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The Sauvage
The Sauvage
Ho Chi Minh City, Vietnam
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The Sauvage
Ho Chi Minh City, Vietnam
Firm
Type
STATUS
Built
YEAR
2020
SIZE
1000 sqft - 3000 sqft
BUDGET
$50K - 100K
The Sauvage is a project for a sushi restaurant situated in Ho Chi Minh City, adjacent to the vibrant Ben Thanh Market, a well-known tourist destination. Tailored to cater to an international clientele, rather than replicating traditional Japanese elements, which may seem cliché in a diverse cultural context, the project aims to reexamine these aspects from a fresh perspective, drawing inspiration from the locality's existing cultural and environmental influences.
For instance, instead of sourcing hinoki cypress from Japan, the project advocates for the use of locally abundant basalt stone for the counter, in alignment with the region's natural resources and climate considerations. In a city characterized by pervasive heat, the coolness of hard surfaces offers a more comfortable dining environment than the warmth of soft materials.
Upon entering the restaurant, guests are welcomed into a long narrow hallway designed to alleviate the intensity of the external heat. Passing through a serene white stone garden and a series of noren curtains, visitors are guided into a chamber-like interior characterized by textured basalt walls and floors, evoking a sense of solidity and permanence. The central focal point of the space is the counter, crafted from polished basalt to reduce its visual weight while retaining its inherent durability.
Within this stone chamber, two green walls, one large and one small, punctuate the space in place of conventional windows. The smaller circular opening, nestled within the counter, draws the eye inward, creating a sense of intimacy, while the larger square frames the white stone garden, establishing an imaginary connection with the exterior environment. Together, these architectural elements imbue the space with a harmonious blend of interior and exterior elements, enhancing the overall spatial experience for diners.
For instance, instead of sourcing hinoki cypress from Japan, the project advocates for the use of locally abundant basalt stone for the counter, in alignment with the region's natural resources and climate considerations. In a city characterized by pervasive heat, the coolness of hard surfaces offers a more comfortable dining environment than the warmth of soft materials.
Upon entering the restaurant, guests are welcomed into a long narrow hallway designed to alleviate the intensity of the external heat. Passing through a serene white stone garden and a series of noren curtains, visitors are guided into a chamber-like interior characterized by textured basalt walls and floors, evoking a sense of solidity and permanence. The central focal point of the space is the counter, crafted from polished basalt to reduce its visual weight while retaining its inherent durability.
Within this stone chamber, two green walls, one large and one small, punctuate the space in place of conventional windows. The smaller circular opening, nestled within the counter, draws the eye inward, creating a sense of intimacy, while the larger square frames the white stone garden, establishing an imaginary connection with the exterior environment. Together, these architectural elements imbue the space with a harmonious blend of interior and exterior elements, enhancing the overall spatial experience for diners.
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