LocationHonjyou, Saitama, Japan
TeamMitsuharu Kojima Ã— Wataru Kobayashi
From the architect. A large expanse of field exists a small distance from this site. The owner and his family grow vegetables there with particular consideration on taste, breed, and cultivation method. The restaurant â€œHanafarm Kitchenâ€ was created to provide true lusciousness of vegetables by cooking methods that fully utilize ingredients.
We visited their field and learned about vegetables that were grown carefully by the mingling of hands with soil. These vegetables are further processed and thoughtfully carried by hand to a table where customers await. We focused on their heartwarming â€œhandsâ€ in which they placed their thoughts.
To begin with, â€œhandâ€-like enclosures are made to softly surround customers. Some of them are designed with images of closed fingers and others with images of the openings between fingers. Reddish lights pass through openings just like when a hand is held towards the sun, creating a warm atmosphere. This was how we thought to express their â€œwarmthâ€.
Specifically, five â€œboxesâ€ are made in the seating area. Each â€œboxâ€ has directionality and space between each other. The middle of the â€œboxâ€ is lifted to â€œchange the expanseâ€ both inside and outside of the space. The â€œboxesâ€ are louvered to reduce their profile, except for the entrance and counter seats. The neighboring louvers are displaced with different gap intervals. This results in overlapping of various movements of people inside and creates variations in â€œconnectionâ€ and â€œdepthâ€ of the space.
In the connected unity of this space, a bustle bubbles up and is softly transmitted to other bustles. While the â€œloose profileâ€ transmits the bustle, it gradually becomes a space for everyone to become conscious of their own bustle. This enables the creation of a comfortable space, like having lunch under the shade of a forest tree with a stream of sunshine.