YODEZEEN created an authentic Japanese restaurant on Kyiv factory grounds
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Virgin Izakaya Bar Japanese restaurant project took up the Arsenal factory territory in Kyiv center.
Here genuineness is the key and leading element of the design concept — along with Kyiv Industrial Architecture opportunities for modern public spaces creation.
Virgin Izakaya Restaurant occupies an area of 405 square meters and allocates onsite industrial estate of Arsenal manufactory in Kyiv center. The building was constructed at the end of the 18th century.
RESTAURANT CONCEPT
The concept of Japanese restaurant “izakaya” means place with food and drinks, where locals come after work, dine and relax. The portions are small, the tables are common, the menu and dishes are “fast”. Literally, the word "izakaya" is translated from Japanese as "a place in a wine house" where you can come and drink a glass or two of wine. Over time, such “izakaya” served small portions of food, which were prepared right in front of guests in the open kitchen. This concept is still very common in Japan and gained popularity all over the world. Today “izakaya” is a part of the world gastronomic culture.
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In 2021 Virgin Izakaya Bar won the INTERIOR DESIGN OF THE YEAR - EATING SPACE nomination according to the LIV Hospitality Design Awards 2021
NATURAL MATERIALS
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The tabletops are made of natural wood, lamps are made of copper, seats and chairs are made of wood and natural leather; metals and metal mesh perform both the function of space zoning and create special decorative elements.
“We wanted the elements of the Japanese style not to be flashy, but to be read in certain solutions. And it is about the concept of restrooms, expressed in a separate building in Japanese style, about 3 meters high. We have implemented this interior building in the form of a red metal mesh, which made it possible to view a part of the hall from the restrooms and contrariwise, ” comments Artem.
THE SPACE CONCEPT
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The open kitchen and the main hall of the restaurant are designed on the same level, which makes it possible to visually enlarge the space of the room and focus on the main core of the hall — an open viewable kitchen.
Everything that used to be carefully hidden is now in the public realm. The guest finds himself face to face with the chef and becomes an attendee of a real culinary master class. The open kitchen occupies an impressive part of the restaurant; edged with a long bar counter which seems to cover a significant part of the seats. Wooden tables are placed compactly around the main hall, and some places have single stick stools — in terms of low chairs in izakaya bars.
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