An experimental restaurant whose design concept was the phrase “for a farmer, soil is treasure.” A new earth-plastered “ground” is made at table height, and on it are laid the vegetables that arrive from farmers. A place that links city and countryside and broadcasts the appeal of farming.
Roppongi Nouen
Data
- Completed
- 2009
- Primary Use
- Agricultural experimental restaurant
- Project Type
- Renovation
- Structure / Scale
- 1 basement / 1 story above ground
- Total Floor Area
- 175㎡ (basement 83㎡ / 1F 92㎡)
- Architects
- Takeshi Shikauchi
- Joint Design
- ondesign partners
- Lighting
- Izumi Okayasu Lighting Design
- Earth-Plastering Workshop
- Naoki Kusumi (plasterer)
- Mud Painting
- Yusuke Asai
- Contractor
- Shinei
- Photography
- Kouichi Torimura / Kouichi Torimura Photography
Media
- Magazine
- CONFORT, No.115, 2010
- Magazine
- Tokyo Calendar, May/June 2010 combined issue
- Magazine
- SHOTENKENCHIKU, Vol.54, December 2009
- Magazine
- Design no Genba, Vol.26, August 2009
- Magazine
- Designer's, Vol.2
- Magazine
- Nikkei Architecture
- Magazine
- Hokuo Style, Winter 2010
- Magazine
- Tokyo ReBORN: New Tokyo Architecture Guide
Award
- JCD Design Award
- JCD Design Award 2010, Selected
An Experimental Restaurant That Savors Farming with Soil in the Lead
“For a farmer, soil is treasure.” On hearing these words, sensing the importance of soil in farming and the feelings farmers hold toward it, we decided to make this the design concept of the project. “Roppongi Nouen” is a place that nurtures the latent awareness of farming held by business people who work in Tokyo though their family homes are farms—“farmers’ sons,” so to speak—and that creates a new form of agricultural support linking city and countryside. At the same time, it is an experimental restaurant that broadcasts the deliciousness of ingredients and the importance and pleasure of farming. To convey the appeal of vegetables as a meal—the core proposal was to create a new “ground” at the restaurant’s table height (1FL + 700mm). The texture of soil sets off the vegetables. On this ground are laid the vegetables that arrive from farmers, cooked before one’s eyes and transformed into dishes full of appeal. Everything below the table is earth-plastered with soil shared by farmers, realized through an earth-plastering workshop under the guidance of the plasterer Naoki Kusumi.
