Kawamichiya Kosho-An is a 110-year-old Kyoto townhouse-turned-restaurant

The centuries-old custom of soba, a sort of buckwheat noodle, has been declared an intangible cultural heritage in Japan. This recognition additionally extends to the institutions that serve them, like Kawamichiya in Kyoto, which has been in operation for over 300 years and is understood for its do-it-yourself broth and soba noodle dishes that proceed to draw guests.

Step inside Kawamichiya Kosho-An in Kyoto

Kawamichiya Kosho-An is the model’s latest outpost, opened in a 110-year-old Kyoto townhouse. Designer Endo Shojiro and architect Masaharu Tada from td-Atelier led the renovation course of, including contemporary design particulars whereas preserving the unique options of the 143 sq m constructing. They be aware: ‘Soba has been consumed in Japan since historic instances as a simple meal for everybody and a luxurious introduced to the shogun and lords. Our design of Kawamichiya Kosho-An caters to this stunning ambiguity.’

The challenge included restoring misplaced design components comparable to lattice home windows and tiled roofs whereas including new geometry and performance to the area. The unique tokonoma, a recessed area in a Japanese-style reception room, now serves as a show defend, whereas the wood doorways and shoji screens function partitions and dividers.

For these looking for a fast chew, there’s devoted area accessed straight through the principle entrance, following a stone path. Diners looking for a protracted meal can select between group dinners on a big tatami-mat ground or the tori-doma zones, that includes intimate two-seater tables.

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