WORKS / CONCEPT DEVELOPMENT + IMPLEMENTATION
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
photography © Katsuhiko Kobayashi
green asparagus terrine
blanched pike conger served with salted plum sauce
watermelon with a drizzle of balsamico vinegar