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Moritomi Japanese Cuisine

KTX archiLAB

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Comments
Innovation
Functionality
Creativity
Eco-Social Impact
Total
JURY VOTES
Restaurant
4.92
4.75
5.42
4.67
4.94
Arthur Guimarães
Arthur Guimarães Chief Executive Officer at Arthur Guimarães Architects
7
8
7.5
6
7.13
Mark Eric Magno
Mark Eric Magno Principal at Aedas Interiors
6
7
6.5
6
6.38
Jessica Adkins
Jessica Adkins Brand Experience Design Lead Europe at M Moser Associates
5.8
7
6.5
6
6.33
Josse Popma
Josse Popma Partner at Popma ter Steege Architects
"Sustainability was a key considera...
5
5
5
1
4
Xuechen Chen
Xuechen Chen Architectural Designer at X.C Studio
6.3
7
6
6
6.33
Serhii Makhno
Serhii Makhno Founder at MAKHNO Studio
7
7
6
8
7
Zizhao Li
Zizhao Li Cofounder and Chief Designer at DSC · Design
5
5
5
5
5
Burton Baldridge
Burton Baldridge Founder at Baldridge Architects
5
5
5
5
5
Mike McGirr
Mike McGirr Managing Partner and Design Principal at red design
5.31
5.76
5.76
6.3
5.78
Pooja Shah-Mulani
Pooja Shah-Mulani Partner and Design Director at LW Design
4
5
4
5
4.5
Katie Mitchell
Katie Mitchell Managing Director at Seen Studios
5.5
6
5
5
5.38
Suvi Saloniemi
Suvi Saloniemi Head of Exhibitions at Finnish Museum of Architecture and Design Museum
5
5
5
5
5
Anna Gitelman
Anna Gitelman Associate Professor at Suffolk University
6
6
6
5
5.75
Wenqing Zhou
Wenqing Zhou Founder at Add Culture & Creative Development
5
5
5
5
5
Harkaran Singh Boparai
Harkaran Singh Boparai Founder at Space 5
4
5
4
6
4.75
Yan Zhang
Yan Zhang Cofounder at say architects
6.09
6.19
6.4
6.3
6.25
Jianan Shan
Jianan Shan Cofounder at say architects
2.67
2.46
3.6
3.5
3.06
Client
Moritomi restaurant
Floor area
330 ㎡
Completion
2020

Architecture as a practice is deeply related to materiality. But what if we substitute a material by another, in an attempt of keeping its spirit, or temperament? Offering Japanese cuisine Since 1945, Moritomi is relocating to the main street leading, and much closer, to the world heritage Himeji Castle. The design for its new space is inspired by the castle’s stone fortification base and reproduces similar patterns using three different materials: Rough and polished stones at the entrance wall, Black oxide coated steel plates at the reception wall, but also unconventionally using Japanese tatami mats to cover the walls of the banquet room and VIP room. Furthermore, in the same spirit of traditional Japanese stone gardens, the floor was made in small resin coated gravels in white and black. The curves create a flowing movement from out the street to inside the restaurant’s reception hall mimicking the castle’s moat with both metallic and stone walls plunging in it.