As a space designer, a strict participant in the development of a space plan, but also a casual observer after opening the restaurant . At the beginning of the design, what I tried to do was to create an image in my mind: a crowd of people are drinking a glass of wine and eating a bowl of meat under the wooden beam in the dim lamplight, four eyes locked each other, talking and laughing cheerfully. With these images, I start to the creation of the whole space from the interior to the facade. I constantly reflected the ideology, space volume, images, materials and atmosphere with the brain——the most powerful modeler in design drawing step by step, until their visual effect reached the general artistic conception that I was pursuing properly. The space is not large, I pushed the bar to the outdoor, connected the inside to the outside, so that the service capacity could be the maximum, and to create indoor and outdoor dining conditions and atmosphere. Setting a stove next to the outdoor bar, people may feel the interaction between nature and food no matter spring or winter. When you step into the narrow door, you will have feeling in another world . The traditional mortise and tenon wooden roof is treated with mirror at the junction with the wall, so that the mortise and tenon wooden roof extends infinitely behind the wall, as if it were another space. The atmosphere of the contrast of ancient and contemporary enveloped the people here, the dim and yellow lamplight makes wood grain texture partly hidden and partly visible. You would feel like stay in the late Tang Dynasty, all air outlets are covered by grille of Tang Dynasty. The burning red copper on the wall of the volcanic rock and the charcoal burning ebony above the bar in order to highlight the "burning" characteristics of the Yakitori. The eaves of outdoor gray space are formed by repeatedly lamination of rice paper and glass with 3M adhesive on the site. There are some antiques from the Edo to the Showa period fill in the whole room, and we call that the "spiritual food" of the space. The accomplished "salt", was finally fulfilling its mission, has created the third space in this area. Every evening to the midnight, people come and go. They share mood and delicious food in the place. It makes me think of a quote by Gide: You could never understand how hard we have to work to get interested in life.