Restaurant & Bar Design Show
Restaurant & Bar Design Show

Sakagura

Sakagura

Japanese restaurant Sakagura has opened on Heddon Street in Mayfair, London. The authentic Washoku dining experience has launched in the popular pedestrianised food quarter and with London underground tube station Piccadilly Circus nearby, guests can easily enjoy the delights of Sakagura until late.

This new dining destination is the first joint venture between the Japan Centre Group, sake Royal Warrant holders Gekkeikan, Japanese plum wine brand Choya as well as one of the world’s most exclusive two Michelin star sushi experiences and the Toridoll Corporation.

The restaurant sits across two floors with a classic but contemporary Japanese interior, designed by B3 Designers, that uses an array of Japanese geometric patterns and bare wood to create an intimate dining experience. The main dining area on the ground floor features dining booths, overlooked by a trellised wooden ceiling, with bespoke metal bars to create a sense of privacy whilst allowing the atmosphere from the restaurant to bleed in.

The seating area also uses low hanging, antique styled lighting along with a floor to ceiling shelving unit that houses jars of softly glowing lights to enhance the intimacy of Sakagura.

A dedicated sake bar is also found on the ground floor. The bar itself uses dark, burnt wood and has an ash wood counter top with large Japanese sake barrels suspended above and seating available at the bar for guests that wish to enjoy watching their cocktails being made.  For the backdrop to the bar, the restaurant has classic wooden shelves filled with the ingredients to make the magical drinks Sakagura is known for.

With a name meaning ‘sake cellar’, the restaurant is stocked with the best premium sakes from Gekkeikan, one of the oldest sake companies in the world, and exclusive sakes sourced from the best local producers across Japan. The bar features limited edition sake-based cocktails created by expert Japanese mixologists as well as Japan’s finest shochu and umeshu (plum wine) available by the glass, carafe or bottle. For those who enjoy whisky, the restaurant offers 22 varieties of Japanese whisky as well as offering craft beers and a range of wine including bar snacks such as calamari, Japanese kari kari sausage and chicken yakitori.

Below in the Sake Cellar, customers can enjoy the drama of cooking with Sakagura’s open kitchen. The 11-seater traditional wooden kappo counter, made out of light coloured wood and keeping its natural shape, allows those seated to watch the chefs at work and see their meal prepared in front of them. A theatrical robata grill with wooden marked concrete, slate and dark wood is used to create a cool, calm space juxtaposed against the heat of the open plan kitchen.

The exterior of the restaurant is a simple design enticing customers to dine with a menu placed outdoors for people to view dishes before entering. There is an outdoor seating area at the front which is created using black metal and wood planters that bring the interior design outside. The signage uses Sakagura’s iconic logo in black and white on the awning and above the door giving the restaurant a sophisticated and stylish design.

From ceramic sharing plates for sushi, masu cups for sake and traditional bowls for fresh noodle dishes, customers can enjoy an authentic southern Japanese menu created by Executive Chef Kanji Furukawa. The food is based on ‘Washoku’ the traditional food of Japan, recently registered as a UNESCO Intangible Cultural Heritage of Humanity, which involves a harmonious mix of rice, miso, pickles along with main and side dishes covering the five flavours. There is an emphasis on using the freshest ingredients at Sakagura in order to create food that burst with Asian flavours.

The menu features a range of dishes that encompass traditional Japanese cuisine and includes everyday dishes to full course seasonal tasting menus. Robatayaki (Robata-grilled dishes), handmade udon, soba noodle and freshly made sushi and sashimi feature on the al a carte menu as well as Agemono, Kushiyaki and Kamameshi. The restaurant has a lunch menu perfect for those that want Sakagura’s delicious food during the day. The drinks menu is an extensive list of cocktails, wine, champagne, beer and whiskey that will complement any meal.

Sakagura

MASS Concrete

MASS Concrete continues to expand its international reputation and now supplies many prestigious retail and commercial companies worldwide.

Working closely with leading luxury brands, architects and designers to develop finishes, colours and special effects, MASS will manufacture striking feature wall panels, external facades, large format floor tiles, servery counters, reception and cash desks, stair treads, furniture, logo and signage panels.

MASS provides a remarkably light, hard and durable finish, which can be either waterproof or raw as required. Colours range from the natural greys of concrete, through to whites, creams, blacks, blues and other pastel shades, all highlighting the limitless possibilities of MASS.

A wide variety of aggregates – pigmented, recycled glass, granites, marbles, mother of pearl or stone – can be combined with a RAL-colour matching service. Aesthetics that are endless and create a unique solution for any commercial or retail brand.

With lengths and widths up to 2 metres, and specialist panels up to 5 metres, MASS can produce panels at only 12mm in thickness. MASS will cast bespoke shapes or 3-dimensional sections cast in one piece, meaning the possibilities for design and aesthetic innovation are endless.

For Sakagura, B3 Designers used MASS Concrete to create a series of board-marked panels for three zones of feature cladding. Using a mix of vertical and horizontal arrangements, the panels were cast in a unique tone of Light Portland Grey.

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