We had the distinct pleasure to interview award winning designer Ryuji Kojo, Toshihiro Obata about their original and creative Restaurant design work. Ryuji Kojo, Toshihiro Obata is an award-winning architectural designer, that makes our world a better place with their original restaurant works.
Ryuji Kojo, Toshihiro Obata ("RKTO") answered Design Interview ("DI") questions about their award-winning work Sushi Koji Restaurant. Interview questions prepared by Frank Scott.
RKTO : Our design principle is to derive mental experiences from physical experiences. Specifically, this includes: ・Experiences of visitors or users ・Movements and scale of the human body ・Relationship between the human body and materials ・Perception of spatial scale ・Aura emitted by the forms
RKTO : We particularly focused on the physical experience of the guests in our design. In a space of just about 23 square meters, we have created a unique spatial and dining experience. To achieve this, we have planned pathways from the entrance towards the seating area where guests change their orientation several times before heading towards their seats, with the head chef welcoming them directly from the front. Additionally, we have meticulously manipulated the heights of various elements. Furthermore, we have focused on the materials used, including handmade Japanese paper (washi) that we specifically crafted for this project.
RKTO : We plan to design new seating areas on the second floor in the future.
RKTO : After numerous iterations and studies, we spent approximately six months designing it.
RKTO : As it's a personal establishment, we unraveled the chef's artisanal demeanor and personality within the context of the design. We prioritized inspiration drawn from sushi, preserving its essence while infusing the space with a narrative-driven concept.
RKTO : It has not been produced or used by other companies, and there are no plans to sell or lease the production rights.
RKTO : We have designed several sushi restaurants in the past, and that experience has been leveraged in this project.
RKTO : The classical Japanese aesthetic influences us. For example, designers like Jo Nagasaka of Schemata Architects and Shinichiro Ogata of SIMPLICITY.
RKTO : Customers involved in commercial design. Ordinary people.
RKTO : ・Emphasis on experiential design within the space ・Attention to detail in materials ・Narrative quality of the space
RKTO : The restaurant is named after the head chef.
RKTO : We use 3D CAD, Photoshop, and Illustrator.
RKTO : ・Material composition ・Manipulation of scale ・Reinterpretation of Japanese design and composition
RKTO : Woodworker: Wataru Sakai Calligrapher: Mikiko Kayama Graphic Designer: Natsuko Saka / TSUTO Washi: Takaharu Maeda / Kamisukishikoushitsu
RKTO : The use of NC router to enhance the appeal of wood through processing. Unlike conventional methods, we perform wood processing that resembles the production of products.
RKTO : We decided to apply with the aim of widely promoting spaces that combine Japanese design with modern technology and acquiring new clients. At the same time, we want to create social value for our firm.
RKTO : We were able to reaffirm the core of the designs our firm undertakes. Particularly, we learned a lot about emphasizing the aspects of physical space that humans experience firsthand.
