How can architecture represent a culinary concept? The Edge of the Wood is an attempt to respond to this question. The owner, Inami Koro, an Udon restaurant in Miki City, is reinventing the traditional Japanese thick noodle dish while keeping the common techniques for preparation. The new building reflects their approach by revisiting the traditional Japanese wooden constructions.
The challenge was to employ the same techniques to build a space that looks completely new. Just a few adjustments were enough to gain a refreshing aspect of the building. The main change was on the cross section of the general roof decking. The roof gradient and flat ceiling was reversed by rotating them around the eaves, making the roof almost flat. The result is a lighter roof shape while keeping enough space for the structural elements. The second change was to replace the dark wooden walls by frameless clear glass, providing more daylight inside the shop and contributing making the roof seem even lighter.
This project is the first part of the new urban development “Bessho Yume Kaido” planned by Miki City. The project itself called for the creation of a Landmark, attracting the public to appropriate the place. For that end, the contour lines were simplified as much as possible converting the building to an icon. A glowing icon on evenings when the warm lights of the shop rays through the glazed façades, attracting people and giving the whole area a new visual identity.