ホバ／トソ／オスカーワイルド
Plant-based food complex @ Roppongi, Tokyo
Design: Yu Yamada, Mami Umayahara /SNARK Inc.
Client: TOYOKE Inc.
Construction: butter Inc.
Steel products: gambit
Acoustic design: WHITELIGHT.Ltd
Logo design: Kohei Nakazawa /STUDIO PT.
Illustration: Quentin Chambry (HOBA), Chiaki Kobayashi (TOSSO), ancco (OSCAR WILDE)
Sign painting: Peter Liedberg /Tokyo Sign Co.
Neon sign: TAKASHO DIGITEC Co,Ltd
Floor area: 43.23㎡
Completion: Apr. 2024
Photo: Ippei Shinzawa

ヴィーガンフード開発やサウナ施設の企画運営を手掛けるウェルネスカンパニー[TOYOKE]によるカレー屋、ビストロ、ドーナツ屋の三業態を一つの場所に集めたプラントベースフードコンプレックスである。三種の異なる店と、他の施設への供給やイベント出店にも対応できる製造設備を備えるセントラルキッチンを43㎡の小さなテナントに集約している。二面あるファサードを活かし、一方はドーナツ屋のテイクアウトカウンターとして、もう一方は昼夜で入れ替わるカレー屋とビストロとして計画した。
メインのマテリアルにタイルとガラスを使用し、それぞれ色味や加工、施工方法を変えることで、別の店に見えるが統一感のあるデザインとしている。タイルは可能な限り真物で使用できるように各部の寸法を調整し、現場でのサイズカットを最小限とし、排出される建材のゴミを抑えている。照明はスタッフでも簡単に変更・調整ができる無線調色調光システムを導入し、昼夜で入れ替わる店の雰囲気をカラー照明で切り替える演出を提案した。野菜を様々な調理法で調理し菜食料理の可能性を追求する店舗コンセプトにインスパイアされ、限定されたマテリアルを多様な表情で見せるデザインを目指した。

It is a plant-based food complex that brings together a curry restaurant, a bistro, and a donut shop in one location within a commercial facility in Tokyo. The three stores are operated by TOYOKE, a company that develops vegan food and plans and operates sauna facilities to promote people’s wellness. Three different stores and a central kitchen are integrated into a small 43㎡ space. Despite the limited space, the kitchen is equipped with specifications to supply meals not only to the three stores but also to other group facilities. Taking advantage of the space’s location with two facades, one side was planned as a take-away counter for a donut shop, and the other as a curry restaurant and bistro that would be switched between lunch time and dinner time.
We used tile and glass as the main materials. The color of the tiles and the processing and installation methods were changed for each store. This gives a sense of unity to the design while at the same time making them appear to be separate stores. Inspired by the concept of the restaurant, which pursues the possibilities of vegetarian cuisine by cooking vegetables in various ways, we aimed to create a design that shows a variety of expressions with limited materials. As the curry restaurant and the bistro switch between day and night, we proposed the installation of a lighting system that can adjust color and brightness wirelessly to change the atmosphere of each restaurant. By installing this system, we were able to reduce not only the number of lights, but also their power consumption. In addition, we adjusted the design to use tiles in their original dimensions as much as possible. Thereby we have minimized the amount of tile cutting and the waste of building materials.