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Kemuri

Design OPERA

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Comments
Innovation
Functionality
Creativity
Eco-Social Impact
Total
JURY VOTES
Bar
6.33
7.14
6.95
7.79
7.05
Vladislav Spitsyn
Vladislav Spitsyn Managing Partner at Front Architecture
The layout is perfect and clean. Si...
5.1
8.52
7.95
10
7.89
Lynn Ya'nan
Lynn Ya'nan Partner & Brand Director at HYLLA Cultural Tourism Development
6.65
7.51
6.05
7.5
6.93
Claudia Fischer-Appelt
Claudia Fischer-Appelt Founder and Creative Director at Karl Anders
This place convinces extremely by u...
6.5
7.11
7.4
7.44
7.11
Jan Geysen
Jan Geysen Founder and Head Designer at PUUR interieurarchitecten
7.17
7.1
8.1
7.81
7.55
Li Wenqiang
Li Wenqiang Founder & Design Director at PIG Design
The use of building materials and t...
6.81
7.95
8.67
8.52
7.99
Alexandra Georgescu
Alexandra Georgescu Founding Partner at KOGAA
Working with real materials which a...
7.16
8.21
7.3
10
8.17
Yorgo Lykouria
Yorgo Lykouria Creative Principal at Rainlight
The materiality beautifully capture...
7.52
7.17
8.09
8.45
7.81
Rian Knop
Rian Knop Founder at Studio Rianknop
Inspiring to see that the restauran...
5.95
6.02
5.77
6.02
5.94
Anna Sundukova
Anna Sundukova Head of Experience Strategy and Founding Partner at Denizen
5
6.75
5.03
6.03
5.7
Misak Terzibasiyan
Misak Terzibasiyan Founder and Principal Architect at UArchitects
modest and beautiful interior archi...
6.69
7.15
7.43
7.72
7.25
Sabine Krieg
Sabine Krieg Dean of the design faculty at University of Applied Sciences Düsseldorf
6.38
7.17
7.24
7.74
7.13
Mieko Watanabe
Mieko Watanabe Director at wAtelier
Shosugi method should become more w...
5.35
5.66
5.41
6.02
5.61
Nills Gesman
Nills Gesman Architect & Design Sales Manager at Cosentino
Fantastic intimate feeling through...
5.95
6.52
5.95
8.02
6.61
Client
Giovanni Brassea
Floor area
18 ㎡
Completion
2021
Design & Build

Located in Colonia La Cacho, in Tijuana Mexico,  an up-in-coming mixed use community which is known for its trend setting restaurants the project consisted of converting a 18 Square Meter existing hole-in-the-wall Coffee Shop into a in-dining Ramen Bar.

Our design was inspired by the Chef’s passion for smoke cooking, in Japanese Kemuri means smoke. Thus, we used another Japanese tradition, Shou Sugi Ban Siding (charred wood) to reflect the essence of the food, while creating a moody atmosphere that highlights the food and nothing else.

When designing restaurants, we find that experience, second to the food, is critical to a successful restaurant venture. We aimed to create a space that could directly transport patrons from the middle of Tijuana, Mexico into Japan. We achieve this through the use of Materials that are authentic, full of character, and tradition such as the Shou Sugi Ban Siding, the Cypress Butcher Block Bar, the Cobble Stone Flooring, a Cypress Bench, and Concrete Pendants.

The Shou Sugi Ban Siding juxtaposes the existing building, creating a wonderful contrast. The facade gently conquers its surroundings and creates a noticeable language for nearby residents to stumble into a piece of Japan in their community.   The Shou Sugi Ban Siding was reclaimed from a near by abandoned warehouse, it was charged with a deep burn in order to create a resilient material that is durable, requires very little maintenance, is pest proof, fire resistant, and weatherproof.

The Bar made entirely from Cedar, is a Full height Monolithic Butcher Block Bar that was digitally fabricated to create a comfortable seamless seating area that contrasts the rest of the space, highlighting the most important element, the food.  Like the traditional Ramen Bars in Japan, our space plan creates a direct connection with the Chef, making an immersive and intimate dining experience.

Other features include locally sourced Cobble Stone Flooring, which is reminiscent of older streets in Japan.   In the waiting area, the traditional design cypress bench contrasts the Shou Sugi Ban Siding to create an elegant facade .  The pendants, made from concrete and rope, provide a rustic yet comfortable accent.