memory and treasured across generations.The design draws on the land’s memory as a wooded grove. The entrance atrium, framed by walls inspired by traditional yoroi-bari siding and grounded by a stone-paved floor, evokes the outdoors. Restrained tones tighten the space, while overhead wooden louvres conjure the grove’s stillness and calm.Material choices echo the brand’s whole-cow wagyu philosophy — solid cedar, hewn for the counter and integrated into artwork, infuses the interior with the timber’s inherent strength and warmth.With wagyu at its core and a space intended to embrace all generations, the design reimagines traditional Japanese motifs through a contemporary lens. Drawing from the brand's deep roots in the community, every last detail of Heijoen’s interior is imbued with the atmosphere and memory of its locale.

History Etched in the WallsA New Beer Hall for the Old Port TownBeneath the railway viaduct by Kobe’s Sannomiya Station, prewar arches bear the traces of decades of renovations, framing the site. The accumulated history is treated as art, and the two-storey, split-level space — 202 square metres below, 272 above — is reborn as a beer hall open to the city. Anchored in the imagined tale of a German sailor rolling barrels into a once trader-owned warehouse to brew craft beer, the design rethreads Kobe’s port-town spirit for a new age.Just inside the entrance, a sail billows above the central table, catching the eyes of those walking by. Street side, outdoor seating recreates a marine terrace, alive with sun and beer, enticing passersby to join the merriment. Beside the central table, a staircase in Beer Yellow — the very hue of a sailor’s draught — serves as both spectacle and guide, drawing the gaze inward from the street.In the semi-basement, an open kitchen delivers the immediacy of cooking, while mirrors and indirect lighting lift the low ceiling, heightening the sense of openness. A counter of recycled denim, slabs of luminous marble, and the raw grain of light-gauge steel strike a balance between warehouse rough and modern bar polish.Atop the vibrant staircase, the second-floor retreat is a tranquil space where colourful furnishings warm the raw prewar bones. Intentionally left exposed, the history-rich structure is enriched with layered fabrics and contemporary furniture, fostering an alluring atmosphere where past and present coexist.The sail-topped central table, the Beer Yellow staircase, the sunlit marine terrace, and the raw viaduct arches — every element unites to tell the tale of a new landmark beer hall in the Sannomiya Station redevelopment district, destined to be etched into memory. Kobe’s character and the site’s layered history are rewoven into the fabric of the space, stitching together the old port-town’s charm with a new contemporary sensibility.

In Dialogue with Kobe’s NightscapeA Bar Steeped in Exotic AllurePerched atop the Remm Plus Kobe Sannomiya hotel, this bar gazes out over the port city below. The panoramic vista from the 29th floor ― a perfectly positioned vantage point ― is used as shakkei (borrowed scenery) to craft a space of exotic allure. Underfoot, a touch of Americana woven into carpet meets the warmth of walnut laid in a herringbone pattern.Nine counter seats line the windows, inviting guests to linger over the skyline view, while two R-shaped counters for four anchor the heart of the interior. Glowing under indirect light, the red surfaces of the R-shaped counters appear to float, while the crimson curtains set an enchanting, otherworldly scene.Latticework motifs, inspired by Nankinmachi (Kobe’s Chinatown) and distant streetscapes, adorn the whisky display shelves, as subtle lighting sets each bottle aglow, giving them an ethereal presence. In harmony with the nightscape that stretches beyond, the interior seems to hover above the city’s glow, conjuring a dreamlike vision.Crafted on a grand scale, the bespoke chairs channel the splendour of European courts and Asian ornamentation, while embracing Japanese heritage through uzukuri (brushed wood texturing) and intricate wood carving.Draped in a luxuriousness that’s neither East nor West, the interior offers guests a moment apart, above. This bar, playfully elegant and quietly open, is a reflection of the cultural crossroads that is Kobe.

A Stage for the Interplay of Terroir and TableBrought to Life by the Craft of ArtisansIn the heart of Ginza, at the crossroads of Miyuki-dori and Sotobori-dori, the sixth floor of Gicros Ginza Gems welcomes Kicho — a refined yakitori restaurant devoted to Miyazaki’s prized Jitokko chicken.Beyond the elevator hall, a narrow, alley-like approach opens onto an interior centred on a 17-seat counter, complemented by table seating for six. Earthen walls by artisan Yusei Kusumi envelop the room with a primal presence, while a lattice of cedar beams frames the counter above. Resonating together, the elemental strength of earth and timber shapes a dynamic space rooted in traditional Japanese architecture.Fashioned from obi cedar harvested in Nichinan, Miyazaki — the same region that produces the Jitokko chicken served here — the counter’s soft grain is reinforced through deep uzukuri finishing. The island grill is set for visibility from every seat, allowing guests to follow the performance of the grill master, while the savoury sounds and scents, together with the crackle of charcoal fire, bring the interior to life. The hood at the heart of the counter is clad in juraku plaster, also by artisan Yusei Kusumi, its refined surface finished flawlessly without even the faintest trace of the trowel. While at the counter back, the expressive depth of earth is drawn out, its texture revealing natural cracks and a richness that deepen with time. For the floor and wainscoting, black mortar mixed with charcoal grounds the space, heightening the presence of the earthen walls.Born of the resonance of artisans working in concert with their materials, a stage has emerged in Ginza where guests are invited to experience the interplay of terroir and table.

Embracing the Spirit of PlaceHarmonising Comfort and Japanese SensibilitySet in Cikarang, on the outskirts of Jakarta, Isoras Cikarang marks hotelier Fujita Kanko’s first foray into the serviced apartment realm. Designed with long-term Japanese business travellers in mind, it offers a quiet assurance — that even beneath different skies, a familiar way of life is possible.Initially, the project began with the idea of replicating Japanese housing abroad. But upon arrival for the first site visit, breathing the singular air of Southeast Asia, the team knew that untempered “Japanese-ness” would not sit comfortably in that setting. They reoriented, and the guiding question became: Here in Indonesia, what kind of space would we truly want to call home?Local materials — teak, mahogany, Palimanan stone, Indonesian marble — ground the interiors in place, while the design shapes a space where Japanese residents can feel truly at ease. The entire composition strikes a balance between liveability and hospitality, realising a refined living environment shaped by the vision of a seasoned hotelier.The space preserves the ease of daily life in Japan and shares the beauty of the local air and materials. Moving beyond mere Japanese-ness, the design balances Indonesia’s natural way of life with Japan’s standard of comfort. The result is a slightly elevated everyday — a home filled with quiet pride and ease, where friends and colleagues are naturally welcomed. Neither resort nor residence, Isoras defines a new kind of dwelling for Japanese people in Indonesia — another home beneath another sky.

A Soft Threshold between Street and SanctuaryA Cross-Cultural Expression of Japanese CalmSet within Shibuya Stream ― a commercial complex designed to feel like a small town, where natural air and wind flow freely through shared spaces ― the kushiage shop Kushitei Shibuya draws that flow inward. We aimed to craft a space that would feel like a natural extension of the public walkway. The client envisioned Japanese, with a quiet cosmopolitan flair. To give form to that vision, we used contemporary materials to express traditional Japanese structure, introducing European tilework as a contrasting accent to enrich the layered aesthetic. We extended the floor of the zashiki seating area onto the engawa, blurring the line between inside and out. The intention was to create a setting in which guests sipping drinks at the edge would naturally mingle with those seated inside ― a soft convergence of interior and threshold. With the sliding wooden doors opened wide, diners on the engawa can enjoy the breeze from the shared corridor while a relaxed interplay with those inside unfolds ― the imagined scene of a dining space seamlessly connected to the town realised. Another striking expression of contemporary wa is the metal lattice that casts intricate shadows onto the pavement. These patterns weave an emotionally evocative atmosphere, imparting a timeless tranquility to the bustle of modern-day Shibuya.

Yakiniku × Resort = NewDining, ReimaginedOn the 8th floor of OPA Takasaki, a retail complex by the station, Toraji brings its premium yakiniku experience to Gunma. Framed by panoramic views of Mount Akagi, the restaurant unites the ease of a resort with the intensity of the grill. The result: a setting at once refined, expansive, and serene.To echo the planting of the shared concourse, a band of greenery was added opposite, framing the approach in foliage. The result is a threshold that allows one to leave the city’s bustle behind and step into the calm of a retreat.Once inside, guests encounter an interior defined by teak and mortar, each zone composed with its own distinct character. Lattice screens inspired by the brand’s initial “T” are placed throughout, letting air and light drift through and infusing the interior with a tranquil, free-flowing feel.An atmosphere evocative of an Asian resort permeates, with subdued tones of teak and the subtle artistry of woodcraft lending depth throughout. From above, large lattice-patterned lighting suffuses the space with a soft, calm glow. In select areas, sofas invite diners to relax in lounge-like comfort ― a rare setting in yakiniku restaurants, and one much appreciated by guests. Here, at Toraji Takasaki, yakiniku becomes a leisurely experience, an invitation to savour not only flavour, but repose.