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[détails du magazine]
nom : Annuel de design de l’espace au Japon 2013
éditeur : Rikuyosha
date d’émission： 10/12/2012
taille : 29 x 23 x 3 cm

[contenus publiés en anglais]

BEST100 du JCD Design Award 2012

LOCATION : Nagoya
MONTHE / YEAR OF COMPLETION : January 2012
DESIGN : Horiuchi Kotaro (Kotaro Horiuchi Architecture)
CONSTRUCTION : KHA
CLIENT : KHA
PHOTOGRAPH : HAKUEI PUBLICITY Kojiro OKAMOTO

[détails du magazine]
nom : WORK shop Creative Commercial Space Concept issue 07
éditeur : David Choi
date d’émission： 11/2012
taille : 30.5 x 23 x 3 cm

[contenus publiés en anglais]
“Membrane in Stratum” is an installation that wraps around the interior space. The concept of human activity is emphasised by the graduation of translucency through the membrane.
The membrane regulates depth and boundaries. We can divide the room in many ways by the penetration, reflectance and absorption of light. We can change the function of the room at our will.
A dynamic space is born from the shadows that reflect of the membrane surface and vibrantly decorate the room.

[contenus publiés en anglais]
Here’s the thing about architects: They’re artists. So when they decide to cloak your office in great big sheets of plastic, as Kotaro Horiuchi Architecture has done in Nagoya, Japan, you have to understand: It’s art.

Localisation : Nagoya, Japon
Completion : Janvier 2012
Programme : Bureau, Salon, Bar
Surface Construite : 100 m²

Vous pouvez afficher la liste des gagnants ici.

[contenus publiés en portugais]
O estúdio Kotaro Horiuchi desenvolveu o projecto de renovação da imagem de uma pequena boutique de queijos, que é também restaurante, em Paris, o Salon du Fromage. Esta loja pouco convencional afasta-se bastante das tradicionais boutiques, aproximando-se, por outro lado, de um ambiente que encoraja os clientes a explorarem o espaço e a aventurarem-se. O espaço, que pertence a um edifício construído no século XVIII, reparte-se por dois andares com paredes que os dividem em inúmeras salas intimistas e semelhantes a cavernas. Contudo, a cor branca prevalece, tanto na estrutura como nos objectos, tornando-o amplo e desafogado. A loja, localizada no andar inferior, está revestida de pedestais cilíndricos que variam na altura e na largura e exibem cerca de 350 variedades de queijo em pequenos frigoríficos. Os candeeiros assemelham-se a pequenos cubos de queijo e emanam uma luz serena e muito suave, transformando o ambiente das salas de forma algo dramática. No andar superior, os clientes são convidados a participar em provas de vinhos e workshops de queijos que decorrem numa pequena cozinha modular. O restaurante serve variantes de fondue e outros manjares em que o queijo é o ingrediente principal.

location : 1ère arrondissement Paris FRANCE
completion : décembre 2010
programme : restaurant, boutique / rénovation
surface construite : 73 m²

[contenus publiés en anglais]
To design from the limited shelf space, to allow the coexistence of people, flowers and equipment, and at the same time maximize the storage space that doesn’t conflict with the movement of clients and staff, we came up with this layout.
 Vertically arranged shelves, disposed radially from the wall corner, form a layer on the ceiling, encouraging the activities of the people and ensuring the freedom of floral display.
The void enables an easy assembly of the shelves. The radial disposition of the planes will create voids of different dimensions which provide a good versatility when exhibiting flower arrangements of distinct sizes.
This display and the planes that extend to outside, create a interesting facade that will attract the passersby, and with that, new customers.

Location : Nagoya, Japon
Programme : Boutique, Floriste

[contenus publiés en anglais]
With another season of Dexter quickly approaching, it seems appropriate to showcase an office that has ‘Dark Passenger’ written all over it. Architects Kotaro Horiuchi designed this space to be less of a kill room, and more of a productive working space with plastic sheeting.Called “Membrane in Stratum,” which is essentially a membrane within layers. This rings pretty true when you see visuals of the space and its ability to shift at the drop of a hat.
Each area is zoned by these clear sheets in order to create efficient and separate spaces without having to add on walls and take up valuable space. Work environments are adaptable on the fly in this type of space, and unlimited in composition by simple tables.The only thing left to worry about in this space is whether or not you might end up on a tiny slide.

Localisation : Nagoya, Japon
Completion : Janvier 2012
Programme : Bureau, Salon, Bar
Surface Construite : 100 m²

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[contenus publiés en français]
Le Projet est un restaurant traditionnel japonais à l’etage commercial souterrain de la gare de Nagoya. Notre etude a commence par l’analyse des composantes temporelles transversales de l’architecture, telles que les themes de la métrique, la gradation, le rythme et la transparence, en leur donnant une touche contemporaine.
Nous avons utilisé l’un des volumes primordiaux pour stimuler le sentiment de familiarité: le cube. En se contentant seulemet de la structure ,
nous avons pu lui fournir la transparence que nous voulions atteindre.
Le cadre mince, la graduation de la taille des cube et de l’épaisseur des cadres, créent une sorte de voile sur les façades, qui s’étend à l’intérieur sur les murs et du plafond, pour élaborer un ensemble unifié.
Cet effet de voile est obtenu en utilisant un nombre absolu de cubes, fournissant la transparence voulue avec un faible degré de transparence.
Pour mettre en valeur le caractere familier recherché , nous avons relevé un élément vernaculaire de la culture japonaise: le Shoji, que nous appliquons à des parties du treillis de bois.
Ce beau papier donne de la translucidite a la façades , il nous permet aussi de configurer les appareils d’éclairage, qui sont tous sous forme de cube.
La mise en place du Shoji a différents plans , offre de la profondeur a l’espace . Il constitue aussi une sorte de frontiere, qui garantie l’intimite des clients a l’interieur du restaurant tout en evoquant le sens de curiosité et chez passants.
D’autre part, les treillis de bois peuvent recevoir des planches horizontales , qui serviront d’étagères de stockage ou de decoration .
Enfin, nous avons concu les meubles, en nous basons sur les memes principes que nous evoquons au debut:
métrique, rythme et facilité d’utilisation, ces meubles garantissent une circulation simple et fluide , ce qui revele le sens de l’organisation et la fonctionnalité du projet.

Location : Aichi, Japon
Programme : Restaurant
Surface du site : 45.6 m2

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[détails du magazine]
nom : Audiovisual Communication
éditeur : H.K. Rihan Int’l Cultural Spread Limited
date d’émission： 5/2012
taille : 240 x 280 x 30 mm

[contenus publiés en anglais]

A wall with curved surfaces was designed to softly wrap around the space on the ground and 1st floor of the existing building of the 18th century.
Pierce this wall of the space for sell the cheese on ground floor and the space for eat the cheese on the 1st floor in the existing building, it integrally changes to the space like the cave of the cheese. In the very narrow space of the ground floor, refrigerated display units with different diameter and heights cylindrical, according to each 350 cheese, are placed like customers can walk around to appreciate cheese in this space.
Customers select and taste anxious cheese and they can find and savor them in the space. Pass through a wall with curved surfaces and go up the stairs, there is a restaurant on 1st floor. Freely create open kitchen area to suit various application by various cube kitchen table.
The space is furnished with tables and chairs and customers can select wines while enjoying a raclette or a cheese fondue.
The restaurant with an open kitchen has been design to host various events such as cheese seminars, wine classes or cooking classes.

nom :Salon.com
éditeur : ARTPOWER
date d’émission： 20/03/2012
taille: 245 x 290 x 27 mm

[contenus publiés en anglais]

Salon du Fromage

LOCATION : 1st district, Paris, France
PHOTOGRAPHY : kotaro horiuchi

Kotaro Horiuchi
2002 diploma of bachelor degree of architecture at university, Tokyo
2003 Mecanoo Architecten, Delft
2004 diploma of master degree of architecture and urbanism at graduate school of university, Tokyo
PPAG- Popelka Poduschka Architekten, Vienna
2005 DPA- Dominique Perrault Architecture, Paris
2009 founded office kotaro horiuchi architecture, Paris, Tokyo, Nagoya

project information

A wall with 3 curved surfaces was designed to softly wrap around itself at the center of the space on the ground and 1st floor of the existing building, built during the 18th century.
The surface of the house ia a little old, perhaps can let people think of the past.
Inside the house, light yellow lights fill the whole space, creating a romantic atmosphere.
The unique droplight attractive people’s gaze.
The light shining from “candies”, so beautiful.
This is really a fashion and sweet design.

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[contenus publiés en anglais]
“Membrane in Stratum” is an installation that wraps around the interior space. The concept of human activity is emphasised by the graduation of translucency through the membrane. The membrane regulates depth and boundaries. We can divide the room in many ways by the penetration, reflectance and absorption of light. We can change the function of the room at our will. A dynamic space is born from the shadows that reflect of the membrane surface and vibrantly decorate the room.

Localisation : Nagoya, Japon
Completion : Janvier 2012
Programme : Bureau, Salon, Bar
Surface Construite : 100 m²

[contenus publiés en anglais]
‘membrane in stratum’ in nagoya, japan is an installation designed by tokyo and paris-based firm kotaro horiuchi architecture.
draped from the ceiling, plastic sheets are draped wrap the interior spaces to generate spatial zones for working and relaxation.
layers of the translucent membranes create a gradated and hazy experience as humans interact within the installation and
move between each flexible room. regulating depth and boundaries, the temporal partitions reflect and absorb light and shadows
in unexpected ways while computer monitors and chairs emerge from the suspended panels.

ideal for impromptu situations, the tables and chairs can be shifted within the makeshift rooms to support group meetings or allow
individual workstations. circular or clustered arrangements foster cross-communication and collaboration. a separated reference library
and lounge are integrated into the layout, catering to the shifting acoustical qualities between the functional areas.

Localisation : Nagoya, Japon
Completion : Janvier 2012
Programme : Bureau, Salon, Bar
Surface Construite : 100 m²

[contenus publiés en anglais]
Employees at an office in Nagoya, Japan, might literally feel like they’re working in a bubble.
The 100-sq-m workspace is filled with 275m of plastic sheeting, hanging from walls and suspended from ceilings. Pockets of plastic create droplets of texture, while sheets divide the space into zones, like walls.
The plastic pieces can be moved as needed, creating new areas for meetings or events. Architect Kotaro Horiuchi says the concept was inspired by membranes in the human brain.
‘The membrane regulates depth and boundaries,’ he explains. ‘We can divide the room in many ways and change the penetration, reflectance and absorption of light.’

Localisation : Nagoya, Japon
Completion : Janvier 2012
Programme : Bureau, Salon, Bar
Surface Construite : 100 m²

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[détails du magazine]
nom : Audiovisual Communication
éditeur : ARTPOWER
date d’émission： 3/2012
taille : 33 x 24,7 x 4 cm

[contenus publiés en anglais]

At a slender site in the redeveloped area in Taipei will become a new hub of Asian music.
Distributing to each culture to the each of the functions, gathering each visitor into each of the cultures, it will be new place to communicate.
When each tower is related and have sympathy each other, a basement of connected new musical cultures will be appeared.
Mixing up the surroundings into the relationship, the basement will draw “arashi” in the culture of Taiwan music.

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[contenus publiés en anglais]
The siste is located in Maintenon 65km southwest of Paris, France. The Residential suburb of Paris inhabited afamily of three married couples and children.
Spontaneous grounds surrounded by vast grasslandsare and forests open as a place of rest for the weekend of Parisien, give healing to life in the city while enjoying the open-air bath in nature.

This residential is called “The Residential of Roof”, is composed of the entire roof from regulation inherited in this region traditionally that 40-degree slope of the roof and 7m height, in another house to make the inside of the roof, while protecting the traditionalregulation of forms, tried to create another inside garden between the roof and house.
The inside housing is divided into two parts living-restaurant for guests and residences for clients,are connected by kitchen.
Each room has inside space that open to nature.

location : Maintenon, FRANCE
program : residential, Accommondation Spa
plot area : 2,000 m²
built area : 150 m²

[contenus publiés en anglais]
paris-based japanese architecture firm kotaro horiuchi have designed ‘the roof residence’, a compilation of three dwellings encompassed
under a roof. located in the southwest of paris, in the rural area of maintenon, france, the surrounding landscape consists of grasslands,
forests and creeks. to integrate the natural vistas, the 7m high triangular structure has perforations, allowing the environment to penetrate
into a partially enclosed garden. the interior houses a restaurant, guest rooms and a living space for three married couples with children.
the separate compartments are connected by a communal kitchen.

location: maintenon, france
program: residential, accommondation spa
plot area: 2,000 m²
built area: 150 m²

[détails du magazine]
nom : WORK shop Creative Commercial Space Concept issue 02
éditeur : David Choi
date d’émission： 11/2011
taille : 30.5 x 23 x 3 cm

[contenus publiés en anglais]
BIG CHEESE

restaurant designed by KOTARO HORIUCHI

COMPANY PROFILE
Kotaro HORIUCHI established his own firm, kotaro horiuchi architecture in Tokyo, Nagoya and Paris in 2009, after gaining experience through world renowned architecture firms such as : DPA – Dominique Perrault Architecture (France), Mecanoo Architecten (The Netherlands), and PPAG – Popelka Poduschka Architekten (Austria).

MISSION STATEMENT
As an up-coming young new generation architect. Kotaro HORIUCHI works on multiple projects around the world. His projects include both new construction and renovations of residentials, retails, offices, public housings, hotel, and spas.

TEAM
He manages offices in Tokyo, Nagoya, and Paris.

Salon du Fromage
location : Paris 1st district france
built surface : 73m2
structure : BOLLINGER AND GROHMANN

A wall with 3 curved surfaces was designed to softly wrap around itself at the center of the space on the ground and 1st floor of the existing building, built during the 18th century.
Inside the building, customers can see the superposition of cheese selling spaces and degustation spaces through the holes in the walls, like trough a piece(space) of cheese cellar.
In the very narrow space of the ground floor, customers can enjoy the view while tasting cheese: a large refrigerated display cabinet displaying 350 varieties of cheese.
Customers can select cheeses in the refrigerated cabinet and savor them in the room.
Stairs nested inside the central curved wall give access to the restaurant on the first floor. The furniture is square shaped and the room has view on an open kitchen. The space is furnished with tables and chairs and customers can select wines while enjoying a raclette or a cheese fondue.
The restaurant with an open kitchen has been design to host various events such as cheese seminars, wine classes or cooking classes.

chaise pliente
Material : fiberglass
Color : white, black
Dimensions : chair / 45cm x 45cm x 90cm

This chair was created for the “Salon du Fromage”.
Easy to fold, just like a thin paper, this chair is made of four squares of 45cm side and 3mm thick. The chair is made of fiberglass to give strength to the structure.

table pliente
Material : fiberglass
Color : white, black
Dimensions : table / 75cm x 75cm x 75cm

This table was created for the “Salon du Fromage”.
Easy to fold, just like thin paper, this table is made of three squares of 75cm side and 3mm thick.
The table is made of Fiberglass to give strength to the structure. The countertop of the table can be pierced with holes of various sizes that can be just covered with glass to match the decor, hold a plant in its pot, a raclette grill or a cheese fondue set with its portable cooking stove. (cable can be easily passed through the holes and connected to a plug on the floor)

lumière coupée
Material : Corian®(composite of acrylic polymer and alumina trihydrate)
Color : white, black
Dimensions : 10 cm x 10 cm x 10 cm, 20 cm x 20 cm x 20 cm, 30 cm x 30 cm x 30 cm, 40 cm x 40 cm x 40 cm

This lighting was created for the “Salon du Fromage”.
Shaped like a cube, this lightning has many round holes of various sizes that create interesting lights and shadows in the room. The accumulation of these lightning reminds the holes in the walls and gives a unique atmosphere to the space.
Cut in 6 mm thick thermoformed Corian®, it has a milky color that let the light glow trough the material. The design, without neither juncture nor sharp angles, is soft to the eye.

[contenus publiés en anglais]
The siste is located in Maintenon 65km southwest of Paris, France. The Residential suburb of Paris inhabited afamily of three married couples and children.
Spontaneous grounds surrounded by vast grasslandsare and forests open as a place of rest for the weekend of Parisien, give healing to life in the city while enjoying the open-air bath in nature.

This residential is called “The Residential of Roof”, is composed of the entire roof from regulation inherited in this region traditionally that 40-degree slope of the roof and 7m height, in another house to make the inside of the roof, while protecting the traditionalregulation of forms, tried to create another inside garden between the roof and house.
The inside housing is divided into two parts living-restaurant for guests and residences for clients,are connected by kitchen.
Each room has inside space that open to nature.

location : Maintenon, FRANCE
program : residential, Accommondation Spa
plot area : 2,000 m²
built area : 150 m²

[contenus publiés en anglais]
The site is located in Chatou, 14,4 km west of Paris, FRANCE. Around this area is known as a quiet residential area of the riverbank of the lower stream in the Seine.

This house is two-household house of couple households (one child + couple) which live the life without shoes and their parents households which live the life of shoes.
The minimum residence functions fit in one long-slender living, and it bends according to the form of the site. It corresponds to the changing family structure while living is occasionally divided and it occasionally becomes one space. Each feels sense of family while each room takes distance, a daily life is led considering single elongated living as a base of life space.

An elongated living is loose ramp length 50 m, and distinguishes indoor shoes and shoes. Unless access of each room passes along this living, it is unmovable. It lives by always walking along this living. If you walk along living, distance with families, parents, children, and neighborhood will be adjusted because space spreading, narrowing and carries out strength. Moreover, the shadow of facade given change to interior space, and the scene from interior space also brings about change.

The central portion of living is separable, it can use also as concert hall for a wife, home party, theater hole of husband’s hobby, rental housing and guest houses, gallery, and musicology student’s lodgings.

location : chatou, france
program : house
plot area : 420 m2
built area : 190 m2

[contenus publiés en anglais]
The siste is located in Maintenon 65km southwest of Paris, France. The Residential suburb of Paris inhabited afamily of three married couples and children.
Spontaneous grounds surrounded by vast grasslandsare and forests open as a place of rest for the weekend of Parisien, give healing to life in the city while enjoying the open-air bath in nature.

This residential is called “The Residential of Roof”, is composed of the entire roof from regulation inherited in this region traditionally that 40-degree slope of the roof and 7m height, in another house to make the inside of the roof, while protecting the traditionalregulation of forms, tried to create another inside garden between the roof and house.
The inside housing is divided into two parts living-restaurant for guests and residences for clients,are connected by kitchen.
Each room has inside space that open to nature.

location : Maintenon, FRANCE
program : residential, Accommondation Spa
plot area : 2,000 m²
built area : 150 m²

Cliquez ici pour plus de détails.

明けましておめでとうございます。
a happy new year!
une trés belle année !
un felice anno nuovo !
ein gutes neues jahr !
gelukkig nieuw jaar !
un feliz ano nuevo !
祝你新年快乐 !

[détails du magazine]
nom : Annuel de design de l’espace au Japon 2012
éditeur : Rikuyosha
date d’émission： 12/12/2011
taille : 29 x 23 x 3 cm

[contenus publiés en anglais]

Le Prix Argent du JCD Design Award 2011

Salon du Fromage

LOCATION : Paris, France
MONTH / YEAR OF COMPLETION : Decenber 2010
DESIGN : Horiuchi Kotaro (Kotaro Horiuchi Architecture)
STRUCTUAL DESIGN : Bolloger + Grohmann
TABLES, CHAIRS, LIGHTING, AND OTHER FURNITURE DESIGN : Horiuchi Kotaro (Kotaro Horiuchi Architecture)
TABLES AND CHAIRS PRODUCTION : DNR Composite
LIGHTING AND OTHER FUNITURE PRODUCTION : Deco FORMES
CONSTRUCTION : iDESIGN
CLIENT : Salon du Fromage HISADA
PHOTOGRAPH : Hirose Koichi (449) ; Taguma Hiroki (448)

Design Concept

A wall with curved surfaces was designed to softly wrap around the space on the ground and 1st floor of the existing building of the 18th century.

Pierce this wall of the space for sell the cheese on ground floor and the space for eat the cheese on the 1st floor in the existing building, it integrally changes to the space like the cave of the cheese.

In the very narrow space of the ground floor, refrigerated display units with different diameter and heights cylindrical, according to each 350 cheese, are placed like customers can walk around to appreciate cheese in this space.

Customers select and taste anxious cheese and they can find and savor them in the space. Pass through a wall with curved surfaces and go up the stairs, there is a restaurant on 1st floor. Freely create open kitchen area to suit various application by various cube kitchen table.

The space is furnished with tables and chairs and customers can select wines while enjoying a raclette or a cheese fondue. The restaurant with an open kitchen has been design to host various events such as cheese seminars, wine classes or cooking classes.

[détails du magazine]
nom : CURATED
éditeur : sandu
date d’émission： 12/2011
taille : 28.5 x 21 x 3 cm

[contenus publiés en anglais]
A wall with curved surfaces was designed to softly wrap around the space on the ground and 1st floor of the existing building of the 18th century.

Pierce this wall of the space for sell the cheese on ground floor and the space for eat the cheese on the 1st floor in the existing building, it integrally changes to the space like the cave of the cheese.

In the very narrow space of the ground floor, refrigerated display units with different diameter and heights cylindrical, according to each 350 cheese, are placed like customers can walk around to appreciate cheese in this space.

Customers select and taste anxious cheese and they can find and savor them in the space. Pass through a wall with curved surfaces and go up the stairs, there is a restaurant on 1st floor. Freely create open kitchen area to suit various application by various cube kitchen table.

The space is furnished with tables and chairs and customers can select wines while enjoying a raclette or a cheese fondue. The restaurant with an open kitchen has been design to host various events such as cheese seminars, wine classes or cooking classes.

【nouvelle adresse】
Marunouchi 2-15-28, Nakaku, Nagoya 460-0002 JAPON
tel : +81-(0)52-231-1414
fax : +81-(0)52-231-1415

Plan d’accès du nouveau bureau, vous cliquez ici.

kotaro horiuchi architecture

大きな地図で見る

[détails du magazine]
nom : SPA-DE Vol.16
éditeur : Rikuyosha
date d’émission： 10/11/2011
taille : 29 x 23 x 2 cm

[contenus publiés en anglais]
SALON DU FROMAGE
Paris
Restaurant / Cheese Shop
kotaro horiuchi architecture
article : Yasuhiko TAGUCHI
photography : Koichi HIROSE / Hiroki TAGMA

Some 350 different cheeses are on sale on the first floor. The curved wall follows the staircase to the second floor.

Façade. Located near the Louvre Museum, many tourists drop by.

The second floor restaurant contains tables that look like cheese.

In the very narrow space of the ground floor, refrigerated display units with different diameter and heights cylindrical, according to each 350 cheese, are placed like customers can walk around to appreciate cheese in this space. Customers select and taste anxious cheese and they can find and savor them in the space.
Pass through a wall with curved surfaces and go up the stairs, there is a restaurant on 1st floor. Freely create open kitchen area to suit various application by various cube kitchen table. The space is furnished with tables and chairs and customers can select wines while enjoying a raclette or a cheese fondue. The restaurant with an open kitchen has been design to host various events such as cheese seminars, wine classes or cooking classes.

design firm : kotaro horiuchi architecture
designer : Kotaro HORIUCHI
dtructure enginnering : Bollinger+Grohmann
total area : 73m2
completion : Dec.2010
client : Salon du Fromage HISADA
contractor : iDESIGN
main materials : Corian
site : 47 rue de Richelieu 75001 Paris, France