位于圣保罗Pinheiros社区的Kotori餐厅在2020年全年设计，并在2021年落成，其建筑项目由Coletivo de Arquitetos设计。其结果是沉浸在日本的文化想象中的成果，日本是厨师Thiago Bañares为其美食寻找灵感的地方。
The Kotori restaurant, located in the Pinheiros neighborhood in São Paulo, was designed throughout 2020 and inaugurated in 2021, with an architectural project by Coletivo de Arquitetos. The result is the result of a great immersion in the cultural imaginary of Japan, the place where Chef Thiago Bañares finds the inspiration for his gastronomy.
在整个过程中，无数次的谈话和参考资料的研究，加上厨师收集的少量图片，使办公室更接近餐厅老板所期望的形象。然而，没有任何图像或参考资料能像其自身的美食建议一样，对餐厅的构思起决定性作用。
Countless conversations and references studied throughout the process, added to a good handful of images that the chef had collected, brought the office closer to the imagery that the owners of the restaurant desired. However, no image or reference was as determinant for the conception of the restaurant as its own gastronomic proposal.
烧鸟是这里的主菜，是一种日本技术，使用各种切割的鸡肉放在木串上。对这种服务客户的方式的翻译，成为构思Kotori的最重要项目工具。
通过对使用木质元素的日本系泊和配件的研究，Coletivo de Arquitectos依靠这种传统的东方构造推理，几乎完全设计了餐厅休息室的 “构造空间”。
Yakitori, the main dish of the house, is a Japanese technique that uses several cuts of chicken served on wooden skewers. The translation of this way of serving its customers became the most important project tool for the conception of Kotori.
Through the study of Japanese moorings and fittings that use wooden elements, the Architects Collective relies on this traditional oriental constructive reasoning to design almost entirely the “built space” of the restaurant’s lounge.
在研究日本文化元素的沉浸中，办公室在三宅一生的作品中寻求参考，以绘制酒吧和厨房，通过预制的混凝土工艺品进行翻译，明确参考设计师在其作品中使用的织物pliéçado。
In the immersion done to study elements of Japanese culture, the office went to Issey Miyake’s work as a reference to design the bar and kitchen bar, a translation made through prefabricated concrete artifacts clearly referenced in the fabric plié that the designer uses so much in his work.
和纸是由Kozo、Gampi和Mitsumata灌木的纤维制成的特殊纸张，是设计休闲家具的一些收尾元素的灵感来源，融入了这种千年技术的轻盈理念。
The washi, a special paper made from fibers of the Kozo, Gampi and Mitsumata bushes, was the inspiration for the design of some closing elements of the lounge furniture, incorporating the idea of lightness of this millenary technique.
暴露在休息室里的厨房被精心设计，以吸收厨师的整个构思过程。显然，蒂亚戈一直强调，他希望有一个方形的厨房，有一个中央岛，能够让他和他的合作者看到所有工作区域的全貌。
Exposed to the lounge, the kitchen was carefully thought out to absorb the chef’s entire conception process. Clearly, Thiago always emphasized that he wanted to have a square kitchen with a central island able to give him and his collaborators a total view of all the work squares.
最后，在休息室和厨房后面的一个重要区域，设有储藏室、冷冻摄像机和办公室，这些都是支持房屋运行的必要环境。为了简化沙龙的运作，一条长长的技术走廊将餐厅的所有这些支持区域连接起来，而不会与主沙龙内的客户产生任何类型的互动。
Finally, an important area in the back of the hall and kitchen houses storage, refrigerated cameras, and an office, necessary environments to support the operation of the house. Designed to streamline the saloon operation, a single long technical corridor connects all these support areas of the restaurant without generating any kind of interaction with the customer inside the main saloon.
Architects : Coletivo de Arquitetos
Area : 350 m²
Year : 2021
Photographs : Levi Mendes Junior, Rubens Kato
Manufacturers : Fahrer Design, Marcenaria Taniguchi, Mel Kawahara, Tresuno
Responsible Architects : Guile Amadeu and Rodrigo Lacerda
Project Team : Luna Viana
Lighting Design : Marcos Castilha
Engineering : K2P Projects
Project : Abduch Construtora
City : São Paulo
Country : Brasil