When traveling in other countries, you always like to start with "foreign-friendly" restaurants. This indicator includes but is not limited to providing English or even Chinese menu services.
As Japan's second largest slalom sushi chain brand, Tibetan sushi
This flagship store has 270 seats, making it the largest space for Tibetan sushi to date. The dining area is divided into a bar and a booth area, both of which are swivel-and-pack and ready-to-eat, and it is suitable for one person or a friend to have a meal together.
Each guest table is equipped with electronic multilingual ordering equipment, which saves the embarrassment of opening a meal. In addition, there is also a shooting ring area and a festival mask area in the restaurant, which can easily meet the needs of all ages.
The core of the store is the reproduction of the famous print "The Map of the Takahara" by Hiroshige Ogawa's famous print "The Map of the Takahara's Twenty-six Nights". People in the Edo era went out to attend festivals and lingered in the markets. The stall vendors sell their own freshly baked sushi, tempura and soba noodles, feeding the busy guests and prodigal sons who don’t return home at night - and this brand new flagship store may be a modern version of such a noisy scene.
Koshe Sato also helped Tibetan Sushi redesign the brand identification system, including logo, tableware, employee uniforms and electronic applications, to unify this complete dining experience.
The new logo is modernized and improved based on the Edo era advertising fonts, and at the same time, combined with the English letter KURA, to make the store expanding globally more solid and more recognizable. The Chinese word "sushi" is placed on the right side of the logo with a seal, which comes from the first idea of the brand founder Mitsuhiko Tanaka.
Earlier, it was reported that Tibetan sushi will be opened in Shanghai by the end of this year. If this is true, we will have the opportunity to eat the top 10 Tibetan sushi that was once certified by Kimura Takuya , which are cooked into tuna , salmon belly, green pepper, big fresh shrimp and other popular items that cost 100 yen.
But now, please try to restrain your desire for sashimi , just look at it.
Client: Kura Sushi, Inc.
Creative Director: Kashiwa Sato
Art Director: Yoshiki Okuse
Interior Designer: Yoshihiro Saito
Lighting Designer: On Off Inc.
Photographer: Takumi Ota
Photographer: Toshiyuki Yano
