Shoyu-Tai
a unique take on the classic sushi train
“Shoyu-tai’s” design concept is to reinvigorate the everyday sushi train setting and elevate it into a memorable dining experience. The sushi train is transformed from an ordinary fast food concept and given a new breath by bringing in a restaurant-quality element that transforms into a semi exclusive dining experience.
Three big ideas were developed through initial research which includes chefs as focal point. Using exhibitive aspects, in this case - chefs, it implements a bespoke next level experience that embodies an authentic japanese restaurant. The idea of bringing in a fast food option that is luxurious, healthy and exceptional quality yet inexpensive into the precinct has formed the second concept which is affordable luxury. Tailored experience is the final big idea and it includes understanding the users busy life providing a temporary escape within the space as well as seating arrangements that are semi exclusive.
ground floor plan
first floor plan
longitudinal section
north to south
longitudinal section
south to north
Shoyu Tai is a unique take on the classic sushi train, bringing in a next level experience to fast food dining. It includes the luxury aspects of a fine dining restaurant and elevates a simple concept to provide an exceptional dining experience that further enriches the daily lives of workers within the area. At Shoyu-tai, you are invited into an intimate space where the sushi chef hosts your dining experience, sharing their tales of each piece that they masterfully create in front of you.
short section
Materials chosen to be used in the space takes inspiration from the ceramic soy sauce dispenser. Emphasising the use of natural materials as well as a neutral colour palette, the core main material used in the design is Tasmanian oak timber. This was selected to successfully produce a calming space acting as a momentary get away from busy work life. Red was the pop of colour nominated within the design, taking influence from a popular soy sauce bottle by Kikkoman. It is used sparingly within the space - the acrylic room dividing wall and stairs as well as the upholstery of the stools.
Yamai Pottery
soy sauce dispenser
At Shoyu-tai, you are invited into an intimate space where the sushi chef hosts your dining experience, sharing their tales of each piece that they masterfully create in front of you. As you enter the space, you are greeted by the conveyor belt joinery that expands throughout the dining hall. The joinery weaves through the interior to deconstruct the space into multiple smaller dining areas which emphasises the chefs.
The joinery for the conveyor belt drops from the ceiling on the first floor and expands across the two floors. A central void is added above each ground floor chef’s area. The void provides the first floor diners with an additional treat, an aerial view of the chefs in action on the ground floor while also having their own chefs situated on an elevated platform in the middle of the first floor. The joinery is carefully spaced to frame the chefs to maintain a clear connectivity between the chefs and diners.
The supernormal object that influenced the design outcome is the soy sauce dispenser by Yamai Pottery. The attention to craftsmanship has allowed the maker to produce a soft yet structured design that prompted the composition of a coordinated layering of oak battens to mimic holding up the conveyor belt. Linen fabric was used within the design of the joinery in an attempt to bring in a delicate touch, contrasting the strict layout of the timber battens. Looking at the object as a whole and focusing on its overall simple shape, the roundness of the sauce dispenser is reflected in the design of custom dining stools within the dining areas as well as the round pendant lights incorporated into the joinery.
