This project involves converting 2 out of the 8 establishments in a restaurant alley—comprised of shipping containers and located in a bustling district in central Toyama City—into a bar and lounge.

The facility was originally established with the aim of lowering financial hurdles for prospective tenants by setting rent below market rates and limiting the leasing period to a few years. This approach was intended to make it easier for new businesses to take the opportunity and to keep the facility fresh. However, due to the impact of the COVID-19 pandemic, 3 establishments ended up vacant.

As concerns arose over whether the city’s vibrancy would return after the state of emergency was lifted, the project was initiated in response to the owner’s desire to fill the vacant spaces and celebrate the facility’s 5th anniversary in a grand manner.

At the time the project was commissioned, the handover was scheduled for just 2 months later, requiring the business plan and basic design to commence simultaneously. In this tight timeframe, a flexible interior design capable of accommodating an as-yet uncertain business plan was essential.

To achieve this, the design leveraged the shipping containers’ inherent “rugged, industrial character” and their flexibility to embrace an ambiguous status quo, with the hope of restoring the facility to its intended lively state. In addition, lightweight steel and flexible boards—originally used as structural materials—were repurposed as the main finishing materials to help reduce the initial costs for future tenants.

For the countertops and table surfaces, a material recycled from ocean plastic, which has gained attention in recent years, was employed. This not only adds an accent to the interior but also helps realize an industrial yet minimalistic space.

The space is composed of lightweight steel and flexible boards, which are intended for future structural use, along with recycled ocean plastic.

While the compact bar area typically favors a standing-only counter setup, the introduction of table seating—including some movable tables—allows for accommodation of group patrons.

Originally, the facility’s compact nature made group use challenging; however, by creating a lounge shared by all establishments, the facility has been upgraded to better suit group use.

The only specific request from the client was the inclusion of a “horigotatsu” (sunken kotatsu). Although this contrasts with the rugged, industrial elements, Japanese rush grass (Igusa)—the raw material for tatami covers—was used for the seating and door finishes. Its distinctive texture and aroma create a relaxing ambiance that offers a contrast to the overall industrial impression.