Kaisen Viking Iroha レストランインテリア by Daiki Inoshita

Kaisen Viking Iroha レストランインテリア by Daiki Inoshita is a highly esteemed winner of the very prestigious 2026 A' Design Award 銀賞 in インテリア空間・展示デザイン Competition Category.

銀インテリア· 2026

Kaisen Viking Iroha レストランインテリア

by Daiki Inoshita

Client: H.I.S. Co., Ltd.

A' Design Award 銀賞 Winner in インテリア 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 Kaisen Viking Iroha レストランインテリア

海鮮バイキングいろはは、食事を空間的かつ都市的な体験として再定義する大容量ビュッフェレストランです。中央に配置されたビュッフェカウンターが動線を連続的なループへと整理し、混雑を軽減しながら分かりやすさを高めます。デザインは東京ドームシティのパノラマビューをインテリアの能動的な構成要素として取り込み、都市をダイナミックな背景へと変貌させます。天然石と木口材が耐久性と素材の奥行きをもたらします。このプロジェクトは、ビュッフェダイニングを没入型の空間システムへと昇華させています。

The Recognition

About the A' Design Award 銀賞

Kaisen Viking Iroha レストランインテリアは、見事で印象的なハイエンドのデザインに授与される、非常に権威ある評価である A' Design Award 銀賞の受賞作品です。銀賞の受賞作品は、きわめて輝かしく創造性に富んだ作品であり、デザイナーの傑出した専門知識、才能、洞察力を示しています。Kaisen Viking Iroha レストランインテリアは、素晴らしい代表作であり、驚くほどプロフェッショナルで、深く革新的であることが期待されます。この A' Design Award 銀賞を受賞したデザインは、非常に注目すべき称賛される発明であり、芸術・科学・デザイン・技術の境界に寄与し、それを前進させます。Kaisen Viking Iroha レストランインテリアは、多くの人に羨まれる創造物であり、欲求を呼び覚まし、前向きな感情をもたらし、驚きと感嘆を灯します。

Behind the Design

Press Kit

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

Unique Properties: Kaisen Viking Iroha reinterprets the conventional buffet by synchronizing spatial composition, circulation, and urban context. A centrally positioned buffet counter organizes movement, while the surrounding panoramic views of Tokyo Dome City establish a continuous dialogue between interior and exterior.

The design shifts the buffet from a purely functional dining system into a layered experience where guests engage with food, space, and city simultaneously. Material selections such as natural stone and end-grain wood reinforce durability while expressing the passage of time, creating a tactile and atmospheric depth rarely achieved in high-turnover dining environments.
Dimensions & Packaging: Restaurant interior project featuring a centrally positioned buffet counter, fixed seating zones, and integrated bar functions. Materials include natural stone, end-grain wood, metal framing, and indirect lighting systems. The layout was designed to accommodate high guest turnover while maintaining clear circulation and efficient staff access within a large-scale dining environment.
Tags: Restaurant Interior, Buffet Restaurant, Japanese Contemporary Design, Interior Architecture, Material Expression, Dining Experience, Spatial Circulation, Urban Dining Experience
Production Technology: The interior was realized through close coordination between spatial planning, custom-built buffet counters, and integrated lighting systems. Natural stone surfaces and end-grain wood elements were precisely fabricated to withstand intensive daily use. Layered indirect lighting enhances material depth while supporting operational clarity. The project balances craftsmanship with efficiency through detailed construction management and material selection.
Design Challenge: The primary challenge was to integrate high operational efficiency with a meaningful spatial identity that connects the dining experience to its urban surroundings. This required balancing durability, circulation clarity, and visual openness without compromising comfort or atmosphere.
Research: Type of Research: Spatial and operational design research.
Research Objectives: To elevate the buffet dining experience through spatial quality.
Methodology: Analysis of circulation, material durability, and user behavior.
Results: Enhanced operational efficiency and a redefined dining experience that integrates urban context as a spatial asset. The project demonstrates that high-turnover restaurants can achieve both performance and experiential depth by aligning circulation, materiality, and environmental integration.
Inspiration: The project redefines the buffet as an urban dining experience, integrating the surrounding Tokyo Dome Cityscape into the interior as an active spatial component. Inspired by the Japanese concept of borrowed scenery, the design captures the energy, light, and temporal shifts of the city, transforming them into an integral part of the dining experience.

Rather than isolating the interior from its context, the project embraces the city as a dynamic backdrop, allowing guests to experience both the immediacy of food and the evolving presence of the urban environment simultaneously.
Project Duration: The project was designed and completed in 2025 in Tokyo Dome City, Tokyo, Japan.
Operation Flow: Guests enter through a defined entrance sequence and naturally circulate around the central buffet counter. Seating areas offer multiple dining options, while staff workflows are optimized through clear zoning and direct access to service areas.
Patents: Copyrights belong to the project owner, 2025.
Image Credits: Image #1: Photographer Satoru Umetsu (Nacása & Partners Inc.), Kaisen Viking Iroha, 2025.
Image #2: Photographer Satoru Umetsu (Nacása & Partners Inc.), Kaisen Viking Iroha, 2025.
Image #3: Photographer Satoru Umetsu (Nacása & Partners Inc.), Kaisen Viking Iroha, 2025.
Image #4: Photographer Satoru Umetsu (Nacása & Partners Inc.), Kaisen Viking Iroha, 2025.
Image #5: Photographer Satoru Umetsu (Nacása & Partners Inc.), Kaisen Viking Iroha, 2025.