Located in Manhattan directly underneath New York’s exciting High Line Project, a fantastic restaurant called “The Morimoto” brings together Japan’s esteemed chef and award-winning architect. Chef Masaharu Morimoto from Hiroshima, best known as an “Iron Chef” brings his exquisite cuisine of Japanese fusion cooking style to life. Earning him a James Beard Foundation Award for “Outstanding Restaurant Design” and other accolades such as “2006 Hot List” restaurant by Conde Nast Traveler; “New York’s Top 50” restaurants by Travel + Leisure; “Top Newcomer” by Zagat Survey; and one of New York Magazine’s “Best New Restaurants.”
Architect Tadao Ando from Minato-ku, Osaka, created an exquisite lounge area, with a sparkling sculptured wall of ECO Green recycled PET – bottles. A two-story-high “water wall”, angled off of the plan’s orthogonal lines, plunges down the center of the space alongside the stair. This freestanding wall is composed of thousands of half-liter plastic bottles, containing mineral water and screwed into electric-socket type couplers. While vertical stainless-steel rods hold the couplers, horizontal bracing carries LED point lighting, producing a backlit water fall effect. This commercial space shows the active natural elements to his style of designs.
Courtesy Photos by: assets/plastic/morimoto & Ri-Pet-Morimoto/Masaharu Morimoto
Restaurant information please view indicated web sites:
For further information regarding Architect Tadao Ando please view indicated web site: