Aims for Jiro's kitchen and serving area

As the process of making fine sushi is a very personal one for Jiro Ono, I want to design his kitchen to make him feel comfortable working in. In addition, his space must also be quiet and respecting towards Jiro. I plan on doing this by drawing inspiration from traditional Japanese architecture as well as the layout of his famous but humble restaurant, Sukiyabashi Jiro. 

The humble entrance to Sukiyabashi Jiro in a Japanese subway, the subtle use of colour and change of light quality above the doorway immediately separates one from the outside, public walkway.

Jiro and his eldest son, Yoshikazu behind the long, serving counter.

Jiro and Yoshikazu preparing sushi. Notice the different colours and materials used in the restaurant's design; polished wood for the eating space and a clean, off-white surface for the preparation area. The elevated extension of the preparation area is also above the eating space, allowing time for the sushi to be admired before it is eaten.

Jiro's pursuit of perfection and attention to detail blurs the line between food and art, between function and simple admiration. Whilst Jiro's sushi are minimalistic works of art, they have a final and intrinsic purpose to be eaten. Therefore, much like his restaurant, the kitchen area and and the eating space must be physically close. 

However this creates a problem, if the eating space were in the ground floor showroom so too must Jiro's kitchen, and visitors would wander in without the respect and quietness that Jiro would like.

Thus, I will design both Jiro's kitchen and restaurant-like showroom at the end of a long, solitude architectural promenade that elevates one from the ground and gives a sense of respect.