Hospitality design consultancy Salon Edesia has just completed its first commissioned project, Kurobuta – a commercially scalable, Japanese restaurant concept with 5-8 more sites in the pipeline for London and undisclosed international locations.
Salon Edesia specialises in the design, development and delivery of hospitality, F&B retail and leisure spaces and the food and beverage offers they serve.
Their services are focused on delivering environments that reflect hospitality in its truest sense – environments that bring people together, emotively educate guests about culture, build stakeholder relationships and facilitate the pleasure and entertainment guests value and exchange for goodwill and revenue.
Salon Edesia brings ‘hospitality’ into their designs by collaborating with their international network of specialists from within the design disciplines, historic and contemporary food culture, the arts and commercial hospitality management. These collaborative teams are carefully chosen to the ensure clients have the very best commercial and creative minds and skills, working on their projects.
They believe in balancing creative design with commercial sense and work with a simple design process that keeps the development of projects aligned to the creative vision and commercial stipulations of clients.
Experience within the hospitality and super-yacht industries
Meg Morrison, founding partner, directs Salon Edesia’s design projects. She is former head chef to the Getty Family and has 15 years of operational and brand development experience within the hospitality and super-yacht industries, such as Daylesford Organic, Hotel du Vin and Motor Yacht Talitha-G, and this operational experience is invaluable in creating successful, workable designs for clients.
Chef Scott Hallsworth’s (former head chef to Nobu) brief at Kurobuta was to create a commercially scalable, mid-market restaurant brand based on izakayas, the Japanese equivalent to a pub.
Salon Edesia took research and insight into Japan’s urban izakayas and integrated it with Scott’s ‘rock and roll’ spirit and his commercial and creative vision. The interior design encourages socializing and the sharing and enjoyment of Scott’s menu, maximises on covers, provides practical solutions for the all-day service operation and lends a variety of ergonomic zones.
Flagship site
This flagship site in London’s up-and-coming Connaught Village, W2, included key design elements which were created to be instantly recognisable and easily adaptable to the style and culture of future sites.
One of these is the Masu sake cup logo mark, which features locked up with specially commissioned illustrations of izakaya culture and street scenes to provide windows into Japanese culture and the rock and roll personality of the brand.
Bespoke furniture was designed, also inspired by the Masu sake cup, and mixing Japanese tradition with London modernity. Materials such as plywood, oak, concrete, slate, rope and steel were used.
Scott Hallsworth said, “Salon Edesia produced fantastic research, insight and inspiration. They created an environment that provides customers with a truly ‘rock and roll’ izakaya experience, inline with the design and fit-out budget. It was great to work with Salon Edesia. I was involved in every stage of the decision making process. My creative vision and commercial goals were very much integrated into the deliverables.”
To learn more about the Salon Edesia process, contact:
Meg Morrison, meg@salonedesia.com 07843377775
www.kurobuta-london.com 17-20 Kendal Street, London, W2 2AW