Name of the project: Japanese cuisine Tokiwa
Address: 1-9-7 Nishiazabu SHVETS RESIDENCEII 1st Floor, Minato-ku, Tokyo
Construction: Shibutani Group Co., Ltd.
Floor area: 58.27㎡
Architect: Studio Fumihiko Sano
Photographer: ad hoc Co., Ltd. Daisuke shima
This project is a new store reopened by a chef who has operated a Japanese restaurant in Ginza for about 20 years. The interior design is Sukiya style to reflect the chef’s personal taste for tea ceremonies.
The whole space is divided into an entrance, a private room, a counter, a table area. The design and materials were selected to differ in the nature of the space, based on the aesthetics of a traditional Japanese tea ceremony room. The front door is made from a single piece of 350 year old Kirishima cedar with a brass frame, a designer hardware to represent the design of the restaurant.
For the entryway approach to the dining room, light is narrowed into the entry space with a combination of burnt cedar and handmade Japanese paper stained black to contrast the textures of the wrought iron plaque black. After crossing the dark hallway, a private room is visible with a large chestnut wood column.
In the private room, the ceiling is designed with a wicker finish with indirect lighting which is covered in a gold paint pattern with a printed pine screen door. The red pine floor beam is combined with the Japanese cypress baseplate to complete the solid zelkova wood table.
For the counter seats, 650mm wide Yoshino cypress wood was used to create crisp details with sharp edges. The counter and the light fixtures in the back are also in Yoshino cypress. The plank and slatted ceiling are finished with Yoshino cedar.
Yoshino’s cypress table seats are accented with small logs of northern Kyoto Japanese cedar, small pieces of bamboo, notched shingle ceiling planks, and a niche designed with camellia logs. The outdoor garden is decorated with moss, autumn leaves and camellia. The height is adjusted so that dead leaves and camellia flowers are visible on the floor from the window.
Representing how the chef selects specific ingredients for a dish, the materials were derived from a design of a traditional tea ceremony that incorporated techniques and methods of Sukiya expression. As the design evolves with age, the space successfully represents the identity of the chef interested in tea ceremonies.