項目細節

工程期

~3 months

工程地點

Causeway Bay, Hong Kong

主要材質與細節

Light ash veneer tables
Grey synthetic leather upholstery
Stainless steel ducts & fittings
Exposed black ceiling with track lighting
Concrete floor finish

面積

3000 sqft.

工程年份

2017

Restaurant interior — F&B design by Enoch Deco, blending ambiance and architecture.

CONCEPT & DESIGN INTENT

Yakiniku Kumamoto marks the group’s first foray into authentic Japanese barbecue. Although inspired by Japanese yakiniku culture, the restaurant adopts a hybrid aesthetic that blends the warmth of Japanese wood tones with the industrial boldness found in Korean BBQ interiors. The intention was to create a casual yet refined dining environment that resonates with younger diners in the vibrant Causeway Bay district.

SPATIAL STRATEGY & LAYOUT

The 3,000 sqft space was planned with maximum seating flexibility — long banquette sofas along the windows and compact tables with in-built grills in the central zone. The spatial rhythm is defined by a consistent alignment of smoke-extraction ducts and track lighting, maintaining both visual order and operational efficiency. The open ceiling enhances air volume while the reflective ductwork adds a touch of urban realism.

項目圖集

MATERIALITY & DETAILING

The design features a restrained palette, comprising light ash wood tables, grey tufted leather benches, and matte concrete flooring.

Stainless-steel exhaust ducts serve both a technical and aesthetic role, accentuating the raw industrial vibe. Feature walls in light grey plaster are punctuated by monochrome meat-cut illustrations, reinforcing the restaurant’s culinary authenticity.

Signature details include:

Custom-built grill tables integrated with power and ventilation.
Textured wall framing inspired by stone masonry.
Triangular pendant frames introduce geometric accents within the ceiling grid.

PROJECT GOALS & OUTCOMES

The goal was to reinterpret traditional yakiniku dining in a contemporary Hong Kong context — one that is approachable, efficient, and stylish. The final result delivers a comfortable, well-lit dining environment that maintains strong ventilation and acoustic balance. The project became a benchmark for subsequent F&B concepts within the same restaurant group, influencing the brand’s visual identity and spatial character.

COLLABORATION & CONSTRAINTS

The project required coordination with both Japanese consultants (for equipment compliance and grill specifications) and local contractors (for exhaust and electrical routing). Working within an older building in Causeway Bay posed significant MEP integration challenges, especially regarding duct clearances and fireproofing. Despite these constraints, the construction was completed within three months, maintaining precision across all technical and aesthetic aspects.