Maintaining the general structure of the original bar restaurant, the old bar will be transformed into an “omakase” tasting bar. The same location, the same geometry, the same placement for fire and water, but the way of working and interacting with the customer changes: 7 diners at a 4.5m long bar and facing the chef.

The “itamae” will now be the centre of attention of the restaurant. The diner sits in front of the chef. The same bar for those who prepare and those who taste: each at a different level and only 15cm apart. Space for the chef. Space for the diner: 45cm. And 20cm common where one serves and the other receives.

Above the tasting bar, a reinterpreted “shoji”: vertical wooden elements that give rhythm and texture to the space, and a “washi” that changes its materiality from paper to linen, for better maintenance.

The wood will bring color, warmth and texture to the space. And by contrast in color, texture and temperature, it is complemented by the stainless steel, present in the work elements of the kitchen space, and the cement, which will be finished with floors and skirting boards, as well as walls in circulation spaces.

The entire space is illuminated only with the “shoji” lantern above the bar, with light filtered through a Japanese linen fabric, handmade. The same fabric of the “noren” that welcomes us at the entrance to the restaurant. Dim and subtle light. The light level is increased only over the gastronomic space: the preparation and tasting area. Optics with very controlled openings so that the high level of light is concentrated only where you work and where you eat: on the horizontal wooden surfaces.

“Tsukuru”
Just as the chef will prepare the food with his hands in front of the diner, the entire process of creating the restaurant follows the same philosophy. “Everything has consistency”, as the “itamae” himself says:
– The wood, cut to size and made on site, piece by piece, from the iroko bar to the “shoji” slats or the “kōshi-do” access doors.
– The Japanese linen, which will make up the different “noren” and the “washi” on the bar, sewn by hand.
– The “yakimono” ceramics on which the food will rest, also handmade, either by the chef himself or by an artisan ceramist.
– The decoration: just a picture to talk about the product. A “Gyotaku” made of “kurodai” gilt-head bream, specially made for the restaurant space itself.