Charcoal wagyu represents the essence of traditional Japanese specialties and is composed of elements of the new forms of contemporary specialties from Korean, American and different cultures. Kentaro Nakahara is perfecting his work in Tokyo, and has created his own yakiniku omakase cooking menu that has been praised as the “Hermes of Global Fish Frying.”
This challenge is its 0.33 restaurant worldwide that operates this unique menu. Located in Shenzhen’s crucial shopping district, it promotes the values of great goodies and chef know-how. Based on the know-how of the essence of the brand, the group designed the restaurant precisely in the right way, with the expectation of transmitting its contemporary oriental spirit that illustrates its presence in a globalized era.
The restaurant is concealed under a skyscraper in the clouds and hidden inside a densely layered glass wall. Its emblem sample is shaped like the yan of the person resembling a Japanese circle of parent ridges, showing a discreet presence of the store’s glass door and echoing the shadows of the trees. The plant-based vegetation and the city’s heritage in reinforced concrete create a secret and futuristic setting.
A black wall is connected to the glass curtain wall. Reject any fanciful style or textured decoration, the simplest with a gold and bronze emblem, to remind passers-by – with the help of using the pleasant delights of this place and global yakiniku hidden in the back of metal panels.
Following the image of discreet façade, the reception’s location is quiet and dark, lit by a bare and gently bright heat. Guests come to a personal home with a dense and static environment that creates an emotional prelude to the immersive environment and enjoy.
The interior area is different from the ostentatious and chaotic atmosphere of the yakiniku maximo restaurants, combining an oriental wabi-sabi aesthetic with conventional Japanese tatami rooms. The floor, walls and tables are covered with gray stones. The area is adorned with semi-evident gold displays and coarse textured metal panels. They complement the wood paneling, the fabric, the plant-based wicker and different heat textures that embellish the place of the meal.
The spatial fabric of the city, composed of streets and alleys that intersect, is made according to the spatial arrangement of the restaurant. Several useful spaces, as well as cabins, bar, snack bar and personal dining rooms are prepared to meet the numerous needs of the customers. Meanwhile, the spatial sample also receives attention in privacy.
Different useful areas are decorated with unique substances composed of gold leaves, metal coatings, fabrics and wood grains, to create many environments. Personal dining rooms can be opened and closed freely, reminiscent of small shops along Tokyo’s streets. The ceiling systems of these pieces can be raised and lowered to simulate the sky, which permeates the distance of a sense of nature and a dynamic spatial aesthetic.
The soft heat reflected with the aid of the gold leaf magnificently improves the white softness reflected in the textured glass, collectively developing a rhythmic in the form of soft and soft shadows.
The Zen aquatic landscape and bonsai, the unusual and unpolished stone sculptures as well as the minimalist works of art with washing ink underline the pleasure of an evasive and hidden global mood. The subtle decorations and parts of the illustration intersect with distance based primarily on strategies of composition of insulating view, loan view and squaring view.