WORKS / CONCEPT DEVELOPMENT + IMPLEMENTATION

soukyu

Blessed with ingredients from both the mountain and ocean, local Kyushu cuisine leans towards simple cooking methods. soukyu ventured on Japanese-inspired French bistro cuisine complemented by a selection of wines and locally popular shochu, a vodka-like spirit distilled from sweet potato. A private label shochu was developed in collaboration with a local brewery. Custom-designed tableware was produced in Arita of the same Kyushu region. All lighting is from the hizuki collection.

Concept Development + Implementation
Reiko Okamoto
Interior Design
Wonderwall Masamichi Katayama
Tableware Design
Reiko Okamoto
Sayaka Goto
Graphic Design
Harutaka Design Hisato Harutaka
photography © Nacása & Partners
photography © Katsuhiko Kobayashi
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appetizers

squid and sea urchin served in yuzu citrus casing
kelp cured sea bream rolled with scallion
spinach terrine

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