Sushi Yoshinaga
Sushi Yoshinaga
COMPLETON YEAR:
2023
GROS BUILT AREA:
59 m2 / 632 ft2
LOCATION:
Paris, France
PROGRAM:
Sushi Restaurant
COMPLETON YEAR:
2023
GROS BUILT AREA:
59 m2 / 632 ft2
LOCATION:
Paris, France
PROGRAM:
Sushi Restaurant
COMPLETON YEAR:
2023
GROS BUILT AREA:
59 m2 / 632 ft2
LOCATION:
Paris, France
PROGRAM:
Sushi Restaurant
COMPLETON YEAR:
2023
GROS BUILT AREA:
59 m2 / 632 ft2
LOCATION:
Paris, France
PROGRAM:
Sushi Restaurant
COMPLETON YEAR:
2023
GROS BUILT AREA:
59 m2 / 632 ft2
LOCATION:
Paris, France
PROGRAM:
Sushi Restaurant
COMPLETON YEAR:
2023
GROS BUILT AREA:
59 m2 / 632 ft2
LOCATION:
Paris, France
PROGRAM:
Sushi Restaurant
Completion Year: 2023
Gross Built Area: 58.7 m2 / 631.8415 ft2
Project Location: Paris, France
Program: Restaurant
COMPLETON YEAR:
2023
GROS BUILT AREA:
59 m2 / 632 ft2
LOCATION:
Paris, France
PROGRAM:
Sushi Restaurant
DESIGN TEAM:
Douglas Harsevoort (Partner), Juan Sala (Partner), Daniel Alvarez, Sofia Blanco
PHOTOS BY:
11h45
COLLABORATORS:
Agathe Marimbert

Sushi Yoshinaga reflects a synthesis of Japanese heritage and traditions, with a series of portals that evoque ancient temples and gates, and at the same time, the ubiquitous porticoes of Paris’s streetscape. The homogeneous soft lighting accentuates the artistry of the sushi presentation, an exaggeratedly even light that almost flattens the space, with no predominant shadows. Upon entering, there is a sense of anticipation. The chef becomes the focal point, framed within the space. The wooden sushi bar becomes a central character of the stage, its layout wrapping around all sides, allowing guests to observe the artistry up close from varying angles.

The entire space is bathed in a gentle glow emitted by delicate textile portals, where the space in between becomes more important than the solid frames. These portals, somewhere between the rigid grids of a tatami mat and the transcendent flow of Japanese folding Shoji screen doors, create a systematic framing of the spectacle, the precise gestures and artistic presentation of the chef. The careful selection and curation of elements, the restrained material palette consisting solely of wood, fabric, and travertine, contribute to the creation of an environment that is both subtle and yet vibrant, oscillating between contemporary art and antiquity. Somehow old in its tropes, their combination creates a fresh feeling of the new, balancing tradition with modern reinvention. Overall, this space offers a serene setting where visitors can fully indulge in the art of sushi, immersing themselves in an atmosphere that seamlessly combines the beauty of the tangible and the intangible.

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