Seafood Bar

Seafood Bar was born from the need to create a space of a few square meters in which to enjoy oysters, seafood, shellfish and Champagne sitting around the counter.
Seafood bar is a very small space without tables or chairs, but only stools and a processing counter - just like in typical Tokyo bars - but where oysters, fresh fish, seafood and shellfish are served, all with the utmost freshness offered by the product.
At the basis of this new format is the desire to create contact between guests and chefs, putting them in relation to each other: the catering of the future will in fact be based on the interaction between the customer and the kitchen. The public wants and must be involved, participating in the preparation of the dish and discussing its characteristics directly with the chefs. Going to a seafood bar must become an emotional experience, not only from the point of view of taste, but of all five senses, leaving the customer with an emotion.
The design is customized based on the concept of the venue. The space becomes a place in which practicality and creativity can be harmonized: don't be surprised, therefore, if you find disparate furnishing styles combined with particular elements of the mise en place, even with bright designs, atmospheric lighting and the right music. Lighting in this context is the most difficult aspect, the wrong lights can ruin even the most beautiful room. The setting and furnishings are no less important, as they must evoke not only the atmosphere of the sea, but also a sophisticated and designer environment.