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IL MARE
IL MARE
Yokohama, Japan
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Other Projects by Doyle Collection Co. Ltd.
IL MARE
Yokohama, Japan
STATUS
Built
YEAR
2016
SIZE
1000 sqft - 3000 sqft
BUDGET
$50K - 100K
New brand “Il Mare” with the future prospects of multi-restaurant operation provides mainly seafood, categorized as bar restaurant. To start off with, upon designing this restaurant, focusing on the urban atmosphere and reflecting upgraded values were the primary themes. The “aerial atmosphere” and “detail” that come from materials and technical styles were the two perspectives when developing this design in total.
Through the procedure, these two perspectives integrated, and consequently, they became complemented with one another and no longer were indistinguishable whether which design came firsthand. For instance, the words beach, wave and ship link directly to seafood and thus we have converted these design motif to modern tiles and antique woods. Furthermore, actualizing the characteristics of pattern and color scheme, making casual atmosphere line from the height of the ceiling to the partition, and frequently utilizing gimmick by the presence or absence of the pendant illuminants have enabled to divide the atmosphere moderately. All of these features are the accumulation of the “detail” which is essential to the “aerial atmosphere” in this restaurant.
Finally, we adopted the concept “cut-and-paste-able design” in this restaurant. Needless to say, formations of the tenant space make profound difference to spatial design. In order to operate multi-restaurant, it is invaluable to use fine pieces of protean combination designs. We have designed to integrate stand-light for the big table so that it works out just as fine as it is placed by itself. Moreover, the arch-formed shape that connects the column and the ceiling will become one piece of the design and will surely go well above the bench and the bar counter. Naturally, this can merely be used as dividing the atmosphere too. As a matter of fact, three more restaurants have already been completed, and this “cut-and-paste-able design” has exerted a beneficial effect. We have an appreciation that this new method may have become the central to branding.
Through the procedure, these two perspectives integrated, and consequently, they became complemented with one another and no longer were indistinguishable whether which design came firsthand. For instance, the words beach, wave and ship link directly to seafood and thus we have converted these design motif to modern tiles and antique woods. Furthermore, actualizing the characteristics of pattern and color scheme, making casual atmosphere line from the height of the ceiling to the partition, and frequently utilizing gimmick by the presence or absence of the pendant illuminants have enabled to divide the atmosphere moderately. All of these features are the accumulation of the “detail” which is essential to the “aerial atmosphere” in this restaurant.
Finally, we adopted the concept “cut-and-paste-able design” in this restaurant. Needless to say, formations of the tenant space make profound difference to spatial design. In order to operate multi-restaurant, it is invaluable to use fine pieces of protean combination designs. We have designed to integrate stand-light for the big table so that it works out just as fine as it is placed by itself. Moreover, the arch-formed shape that connects the column and the ceiling will become one piece of the design and will surely go well above the bench and the bar counter. Naturally, this can merely be used as dividing the atmosphere too. As a matter of fact, three more restaurants have already been completed, and this “cut-and-paste-able design” has exerted a beneficial effect. We have an appreciation that this new method may have become the central to branding.
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