"I want to own my own shop someday."
When it comes to turning such a dream into a reality, an architectural designer is a reliable partner. We asked the design unit "Studio Donut," which has worked on numerous popular establishments such as the grocery store "Food & Company" and the restaurant "The Blind Donkey," about the thoughts they put into creating spaces.
The office space is on the second floor. Many shops have taken shape from here.
Along the Chuo Line in Tokyo, where old-fashioned coffee shops and atmospheric izakayas line the streets. Studio Donut's office is a renovated 50-year-old wooden two-story building that was once a beloved abacus school. On the first floor's meeting space, samples of wood and plywood, along with fragments of ideas, are meticulously arranged. Being here, it feels as if you're peering into the minds of Keita Suzuki and Hiromi Kitahata.
In 2015, after working at the design team "Landscape Products," the two went independent. Currently, with a staff of four (including one part-timer), they create spaces, primarily for restaurants.
When asked about their journey as a design unit, Kitahata reminisces fondly about that time.
"In my previous job, I was in charge of layout and interior design in the architectural design department, and he handled interior design. When we decided to open an office together and consulted our supervisor, we received a design request for 'Food & Company' from a couple we knew. We got conditional permission from the company and proceeded with the project mainly on weekends."
Around the same time, they also received offers from restaurants "Monk" and "The Blind Donkey." It was truly a moment when the tide turned. From there, their activities as "Studio Donut" officially began. They didn't specifically specialize in restaurants; it just happened that way.
"At that time, there was a growing interest in the stories behind food. It was also a period when people of our generation, who had studied design and fashion, started venturing into the food world, and it coincided with our independence," says Suzuki.
"We also love to eat, so designing restaurants is enjoyable. Plus, once they open, we can visit the shops and gather around a table with everyone. Being able to be involved even 'afterward' in this way is unique to cafes and restaurants," says Kitahata.
Enjoying conversation and making the outline clearer
From modern French cuisine that brightens up special occasions to everyday onigiri shops, "Studio Donut" has designed a wide range of establishments over the past 10 years. Regardless of the genre, their core principle remains the same: to create spaces that "blend in with the people who work in the kitchen."
"Our role is to translate the owner's ideals into blueprints and bring them to life. That's why we want to hear as much as possible about what the person in front of us envisions. Not just architectural requirements, but also their lifestyle, hobbies, and even what inspired them to start wielding a knife. As we talk more, 'their essence' starts to emerge," says Suzuki.
"During a meeting with someone who operates multiple stores, they once told us, 'Talking with you feels like going out for drinks.' For them, contemplating the interior is also a moment to escape reality and immerse themselves in their dreams. We cherish this kind of relationship where we share that excitement and experience the joy of turning zero into one together," says Kitahata.
Their approach of patiently walking alongside clients is truly that of a supportive partner. So, how long does it typically take when requesting a design?
"We aim for about four months for the design period, which includes planning,見積もり (quotation), and adjustments," says Kitahata.
"That much time is absolutely necessary to tailor a shop that perfectly matches the request," says Suzuki.
Maximum potential in a limited 10 tsubo
© KOHEIYAMAMOTO
"Many people choose a 10-tsubo property because it helps keep initial investment down. But actually, it's the most difficult (laughs). That's because it becomes a tug-of-war between kitchen equipment and the number of seats. Both are vital for a restaurant, so compromise is not an option. At 'Bistro Pair,' we incorporated a round counter, securing 17 seats despite the compact space," says Suzuki.
© KOHEIYAMAMOTO
A 3-minute walk from the east exit of Kitasenju Station in Tokyo. It opened in 2023 in an area with old-fashioned shopping streets and residential neighborhoods. It serves dishes centered on natural wine and vegetables.
The owner-chef, who was impressed by the interior of "The Blind Donkey," contacted "Studio Donut" through their inquiry form, which led to the project.
"To be honest, I was surprised when I visited the site. It was close to the station, yet such a quiet area. However, it turned out that the owner's partner was from the area, so they had connections with the local community. That's why they were able to go ahead with the opening," says Kitahata.
"Now, I hear that coffee shops and general stores have also opened around 'Bistro Pair.' When one shop is born, the area becomes vibrant. It's truly heartwarming to witness the town coming to life," says Suzuki.
© KOHEIYAMAMOTO
Noren and lighting, together with artists
© MASAHIROSAMBE
"Onigiri Yosaku" opened in the summer of 2024, across from the Setagaya Ward Office in Tokyo. It took about half a year to complete after the request was received.
"The owner, Yosaku Tsurumi, wanted people to enjoy high-end ingredients, typically found in Kappo restaurants, more casually. Since his family runs a rice farm, he decided to open an onigiri shop. We received the offer through Yuko Fukuma, a book designer who created the ponzu labels for his sister restaurant, 'Shoin Tsurumi.'
The cheerful Mr. Tsurumi always makes us laugh with his puns. His second shop is a mere 3 tsubo. We meticulously communicated to ensure no compromise on functionality, such as kitchen equipment and dishwashers. On the other hand, he readily accepted our design proposals," says Kitahata.
© MASAHIROSAMBE
Onigiri-motif lights adorn the walls, creating a gentle ambiance in the space.
Mr. Tsurumi has built personal relationships with producers of seafood and vegetables. In respect for his earnest approach, handmade warmth was incorporated into the interior.
Onigiri-motif lights by glass artist Tsuyoshi Tsujino adorn the walls, and the noren (shop curtain) was created by artist Ayaka Sanuki.
The drawing, featuring rice plants, has a strong presence even from a distance.
"We asked the woodworking furniture brand 'WEND' for the chairs. We guided Mr. Tsurumi to their atelier in Ninomiya Town, Kanagawa, and he even observed the production process. He seemed very happy, and I realized again that creators truly enjoy being 'on the manufacturing floor'," says Kitahata.
"We make sure to convey the story behind the interior to our clients. After opening, when the owner shares that story with guests, new conversations emerge from it. We aim to create spaces that foster such a cycle," says Suzuki.
Expressing the chef's private kitchen
© MASAHIROSAMBE
The third establishment we picked up is the restaurant "TOUMIN," which opened in Nishi-Azabu, Tokyo, in October 2023. Like "Onigiri Yosaku," it was completed in about six months.
However, the area is 30 tsubo! It seems that quick decisions were required at every stage.
"It's produced by 'Eat Creator,' a company that creates the next generation of food culture. There was a clear concept: 'a dining experience in Chef Kazuya Iguchi's private kitchen.' The kitchen is placed in the center, surrounded by a U-shaped counter. The guest seating area is carpeted, while the kitchen has wooden flooring. Tactile sensations are also important for a special experience. We even considered the thickness of the tabletop where guests rest their hands while seated," says Suzuki.
The open kitchen keeps guests close. It's said that meticulous aesthetics are needed down to the smallest detail to provide a comfortable experience.
"At 'TOUMIN,' we also discussed the brightness of the lighting. For the chef to check food colors, 5000K (Kelvin) daylight white is ideal. However, to create a comfortable space, it's better to keep the lighting slightly subdued. To achieve both conflicting conditions, we incorporated lighting fixtures from 'Modulex'," says Suzuki.
© MASAHIROSAMBE
"We prepared two colors of noren, orange and blue. On sunny days, we hang the former, and on rainy days, the latter to welcome guests," says Kitahata.
"To match the French-based cuisine with Japanese sensibilities, the interior was also designed to evoke wabi-sabi. For that reason, the entrance is grand. We had it produced by 'KIRISEN,' a dyeing factory in Kiryu, Gunma, with nearly 100 years of history," says Suzuki.
Green walls and wavy decor create a supple presence on the street corner
© KAZUFUMISHIMOYASHIKI
Located down Gonnosuke-zaka in Meguro, Tokyo, it catches the eye with its distinctive colors.
Finally, I was given a slightly unusual example: "Herb," a herb ice cream stand in Meguro, Tokyo.
"It's a space that was born from the idea of Dr. Ayumi Kanaya, the director of the adjacent 'Ladies Clinic Naminami.' She thought that if there was something exciting to look forward to, it might soften the feelings associated with hospital visits. The wavy decoration on the small window was inspired by the clinic's name," says Kitahata.
© KAZUFUMISHIMOYASHIKI
The "Naminami" wooden motif, symbolizing the clinic's name, is also used on the room plates in the examination rooms. The numbers were carved out one by one by the members of "Studio Donut" using carving knives.
"Initially, we planned to use laser engraving. However, due to time and budget constraints, we gave up on that. When we tried hand-carving as an experiment, it actually fit the atmosphere perfectly. So, everyone in the office divided the work and finished it," says Kitahata.
"Studio Donut," which shapes the world of shop owners through careful dialogue based on the principle of "blending in with the people who work in the kitchen." Their warmth and gentle personalities permeate every aspect of their interior designs.
