WORKS / CONCEPT DEVELOPMENT + IMPLEMENTATION
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
Harutaka Design Hisato Harutaka
squid and sea urchin served in yuzu citrus casing
kelp cured sea bream rolled with scallion