Hong Kong – Crustaceans do not run short of admirers in the culinary world, but to prepare and enjoy shellfish, the exoskeleton must be removed from the meat – and it’s this neglected element that the design world is looking to for structural inspiration. At the new Ebisoba Ichigen ramen restaurant in Hong Kong, design collective A Work of Substance did just that, leaving the kitchen to focus solely on the animal’s edible features.
Ramen itself exists due to the emulsion of Japanese and Chinese culture: although the broth-noodle combination as we know it today is indisputably Japanese, ramen noodles were first imported to the country from China. At its locations in Japan, Sapporo-based Ebisoba Ichigen has oft been praised for its unique take on the classic dish since opening in 2009. Their most beloved menu item is made with shrimp broth – hence the architectural homage.
The walls emulate the form of Ebisoba Ichigen’s star ingredient and leave diners in the belly of the beast