Kamon Teppanyaki: A Fusion of Japanese and French Fine Dining

Designed by Vincent Chi-wai Chiang, A' Design Award Winner

Chiang's design concept was inspired by his diving experiences in Japan, where the pure taste of freshness was savored without the use of fancy cooking tools and ingredients. This concept was further enhanced by the stunning 270-degree view of Victoria Harbour, which added to the dynamic and lively atmosphere of the restaurant. The fusion of Japanese Teppanyaki with a French touch on the dishes reflects the core spirit of Japanese and French fine dining - a dignified ambiance and detailed decor.

The unique properties of Kamon Teppanyaki lie in its extraordinary dining experience, which combines fabulous food, high-quality service, and world-class restaurant design. The tastiest food is freshness, and an excellent design can escalate the scene of freshness. Kamon Teppanyaki expresses the design concept "Power of the Ocean" fully by its selection of materials and design details, bringing the foodie to enjoy the freshness meal. The design also maximizes the visualization of the famous harbour view.

The design realization technology includes a fish scales-like ceiling mirror, a reflection of bronzed wall with white stone made and bronze fishes decoration, and a smooth line dancing on the marble table. The interactive movable feature wall of the corridor shows the Dynamic and Power of Ocean. The same level of the dining table and the Teppanyaki steel stove increases the affinity with the chef, enhancing the dining experience and a personalized taste that fits the definition of fine dining.

The design specifications include a total area of 295.2 sq m, with the main dining area being 162.3 sq m, a VIP room of 31 sq m, and a VVIP room of 24.2 sq m. Louis Grey marble is used for its fin-like pattern that perfectly matches the design theme. The fabric used for the chair is Lelievre of Astral, a professional choice for an elegant and comfortable chair.

The design was realized with the help of Emma Yuet-sang Lai and was completed between June and September 2016 in Hong Kong. The design research involved interviews with the restaurant owner on fine dining business and firsthand experience in Michelin fine dining restaurants. The results and insights led to the merging of four Teppanyaki stove areas into one large area at the center of the main dining area to facilitate operation and serving of food. This enhances the lively atmosphere in the restaurant to have a party-like dining ambiance.

The design faced challenges in presenting freshness from an interior aspect. Reflective materials were used to recreate the illusion of liquidity. The design fully utilized the harbour view without being ruined by the mixture of scent and smoke created by the Teppanyaki stove. The design allows mass air press in-out by a rising platform and ceiling. Huge air circulation takes place at the ducts in the platform and the ceiling to ensure the air-conditioning and air quality are good. Moreover, the single-in and single-out air hole at the cooking stove reduces the amount of smoke.

The design was awarded the Golden A' Interior Space, Retail and Exhibition Design Award in 2017. The Golden A' Design Award is granted to marvelous, outstanding, and trendsetting creations that reflect the designer's prodigy and wisdom. They are venerated products and bright ideas that advance art, science, design, and technology, embodying extraordinary excellence and significantly impacting the world with their desirable characteristics.