Design firm specializing in restaurants.

We are one of a few designing firms specializing in restaurants.

In addition to enhancing the functionality and design of architecture and spaces, we have in-depth knowledge, experience, and connections in cooking and its techniques, beverages such as wine and sake, and ceramic artists' vessels and cutlery. It is only a design firm like ours specializing in restaurants that can meet the demands of such chefs with a strong sense of commitment who request us not only the basic planning such as the layout of kitchen equipment and zoning of guest and staff flow lines, but also have their other plans, such as “I want to make a firewood stand and a Reposer’s rack with height adjustability in millimeters like ETXEBARRI in Spain,” “I want to adjust the angle of the rack, temperature, humidity, and air volume in a walk-in cellar depending on the producers, variety, and vintage,” and “I want to make a 21cm flower dish with the Oribe glaze”.

We design anything from the Aka Chouchin to the Grand Maison as far as they are related to restaurants.

Strategic restaurant designing persisting “Chef First”.

Since our foundation, JIKI DESIGN has persisted in designing restaurants with “Chef First” in our minds by systemizing the chef’s values, thoughts, and direction.

By delving deeply into the chef's ideas and techniques, the products he creates, and even the environment and culture in which he was born and raised, and expressing them from concept to design, the character is told in a story, something that the worldview of the chef can be felt. By accumulating consistency, the restaurant's worldview (brand) becomes firmer.

our design technique is to create restaurants while embodying the concepts one by one with the essence of a chef as a background and controlling strategically.

One-stop support starting from the property search.

When opening a new business or relocating to a new location, it is common for chefs to visit real estate companies to acquire property on their own, and then consult with a design firm like us or a construction company. But he must decide by himself as the purposes of the real estate company are buying, selling, and brokering. And, while proceeding with interviews and planning, various problems can be caused frequently such as “Desired plans for kitchen, number of seats, etc. cannot be accommodated,” “Location does not fit the target” and “Budget is not enough due to regulatory or legal oversight”.

JIKI DESIGN recommends you propose a request by combining “design” and “property search” for more rational and strategic store development.

By incorporating an expert's viewpoint, you can avoid the risk of the issues above and, through design ingenuity, we can propose excellent candidate sites with aerial or basement floors, trapezoidal or triangular-shaped sites, etc., which are often excluded as candidates.

Persistent total branding starting from the concept creation.

Our total branding does not just mean the visual design of the surface layer, including architecture, space, logos, promotional tools, packaging, websites, and so on.

We believe that design expression is only one part of the brand that can come to the surface, and that true branding lies in how we can create a series of stories to be chosen and create fans by creating the structure of the restaurant, selecting its strengths, strategizing what role to play at each touch point (customer contact point), that are appealing to the chef.

Working with the chef as one body, we provide seamless support from initial interviews, property search, concept development, various designs, tactical development, and even the post-opening running phase.

Well-balanced cost control within your limited budget.

While executing designing and branding, cost control is quite important.

The design of restaurants is one of the touchpoint tools (customer contact points) that communicate with the chefs and strengths (concepts) of the products. If you spend too much money on property acquisition, design, interior work, and not enough on other necessary tools within your limited budget, you will not be able to send the right signals to your customers, which is not desirable in terms of value.

In the stage of restaurant planning, we, JIKI DESIGN, predict the cost with unlimited accuracy using appropriate estimation techniques based on past performance and experience. We also aim for performance improvement and a blur-free goal by allocating overall cost, including property acquisition, design and interior construction, kitchen equipment, and utensils.