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Nacrée restaurant

The main feature of the restaurant designed by Kengo Kuma in Miyagi, Japan, are the suspended flowers, arranged in cylinders made of wooden bar and acrylic.

Kengo Kuma Associates, Nacrée restaurant, Miyagi, Japan, 2017

Kengo Kuma Associates designed the Nacrée restaurant in Miyagi, Japan. The French restaurant is run by a Japanese chef who had worked for Astrance, a place with Michelin’s 3-star rating in Paris.

Img.1 Kengo Kuma Associates, Nacrée restaurant, Miyagi, Japan, 2017

Img.2 Kengo Kuma Associates, Nacrée restaurant, Miyagi, Japan, 2017

Img.3 Kengo Kuma Associates, Nacrée restaurant, Miyagi, Japan, 2017

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Kengo Kuma Associates, Nacrée restaurant, ground floor plan

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Kengo Kuma Associates, Nacrée restaurant, basement plan

The main feature of this space are the suspended flowers, which are arranged in cylinders made of wooden bar and acrylic. Kengo Kuma’s aim was to create a gentle atmosphere by using an unconventional element of architecture.

Img.4 Kengo Kuma Associates, Nacrée restaurant, Miyagi, Japan, 2017

Nacrée restaurant, Miyagi, Japan
Program: restaurant
Architect: Kengo Kuma Associates
Completion: 2017

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