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Ginza Fujita

Fumihiko Sano Studio

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Comments
Innovation
Functionality
Creativity
Eco-Social Impact
Total
JURY VOTES
Restaurant
6.01
6.63
6.30
5.65
6.15
Michela Falcone
Michela Falcone Architect / Educator at Experimental Architecture / BNU University
6
7
6
5
6
Qi Wei
Qi Wei Member, Urban Renewal Professional Committee, Vanke Shanghai Area at Vanke Group
6
6
6
6
6
Massimiliano Tosetto
Massimiliano Tosetto Managing Director at Lodes
6
7
6.5
6
6.38
Amber Feijen
Amber Feijen Spatial and Concept Designer at 5AM
6.5
6.5
5.5
5.5
6
Thijn de Ruijter
Thijn de Ruijter Founder and Executive Partner at Karin Lauwers Agencies
6
6
6
5
5.75
Astin le Clercq
Astin le Clercq Cofounder and Design Director at Modem
6
7
6
6
6.25
Mao Hua
Mao Hua Founder at EK Design
6
6
6
5
5.75
Lisa Torreggiani
Lisa Torreggiani Partner at Monkeydu
5
6
6.5
6.5
6
Melissa Amarelo
Melissa Amarelo Cofounder and Creative Director at Toi Toi Toi Creative Studio
5
7
6
5
5.75
Claudia Mazzucato
Claudia Mazzucato Associate Designer and Architect at THDP
6.17
6.31
6.02
6.02
6.13
Bernhard Kurz
Bernhard Kurz Founder at IFUB*
7
8
8
6
7.25
Simal Yesiltepe
Simal Yesiltepe Founder and Creative Director at Simal Yes Studio
6
7
7
5.5
6.38
Karen El Asmar
Karen El Asmar Architect & Interaction Designer at Tech
6
6
6
5
5.75
Bob Chen
Bob Chen Founder at Bob Chen Design Office
6.03
5.95
6.57
5.59
6.04
Franklin Azzi
Franklin Azzi Founder at Franklin Azzi Architecture
Very representative of the sobriety...
6.5
7.5
7
6.5
6.88
Sophie van Winden
Sophie van Winden Director at Owl Design
6
7
6
5
6
Woody Yao
Woody Yao Director at Zaha Hadid Design
6
6.5
6
6.5
6.25
Comments
Innovation
Functionality
Creativity
Eco-Social Impact
Total
JURY VOTES
Material
5.49
6.42
6.05
5.83
5.95
Michela Falcone
Michela Falcone Architect / Educator at Experimental Architecture / BNU University
5
7
6
5
5.75
Qi Wei
Qi Wei Member, Urban Renewal Professional Committee, Vanke Shanghai Area at Vanke Group
6
6
6
6
6
Massimiliano Tosetto
Massimiliano Tosetto Managing Director at Lodes
6
7
6
6
6.25
Amber Feijen
Amber Feijen Spatial and Concept Designer at 5AM
6
6
5.5
6
5.88
Thijn de Ruijter
Thijn de Ruijter Founder and Executive Partner at Karin Lauwers Agencies
5.5
5
6.5
4.5
5.38
Astin le Clercq
Astin le Clercq Cofounder and Design Director at Modem
5
7
6
6
6
Lisa Torreggiani
Lisa Torreggiani Partner at Monkeydu
5.5
6
6.5
6.5
6.13
Melissa Amarelo
Melissa Amarelo Cofounder and Creative Director at Toi Toi Toi Creative Studio
5
6
5
5
5.25
Bernhard Kurz
Bernhard Kurz Founder at IFUB*
6
7
8
6
6.75
Mao Hua
Mao Hua Founder at EK Design
5
6
6
5.5
5.63
Simal Yesiltepe
Simal Yesiltepe Founder and Creative Director at Simal Yes Studio
5
7
5
5
5.5
Karen El Asmar
Karen El Asmar Architect & Interaction Designer at Tech
5
6
6
6
5.75
Bob Chen
Bob Chen Founder at Bob Chen Design Office
6.3
5.77
5.86
6.21
6.04
Franklin Azzi
Franklin Azzi Founder at Franklin Azzi Architecture
5.5
8
6.5
7.5
6.88
Sophie van Winden
Sophie van Winden Director at Owl Design
5
7
6
5
5.75
Woody Yao
Woody Yao Director at Zaha Hadid Design
6
6
6
7
6.25
Client
Ginza Fujita
Floor area
57 ㎡
Completion
2022
Finishes

Materials and techniques that express Japanese cuisine. 

The first independent restaurant in Ginza, where many famous Japanese restaurants are located, by a chef who has trained in renowned restaurants. We have created two types of space where the materials and techniques are utilized, just like the elements of Japanese cuisine: confronting the ingredients and high technique. 

The first space is an authentic counter seating area that follows the image of a traditional Japanese restaurant, with a solid counter made of a single piece of cypress wood and a ceiling board made of cedar several 300 years old, using an ochre-coloured clay called juraku clay, which is considered the highest quality, to create an elegant and clean space. The second room was designed as a chef's kitchen with seating facing the kitchen, and as a VIP room it was designed to be different from what is imagined in Japanese cuisine.

 In this room, Akita cedar is used for the counter and the ceiling is made of cedar called jindai-sugi, which was buried in the ground more than 2,000 years ago and dug up in modern times; the walls are plastered with a mixture of black earth and poly-glazed clay, and custom-made black Japanese paper fittings are used to create a black space with a sense of various times. 

The space combines the bright cleanliness of the cypress counter and juraku clay as an expression of purity, and the space combines materials from different eras, from centuries to millennia, with the stainless steel that makes up the kitchen and lighting. This restaurant, with its space that traps time, is already attracting a lot of people.