Takumi Restaurant Ynterieur by Yu Ting Liu and Ling Ling Xiao - NI Space Design

Takumi Restaurant Ynterieur by Yu Ting Liu and Ling Ling Xiao - NI Space Design is a highly esteemed winner of the very prestigious 2025 A' Design Award yn Sulver in Ynterieurromte en Útstallingûntwerp Competition Category.

SulverYnterieur· 2025

Takumi Restaurant Ynterieur

by Yu Ting Liu and Ling Ling Xiao - NI Space Design

Client: NI Space Design

A' Design Award yn Sulver Winner in Ynterieur Category

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Verified Award Winner
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View at A' Design Award Press Release Award Badge

Colors

The Design

About Takumi Restaurant Ynterieur

Takumi is in restaurantynterieur boud om robatayaki hinne, in Japanske metoade om iten te grilljen op in iepen fjouwerkante grill. De yndieling is arranzjearre as in teater. Bôgen en hege plafonds jouwe foarm oan de romte, en fersprate sitplakken jouwe elke gast in dúdlik sicht op de baly fan de kok. Metalen gaas, mozayktegels, glêzen bakstiennen en terrazzoflierren foegje trochsichtigens en djipte ta. Oranjeread tinten roppe de waarmte fan fjoer op, wylst grize tinten it gehiel yn lykwicht bringe. Heal-iepen ytromten en privee sithoeken ferbetterje de privacy. De lokaasje beslacht 264,4 fjouwerkante meter.

The Recognition

About the A' Design Award yn Sulver

Takumi Restaurant Ynterieur is in winner fan de A' Design Award yn Sulver, in bûtengewoan prestisjeuze erkenning foar topûntwerpen dy't prachtich en yndrukwekkend binne. Sulverwinners binne tige briljante en ekstreem kreative wurken dy't de treflike ekspertize, it talint en de skerpsinnigens fan har ûntwerpers yllustrearje. Fan Takumi Restaurant Ynterieur wurdt ferwachte dat it in prachtich foarbyldwurk is, opmerklik profesjoneel en djip ynnovatyf. Dit winnende ûntwerp fan de A' Design Award yn Sulver is in tige opfallende, bewûndere útfining dy't foardiel bringt en de grinzen fan keunst, wittenskip, ûntwerp en technology ferleget. Takumi Restaurant Ynterieur is in skepping dêr't breed oerjûn wurdt, dy't winsken wekker makket, positive gefoelens bringt en ferwûnderjen en fernuvering opwekket.

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: Robatayaki refers to a cooking method where food is grilled on a square, open grill, with people gathered around to watch and enjoy. Building on this imagery, the designers broke away from traditional Japanese frameworks, using curves and high ceilings to create a theatrical effect. The interwoven arcs create diverse scenes. With the robatayaki bar as the core, seating is layered and staggered, providing the depth of a stage. The freely flowing curves overlap within the space. Glass brick walls add an illusionary element, transforming the restaurant into a grand performance venue.
Dimensions & Packaging: The total area of the venue, excluding the kitchen, is 264.4 square meters, encompassing the chef's counter (itamae) area, VIP booths, open seating area, booths, and waiting area.
The first impression is created by the waiting area, which also serves as a photo spot. The area features a main visual element of a flaming washi paper artwork, connecting with the image of a grill. As one moves to the right and enters the restaurant, the staggered layout ensures that every seating area has a clear view of the robatayaki grilling at the chef's counter (itamae).
Tags: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Production Technology: Metal mesh, mosaic tiles, glass bricks, and terrazzo flooring create a sense of transparency and modernity, while also enhancing openness and interaction. Departing from the traditional Japanese palette of light beige, the design primarily uses orange-red tones to evoke the warmth and vibrancy of fire. Gray tones are incorporated to balance the intensity of the overall color scheme, making the space more visually appealing and expressive. The VIP booths are particularly highlighted for their uniqueness and luxury.
Design Challenge: Challenges included differences in material selection and construction standards. Since the site is located in Shanghai, known as the 'fashion capital,' the design had to be impeccably eye-catching. Due to regional differences in materials, some ideas could not be fully realized as originally planned, leading to the need to replace certain design elements. Fortunately, the final adjustments resulted in a high-standard, high-quality presentation. The designers preserved the aesthetic and functionality of the project, demonstrating adaptability and innovative thinking in the face of challenges.
Research: The space is designed like a theater, with curves and high ceilings creating a layered seating arrangement. Every seat offers a perfect view of the chef's culinary artistry while also enhancing privacy. The orange-red tones and reflective materials recreate the robatayaki cooking process, with metal mesh and glass bricks interwoven into the details. As the aroma of fresh ingredients fills the air, dinners can experience a sensory journey. The remodeling project undoubtedly allows the brand to once again capture the market's favor, this time with an even more innovative and modern flair.
Inspiration: Inspired by traditional Japanese cuisine, robatayaki is a sensory cooking method where ingredients are arranged around a brick grill. It offers diners an exquisite dining experience, which is also one of the brand's distinctive features. In the past, the design concept often focused on restoring classic Japanese elements. However, the owner wanted this restaurant to have a different style. The designers combined a dramatic layout with semi-open dining areas to enhance privacy and visual appeal.
Project Duration: The project finished in January 2024 in Shanghai.
Operation Flow: The renovated restaurant enhances the brand's image while increasing the venue's appeal. Moreover, the restaurant's reopening during the post-pandemic recovery period saw a noticeable increase in per-customer spending, indicating that the restaurant's market positioning and renovation strategy successfully attracted a more upscale clientele. The service model, which combines specialty cuisine with interior design, further solidified the restaurant's position in the local culinary scene, bringing in a new and loyal customer base.
Team Members: Yu-Ting Liu, Ling-Ling Xiao
Image Credits: NI Space Design