[et_pb_section fb_built=”1″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_row use_custom_gutter=”on” gutter_width=”1″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.salvaortin.com\/wp-content\/uploads\/2025\/10\/FUKAMURA_viladoms_04b.jpg” title_text=”FUKAMURA_viladoms_04b” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=”on” gutter_width=”2″ admin_label=”Row” _builder_version=”4.23.1″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_divider color=”#000000″ divider_style=”dotted” _builder_version=”4.23.1″ global_colors_info=”{}”][\/et_pb_divider][et_pb_post_title meta=”off” featured_image=”off” _builder_version=”4.23.1″ title_level=”h4″ title_font=”Roboto|700||on|||||” title_text_align=”center” text_orientation=”right” border_style_all=”none” border_width_bottom=”1px” global_colors_info=”{}”][\/et_pb_post_title][et_pb_divider color=”#000000″ divider_style=”dotted” _builder_version=”4.23.1″ global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ use_custom_gutter=”on” gutter_width=”2″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_font_size=”14px” text_line_height=”1.6em” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
FUKAMURA RESTAURANT<\/b> [\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Text” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Maintaining the general structure of the original bar restaurant, the old bar will be transformed into an \u201comakase\u201d 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.<\/p>\n The \u201citamae\u201d 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.<\/p>\n Above the tasting bar, a reinterpreted \u201cshoji\u201d: vertical wooden elements that give rhythm and texture to the space, and a \u201cwashi\u201d that changes its materiality from paper to linen, for better maintenance.<\/p>\n 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.<\/p>\n The entire space is illuminated only with the \u201cshoji\u201d lantern above the bar, with light filtered through a Japanese linen fabric, handmade. The same fabric of the \u201cnoren\u201d 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.<\/p>\n \u201cTsukuru\u201d [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_divider color=”#000000″ divider_style=”dotted” _builder_version=”4.23.1″ global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=”on” gutter_width=”1″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.salvaortin.com\/wp-content\/uploads\/2025\/10\/FUKAMURA_viladoms_01.jpg” title_text=”FUKAMURA_viladoms_01″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ use_custom_gutter=”on” gutter_width=”2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.salvaortin.com\/wp-content\/uploads\/2025\/10\/FUKAMURA_viladoms_03b.jpg” title_text=”FUKAMURA_viladoms_03b” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.salvaortin.com\/wp-content\/uploads\/2025\/10\/FUKAMURA_viladoms_05.jpg” title_text=”FUKAMURA_viladoms_05″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=”on” gutter_width=”1″ 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ORGANITZACI\u00d3WEB\ufffd3 PROJECTESBA026 restaurant FUKAMURA\ufffd0″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/www.salvaortin.com\/wp-content\/uploads\/2026\/03\/BA026-AXO_A.jpg” title_text=”S:SO ORGANITZACI\u00d3WEB\ufffd3 PROJECTESBA026 restaurant FUKAMURA\ufffd0″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/www.salvaortin.com\/wp-content\/uploads\/2026\/03\/BA026-AXO_B.jpg” title_text=”S:SO ORGANITZACI\u00d3WEB\ufffd3 PROJECTESBA026 restaurant FUKAMURA\ufffd0″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_5,3_5,1_5″ use_custom_gutter=”on” gutter_width=”2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_5″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.salvaortin.com\/wp-content\/uploads\/2026\/03\/BA026-BARRAeng.jpg” title_text=”S:SO ORGANITZACI\u00d3WEB\u00003 PROJECTESBA026 restaurant FUKAMURA\u00000″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_5″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" FUKAMURA RESTAURANTBarcelona 2025Builder and carpenter\u00a0Muhammad SaqibLighting FREPI\u00a0Bar and tables wood Fustes Fargas\u00a0Wood treatment Rubio Monocoat\u00a0Counters\u00a0EDFINOX\u00a0Fridges CORECO\u00a0Cahairs IN&OUT\u00a0Tiles Ecoceramic\u00a0Fabric Nunoya\u00a0Dressmaking La Merceria dels Encants\u00a0Gyotaku ArteLuca\u00a0Photographs\u00a0Pol Viladoms\u00a0Maintaining the general structure of the original bar restaurant, the old bar will be transformed into an \u201comakase\u201d tasting bar. The same location, the same geometry, the same placement for fire […]<\/p>\n","protected":false},"author":2,"featured_media":5139,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[40],"project_tag":[],"class_list":["post-5134","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-interior"],"yoast_head":"\n
Barcelona 2025
Builder and carpenter<\/strong>\u00a0Muhammad Saqib
Lighting<\/strong> FREPI\u00a0<\/a>
Bar and tables wood<\/strong> Fustes Fargas\u00a0<\/a>
Wood treatment<\/strong> Rubio Monocoat\u00a0<\/a>
Counters<\/strong>\u00a0EDFINOX\u00a0<\/a>
Fridges<\/strong> CORECO\u00a0<\/a>
Cahairs<\/strong> IN&OUT\u00a0<\/a>
Tiles<\/strong> Ecoceramic\u00a0<\/a>
Fabric<\/strong> Nunoya\u00a0<\/a>
Dressmaking<\/strong> La Merceria dels Encants\u00a0<\/a>
Gyotaku<\/strong> ArteLuca\u00a0<\/a>
Photographs<\/strong>\u00a0Pol Viladoms\u00a0<\/a><\/p>\n
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. \u201cEverything has consistency\u201d, as the \u201citamae\u201d himself says:
– The wood, cut to size and made on site, piece by piece, from the iroko bar to the \u201cshoji\u201d slats or the \u201ck\u014dshi-do\u201d access doors.
– The Japanese linen, which will make up the different \u201cnoren\u201d and the \u201cwashi\u201d on the bar, sewn by hand.
– The \u201cyakimono\u201d 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 \u201cGyotaku\u201d made of \u201ckurodai\u201d gilt-head bream, specially made for the restaurant space itself.<\/p>\n