Bronze Interior Space and Exhibition Design · 2021
Ukiyoe Restaurant
by Fabio Su
- A' Design Award 2021 Bronze Winner in Interior Space and Exhibition Design
- Awarded April 15, 2021
- CLIENT: Zendo Interior Design
- Estimated Number of Design Views: 13,949
- Verification code 240D488DF8 · Verify this award
About Ukiyoe Restaurant
Uphold the concept of "handling complexity by simplicity". The exterior of the building uses wooden louvers to embody the image of mountain and forest culture, and the expression of Japanese "shaded" thinking. The designer used the work of Ukiyo, reflecting Japanese culture; the private box brings out the glorious feeling of the Edo period. Subverting the conveyor belt sushi dining style, the designer uses a double track design and narrow the distance between the chefs and guests in the ltabasahi area.
Press Kit
- Unique Properties
- To reflect the local culture and natural landscape, the exterior of the building uses a wood grain aluminum louvers to outline the shape of Alishan mountain, while the interior part retains the building during the Japanese occupation period and plenty of materials. To emphasize the cultural background of conveyor belt sushi, Japanese cuisine and the deliciousness of the ingredients, the most representative "Ukiyo-e" wallpaper is stretched along the space, reappearing bustling scene of Edo period.
- Dimensions & Packaging
- The 297 square-meters space is divided with a semitransparent material with wooden louvers and different lanterns to create an open visual. Unprocessed cypress wood and rustic iron are used to reduce the environmental impact. Subverting the tradition, the design team adopts double tracks to meet the diverse needs, and by narrowing the distance between the chefs and guests at Itabasahi area, giving a rich and cozy experience for them.
- Tags
- Restaurant, Japanese, Taiwan, Integration, Conveyor belt sushi, Local, Sustainable, Environmentally friendly
- Production Technology
- Cypress wood, granite skin, night pearl antique surface, incense fir, H-shaped steel, wood grain aluminum grille, Ukiyo-e output map, wood grain brick, rust plate, cola stone
- Design Challenge
- The original site was an abandoned old building, lacking of bearing capacity, we retains the main body of the building and uses reinforcement methods. Local beams and columns are fixed with irons while the entire structure becomes stronger by using H-shaped steel. All the pipelines are reconfigured, breaking away the conventional Japanese-style architecture and successfully bringing out the unique features.
- Project Duration
- The project design started in June 2018, completed in December 25, 2019 in Chiayi City, Taiwan
- Operation Flow
- With the concept of "handling complexity by simplicity," the restaurant interprets sustainability through reinforcement methods to stabilize the structure. The exterior draws the local natural landscape, exploring the harmony between human and nature, and the Japanese "shaded" aesthetic. As Japanese Ukiyo-e "the Kanagawa Surfing" throughout the interior, it reflects the Japanese cuisine background and presents a fresh dining experience.
- Research
- How to regenerate existing an abandoned old building and inject fashion elements into it with both functionality and traditional style. Make the work conform to the main spirit of its brand, for the research purpose of this case.
- Inspiration
- This project is located in Chiayi City, Taiwan. It is a Japanese style conveyor belt sushi restaurant. We preserve the original Japanese architecture and integrate it with local elements and Japanese style dining culture to make a dining space that is full of story. With the main concept of "local, sustainable and eco-friendly", we draws on the local most famous Alishan mountain landscape and the characteristics of the forestry settlement, while blending into the essence of Japanese dining culture.
- Image Credits
- Image#1:Photographer Jian Ren-Yi, zendo, 2020.
Image#2:Photographer Jian Ren-Yi, zendo, 2020.
Image#3:Photographer Jian Ren-Yi, zendo, 2020.
Image#4:Photographer Jian Ren-Yi, zendo, 2020.
Image#5:Photographer Jian Ren-Yi, zendo, 2020.
Colors of Ukiyoe Restaurant
Design Interview about Ukiyoe Restaurant
This project is located in Chiayi City, Taiwan, and is a Japanese conveyor belt sushi restaurant. The design inspiration comes from the fusion of local culture and Japanese catering spirit. We retain the original Japanese architectural vocabulary and use "local, sustainable, and eco-friendly" as the core design principles to create a dining space with both cultural depth and contemporary feel.
The spatial concept is based on the Alishan forestry settlement, borrowing local natural and cultural elements, such as log texture, mountain imagery, and bamboo structure vocabulary, to transform the forest memory of Alishan into spatial language. At the same time, it integrates the spirit of Japanese craftsmen and food culture, and creates a quiet and balanced sensory experience through simple and neat lines, blank space, and light and shadow rhythm.
The overall design not only focuses on the presentation of beauty and atmosphere, but also emphasizes the thinking of symbiosis with the environment, using sustainable materials and low-energy construction methods, hoping to create a dining space that is both rich in cultural heritage and contemporary spirit.
The spatial concept is based on the Alishan forestry settlement, borrowing local natural and cultural elements, such as log texture, mountain imagery, and bamboo structure vocabulary, to transform the forest memory of Alishan into spatial language. At the same time, it integrates the spirit of Japanese craftsmen and food culture, and creates a quiet and balanced sensory experience through simple and neat lines, blank space, and light and shadow rhythm.
The overall design not only focuses on the presentation of beauty and atmosphere, but also emphasizes the thinking of symbiosis with the environment, using sustainable materials and low-energy construction methods, hoping to create a dining space that is both rich in cultural heritage and contemporary spirit.
The primary focus of this project was the revitalization of an abandoned building and the creation of a culturally immersive dining space. Our goal was to preserve the historical memory of the original Japanese-era architecture while infusing it with modern functionality and a brand-aligned aesthetic. By retaining the building’s main structure and reinforcing it with steel supports, we transformed a deteriorated space into a sustainable and safe sushi restaurant with rich cultural depth.
The design centers around the concepts of local identity, sustainability, and eco-friendliness. The exterior incorporates wood-grain aluminum louvers to abstractly represent the iconic Alishan mountain range, while the interior draws from traditional Japanese art, including Ukiyo-e motifs, to express the essence of Japanese culinary culture. To enhance interaction and user experience, a double-track conveyor system brings chefs closer to guests, while semi-transparent partitions and natural materials foster a warm and open dining atmosphere. This project represents a balanced integration of culture, history, and technical innovation, and a tangible response to local and sustainable values.
The design centers around the concepts of local identity, sustainability, and eco-friendliness. The exterior incorporates wood-grain aluminum louvers to abstractly represent the iconic Alishan mountain range, while the interior draws from traditional Japanese art, including Ukiyo-e motifs, to express the essence of Japanese culinary culture. To enhance interaction and user experience, a double-track conveyor system brings chefs closer to guests, while semi-transparent partitions and natural materials foster a warm and open dining atmosphere. This project represents a balanced integration of culture, history, and technical innovation, and a tangible response to local and sustainable values.
Because of winning this award, I will be better able to use my own knowledge to come back to social, and pass my experience on people who endeavor in the field of design.
The project design started in June 2018, completed in December 25, 2019 in Chiayi City, Taiwan
I like the opus with streak and combines with local culture.
My design is not used by another company, I intent to produce my work by myself.
I think when you meet the client who is trust in you 100%. It’s the time you should display your design ability. This is the reason pushing me to create this opus.
Carlos Páez Vilaro from Paraguay is the one who influence me the most. As an artist and designer, he perfectly makes aesthetics in harmony with nature. This is also my goal.
This design is a restaurant
Unlike conventional commercial or Japanese-themed restaurants, this project stands out through its fusion of local history, natural landscapes, and Japanese culinary culture, with adaptive reuse of an abandoned structure at its core. Instead of imitating Japanese aesthetics superficially, we preserved the authentic traces of the existing building and translated regional elements—such as the mountainous silhouette of Alishan, forestry heritage, raw materials, and Ukiyo-e art—into a rich spatial narrative.
One key differentiator is the interactive double-track conveyor system, which brings chefs closer to guests and encourages engagement. The layout avoids the rigid, back-of-house separation commonly found in traditional sushi restaurants, opting instead for an open, participatory atmosphere enhanced by semi-transparent zoning and thoughtfully layered lighting.
Moreover, all material choices and construction strategies reflect our focus on sustainability and local relevance. The use of unprocessed cypress, exposed steelwork, and natural finishes reduces environmental impact while preserving architectural honesty. The result is a dining space that is not only functional but also emotionally resonant and deeply rooted in its cultural and ecological context.
One key differentiator is the interactive double-track conveyor system, which brings chefs closer to guests and encourages engagement. The layout avoids the rigid, back-of-house separation commonly found in traditional sushi restaurants, opting instead for an open, participatory atmosphere enhanced by semi-transparent zoning and thoughtfully layered lighting.
Moreover, all material choices and construction strategies reflect our focus on sustainability and local relevance. The use of unprocessed cypress, exposed steelwork, and natural finishes reduces environmental impact while preserving architectural honesty. The result is a dining space that is not only functional but also emotionally resonant and deeply rooted in its cultural and ecological context.
The name of this project is a tribute to both local nature and cultural memory. Inspired by the iconic Alishan mountain range in Chiayi, Taiwan, the name reflects the region’s geographic identity and forestry heritage. It also resonates with the architectural language—wood-textured aluminum louvers outlining mountain forms on the building’s façade. This name not only represents the physical landscape but also symbolizes the connection between nature, culture, and architecture.
We intended for the name to evoke the feeling of a restaurant that has grown organically from the land—not simply a newly constructed commercial venue, but a space that coexists with its surroundings and speaks to its historical context. The name complements the preservation of the original Japanese-era building and the integration of Ukiyo-e art within the interior, reinforcing the blend of local spirit and Japanese culinary culture.
Through this naming, we aim to immediately convey the narrative and cultural depth of the space, allowing guests to connect with the story behind the experience even before stepping inside.
We intended for the name to evoke the feeling of a restaurant that has grown organically from the land—not simply a newly constructed commercial venue, but a space that coexists with its surroundings and speaks to its historical context. The name complements the preservation of the original Japanese-era building and the integration of Ukiyo-e art within the interior, reinforcing the blend of local spirit and Japanese culinary culture.
Through this naming, we aim to immediately convey the narrative and cultural depth of the space, allowing guests to connect with the story behind the experience even before stepping inside.
Cypress wood, granite skin, night pearl antique surface, incense fir, H-shaped steel, wood grain aluminum grille, Ukiyo-e output map, wood grain brick, rust plate, cola stone
To reflect the local culture and natural landscape, the exterior of the building uses a wood grain aluminum louvers to outline the shape of Alishan mountain, while the interior part retains the building during the Japanese occupation period and plenty of materials. To emphasize the cultural background of conveyor belt sushi, Japanese cuisine and the deliciousness of the ingredients, the most representative "Ukiyo-e" wallpaper is stretched along the space, reappearing bustling scene of Edo period.
Without doubt, I collaborate with people with specialized skills, this is one of important part in complete this design.
Technology plays a supportive yet vital role in this project, particularly in three key areas: structural reinforcement, MEP integration, and smart spatial flow. The original building, a deteriorated Japanese-era structure, lacked sufficient load-bearing capacity. Through advanced techniques—such as H-beam reinforcement, custom steel jointing, and modern material fusion—we significantly improved the safety and stability of the building, enabling its adaptive reuse.
All mechanical, electrical, and plumbing systems were reconfigured from scratch. Energy-efficient appliances and motion-sensor lighting were installed to optimize operational sustainability and reduce energy consumption. In the dining experience itself, the double-track sushi conveyor system is a blend of mechanical precision and human interaction, allowing chefs to serve guests more efficiently while maintaining a sense of intimacy and engagement.
Rather than dominating the design, technology in this project functions as an invisible enabler—enhancing sustainability, functionality, and guest experience without compromising the space’s cultural or aesthetic identity.
All mechanical, electrical, and plumbing systems were reconfigured from scratch. Energy-efficient appliances and motion-sensor lighting were installed to optimize operational sustainability and reduce energy consumption. In the dining experience itself, the double-track sushi conveyor system is a blend of mechanical precision and human interaction, allowing chefs to serve guests more efficiently while maintaining a sense of intimacy and engagement.
Rather than dominating the design, technology in this project functions as an invisible enabler—enhancing sustainability, functionality, and guest experience without compromising the space’s cultural or aesthetic identity.
How to regenerate existing an abandoned old building and inject fashion elements into it with both functionality and traditional style. Make the work conform to the main spirit of its brand, for the research purpose of this case.
The original site was an abandoned old building, lacking of bearing capacity, we retains the main body of the building and uses reinforcement methods. Local beams and columns are fixed with irons while the entire structure becomes stronger by using H-shaped steel. All the pipelines are reconfigured, breaking away the conventional Japanese-style architecture and successfully bringing out the unique features.
By submitting my design to an international design competition, I want to enhance my abilities, and to push my design to the international.
Keep taking challenges and never restrict yourself. The most important is having enthusiasm.
A great designer has heavy duties of society and environment. An excellent technique can treat nature well and a great idea is the best social education.
Grand Interview about Ukiyoe Restaurant
When designing the Ukiyo-e restaurant, we hoped to showcase the local style of Taiwan and the traditional aesthetics of Japan in the architecture. We conducted a meaningful cross-cultural dialogue and incorporated the outline of Alishan into the design to allow customers to enjoy their meal. You can feel the natural atmosphere of Chiayi and experience the essence of Japanese catering culture. This architectural dialogue is inspired by our respect for local culture and our deep understanding of the restaurant’s brand concept.The design of the wooden shutters is inspired by the famous Alishan landscape in Taiwan. The outline of the mountain is outlined through the aluminum alloy shutters, which not only creates a fusion of nature and architecture, but also symbolizes the deep cultural foundation of Alishan. This element is used in the design It combines Japan's "shade aesthetics", that is, using translucency and shelter to create a restrained aesthetic, forming a natural transition between the inside and outside of the space, and retaining the design philosophy of "simple handling of complexity" in traditional Japanese architecture.In addition, Ukiyo-e wallpapers are used internally to express the history and essence of Japanese cuisine with the bustling scenes of the Edo period, extending a space rich in story-telling. This cultural blend is reflected in every detail of the space, from From the selection of materials to the design language, guests can not only feel the local scenery of Chiayi, but also experience the cultural background of Japanese cuisine. This cross-cultural dialogue not only enriches the space, but also allows our creation to more truly reflect the core spirit of the brand.
When converting this abandoned Japanese colonial building into a Ukiyo-e restaurant, the need to preserve the original structure profoundly influenced our design decisions and material selections. Our primary goal was to maintain the building's historic appearance while ensuring modern functionality and structure. Safety, in order to achieve this, we took special structural strengthening measures during the renovation process and selected materials with traditional beauty and strength.During the design process, retaining and strengthening the original architectural features became a challenge. We chose H-shaped steel to support and strengthen the main structure of the building to ensure that its load-bearing capacity was increased without destroying the original style. In addition, iron fixings are used in some beams and columns, which not only increases stability, but also reflects the simple craftsmanship common in Japanese architecture. The selection of these materials not only conforms to Japanese simple aesthetics, but also extends the service life of the building, in line with Our sustainable design philosophy.In terms of materials, we use unprocessed cypress wood as the main element of the interior design to highlight the natural simplicity of Japanese architecture and reduce the burden on the environment. By using materials with local culture and a sense of nature, we are able to respect the history of the building. , while breathing new life into it. These design choices allowed us to create a dining space with cultural depth and modern aesthetics while preserving the character of the old building.
When designing Ukiyoe Restaurant, we hope to create a space that is not just a traditional dining space, but a place that can enhance diners’ experience and interaction. The traditional single-track conveyor belt sushi design is indeed a classic, but we hope to break this limitation through a double-track system , making the restaurant not just a reproduction of traditional conveyor belt sushi, but a more vibrant place that is closer to diners.The double-track design is inspired by the core concept of the restaurant: using simple design techniques to meet diverse needs. Under this design, the chef can more conveniently deliver sushi directly to each guest, creating a zero-distance contact with the guests. experience. This not only shortens the physical distance between chefs and diners, but also allows guests to feel the human touch in Japanese catering culture. In addition, the dual-track design also provides a more flexible delivery method for different types of ingredients and dishes, making the presentation of dishes smoother and the overall dining experience richer and more diverse.Therefore, the dual-track system is not only a breakthrough in spatial mobility, but also a strengthening of the emotional connection between diners and chefs. We hope that this interactive model can bring different dining memories to diners, while also bringing a novel and in-depth experience to traditional conveyor belt sushi restaurants.
In the design of the Ukiyoe restaurant, we strive to create a space that has historical echoes and meets the needs of modern dining. When integrating the Ukiyoe art of the Edo period, we focus on "artistic conception" and "emotional resonance", and Not simply a retro reproduction, so that we can give the space the depth of culture and weight of history while ensuring its modern functionality and practicality.Ukiyo-e itself is an art form that depicts daily life, natural landscapes and humanistic feelings, full of vitality and stories. We chose the classic work "The Great Wave off Kanagawa" and extended this visual language in the space, so that diners can feel an immersive "Edo feeling" as soon as they step into the restaurant. However, when designing the presentation of ukiyo-e, we deliberately used modern materials and techniques, such as translucent partitions and soft lighting, to present these images in a low-key yet detailed manner. In this way, the presence of Ukiyo-e murals is more in line with the needs of modern dining spaces and will not appear too heavy or complicated.In addition, we have also modernized the restaurant’s mobility and operations, such as the dual-track system and open visual effects, which bring a richer interactive experience to the restaurant. Diners can not only appreciate the artistic beauty of Ukiyo-e, but also enjoy modern and efficient services. This balance makes the space more inclusive and attracts diners from different cultural backgrounds to experience it.Overall, our design goal was to convey the essence of Japanese culture without losing the local emotional resonance. Through the clever combination of Ukiyo-e and modern technology, we successfully created a place that transcends time and space both visually and experientially. Dining space.
In the design of Ukiyoe restaurant, environmental awareness has deeply affected the material selection and overall design concept. We hope that this space can not only present visual beauty and cultural characteristics, but also be environmentally responsible, so as to achieve "sustainability, environmental protection, and localization" ” design goals.The choice of unprocessed cypress wood and rustic iron materials is to reduce the impact of processing on the environment, while also maximizing the natural beauty and local characteristics of the material. The cypress wood not only conforms to the traditional Japanese style, but also visually brings a warm atmosphere. , blending harmoniously with the local natural environment. The iron material not only increases the stability of the building, but also lasts for a long time, reducing future maintenance costs and supporting the sustainability of the building. In addition, wood grain aluminum shutters are presented with a wooden appearance, achieving a beautiful effect while maintaining the durability of aluminum, which is both recyclable and meets environmental standards.In terms of design concept, we pursue diversity in simple materials to echo the Japanese "Wabi-sabi" aesthetics and the natural characteristics of the local "mountain forest". Through natural materials and simple design language, we hope that this space can inspire diners to interact with The connection with nature also makes the building itself full of story.Ultimately, we hope that Ukiyoe is not just a restaurant, but a space that showcases local culture and eco-friendliness. Such a design will not only bring visual and sensory pleasure, but also become a true embodiment of environmental protection, culture and sustainability concepts.
In the design of Ukiyoe restaurant, narrowing the distance between chefs and guests is based on our deep understanding of dining culture and interactive experiences. Traditional conveyor belt sushi restaurants usually separate chefs from customers, and our goal is to break this This kind of boundary promotes more direct communication and interaction between chefs and guests. The core concept of this space design is to allow customers to get closer to the chef's working process, which will not only enhance the sensory enjoyment during the meal, but also allow customers to feel the exquisiteness and artistry of the cuisine.In terms of design, we used a dual-track system to change the traditional conveyor belt sushi dining method, allowing the chef to stand closer to the guests, able to observe and adjust the customers' needs, and at the same time share the stories and details of the food with the guests. This kind of design not only strengthens the connection between food and culture, but also allows guests to participate and feel a more warm and intimate atmosphere.In addition, such intimate interactions make the restaurant more than just a place to dine, it is a space for socialization and cultural exchange. Customers can communicate with chefs in a relaxed atmosphere and learn about the background, ingredient selection and cooking process of Japanese cuisine, thereby enhancing the overall dining experience.By narrowing the distance between chefs and guests, we hope to turn the restaurant into a more interactive, open and shared place, further enhancing customers’ experience of food and culture, and making dining not only a taste of delicious food, but also a cross-cultural experience. Exchange journey.
My experience of studying in Argentina and traveling around the world has profoundly influenced my understanding of cultural integration and design, which plays an important role in the way I interpret Japanese food culture in the Taiwanese context. In the design of this Ukiyoe restaurant, I integrated diversity into The combination of cultural elements and perception of different environments allows the essence of Japanese cuisine to be expressed in Taiwan's local characteristics.First of all, my study experience in Argentina made me pay more attention to the openness and fluidity of space. Argentinian architectural style emphasizes large open spaces and light, and these design concepts led me to use translucent materials and open plan in the Ukiyoe restaurant. The wood grain aluminum louvers not only respond to the local natural landscape, but also make the restaurant space more open and inclusive, promoting interaction between chefs and customers.During my global travels, I was exposed to food cultures and design aesthetics from various places, which gave me a deeper understanding of integrating multiculturalism and respecting local characteristics. This travel experience prompted me to introduce the landscape features of Alishan into the restaurant's exterior design. Incorporating local wood and natural elements, this design not only presents the essence of Japanese cuisine culture, but also reflects the characteristics of Taiwan's local culture.In addition, the experience during the trip made me realize that design is not only about aesthetics, but also about how to resonate with the local environment and society. In the Ukiyoe restaurant, I took inspiration from Japan's "shade" aesthetics and combined it with the local natural environment to create a dining space that has both the sophistication of Japanese cuisine and local characteristics.In summary, studying in Argentina and my global travel experience have made me pay more attention to cultural integration and spatial fluidity when interpreting Japanese food culture, and apply these concepts to design to create a restaurant with local characteristics. , cultural background and environmentally friendly and sustainable modern restaurant space.
The design of the Ukiyoe Restaurant is an innovative example of integrating tradition and modernity, embodying the harmonious unity of form and function. While retaining the original architectural cultural elements, this project uses reinforcement techniques to improve the stability of the building structure, demonstrating The core concept of "sustainable" design not only reflects responsibility for the environment, but also the trend of resource reuse and sustainable development in contemporary restaurant design.In addition, the architectural appearance is integrated with the local natural landscape, showing the shape of Alishan through the wood grain aluminum louvers, combining Taiwanese local culture with Japanese food culture, creating a spatial atmosphere of multicultural integration. The "Ukiyo-e" wallpaper and cultural elements inside the restaurant allow guests to experience a cultural journey while savoring delicious food, enhancing the sensory experience of the restaurant.Finally, the interactive design between chefs and customers shortens the distance between each other through dual tracks, breaks the traditional space boundaries, and creates a more social and interactive dining environment. Generally speaking, Ukiyo-e restaurant design breaks through the boundaries of contemporary restaurant design and brings new ideas and inspiration to future space design.
The translucent partitions and lantern lighting of the Ukiyoe restaurant play a vital role in the space, creating a rich and varied dining experience. These elements are not only visual decoration, but also the key to embodying the restaurant's design philosophy. .First of all, the use of translucent partitions creates soft boundaries for space division, while maintaining a sense of openness, allowing the flow and interaction between different areas to become natural and smooth. This design method breaks the traditional spatial boundaries and avoids a sense of occlusion. , allowing guests to enjoy the dining process in different atmospheres. Each area has different visual effects and privacy, thereby providing guests with a more personalized experience.The diverse designs of lanterns and light changes enhance the diversity and dynamics of the atmosphere. The intensity, color and projection of the light will change with the time and dining process. This design allows the restaurant to show different appearances at different times, creating a warm and private atmosphere. It can also create an open and relaxed dining environment, which not only enhances the customer's sensory experience, but also makes every meal full of surprise and freshness.The synergy of these elements makes the spatial atmosphere in the restaurant rich in layers and provides a flexible environment according to different needs, thus greatly improving the customer's dining experience.
The success of Ukiyoe Restaurant lies in its ability to skillfully integrate local cultural elements with international catering concepts to create a story-telling and attractive dining space. This not only demonstrates the designer's deep understanding of local culture, but also It also reflects the need for both tradition and innovation in modern catering design. I think this project will have a profound impact on future catering design, especially in how to coordinate local traditions with global catering concepts.First of all, this plan successfully integrates Alishan’s natural landscape and Taiwan’s local cultural elements into the design, while maintaining the cultural background and essence of Japanese cuisine. This design approach not only emphasizes locality, but also respects and presents international cuisine. Culture provides valuable reference for future catering design. The local natural landscape and historical culture can become a source of inspiration for restaurant design, and combined with modern international food culture, such a design will better attract customers from different cultural backgrounds.Secondly, Ukiyoe Restaurant breaks through the boundaries of traditional Japanese restaurants through innovative architectural design and space planning, raising its design concept to a new level. In the future, such designs may influence more restaurants to integrate local cultural elements into global dining experiences, thereby creating more restaurants with unique charm and cultural depth.Overall, the design of Ukiyoe Restaurant successfully provides an example for future catering design, how to seek a balance between local traditions and international food concepts in the context of globalization, and achieve cross-border integration of cultures. Such a design not only It can attract more international guests, enhance local cultural identity, and create new directions for future restaurant design.