a steaming bowl of udon is a satisfying staple in japanese cuisine; the thick wheat noodles made from flour, salt and water can immediately evoke the image of small, alleyway-hidden restaurants scattered around japanese cities. for this particular udon restaurant, ninkipen! has steered the interior in the direction to highlight the simple ingredients that make up the white noodles of udon.
all images © hiroki kawata
the entrance marked by a simple rope curtain which hangs from the door on the corner close to the antique street in osaka. led by architect yasuo imazu, ninkipen! worked with the compact floorplan of only 25 sqm to create the ‘handmade udon nagare restaurant’. all surfaces are finished in grey mortar in either smooth or a textured state to create the all-grey interior set side by side with wood seen in the L-shaped counter and bar stools. the counter wraps around the open-stove kitchen and an eclipse-shaped mirror represents the ‘U’ in udon.
seating is based around the L-shaped counter and the bench on the side
the shape of the mirror represents the ‘U’ udon
the interior has been finished in all-grey apart from the counter top
close up of counter detail
uon, noodles made from flour, salt and water, is one of the simplest dish in japanese cuisine
the total floor area of the restaurant is 26.43 sqm
the restaurant faces onto the street which is located near the antiques area
the nagare udon restaurant in osaka, japan
