HAN is a boutique Japanese restaurant specialising in Naniwa (old Osaka) kushikatsu. Our concept was to approach materials like a chef would his ingredients—to make the best of their inherent qualities.

The rest of the restaurant is a simple collage of materials which are all minimally treated and manipulated, and expressed modestly with full appreciation of their wabi-sabi, including raw-edged teak from Burma and unprocessed steel left to rust naturally.

The architectonics of space partake of a distinctly Japanese aesthetic—restrained and focused on the creation of a collection of calm, intimate dining settings.