Photo credit: Bob Gundu
Momofuku Toronto brings the NYC brand to Toronto. Toronto has many noodle bars; Momofuku needed to stand out as altogether different.
The 6,600 sq. ft. restaurant interiors designed by DesignAgency are stacked vertically over three floors within a glass “ice cube” by architect James K.M. Cheng that cantilevers over Toronto’s University Avenue. Artist Zhang Huan’s sculpture ‘Rising’ draws attention to the entrance and bridges ground and sky with birds.
Inside, the challenge was to create four distinct dining experiences and to entice guests to explore the three levels. The bustling, double-height Noodle Bar is wrapped in textured white oak walls intersected by blackened steel bridges and stairs that lead the eye upwards. The open kitchen, communal bench seating and a painting by Steve Keene pick up on familiar features of Momofuku’s original NYC Noodle Bar.
The textured oak wrap leads to the second level to Nikai, a bar and lounge. Entry through sliding doors like shoji screens inspires a secluded atmosphere. Vintage Arthur Umanoff stools, custom-designed tufted leather sofas and local retro furniture create a relaxed impression.
The third floor shifts to the airy glass cube that houses Daishō. Communal seating is offered at a bar made of black oak, communal Chinese-style round tables and tables with carved bases designed by DesignAgency. Rich Brilliant and Willing ‘Excel’ chandeliers and floor lamps illuminate the room. The room is sheltered by an oak finned cube, hiding the underbelly of the hotel swimming pool above.
Behind Daishō patrons join the chef at Shōtō. Hidden by wine fridges, Shōtō is a dramatic open concept kitchen. Patrons perch on Token ‘Catenary’ bar stools at a black granite bar, sampling a daily tasting menu for a ‘back-stage’ experience.
Momofuku has garnered extensive press and awards, including a Toronto Urban Design Award for its contribution to city life.