ロケーション

大阪市北区

用途

懐石・割烹料理

規模

約40m²

竣工

2019年

写真

adhoc 志摩 大輔

芦屋でお店を構え、たくさんのお客様を持たれている料理人さんが北新地に移転されたお店のデザイン。
日本の食材（素材）を最大限に活かす料理を特徴とすることから呼応するように「素材」をテーマに空間作りを考えました。日本を感じる伝統に裏打ちされた和の素材をメインとし、各所に現代の素材をフュージョンさせ、居心地の良さと新しい空気感を感じてもらえるように演出しました。
主役である料理の舞台となるカウンターには歴史のある伝統工芸京漆器の工法などにも共通する布着せ工法を用いた漆塗の仕上げを施しています。京都の漆職人さんの手作業によって丁寧に制作されました。料理人さんの作業スペースの廻りには漆和紙をを採用しました。ユネスコにも指定された岐阜の美濃和紙をベースに伝統工芸士の漆職人が丁寧に塗って完成する漆和紙は使い込むほどに味が出るだけでなく防水性も高く、水回りにも適していることから採用しました。
その他にも京都の職人さんにより製作された和紙、福井の越前和紙や広島のアルミ箔等、全国の昔からある技術を用いて作られた素材をあらゆる箇所にちりばめました。
料理と空間、ありとあらゆる日本のこだわり、良さを存分に味わい、料理人さんの心のこもった渾身の料理を感じて頂ける空間を目指しました。

Location

kita-ku, Osaka

Use

Kaiseki cuisine

Scale

About 40m²

Completion

2019

Photo

Daisuke Shima

A chef who has a restaurant in Ashiya and a lot of customers This is a design for a restaurant that was relocated to Kitashinchi.
As his cuisine is characterized by maximizing the use of Japanese ingredients The theme of the space was "ingredients" to correspond with this theme. The main theme of the restaurant is Japanese ingredients that are backed by the tradition of Japan. I wanted to create a space that was both comfortable and fresh. The main theme of the restaurant is "ingredients".
The counter, which is the stage for the star of the show, is decorated with The counter, which serves as the stage for the star of the show, is made of lacquer using the same method as that used in Kyoto lacquerware, a traditional craft with a long history. The counter, which is the stage for the main course, is finished with lacquer using the Nunoshise method, which is common to the traditional Kyoto lacquerware method. It was carefully crafted by hand by lacquer ware artisans in Kyoto. Japanese lacquer paper is used around the cook's work space. Based on Gifu's Mino Washi paper, which is also designated by UNESCO. The more you use it, the better it tastes. The more you use it, the better it tastes, and it is also highly waterproof. The more you use it, the more it becomes tasty, and it is also waterproof, making it suitable for use around water.
We also used washi made by craftsmen in Kyoto, Echizen washi from Fukui and Hiroshima. We also used traditional techniques from all over Japan, such as Japanese paper made by craftsmen in Kyoto, Echizen paper from Fukui, and aluminum foil from Hiroshima. In addition, materials made using traditional techniques from all over Japan, such as Japanese paper made by artisans in Kyoto, Echizen Japanese paper from Fukui, and aluminum foil from Hiroshima, were used throughout.
We hope that you will enjoy the food and the space, and fully appreciate all that Japan has to offer. We aimed to create a space where you can fully enjoy the cuisine and space, and feel the chef's heartfelt, full-bodied cooking.