Bronze Interior · 2021
Sho Restaurant
by Variety Enterprise Co., Ltd
- Bronze A' Design Award 2021 in Interior
- CLIENT: Variety Enterprise Co., Ltd
- Estimated Number of Design Views: 8,386
- Verification code 5DE6360EAB · Verify this award
Colors
About Sho Restaurant
Sho is a Japanese restaurant interior in Kaohsiung, Taiwan, with an area of 220 square meters. The design continues the spirit of Den in Tokyo, which draws on the ryotei, a traditional Japanese dining house. Burnt cedar boards and metal hardware form the main entry. Slate flooring recalls the stone used in Den, and thin lattices along the path blur light and shadow like an indoor garden. The ceiling is made of Taiwanese bamboo, and the seats were made by craftsmen in Tainan. The open work station allows several chefs to work at once. The project was completed in December 2020.
About the Bronze A' Design Award
Sho Restaurant is a Bronze A' Design Award winner, a highly prestigious recognition granted to outstanding designs distinguished by creativity, ingenuity, and astuteness. Bronze winners are amply skillful and strikingly creative artifacts that authenticate the vast experience, imagination, and resourcefulness of their designers. Sho Restaurant is expected to be a highly regarded, admired, and cherished object that is notably professional and innovative. This Bronze A' Design Award-winning design incorporates best practices in art, science, design, and technology, and is excellent for its attention to detail. Sho Restaurant splendidly satisfies needs, touches desires, charms feelings, and appeals to curiosity.
Press Kit
- Unique Properties
- The head restaurant Den in Tokyo is inspired by ryotie, a traditional Japanese style restaurant. Instead of being restricted by traditions, Den connects itself to the world with innovation and a sense of humor. Taiwan-based branch Sho carries on the elements.
- Dimensions & Packaging
- The project is 220 square meter.
- Tags
- Restaurant, Commercial, Interior Design, Space, Design
- Production Technology
- The yakisugi ban at the main entry may seem rough, but on the second look you’ll find that it connects with metal hardware beautifully, carving out a Japanese-garden-like entry in a modern architecture.
- Design Challenge
- Walking into the room, however, brightness and openness play strong contrast and tell a different narrative. At the ryotei a set of cypress counter lies, separating the space into dining area and working area. The whitewash lime wall and the niches show the essence of the space: simplicity. In a traditional ryotie, the working station is usually small and multilevel. Yet here in Sho, the station in opened up where chefs can work smoothly without bumping into each other. This also fits the new multiplex trend in Japanese cuisine.
- Research
- The celling is made of bamboos from Taiwan, reforming into a design that reminds the viewers not only subtle impressions of a wooden cabinet but also a sense of modern neatness. The seats with a Nordic style design are customized by craftsmen in Tainan. Different cultures blending in perfectly with each other in Sho, representing the exclusive spirit and the braveness to explore on this land.
- Inspiration
- True flavor is found in unseasoned food. Chinese writer Hong said in his book Vegetable Roots. However, this concept seems to be more practiced in Japanese cuisine.
- Project Duration
- The project finished in December 2020 in Kaohsiung, Taiwan.
- Operation Flow
- The slate on floor in intended to remind people of the Oya slates used in Den. Going through the path and then upstairs, thin lattices on the side blur the line between light and shadow. The route from entry to the entrance is an indoor teien experience, which represents the faint ambience in a Japanese garden.
- Image Credits
- Image #1-5: Photographer Kevin Wu, Sho, 2020
