The word "yakitori", leaving aside the differences between the traditional and simplified forms, is essentially a Japanese word meaning the various parts of a bird grilled on a skewer. It first appeared in 1643 (Edo period) in the cookery book "Yakitori", which describes the cooking of various birds. Food has always been an irreplaceable reality, influencing people's daily lives from the inside out and acting as a critical clue to reshaping commercial spaces. The characteristics of the ingredients and cooking methods of each type of food and drink interact with the form of dining, combining many intrinsic factors to create a variety of dining space typologies, developing a unique sense of 'ritual' and even a particular dining culture. 

After analyzing the site conditions and functional requirements, we decided to place the dining area and kitchen in the ample space with the columns, with the dining area surrounding and wrapping the kitchen inwards. In contrast, the columns are tucked away in the kitchen. This avoids the abruptness of a column in the middle of the space and creates a continuous semi-ring space, thus increasing the visual continuity. More importantly, the efficiency between the kitchen and the dining area has been improved. 

While satisfied with the main spaces' capacity and efficiency, the space's eastern side is almost completely covered by the two larger functional divisions of the kitchen and dining area. The remaining smaller service spaces such as toilets, storage rooms and staff changing rooms need to be cleverly mediated on-site and organically integrated into one multifunctional 'core' (infrastructure and circulation core) placed on one side. At this point, the "design" is "done". We are not willing to stop at aesthetics, problem-solving and efficiency. Private spaces may be able to release a certain degree of social properties (publicness) through some strategy. By dividing the central functional spaces, the dining area and the "core" are independent of each other but partially connected, thus creating a more "interesting" residual space in an organised way. 

Regarding spatial possibilities, we have attempted to reactivate some of the remaining space during non-dining hours, perhaps as additional social spaces and exhibition spaces. Spatial forms often reflect social forms, as well as the relations of production and underlying logic at a particular stage. The relationship between people and space, people and people, people and things, is constantly being reconfigured with the spatial empowerment of consumption and entertainment through the internet. When achieved with some success, this satisfaction can lead to experience and the exploration of the 'new' being limited by specific popular contexts. As a typical contradiction in commercial space, we had to respect the commercial logic and solve the problem while discussing some "doctrine".