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ESPRIT C. KEI GINZA

ESPRIT C. KEI GINZA

パリのフレンチレストラン「Restaurant KEI」の小林 圭シェフと、室町時代後期創業の和菓子屋「とらや」がつくるレストランとして、2024年4月にオープンしました。伝統と新しさが共存し多様な食文化が楽しめる東京・銀座で、フランス料理の域を超え、何にもとらわれず、自由な発想で、美食の革新を追求するレストランをつくりたい。料理人に限らずここで働く人誰しもが食材を学び、研究し、美食の真髄を来店されたお客さまと分かち合い、料理だけでなく、ここでの体験全てがお客さまの心を満たすものであってほしい。小林 圭シェフのそんな思いを体現した、いわば“美食の研究所”、それが「ESPRIT C. KEI GINZA」です。レストランは、料理を生み出す要であるオープンキッチンを中心としたライブ感のあるカウンター席と木のデザインで覆われたテーブル席を持つメインダイニング、そして研究所をイメージしたプライベートキッチンの個室で構成しています。フランスは石の文化、日本は木の文化といわれています。このレストランは両国の文化を織り交ぜながら、石と木が調和したフランスと日本の文化が出会う新しい空間です。フロア全体にわたって設えた天井デザインは伝統市松パターンから、洞窟のような革新的インスタレーションへと変化するダイナミックな構成で伝統と革新を表現しています。

#Urban & Retail
Miyagase Dam Water and Energy Museum Water Museum "Waterworks Zone"

Miyagase Dam Water and Energy Museum Water Museum "Waterworks Zone"

The Miyagase Dam Water and Energy Pavilion Water Museum "Waterworks Zone" needed to be renovated after more than 20 years since its opening, and was renewed to coincide with the 25th anniversary of the museum's opening. The concept of displays is to create learning opportunities for the "tap water supply business" (introducing the role of the Waterworks Corporation) and to change people's awareness of "tap water" (re-examining water resources and learning about the global environment). By learning about the process, facilities, and work involved in how rainwater stored in the dam reaches our household faucets as tap water, which we don't usually have the opportunity to learn about, visitors can learn about the importance of tap water, which is essential to our lives, and the importance of social infrastructure. In addition, since the surrounding area, including Miyagase Dam, is a tourist destination, the main target audience is social studies field trips from nearby elementary schools and families visiting on weekends. The exhibition features a wide range of digital content, including guidance videos on a large screen, virtual content in which a drone is operated to investigate water facilities, and a simulation of the process of purifying river water. The exhibition also features highly game-like digital content that combines real-life action and computer graphics, as well as displays that allows visitors to virtually experience the work of the corporations that support the water supply business. The exhibition offers a variety of content that can be enjoyed in a short amount of time by visitors with or without a specific purpose.

#public
Being Furniture -DESIGNART TOKYO 2024-

Being Furniture -DESIGNART TOKYO 2024-

We exhibited "Being Furniture" at DESIGNART TOKYO 2024, Japan's largest concept design and art festival (with the theme "Reframing - The Beginning of Transformation"). "Being Furniture" is a project that reconsiders the relationship between people and objects. We create many things every day in our spatial concept design projects, but behind the scenes, we feel that there is a big issue with these things being discarded or no longer used while still fully usable. When we think about a situation in which an object is used for a long time and with great care, it is often the case that a relationship is formed that gives rise to an attachment to the object. In such cases, we noticed that we have gone from a sense of "owning and using" to a sense of "being with" the object and caring about it. Therefore, we thought that noticing this change in sensation might be one way to solve the problem. The furniture presented in the project is not particularly sturdy or functional. Rather, it has a certain instability and whimsy that makes us want to care for it. If furniture changes from "being" to "being there," how will we interact with it? Through a series of experimental concept design in this project, we ask society about the transformation in value between people and objects. Our company's vision is to "open up all kinds of spatial possibilities starting from the 'creativity' of each individual," and we are working to create spaces that enrich people's hearts. As part of this, we continue to exhibit at concept design events both in Japan and overseas in order to take on the social issues we face from a creative perspective and create a cycle of communication, exchange, and innovation through our output.

#hospitality
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