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KOFFEE MAMEYA-kakeru是咖啡师Eiichi Kunitomo开设的一家新咖啡店。品牌理念是“使日常的咖啡成为一种不寻常的体验”。无论是从一杯咖啡，还是将咖啡上升到美食层面的品尝菜单，顾客都可以在这里享受咖啡师的熟练技艺、服务以及热情款待。名字中的Kakeru意指通过不同产业联手而产生的化学变化，品牌会随着季节变化推出应季产品，与厨师、糕点师和其他相关产业的合作，开发并推出新的应季菜单，为顾客提供新的咖啡体验。

KOFFEE MAMEYA-kakeru is a new coffee shop by barista Eiichi Kunitomo.The concept of this store is “to make everyday coffee an extraordinary experience.” From a single cup of coffee to a course menu that elevates coffee to the realm of gastronomy, you can enjoy the attentive hospitality of skilled baristas, their skills and manners, and their hospitality.The coffee brands are always changing according to the season, and the store offers a new coffee experience by developing and proposing pairing menus through collaboration with chefs, pastry chefs, and other different genres.Kakeru means a chemical change through the multiplication of different industries.

▼项目概览，Overview ©Ooki Jingu

当团队正试图寻找一个可以为顾客提供舒适空间，同时顾客愿意花费时间来充分体验这些服务的环境时，幸运地发现了清澄白河这个地方。新店位于一处仓库内部，属于该地区水上交通枢纽的遗留产业，在现在的城市中依然可见。设计初期，设计团队尽可能地保留了可体现该位置独特外观的仓库原貌，仅在建筑内部置入了一个象征着品牌新推出的服务的长方形结构，其中包含一个立方体形柜台；而这种设计手法的运用，巧妙地将本案与Kunitomo于2011年创建的第一家“OMOTESANDO KOFFEE”建立联系。

▼从店铺门口望向室内空间，View from the entrance to the inside ©Ooki Jingu

▼座位区，Seating area ©Ooki Jingu

▼从座位区望向入口，View from the seating area to the entrance ©Ooki Jingu

In our search for an environment where we could provide a space and time for people to experience these services to the fullest, we found ourselves in Kiyosumi Shirakawa, Tokyo. The location of our new shop is a warehouse property, a remnant of the area’s former water transportation hub, which can still be seen in the city today. When we began the design process, we kept the exterior of the warehouse, which retains the unique appearance of this location, as much as possible, and inserted only a rectangular structure containing a cube-shaped counter representing the newly planned services into the building. This is also connected to the design approach taken with Kunitomo’s first project, “OMOTESANDO KOFFEE” (2011).

▼U形柜台，The U-shaped counter ©Ooki Jingu

▼从座位区望向U形柜台内部，View from the seating area to the inside of U-shaped counter ©Ooki Jingu

▼U形柜台内部的工作台，The operation area inside the U-shaped counter ©Ooki Jingu

品牌初衷是让咖啡更贴近美食世界，并将咖啡师的社会地位提升到与侍酒师相当的水平。到目前为止，团队打造的每一间店铺都以咖啡师对顾客价值最大化为出发点。店铺门口的阶梯状柜台，源于品牌极具吸引力的标志性立方体形状。这里可作为咖啡师与顾客交流、贩售咖啡豆以及外卖需求的空间。

From the beginning, the brand’s vision was to bring coffee closer to the world of gastronomy and to elevate baristas to a social status comparable to that of sommeliers. Every store we have created so far has continued to create an environment that maximizes the value of the barista to the customer. The stair-like counter in front of the store, derived from the cube shape, has overwhelming appeal as an icon of the brand. This is a space where baristas stand to communicate with customers, sell beans, and offer takeout.

▼阶梯状柜台，The stair-like counter ©Ooki Jingu

▼阶梯状柜台近景，Detailed view of the stair-like counter ©Ooki Jingu

黄铜展柜展示着当日使用的咖啡豆，钢板格架则整齐地摆放着依烘焙程度以不同颜色包装的咖啡豆，不仅吸引了人们的味觉，视觉上也同样引人注目。在柜台后面，左右两条流线分别通往一个U形柜台，咖啡师们在中间的操作台工作。这里是咖啡师们充分展示其技能的舞台。店内会为每对到店顾客分配一名技艺熟稔的咖啡师，顾客在这里可以充分享受到咖啡师的技艺、服务和热情。而在销售咖啡豆的同时，咖啡师本着 “提升在家自制咖啡的品质 “的理念，为顾客提供从设备到冲泡方法的各种建议，并传授与咖啡豆匹配的冲泡配方。

The brass showcases displaying the coffee beans of the day and the steel back shelves are neatly arranged in a gradation of colors according to the degree of roasting, appealing not only to the sense of taste but also to the sense of sight. Behind the counter, two lines of flow lead left and right to a U-shaped counter where the baristas work at a central work table. This is a stage for the baristas to demonstrate their skills to the fullest. Here, one skilled barista is assigned to each pair of customers, who can fully enjoy the skills, manners, and hospitality of the barista. In selling coffee beans, they offer suggestions on everything from the equipment to brewing methods, and provide brewing recipes that match the beans, based on the concept of “improving the quality of coffee brewed at home.

▼钢板格架上整齐地摆放着依烘焙程度以不同颜色包装的咖啡豆，The steel back shelves are neatly arranged in a gradation of colors according to the degree of roasting ©Ooki Jingu

▼黄铜展柜展示着当日使用的咖啡豆，The brass showcases displaying the coffee beans of the day ©Ooki Jingu

自第一家OMOTESANDO KOFFEE开业至今已有10年，得益于品牌与世界各地优秀烘焙师建立的信任关系以及在这里工作的咖啡师的高超技能，这家新店也将会是咖啡师们大展身手的一个新舞台。

It has been 10 years since the first OMOTESANDO KOFFEE, and this store is a new stage for baristas, made possible by the relationships of trust they have cultivated with great roasters from around the world and the skills of the baristas who work there.

▼室内细节，Detailed view of the interior ©Ooki Jingu

▼项目夜景，Night view of the project ©Ooki Jingu

▼项目平面图，Plan ©14sd

Location: 2-16-14, Hirano, Koto-ku, Tokyo, Japan
Principal use: Cafe
Client: Eiichi Kunitomo / Shikouhin-Kenkyusyo
Completion: 2021
Interior design: Yosuke Hayashi /14sd / Fourteen stones design
Creative Direction: Tomohiro Kato / EDING:POST
Furniture: E&Y
Contractor: Kurihara Naiso
Photographs: Ooki Jingu
Site area: 178.44m²
Building area: 126.71m²
Total floor area: 149.71m²
Design term: 2020.01-2020.12
Construction term: 2020.10-2021.01

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