06/17/2026
Architectural & Spatial Strategy
Within a footprint of just 25 sq. m., the layout is engineered for maximum efficiency:
Open kitchen line positioned as the visual and operational core
Direct customer interaction zone along the façade
Linear workflow optimizing speed, visibility, and ergonomics
Minimal seating integrated as an extension of the street
The spatial organization eliminates unnecessary boundaries, allowing the entire process — from cooking to serving — to be perceived as a single continuous action.