Japanese studios Td-Atelier and Endo Shorijo Design have transformed a townhouse in Kyoto into a noodle restaurant that combines traditional residential details with modern geometric interventions.
Kawamichiya Kosho-An is an outpost of soba restaurant Kawamichiya, which can trace its history of creating dishes using buckwheat noodles back more than 300 years.
Diners enter Kawamichiya Kosho-An via a small garden
It occupies a 110-year-old property in the downtown Nakagyo Ward that retained several features typical of traditional Japanese houses, including a lattice-screened facade and an alcove known as a tokonoma.
Architect Masaharu Tada and designer Shorijo Endo collaborated on the townhouse’s conversion into a 143-square-metre restaurant, restoring some of the original elements
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