A small andintimate restaurant with an open kitchen where the chefs (/owners) can serve and interact directly with the customer. The food was to be modern and minimal, ‘asian-fusion’ with a Scandinavian influence, drawings from the owners’ roots in Korea and their appreciation of high-quality ingredients and considered preparation. The food was to be paired with natural and minimal intervention wine, in a space that was raw, minimal, and textural. Our design heroes the kitchen, the interaction between staff and customer, and the product. Textured walls and surfaces, dark tables and warm timber tones createa muted and recessive space for these moments and interactions, the colours of food, wine and people creating contrast against the backdrop.

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