Opinion by Richard Baird
Jackalope Hotels is a luxury hospitality experience developed by Melbourne-based Louis Li, a hotelier described as having a penchant for the avant-garde. The first Jackalope Hotel is situated in the heart of the Mornington Peninsula, Victoria, Australia. It is unique in its location, surrounded by the hotel’s vineyard, in its architecture and interior by Carr Design, and in its visual identity, created by Fabio Ongarato Design.
Interior design and visual identity are linked by the theme of alchemy – a metaphor for winemaking, a core part of the business, and expressed in the juxtaposition of visual and material elements to create a new whole. These include the hybrid qualities of the Jackalope sculpture by Emily Floyd, the mixed techniques employed by artist Kate Robertson, and the polished layers of stone and carved busts of Rolf Sachs. This also extends to the visual identity for hotel, its restaurant and bar, in the combination of paper and finish, organic image and precise typographical and geometric forms.
Opinion by Richard Baird.
Kisumé is a Japanese restaurant located on Melbourne’s Flinders Lane. It is described by Fabio Ongarato Design, the studio behind its visual identity, as an unconventional, slightly twisted and artfully executed experience. The restaurant intends to immerse guests in an intriguing view of Japanese traditions, and fuses these with the owner’s obsession with beauty and sensuality. This is expressed by a “brutally sophisticated and minimal interior design” created by Wood Marsh Architecture which features curated artworks by Japanese photographer Nobuyoshi Araki as well as Polly Borland, and in the break from the conventions of a typical Japanese dining experience in the movement and colour of visual identity. This links business cards, stationery, menus, window and lighting decals, posters and website.
Opinion by Richard Baird
Omakase Room by Tatsu is a unique sushi dining experience located on New York’s Christopher Street. The concept is rooted in the centuries-old family traditions of Japanese Executive Chef and host Tatsu Sekiguchi and the celebration of the individual and personal. This can be experienced in the restaurant’s unique and intimate setting, one that seats only eight, and a menu carefully crafted by Tatsu for one evening and for that specific group of eight, based on their mood, curiosities and preferences.
The restaurant features a light interior design of soft bamboo and fabric centred around Japanese minimalist traditions. Materials a few but high quality, the ceiling is low, and the design of the table and layout of chairs lend the restaurant a quiet and earthy material quality with little distraction, and establish an intimacy with the chef, and focuses the mind on the food.
Building on this, design studio Savvy developed a multi-sensory brand identity, with a similar restraint, materiality and discretion. This offers something of its own subtle character but does not detract from the food, while also working in small thoughtful details such as scent and semi-transparent paper that links type with interior. The project included menus, stationery, business cards and a ceramic gift.