The design concept for AAYA, a Japanese restaurant in London’s Soho, explores a new avenue of dining culture in London. The preparation and consumption of food is both presented and enjoyed as a rare and precious natural commodity; food consumed in an environment holistically and carefully conceived.

The architectural experience concentrates on the use of patterned and diffuse lighting, traditional Japanese materials and manipulating space to create dining areas that suit the composite fabric of Soho’s vibrant Brewer St. Upstairs is a cocktail bar, and dining room, while downstairs is an immense sushi counter like no other in London.

The result was described by restaurant critic Charles Champion of the London Evening Standard as: “very polished indeed. The design makes you want to look through a thesaurus for new ways to say, ‘lavish’, ‘posh’ and ‘slick’.

Client: Gary Yau
Size: 550 sq.m
Status: 2008
Budget: Undisclosed
Design Team: Zachary Pulman, Yu Ling Huang


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