STORY / OMAKASE COUNTER
Distance disappears at the counter.
The counter makes timing visible and turns service into part of the cooking.
THE ROOM
Twelve seats, one line of sight.
The counter removes distance between preparation and service.
Pale timber and paper-like surfaces keep attention on the counter line and hands.
01Food
Season, temperature and timing are more important than menu size.
02Service
The room begins together and follows the counter.
03Room
The counter removes distance between preparation and service.
