NEWS
ATTA's forest-like restaurant reminds us where food comes from
POSTED 11 Feb 2020 . BY Stu Robarts
GYRE.FOOD is located in a 1,000sq m (10,800sq ft) top-floor space of the MVRDV-designed GYRE complex Credit: Daici Ano
My hope is that as a restaurant floor where people can sense the future of the global environment while enjoying food, this will become a place to create the future of Tokyo's food culture.
– Tsuyoshi Tane
Atelier Tsuyoshi Tane Architects' (ATTA) design for the GYRE.FOOD restaurant in Tokyo, Japan, places diners in a forest-like environment of soil and lush greenery to encourage thought about the planet, the climate and where food comes from.

GYRE.FOOD is located in a 1,000sq m (10,800sq ft) top-floor space of the MVRDV-designed GYRE complex, which opened in 2007 and comprises five stacked and spiralled boxes.

The GYRE name is taken from the spiralling shape of the building and is tied to the centre's basis of a more socially conscious form of shopping, asking shoppers to consider how their shopping behaviour connects them with the world.

In line with this, ATTA's aim for GYRE.FOOD was to give guests an opportunity to think about how the meals they eat affect the rest of the world.

The venue combines fine-dining and all-day dining restaurants, a bar, a grocery shop and an events space with terraced seating reminiscent of paddy fields, which can be used for talks and discussions about food and environmental issues.

Its soil-covered walls and floors provide a reminder of where food comes from, the circulation of life and our connection with the rest of the planet, while also creating a unique and natural setting for visitors.

Tsuyoshi Tane, founder or ATTA, said: "As I started to ponder food culture, 'earth' was the starting point for my thinking. Everything comes from the earth and then goes back to the earth.

"With its floor and walls covered in earth, the food floor evokes ancient ruins buried in the earth. It can also seem like a cave at the back of a dense forest or a tropical urban jungle, and thus it is a place where people can experience the food culture of the future, which will bring about more diversity.

"As the planet becomes warmer and the land’s desert areas continue to expand, the restaurants can be characterised as an experimental project in going back to the earth. My hope is that as a restaurant floor where people can sense the future of the global environment while enjoying food, this will become a place to create the future of Tokyo's food culture."
Credit: Daici Ano
The events space has terraced seating that is reminiscent of paddy fields Credit: Daici Ano
There is also an events space, which can be used for talks and discussions about food and environmental issues Credit: Daici Ano
Tsuyoshi Tane says 'earth' was the starting point for the concept because everything comes from the earth and then goes back to the earth Credit: Daici Ano
There is also a bar and a grocery shop in the venue Credit: Daici Ano
The venue combines fine-dining and all-day dining restaurants Credit: Daici Ano
ATTA's aim for GYRE.FOOD was to give guests an opportunity to think about how the meals they eat affect the rest of the world Credit: Daici Ano
Lush greenery contributes to the forest-like setting Credit: Daici Ano
Its soil-covered walls and floors provide a reminder of where food comes from, the circulation of life and our connection with the rest of the planet Credit: Daici Ano
 


CONTACT US

Leisure Media, Portmill House, Portmill Lane,
Hitchin, Hertfordshire SG5 1DJ Tel: +44 (0)1462 431385

©Cybertrek 2020

ABOUT LEISURE MEDIA
LEISURE MEDIA MAGAZINES
LEISURE MEDIA HANDBOOKS
LEISURE MEDIA WEBSITES
LEISURE MEDIA PRODUCT SEARCH
PRINT SUBSCRIPTIONS
FREE DIGITAL SUBSCRIPTIONS
 
Leisure Management - ATTA's forest-like restaurant reminds us where food comes from...
06 Apr 2020 Leisure Management: daily news and jobs
 
 
HOME
JOBS
NEWS
FEATURES
PRODUCTS
FREE DIGITAL SUBSCRIPTION
PRINT SUBSCRIPTION
ADVERTISE
CONTACT US
Sign up for FREE ezine
Latest news

11 Feb 2020

ATTA's forest-like restaurant reminds us where food comes from
BY Stu Robarts

GYRE.FOOD is located in a 1,000sq m (10,800sq ft) top-floor space of the MVRDV-designed GYRE complex

GYRE.FOOD is located in a 1,000sq m (10,800sq ft) top-floor space of the MVRDV-designed GYRE complex
photo: Daici Ano

Atelier Tsuyoshi Tane Architects' (ATTA) design for the GYRE.FOOD restaurant in Tokyo, Japan, places diners in a forest-like environment of soil and lush greenery to encourage thought about the planet, the climate and where food comes from.

GYRE.FOOD is located in a 1,000sq m (10,800sq ft) top-floor space of the MVRDV-designed GYRE complex, which opened in 2007 and comprises five stacked and spiralled boxes.

The GYRE name is taken from the spiralling shape of the building and is tied to the centre's basis of a more socially conscious form of shopping, asking shoppers to consider how their shopping behaviour connects them with the world.

In line with this, ATTA's aim for GYRE.FOOD was to give guests an opportunity to think about how the meals they eat affect the rest of the world.

The venue combines fine-dining and all-day dining restaurants, a bar, a grocery shop and an events space with terraced seating reminiscent of paddy fields, which can be used for talks and discussions about food and environmental issues.

Its soil-covered walls and floors provide a reminder of where food comes from, the circulation of life and our connection with the rest of the planet, while also creating a unique and natural setting for visitors.

Tsuyoshi Tane, founder or ATTA, said: "As I started to ponder food culture, 'earth' was the starting point for my thinking. Everything comes from the earth and then goes back to the earth.

"With its floor and walls covered in earth, the food floor evokes ancient ruins buried in the earth. It can also seem like a cave at the back of a dense forest or a tropical urban jungle, and thus it is a place where people can experience the food culture of the future, which will bring about more diversity.

"As the planet becomes warmer and the land’s desert areas continue to expand, the restaurants can be characterised as an experimental project in going back to the earth. My hope is that as a restaurant floor where people can sense the future of the global environment while enjoying food, this will become a place to create the future of Tokyo's food culture."



Connect with
Leisure Management
Magazine:
View issue contents
Sign up:
Instant Alerts/zines

Print edition
 

News headlines
XpresSpa in talks to offer airport spas as coronavirus testing facilities
XpresSpa in talks to offer airport spas as coronavirus testing facilities   03 Apr 2020

Airport spa operator XpresSpa is joining the efforts to combat coronavirus by offering its airport locations to the US government as testing .... more>>
Could fitness wearables act as early detection devices in fight against coronavirus?
Could fitness wearables act as early detection devices in fight against coronavirus?   03 Apr 2020

One of the factors that has made the coronavirus outbreak so severe across the globe is that some of those infected do not show any symptoms, .... more>>
First glimpses of urban spa at world’s first super-boutique hotel
First glimpses of urban spa at world’s first super-boutique hotel   03 Apr 2020

After seven years and a £300m investment, super-boutique hotel, The Londoner, is taking shape in the heart of the UK’s capital city. Originally .... more>>
At Home with Six Senses launches to foster resilience during coronavirus shutdown
At Home with Six Senses launches to foster resilience during coronavirus shutdown   02 Apr 2020

Six Senses is launching a content portal to help consumers remain solution-oriented, by supporting their physical and mental wellbeing and resilience .... more>>
Headspace offers US healthcare professionals free access to mindfulness app
Headspace offers US healthcare professionals free access to mindfulness app   02 Apr 2020

Mindfulness app provider, Headspace, is making a bid to support US-based healthcare professionals curb anxiety and stress during the coronavirus .... more>>
Two-thirds of world's gyms currently closed – 230 million members unable to attend
Two-thirds of world's gyms currently closed – 230 million members unable to attend   02 Apr 2020

Nearly two thirds (64 per cent) of the world’s health and fitness clubs are currently closed either by decree or by voluntary arrangement. The .... more>>
Company profile


Painting With Light

By combining lighting, video, scenic and architectural elements, sound and special effects we tell stories, create emotion and give your audience an experience that they will always remember.

View full profile>>

Catalogue gallery


Featured Supplier

RKF Luxury Linen collaborates with CODAGE Paris

RKF Luxury Linen collaborates with CODAGE Paris

RKF Luxury Linen, a creator of the finest linen for spas and cosmetic brands, has announced a new collaboration with French cosmetic brand CODAGE Paris. More>>




in this issue

• Leisure Media launches news feeds
• Les Mills launches free digital workouts
• Drake's Island to reopen as museum



Latest jobs

Jobs Search



Recruitment Manager
Salary: Competitive
Location: South East, UK
Company: Merlin Entertainments Group
Curator
Salary: Competitive
Location: Orlando, Florida, USA
Company: Sea Life
Personal Trainer
Salary: Self Employed
Location: Wolverhampton, UK
Company: Xercise4Less
Diary dates
Powered by leisurediary.com




05-06 Apr 2020

The International Congress of Esthetics and Spa - Dallas

Hilton Anatole Dallas, Dallas, United States



Leisure Management magazine 2018 issue 1
Leisure Management
2018 issue 1

View issue contents
View on turning pages
Download PDF
  Profile: Stephen Hulme
We look back on the career of Everyone Active CEO Stephen Hulme More>>
  Restaurants: Sharing the love
Famous restaurants are popping up in unexpected places. We found out more More>>


Leisure Management magazine 2016 issue 1

Leisure Management
2016 issue 1

View issue contents
View turning pages
Download PDF
  Visitor profiles: Beyond demographics
Gerri Morris, of Morris Hargreaves McIntyre, on defining cultural consumers More>>
  Talking Point: Cruise control
The cruise industry is expanding, but concerns are growing about pollution More>>


Published by The Leisure Media Company Ltd Portmill House, Portmill Lane, Hitchin, Herts SG5 1DJ. Tel: +44 (0)1462 431385 | Contact us | About us | © Cybertrek Ltd