CREJ - Building Dialogue - September 2016
Thoughtful. Humble. Purposeful. Timeless. Those four simple words were the foundation behind the design of the new Matsuhisa restaurant in Denver’s upscale Cherry Creek neighborhood. From the outset, the goal of legendary chef-restaurateur Nobu Matsuhisa, alongside the restaurant ownership team (Steve Goldberg, Michael Goldberg, Nobuko Kang and Todd Clark), was to create a well-balanced environment that fully addressed the restaurant operation, united the sensibilities of Colorado and Japan, and showcased chef Matsuhisa’s remarkable Japanese cuisine. Informed by the travels of R+B principals John Rowland and Sarah Broughton in Japan, the concept was realized in every detail. The singular guest experience begins at the valet entry’s Zen Garden, where a gentle stream of water falls from the ceiling onto a simple boulder. The installation was inspired by Japanese artist Masatoshi Izumi. Since the site is oriented on the corner of a busy intersection, it was important to focus the dining experience internally. This was achieved by cloaking the windows in a custom-designed wood screen system, featuring a pattern inspired by the traditional Japanese Asanoha, or hemp leaf. Layered to create visual texture, the window system allows for a glimpse of Colorado’s bluebird sky during the day. A soothing, natural interior palette was established to provide an elegant setting for the unique food presentation. Reclaimed Indonesian teak unifies the design, as the floor, many walls, the ceilings, the bar and millwork were all custom crafted from the same material. A back bar wall clad in leathered Sandalwood sandstone was quarried from Colorado’s Western Slope. Sliding teak partition walls feature resin panels impressed with trimmings of prayer paper made by Himalayan monks from indigenous shrubs. The sloped acoustic ceiling is reminiscent of the Rocky Mountains, visible to the west.