海外で修行されたシェフが神戸市元町に新たに開かれたフレンチレストラン。
信念をお持ちのシェフの料理をより引き立てられるよう、提供される料理に通ずる思いが感じられるような空間を目指しました。
人にとって大切な「食」は「生きる」に直結しています。
その「食」の源はすべて「大地」からできています。
原点である「大地」の空気を感じ、本来の食材のおいしさをより感じて頂ければと「大地」をテーマに空間構成しました。
大地があり、水や風によって流れた石、そして根付いた木等それらは大地の呼吸であり食材が生まれる根源の流れを表現しました。
大地は、半年寝かせて発酵させた京都の深草の土を使った伝統的な技法で作られた土壁で表現、さらに店内や坪庭に配置された流木、それらの廻りに配置された荒々しい石、瑞々しく映える植栽を配置しました。
一方で、シェフの表現豊かな料理がデザインによって限定されることのないように、できるだけシンプルな構成、納まりとしました。
また、シェフのこだわりのナイフ差しや引き出しが設置された遊び心も入ったテーブルも製作しました。
ここに来られるお客様にとって、シェフの信念と遊び心のある料理と背景の空間によって人が生きていく上で大切なものを見つけられればと思っています。
A French restaurant where a chef who was trained abroad was opened to Motomachi in Kobe City.
In order to complement the chef's cooking that has a belief, I aimed for a space that felt a feeling that leads to the dishes offered.
"Food" important to people is directly linked to "living".
The sources of that "food" are all made from "earth".
I felt the air of the "earth" which is the origin, We organized a space based on the theme of "earth" if you could feel the deliciousness of the original ingredients more.
There is a ground, stones flowed by water and wind, and rooted trees etc They represented the flow of the source of breath of the earth and the ingredients being born.
We used the soil grass of Kyoto which the ground was fermented for 6 months.
Represented by earth walls made by traditional techniques, driftwood placed inside the shop and tsubo yard, We arranged rough stones and planting that fascinated usable around them.
On the other hand, chef expressive cuisine is not limited by design. We made it as simple as possible, paid off.
In addition, chef's attention to knife insertion and withdrawal was set up. I also made a table with playfulness.
For our guests coming to us, the chef's belief and playful cuisine and the space of the background.
I hope to find the most important things for people to live on.
A French restaurant where a chef who was trained abroad was opened to Motomachi in Kobe City. In order to complement the chef's cooking that has a belief, I aimed for a space that felt a feeling that leads to the dishes offered. "Food" important to people is directly linked to "live". The sources of that "food" are all made from "earth". I felt the air of the "earth" which is the origin, We organized a space based on the theme of "earth" if you could feel the deliciousness of the original ingredients more. There is a ground, stones flowed by water and wind, and rooted trees etc They represented the flow of the source of breath of the earth and the ingredients being born. We used the soil grass of Kyoto which the ground was fermented for 6 months. Represented by earth walls made by traditional techniques, driftwood placed inside the shop and tsubo yard, We arranged rough stones and planting that fascinated usable around them. On the other hand, chef expressive cuisine is not limited by design. We made it as simple as possible, paid off. In addition, chef's attention to knife insertion and withdrawal was set up. I also made a table with playfulness. For our guests coming to us, the chef's belief and playful cuisine and the space of the background. I hope to find the most important things for people to live on.
真白
MIO CLINIC OSAKA
LUV FISH?東京
NTT Data XAM Technologies Corporation Osaka
鮨場 七十二侯
KOU
レオン都市開発 大阪駅前オフィス
NICHINEN ENTRANCE
魚坐
緒乃
UNIVERSAL BUILDING MANAGEMENT co.,ltd TKOYO OFFICE
ALLEY SUPERNOVA
悦三郎
SaLe&PePe
CO&CO KYOTO
ESPICE
天ぷら うらかみ
ISN’T DOJIMA
isn't kyoto
AROMA CURLANCURLAN
Brocante Cafe 0 alto
Traditional Japanese Patisserie
菓楽
KITASHINCHI-KAI
NTT DATA ENGINEERING SYSTEMS
designlabo ANNEX
wine&coffee bar Giardino
SHIAWASE PHARMACY
UNIVERSAL BUILDING MANAGEMENT co.,ltd
NTT DATA ENGINEERING SYSTEMS
AM designlabo
北新地 福多亭
The Vintage
VIVACCHUS
福島 もう利
ワインバーD
MILLE
CARESSES
宝塚大劇場
フードコートリノベーション
緑地公園R邸
リノベーション
NTT DATA ENGINEERING SYSTEMS
RP TECNICAL CENTER OSAKA
宝塚ホテル ベーカリー&カフェ
三木SA店
三木サービスエリア
レストラン棟
Sushisho-NAKAGAWA
心斎橋アクロスビル
サインリノベーション
堀江マンション
インテリアプロデュース
井上文尚堂