The Edge of the Wood

How can architecture represent a culinary concept? The Edge of the Wood is an attempt to respond to this question. The owner, Inami Koro, an Udon restaurant in Miki City, is reinventing the traditional Japanese thick noodles dish while keeping the common techniques for preparation. The new building reflects its approach by revisiting the traditional Japanese wooden constructions.
Even nowadays, most wooden residential architecture in Japan use the same