WORKS / CONCEPT DEVELOPMENT + IMPLEMENTATION

ichii

A new take on Japanese dining, the menu concept focuses on a daily selection of 12 precious, bite-size appetizers made with seasonal ingredients. Any combination of dishes can be selected to work as appetizers or a light meal. The rest of the menu is a sophisticated twist on the izakaya style of informal eating and all dishes are for sharing – charcoal grilled free-range chicken, prime Japanese beef and seasonal vegetables; organic produce salads; and a selection of Moroccan-inspired tagine dishes. All tableware was designed to suit each recipe. All lighting is from the hizuki and vessels of light collections.

Concept Development + Implementation
Marcia Iwatate
Tableware Design
Reiko Okamoto
Graphic Design
SAI
photography © Katsuhiko Kobayashi
ichii007.jpg

mussels steamed in white wine
green asparagus rolled with prime Iga beef carpaccio
raw tuna terrine with spicy Korean sauce

ichii001s.jpg ichii002s.jpg ichii003s.jpg ichii004s.jpg ichii005s.jpg ichii006s.jpg ichii007s.jpg ichii008s.jpg ichii009s.jpg ichii010s.jpg ichii011s.jpg ichii012s.jpg ichii013s.jpg ichii014s.jpg ichii015s.jpg
< >