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Features of this project included:
The client had a set date for opening already had two design concepts drafted that would not meet this date nor the budget, we engaged a designer to help overcome these challenges. Collaboratively, all stakeholders worked together through extensive workshopping, pricing and design to overcome compliancy, cost and buildability issues to ensure that the restaurant was able to meet the operational needs of the client.
Set over two floors, an external bar, takeaway and seating deck was created to provide patrons with options for dining whilst inside the focal point of the design on the ground floor was a large, highly detailed bar area to enable service of specialist cocktails, sake and Japanese whiskey. Also on the ground floor was the creation of the amenities, UAT and cool room from where the beer lines were run to bars on both floors.
Providing buildability advice in a restricted space but to meet compliancy was a key success of our delivery. Working with the designer and our subcontractor partner, we workshopped the steel staircase that enabled movement throughout the restaurant but complimented the design. Feature wall finishes were installed to soften the steel but provide a textural finish.
On the first floor, two separate, specialist commercial kitchens were created, one as a sashimi preparation area and the other for yakitori and hot dishes. Specialist kitchen equipment was procured by the owners and due to arrive on a set date from Japan. We oversaw the installation of this equipment and ensured it met the milestones required. This floor was also host to the main dining and terrace dining area on the ornate balcony. Custom joinery was installed for booth and banquette seating with loose furniture for large groups. Feature walls including a green wall, and anime artwork created zones within the space with glass screens for viewing into the charcoal hibachi grill. To the rear of the kitchens were two, large, cool rooms, office and storage areas.
Whilst this project was running concurrently in part for The Royal Hotel, we ensured that there was a completely separate project team on this. In keeping with our business model of ensuring each project has its own full time site supervisor whom will be working regardless of the time that works are commenced or how many personnel on site, it also reassured the client of our commitment to delivery for this project.
With the design for the staircase approved in the week before Christmas, it was impossible for it to be fabricated and installed to enable the client to open on the 28th December. Solution focussed, we installed a temporary stair and handrail in the same design to meet this operational date as well as compliance both for food safety and fire egress.
