Boku Interior Restoran dan Bar by Takahiro Todoroki

Boku Interior Restoran dan Bar by Takahiro Todoroki is a highly esteemed winner of the very prestigious 2026 A' Design Award Perak in Desain Ruang Interior dan Pameran Competition Category.

PerakInterior· 2026

Boku Interior Restoran dan Bar

by Takahiro Todoroki

Client: Engine,inc

A' Design Award Perak Winner in Interior Category

14,023

Verified Award Winner

Verify Award Status for #183326

Visit Site View at A' Design Award Press Release Award Badge

Colors

The Design

About Boku Interior Restoran dan Bar

Boku adalah desain interior restoran dan bar di Guadalajara, Meksiko. Desainnya memadukan prinsip-prinsip penataan ruang Jepang dengan budaya lokal dan terinspirasi oleh kuliner jalanan Osaka, dengan takoyaki sebagai tema utamanya. Meja bar melengkung mendorong terjadinya interaksi sosial, sementara tekstur dinding menghadirkan detail yang kaya secara taktil. Pencahayaan bambu yang digantung dan penggunaan material alami menciptakan suasana yang organik. Sebuah mezanin memanfaatkan ketinggian plafon sekaligus menambah keragaman fungsi. Tempat ini menyajikan hidangan pada siang hari dan berubah menjadi bar serta ruang acara pada malam hari.

The Recognition

About the A' Design Award Perak

Boku Interior Restoran dan Bar adalah pemenang A' Design Award Perak, pengakuan yang sangat bergengsi yang diberikan kepada desain kelas atas yang indah dan mengesankan. Pemenang Perak adalah karya yang sangat cemerlang dan sangat kreatif yang menggambarkan keahlian, bakat, dan ketajaman luar biasa para desainernya. Boku Interior Restoran dan Bar diharapkan menjadi karya yang menakjubkan, etalase keahlian, sangat profesional, dan sangat inovatif. Desain pemenang A' Design Award Perak ini adalah penemuan yang sangat menonjol dan dikagumi yang bermanfaat bagi dan memajukan batas-batas seni, sains, desain, dan teknologi. Boku Interior Restoran dan Bar adalah kreasi yang sangat dicemburui yang membangkitkan keinginan, membawa perasaan positif, dan memercikkan keheranan dan kekaguman.

Behind the Design

Press Kit

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

Unique Properties: This project merges Japanese spatial philosophy with the local culture of Mexico, avoiding superficial Japanese style design. Inspired by Osaka street food culture, the space centers on takoyaki and reinterprets the vitality of octopus as a spatial language. A curved counter evokes tentacles, encouraging social interaction, while wall textures recall suction cups. Suspended bamboo lighting and natural materials create an organic atmosphere. A mezzanine utilizes the high ceiling, adding vertical depth and functional diversity.
Dimensions & Packaging: Total area: 128 sqm. Ceiling height: 4500 mm. Structure: steel frame. Materials: bamboo, mortar cement, brick, steel, washi, resin, sumi ink, LED neon. Ceiling: brick finish with clear coating. Floor: pigmented mortar with urethane coating. Walls: brick and painted surfaces with artwork. Lighting: 50 lux ambient, 100 lux table, 2700K. Features include sound system with subwoofer, DJ booth, and integrated lighting installations.
Tags: Bar, Mexico, Japanese, Restaurant, Takoyaki, Tequila, Bamboo, Sake, Guadarajara,
Production Technology: The design process translated traditional Takeakari into a modular ceiling system using parametric modeling and digital fabrication. Bamboo elements were lasercut based on 3D data due to limited local craftsmanship. Detailed drawings were developed to adapt complex geometries to local construction skills. The counter was formed using mortar and cement with curved surfaces requiring precise manual finishing. A mezzanine structure resolves the narrow plan by layering functions vertically. Circulation and visibility were optimized through curved layouts and open kitchen placement.
Design Challenge: The main challenge was bridging the gap between complex design intent and local construction capabilities. Many contractors declined due to the level of detail, and initial cost estimates exceeded the budget. This was resolved by simplifying construction systems and clearly communicating design logic through detailed drawings. Inconsistent schedules and craftsmanship required multiple adjustments and rework. Maintaining design quality under these constraints demanded continuous on-site coordination and adaptive problem-solving throughout the project.
Research: This is an applied spatial design research. The objective was to reinterpret Japanese identity in Mexico without cliches while ensuring functional performance. The methodology combined cultural analysis, spatial planning, material testing, and onsite coordination over 3 months design and 5 months construction. Data were collected through site constraints, user flow studies, and mock ups using drawings, 3D modeling, lighting tests, and material comparisons. Experiments included bamboo lighting and steel hand lights. The result improved user stay time, SNS engagement, and cross cultural business value.
Inspiration: The project was inspired by the fusion of Japanese highball culture and takoyaki, aiming to redefine Japanese identity outside Japan. Instead of stereotypical expressions, it integrates subtle cultural elements such as bamboo lighting, ranma lattice, and sumie art. Influenced by Osaka vibrant street stalls, the design reflects warmth, energy, and informality. Traditional Japanese spatial techniques are reinterpreted through contemporary materials and composition, creating a modern space that quietly embodies the essence of Wa within a global context.
Project Duration: This project began its design phase in Japan in 2024 and opened in Guadalajara, Mexico, in August 2025.
Operation Flow: The space operates as a restaurant during the day and transforms into a bar and event venue at night. It supports a wide range of users, from individuals to large groups. The open kitchen creates a lively atmosphere where guests can experience the cooking process. The takoyaki grill is placed near the entrance to attract attention and introduce the cuisine. The curved counter allows natural communication between guests, enhancing social interaction and making the space intuitive and engaging.
Image Credits: Photographer : Katsumi Hirabayashi