“Ranzhiwu” is an izakaya (Japanese style barbecue). “It is located in Parkview Place, occupying the northwest corner of the first floor of an office building. Although it is in the busy urban area of Chaoyang District, the location of the restaurant is relatively quiet and most of the pedestrians passing by are in a hurry.
The “Ran Sushi” is a new attempt by the owner. It will be a place where people can enjoy Japanese food with a beer. The owner hopes to add a layer of Japanese culture through the design of the space to the customers, so that they can enjoy the food better.
The architect wanted to go beyond the limitations of interior and brought in the concept of spatial typology. The whole project is based on the concept of “micro-city” – the urban architectural space is brought into this scale of the interior space to create a rich spatial experience.
The owner’s main requirement were to have two restaurants： a barbecue house and a sushi restaurant. Therefore, we divided the space into two parts： a large, relatively open area on the street for the barbecue house and a relatively narrow, private space for Ran Sushi. They each can be accessed through separate entrance.
▲然寿司入口 Ran Sushi Entrance
▲入口室内 Entrance Interior
Inspired by the crowded and winding urban spaces in the Edo period, the sushi restaurant is designed to be a small and intimate dining place. Within this small interior space, a “Machiya”-style miniature building was inserted as a private room. Rather than a rigid imitation of the past, the “Machiya” is reconstructed in a contemporary way using steel plates. The materials was intended to create a contrast of steel and wood, subverting the conventional “Japanese” image of most Japanese restaurants in Beijing.
▲江户时代的热闹街景 A lively street scene in the Edo period
▲层次丰富的町屋立面 Richly layered Machiya façade
Like the façade of a traditional machiya, the fa?ade of the sushi “machiya” facing the bar is created with a rhythm of “solid” and “void”. The wooden “solid” facade is used for cashier and storage functions. The glass “void” enriches the depth of the space while safeguarding the privacy of the VIP room： the outside of the glass is coated with a mirrored film fading away from the eye level, while the top and bottom allow a glimpse of the interior; On the inside of the VIP room, glass seemed to be complete mirror to create a separate microcosm for the diners.
▲虚实处理的微立面 Micro façade with “solid and void” treatment
▲“町屋”内部 Interior of “Machiya”
▲与町屋相对的吧台区，营造街边摊位就餐的空间感 The bar area opposite Machiya creates a sense of space for dining at a street stall.
▲寿司背景墙采用木砖镂空叠成，内外照明增加整体的立体性 The backdrop for the master chef is made of stacked wood tiles. The lighting on both sides of the backdrop create a three-dimensional effect.
For the Ranzhiwu, the design concept of “micro-city” also runs through： we are trying to shrink the urban outdoor experience into this indoor space. We believe the tensions and relationships, which exist between buildings in the city, will have an similar effect on diners’ behavior regardless of scale of the environment. If these relationships and activities are brought indoors, we believe they would bring about a wonderful experience. We broke down the various aspects of handling the fresh seafood into different stalls like different stages, creating a rich backdrop for diners.
▲江户时期的聚会场景 Party scene in the Edo period
▲燃炙屋外部环境 External environment of Ranzhiwu
The curtain walls play different roles during day and night. During the day, they bring the exterior four-season garden inside; at night, they show the interior to the exterior environment, attracting people to enter. They bring different dining atmospheres at different times of the day.
▲入口细节 Entrance details
One has to enter the interior space through a “black box” at the entrance, which acts as a scale converter between the interior and exterior spaces.
▲大厅角落里的微建筑 Micro architecture in the corner of the hall
▲开放式的料理区 Open cooking area
▲项目轴测图 Project Axonometric Drawing