Rather than exporting “Japaneseness” as a stylistic language, we seek to reinterpret Japanese sensibilities and philosophies through the materials and climate of each place.

Traditional Japanese sukiya architecture and Japanese cuisine are inherently rooted in the use of local materials, climate, and craftsmanship.
They are not fixed aesthetic styles, but cultural frameworks shaped by their surroundings.

For the TSUBAME Kaiseki Restaurant project, our intention was not to import a stereotypical “Japanese style” into China.
Instead, working primarily with indigenous materials from Fujian Province — the hometown of the owner-chef — we explored how a distinctly Japanese spatial sensibility could emerge through the context of local Chinese culture and materiality.

Rather than imitating Japan, the project aims to reconstruct a Japanese spatial experience while respecting the memory, climate, and vernacular character of the place itself.

At the entrance, an arare-koboshi stone paving technique is employed.
The uneven gradation of the stones gives depth to the space, while quietly mediating the transition between exterior and interior.

For the noren curtain, handwoven ramie summer cloth was selected.
By drawing on the texture and materiality of this traditional craft, the boundary between outside and inside is softly and subtly defined.

Upon entering the space, an untreated zelkova tree root is placed at the center of the visual field. Behind it, storage finished in aged bronze with verdigris tones forms a quiet backdrop. The textures created through the natural aging of materials are embraced as a source of spatial depth and atmosphere.

Handcrafted ceramic tiles are used for the flooring, where the uneven expressions of the glaze and the subtle shadows created by chamfered edges generate a delicate rhythm through movement.

Light filtered through washi paper softly diffuses across the space, gently tracing the handcrafted diatomaceous earth walls before quietly extending onto the tiled floor.

For the kitchen counter, Huangxi stone sourced from Fujian — the hometown of the owner-chef — was selected. Through materials tied to personal memory, the space seeks to evoke a distinctly Japanese sensibility while resonating with the climate and cultural character of the place.

After carefully considering how to best reveal the craft of the chef, the counter was designed with a restrained junction between the guest-side wooden surface and the chef-side stone countertop, connected only through a subtle difference in height.

The lighting is precisely controlled to present the cuisine in its most beautiful and refined expression.

Two private rooms were created — a washitsu and a chashitsu — both designed within the constraints of limited ceiling height, with a focus on bodily perception and spatial intimacy.

In the washitsu, a sunken-floor seating arrangement provides both comfort and a sense of openness.
In the chashitsu, diatomaceous earth walls and softly diffused light filtered through washi paper transform the low ceiling condition into an immersive spatial experience.

Fuding black stone sourced from Fujian was used in the washbasin area, composed in large continuous slabs to emphasize the purity and continuity of the material itself.
Within this restrained composition, a quiet and contemplative atmosphere emerges.

This project is an attempt to reinterpret Japanese sensibilities and philosophies through the materials and climate of the place itself.

Rather than reproducing Japan as a formal aesthetic, the space is shaped through materials rooted in local memory and vernacular context, reconstructing a distinctly Japanese spatial experience.
The project seeks to create an environment where visitors can slow their perception of time and quietly engage with the cuisine before them.