TOTAL FLOOR: 31P+11P(140㎡)     PRINCIPAL USE: RESTAURANT
COMPLETION DATE: 2022.3-2022.5         SITE: TAIPEI CITY
DESIGNER: S SHIHCHIEH JENG + SHANHUI CHIU

心底坐定，拉開如落日色澤的皮質幕簾。
燈光落下，表演正式開始。
耳邊響起輕快的節奏。
主廚歡喜地和麵拉起一道光，甩出漂亮的弧線。
繞轉出一個紅衣舞者的華麗姿態。
觀者接著再透過三個方框作為視角。
探詢光的軌跡。
經歷了層層異質穿透，再反射。
最後終在舞台交會。
圍繞出一種奇幻恍惚的色調。
融化了所有冰冷銳利與厚重。
柔膠成半透微溫的藍調時光。

Mind settled, the sunset-colored curtain is opening.
Lights up, it’s show time.
The sound of brisk melody.
The chef is joyfully pulling the noodles.
A red-dressed dancer is spinning gorgeously.
The audience sees through three square boxes.
Searching for the trace of lights.
Layers of heterogeneous penetration and then reflects.
Finally, all congregate at the stage.
Circled by the colors of dazzling and fantasy.
Melting all the coldness, sharpness, and heaviness.
Gradually forming a semi-transparent and warm time of blues through soft focus.

位在松山區八德路的一家餐廳 --INITA，由日本大阪創辦人暨主廚萩本郡大（Kunihiro Hagimoto）主持，以義式料理為底蘊，融入日本文化與台灣食材，呈現出實驗性、藝術性、趣味性高的作品；為將料理延伸到體驗空間，完整呈現創作精神，Chef Kuni邀請Jsc Studio團隊演繹餐廳空間。透過事先訪談及資料收集，設計師團隊了解Chef Kuni原為日本大阪人，擁有超過20年的義大利料理資歷，旅義8年，在米蘭星級餐廳擔任副主廚，因緣際會來到台灣，與台灣結下不解之緣，故空間計畫融合日義元素作為延伸；此外，交流的過程中，樂觀的Chef Kuni一直傳達「食物能為人帶來快樂」的感受，加上設計師發現Chef Kuni的出生地亦是搞笑劇場「吉本新喜劇」的發源地，於是欲以表演形式，讓賓客能感染到餐飲的熱情與快樂。

INITA is a restaurant locates on Bade street, Songshan District, running by the founder/chef, Kunihiro Hagimoto. The restaurant integrates the Italian food, Japanese cultures, and local materials in Taiwan. The dishes are full of experimental spirits, artistic sense, and fun. In order to extend his dishes to the experiential spaces and showcase the creativity, Chef Kuni invited Jsc Studio to help interpret the space in his restaurant. The design team collected information and conducted interview, found out Chef Kuni was from Osaka, Japan and has expertise in Italian food for more than 20 years. He actually had lived in Italy for eight years and served as the sous chef in an award-winning restaurant in Milan. Chef Kuni came to Taiwan through serendipity and gradually gained fond of Taiwan. Therefore, the space would mix with Japanese and Italian elements. In addition, the design team also realize that Chef Kuni was born at the origin of “Yoshimoto New Comedy” hence decided to infect the customers with passions and happiness of dining in the form of performance.

整體空間室內31坪，室外11坪。設計師將室內以吧台形式為核心，規劃了12人的座位區，後方為料理台及廚房空間；一側有直接連通廚房走道的獨立包廂；前方則為三面開窗的行政區及備餐台；室外則規劃出一個庭院植栽空間。
為講求料理的表演及互動性，空間主力的用餐區，規劃一個直接面對賓客距離一米一、面寬寬75公分的高工作吧台，加上左右有一個皮製幕簾妝點，使工作桌擁有舞台氣勢，讓Chef Kuni可以表演形式現做料理出菜，與賓客交談互動；加上賓客座位區的桌椅位置稍低，使之須以仰望姿態看待做菜、出菜流程，更具觀看表演的氛圍。

The indoor space is around 100 square meters while the outdoor space falls around 35 square meters. The designer built the bar counter as the center of indoor space and setup a seating area for 12 at the bar. Behind the bar counter, locates the cooking station and kitchen. On one side, there is a closed booth connecting to the hallway to kitchen; at the front, it’s a three windowed reception area and preparation station. Outside, a gardening area was schemed. In order to enhance performance and interactions in the dining experience, a higher 110*75 cm counter is built to directly face the customers. The leather-curtains on both sides further brings out the sense of a stage. Chef Kuni can perform his culinary skills and deliver his food to, and interact with the customers. The seats for customers were intentionally designed a bit lower so that the customers need to look up a little for the cooking process and delivery.

空間前區的三大落地窗是另一大特色。設計師以整齊畫一的三個方框，呈現儀式感，又由不同程度的透明材質：窗簾、玻璃磚及紗布，展現三種不同表情，更詮釋出各異的光影曖昧。落地窗內為三個凹洞空間，分別為接待行政區、備餐台及氣氛燈飾區，各區以層櫃的材質與量體遮掩，交互產生不同的進光量與光的質地，加上空間側身的鏡面，讓自然光、異質穿透光、反射光在空間內圍繞出一種奇幻光暈；值得一提的是，備餐台採彩霞玻璃架構，讓陳設的玻璃器皿透過玻璃磚、彩霞玻璃，交疊過濾出頗具詩意的光景畫面。

 Another main feature of the design is three French windows in the front. Three identical square boxes give out a bit sense of ritual. Three kinds of materials: curtains, glass bricks, and cotton yarns forming various lights and shades. The spaces inside three French windows are reception area, preparation station, and the illuminating deco area. These areas are separated with different selves hence creating distinct lights and shades in the space. The mirror allows natural light, penetrating light, and reflecting light to project on each other and create a fascinating halo in the space. Notably, the afterglow-colored glass structure of preparation stage creates a poetic scene of overlapped displayed glassware, glass bricks, and afterglow glass.

融合各國文化及家元素，空間裡處處有巧妙的安排：澄透華麗的玻璃燈具、如夕陽的大片橘色皮簾、窗外如舞者姿態的紅色外弧扶手等物件，呈現奔放的義大利色彩及美學；而亮白與霧白陰陽搭配的牆面、有機的乳色燈片、銀色金屬、細緻分隔線，以及各式穿透玻璃鏡面等素材使用，則堆疊出日式微透明冷調的雅緻氛圍；兩種文化在此空間亦融合出剛剛好、不厚重的輕時尚奢華的餐廳風格：另外，更以布面椅座、木桌面，帶入更多家的暖意溫馨。

The space was sophisticatedly integrated with different cultural elements. For instance, the splendid glass lightings, sunshine-liked leather curtains, dancer-liked red arm-chair outside showcase the unrestrained Italian colors and aesthetics. The shining and cloudy white walls, milky lights, sliver metals, fine defining line, and penetrating glasses set an elegant Japanese tone. Two cultures integrate in the space, bringing out the trendiness and fanciness while the cloth-covered seats and wooden table giving out the feel of warmth from home in the restaurant.

攝影PHOTOGRAPHY/ IVAN
文字ARTICLE/ GEM CHENG
ENGLISH/ MIN PAN