Blend the guts into 400ml of vegetable dashi,įour eggs, salt, and lemon. Scallop down into the muscle, roe, and guts clean Scrub the scallops with a brush under running water Solo project scheduled to open later this year.Ħ00ml vegetable dashi (root celery, carrot, He recently left the kitchen there to work on a new Noma, is often credited with bringing NordicĬuisine to Manhattan at the Noho restaurant Acme. Mads Refslund, one of the founding chefs of Copenhagen's The aim was toĬreate something clean, sharp, and unpolluted. Made me think of stones, and the red leaf art pieces, More nuanced touches, like black ceramic plates, which The presentation is inspired by some of Kioku's
With the sea, so I chose scallops as the base ingredient of South Korea, like Denmark, has a special relationship The detail in the partitions showcases Eastern precision. To nature with simple wood walls and clean lines, though Reminds me a lot of my home country of Denmark. Kioku's design has heavy Asian influences, but it also Silk lanterns enhances the theatrical effect. Pleased with the after-dark vibe, when a subdued glow from articulated Windowless space through the glass-and-steel ceiling. Palette, six chambers are adorned with abstract, nature-inspired worksīy Seoul artist Choi Tae Hoon. In the dining room, which is washed in a mud orange and mineral gray Their linear patterns lifted from traditional Zen garden stone paving. On the mezzanine, under 21-foot high-glass ceilings, a sake towerĬrafted with Giallo Louis marble sits among tall bamboo timber screens,
Maple tree foliage in the hotel's podium-level garden. To the view across the double-height space to a window that peers onto Sawada Kazumi, who earned a Michelin star at Tokyo's acclaimedīanreki Ryukodo, and his crew of sushi masters are the only obstruction "the balcony"-topped by planks of solid pine trunk. The L-shaped upper level, with its 52-foot-long sushi bar-what Fu calls The vermillion lacquered torii gates leading to an ancient Kyoto shrineĭedicated to Inari, the Shinto god of rice. Realism" aesthetic, Fu lined the elongated entranceway of volcanicĬharcoal stone with natural bamboo batons. To set the stage for his "Scandinavian meets Japanese So he forged about delineating areas to impose a more approachable "I inherited this amazing cavernous space, but peopleĭon't like to sit and eat in overpowering environments," Fu That house Shingo's quartet of "dancing" red lacquer With that mandate, Fu constructedĪ 5,500-square-foot "modernist bamboo theater" over two levels The Japanese cuisine is anotherĭeparture for the city, a less formal mix of sushi and sashimi, grilled Safe, corporate concepts, Four Seasons encouraged Fu to deliver While the South Korean capital's dining scene leans toward "I knew Muramoko Shingo'sĪrt and was waiting for a chance to work together. Inside the newly opened Four Seasons Hotel Seoul, his studio'sįirst design project in South Korea. Kong-based architect Andre Fu says of Kioku, the Japanese restaurant "A venue to celebrate artwork and its movement," Hong
ZEN DIAGRAM AUTHOR FREE
MLA style: "Zen Diagram: a new restaurant's upbeat design infuses a shot of Japanese culture into button-upped Seoul." The Free Library.