天神から徒歩10分の場所にカウンタースタイルのお店をデザインしました。

コンセプトは客席と厨房の境界を見えなくし、厨房で食事する飲食店。

厨房に漂う料理人の高揚感、プロフェッショナルな立ち振る舞いをダイナミックにお客さんに感じてもらうため、カウンターという境界線を厨房と客席の間に引かないようにレイアウトし、バックヤードに配置する冷蔵庫も客席側にあえて堂々と鎮座させました。

We designed a restaurant that serves deep-fried fresh young chicken, located a 10-minute walk from Tenjin.

The concept is a restaurant where the boundary between the seating area and the kitchen becomes invisible, allowing you to eat in the kitchen.

In order to give customers a dynamic sense of the exhilaration and professional demeanor of the chefs in the kitchen, we placed the refrigerator and wine cellar on the customer side so that there is no dividing line between the kitchen and the customer seats, and proposed a layout where it is difficult to tell where the kitchen ends and the customer seats.

This is a challenging project that aims to create a style unique to Fukuoka.