皇帝的御膳房只选用最好的地区产品。这不仅是为了提高食材的味道和质量，也是为了检查整个半岛的农业情况。韩国高级餐厅GYUBAN继承了这一传统。老板大厨金智英为顾客呈现的是正宗的韩国皇家美食。有些餐厅专注于根据现代口味调整韩国食品，但在GYUBAN，厨师通过对天选烹饪手稿的历史研究，详细研究和探索每一种食材。厨师的菜肴通过带来传统菜肴的味道，更像是过去和现在之间的联络。这种理念成为这里的特色。

The royal table for the emperor only took the best of regional produce. This was not only for the better taste and quality of the ingredient, but to check up on the agriculture of the whole peninsula as well. Korean fine dining restaurant GYUBAN carries on the legacy. The owner chef Kim Ji Young presents customers with authentic Korean royal cuisine. Some restaurants focus on adjusting Korean food to modern tastes, but in GYUBAN, the chef studies and explores every single ingredient in detail through historical research from Chosen culinary manuscript. Chef’s dishes are more of a liaison between the past and present by bringing the tastes of traditional cuisine. This philosophy became the identity of the place.

能够用传统食谱体验过去、现在和未来，使我们想到了 “记录 “这个词。我们继续推进这个想法，并创造了一个 “记录的地方 “的概念。我们与6位来自不同领域的专家合作，阐述了这个概念。GYUBAN是由作为转移空间的休息室，连接休息室和房间的走廊，以及5个独立的餐厅组成。我们认为每个空间都是过去、现在和未来；我们将这些空间分层，让顾客体验时间的流动。

Being able to experience past, present, and future with traditional recipe led us to think of the word “record.” We proceed to further this idea and created a concept of “Place of the record.” We collaborated with 6 experts from different fields to elaborate this concept. GYUBAN is consisted of lounge as transfer space, hallway to connect the lounge and rooms, and 5 separate dining rooms. We thought of each space as past, present, and future; and we layered these spaces for customers to experience the flow of time.

这里的主入口用层层的韩纸（韩国传统的手工纸）迎接顾客。当顾客进入大厅时，是用作转移空间的休息室；厨师提供欢迎食物，并在引导顾客回到历史中之前给予休整。 踏上石台，走廊采用了传统建筑师的水平形式，放置柱廊。这种水平形式也代表了厨师完全采用传统配方的信念，而不是傲慢，并帮助顾客自然地进入不同的时间。

The main entrance of the place greets customers with layers of Hanji, the Korean traditional handmade paper. As customers enter the hall is the lounge used as transfer space; the chef provides welcome food and gives recess before navigating customers to travel back in history. Stepping up the stone platform, the hallway adopted horizontal form of traditional architects by placing colonnades. This horizontal form also represents chef’s faith to fully adopt traditional recipe without arrogance and helps customers to naturally flow into different time.

在柱廊后面，五个餐厅是顾客与厨师的美食相遇并开始时间之旅的空间。漆面汉白玉被专门选作门的装饰材料；粗糙的纹理让人联想到古代的手稿。这有助于顾客沉浸在穿越时空的体验中。所有的餐厅都以温暖和舒适的气氛欢迎顾客。与餐厅的其他空间相比，它们采用了更稳定的比例。在餐厅里，顾客可以接触到厨师的菜肴，从而用不同的感官体验传统。

Behind the colonnade, five dining rooms are the space where customers encounter with chef’s cuisine and start journey of time. Lacquered Hanji was specifically chosen as a finishing material for the door; the rough texture reminds people of the ancient manuscript. This helps customers to immerse in the experience of traveling back in time. All dining rooms welcome customers with warm and comfortable atmosphere. They adopted more stable proportion compared to other spaces of the restaurant. In the dining room, customers encounter chef’s dishes and thus experience the tradition with different senses.

景观和室内水空间围绕着餐厅，并充分扩大这种体验。景观由韩国本土的野生植物组成，增加了 “记录 “的概念，而水空间有自己的水循环系统，有助于创造雨天在森林中用餐的氛围。

The landscape and indoor water space surround the dining rooms and fully maximize this experience. The landscape consists of native Korean wild plants to add to the concept of “record,” and the water space having its own water circulator system helps create mood for dining in the forest on rainy day.

店主厨师Kim Ji Young的理念通过空间设计的故事得到了解释和描绘。GYUBAN希望顾客能用精致的韩国传统美食来体验时间的旅程。

Philosophy of the owner chef Kim Ji Young was explained and portrayed by the story of the space design. GYUBAN hopes customers to experience the journey of time with exquisite Korean traditional cuisine.

Architects: SUBTEXT
Area: 306 m²
Year: 2021
Photographs: Woo-Jin Park, Ki-Woong Hong
Interior Design: SUBTEXT
Interior Designers:Jang-Eun Won, Eun-Young Kim, Ki-Sung Kim
Furniture:Ji-Hun Ha, Jae-Ha Lee
Tradition Painting:Yu Kim
Tradition Fabric:Hyun-Jeong Kim
Tradition Object:Yeong-Ho Lee
Object:Si-San Lee
Landscape:Gogiri Farm
City:Jung-gu
Country:South Korea