Add To Collection
Add to Collection
Le Clos Y
Le Clos Y
Paris, France
Project Featured on Jul 10, 2014
View Original
Add To Collection
Add to Collection
View Original
Add To Collection
Add to Collection
View Original
Add To Collection
Add to Collection
View Original
Add To Collection
Add to Collection
View Original
Add To Collection
Add to Collection
View Original
Add To Collection
Add to Collection
View Original
Add To Collection
Add to Collection
View Original
Add To Collection
Add to Collection
View Original
Add To Collection
Add to Collection
View Original
Add To Collection
Add to Collection
View Original
Add To Collection
Add to Collection
View Original
Add To Collection
Add to Collection
View Original
Add To Collection
Add to Collection
View Original
Add To Collection
Add to Collection
View Original
Add To Collection
Add to Collection
Le Clos Y
Paris, France
Project Featured on Jul 10, 2014
Daï Sugasawa Agency has been commissioned by Japanese chefs Isao Kuroiwa and Yoshitaka Ikeda to design their first European venue of Le Clos restaurants, located in Paris next to Montparnasse Tower. Voluntarily sober and strict, the space imagined by Daï Sugasawa is notable through its minimal decor in relation to the chefs’ philosophy and gastronomy. The space was designed to be a clean and quiet canvas for the chefs’ creations; this attention to their innovative process provides clients with a unique tasting experience.
Le Clos Y offers a fusion gastronomy that dwells in a traditional and contemporary repertoire, where French and Japanese cuisines overlap. By giving the architecture of the restaurant a temporal and cultural plurality, Daï Sugasawa wanted to fulfill the roots and passion inhabited by the chefs. Traditional Japanese materials combined with pure geometric volumes speak in a play of light, texture, and tensed lines, defining a Japanese restaurant that would have been moved into a food research lab. Crossing almost the entire space of the restaurant from its 36-foot length lays a monolithic Japanese cherrywood counter directly imported from Japan. Being the masterpiece of the restaurant, it remains the main tasting element in Japan, and is important in the creative process of the space. The two main walls of the restaurant confront and balance themselves in
order to delimit the space occupied by the counter. On one side raises a wood cladding which surface has been burned following Japan’s purest traditions. On the other side, a dissymmetric tailored tile layout made of stone
divides the entire partition. At the back of the seating section, a white wall erects and cuts a main volume in order to define a convivial space, ensuring privacy.
The restrooms alone have required a long thought process. For this section of the restaurant, Daï Sugasawa Agency has decided to explore a “discovery” phenemenon when one visits the restaurant’s restrooms for the first time. The client first enters a dark hall while being welcomed by a rabbit lamp, then faces a tiny door before entering an atypical room full of surprises.
Le Clos Y and Daï Sugasawa invite you to discover the union between fine cuisine and fine interior architecture, a well-balanced recipe providing a unique experience. After chef Eiichi Edakuni’s GUILO GUILO restaurant in Hawaïi, Le Clos Y is the second interior architecture venue designed by the Daï Sugasawa Agency.
Le Clos Y offers a fusion gastronomy that dwells in a traditional and contemporary repertoire, where French and Japanese cuisines overlap. By giving the architecture of the restaurant a temporal and cultural plurality, Daï Sugasawa wanted to fulfill the roots and passion inhabited by the chefs. Traditional Japanese materials combined with pure geometric volumes speak in a play of light, texture, and tensed lines, defining a Japanese restaurant that would have been moved into a food research lab. Crossing almost the entire space of the restaurant from its 36-foot length lays a monolithic Japanese cherrywood counter directly imported from Japan. Being the masterpiece of the restaurant, it remains the main tasting element in Japan, and is important in the creative process of the space. The two main walls of the restaurant confront and balance themselves in
order to delimit the space occupied by the counter. On one side raises a wood cladding which surface has been burned following Japan’s purest traditions. On the other side, a dissymmetric tailored tile layout made of stone
divides the entire partition. At the back of the seating section, a white wall erects and cuts a main volume in order to define a convivial space, ensuring privacy.
The restrooms alone have required a long thought process. For this section of the restaurant, Daï Sugasawa Agency has decided to explore a “discovery” phenemenon when one visits the restaurant’s restrooms for the first time. The client first enters a dark hall while being welcomed by a rabbit lamp, then faces a tiny door before entering an atypical room full of surprises.
Le Clos Y and Daï Sugasawa invite you to discover the union between fine cuisine and fine interior architecture, a well-balanced recipe providing a unique experience. After chef Eiichi Edakuni’s GUILO GUILO restaurant in Hawaïi, Le Clos Y is the second interior architecture venue designed by the Daï Sugasawa Agency.
Product Spec Sheet
Were your products used?
Join as a manufacturer to add your products.