shigeru ban tops 'farmer's restaurant' with one of the largest thatched roofs in japan

Shigeru Ban builds one of the largest thatched roofs in Japan

Amidst a large natural field in Awaji City, Japan, Pritzker prize-winning architect Shigeru Ban has completed a traditional eco-friendly restaurant. The resulting structure is characterized by its giant thatched roof, a common feature often seen in traditional Japanese farmhouses. This extensive overhanging roof subtly harmonizes the building with the surrounding landscape, all the while creating a warm and welcoming atmosphere from within.

More specifically, it features a grid-like skeleton made of cardboard tubes and bamboo that offers a spacious layout with a high permeable ceiling. The structure bares Ban’s signature, celebrating his innovative work with paper also seen in previous projects, such as the ‘Ukraine refugee assistance project‘.all images by Kusa Kanmuri, unless stated otherwise

a hybrid structure of paper tubes and wood

The big thatched roof, which according to Shigeru Ban Architects is one of the largest of its kind in Japan, was made in collaboration with the experienced thatching craftsman Ikuya Sagara. The design team opted for a modern twist to the traditional craft, forming a place that reflects the vernacular architecture. From the large wide openings, one can take a look at the impressive interior that is dominated by a hybrid structure of paper tubes and wood. This lattice-like framework lets the interior breathe, creating an imposing ceiling that can not be overlooked. Thanks to its open arrangement and permeable ceiling, the restaurant can double as a music hall. The farmer’s restaurant promotes an eco-living experience, offering food from production to plate. It’s a space that blends agriculture, food, and enjoyment. 

taking its cues from the traditional Japanese farmhouses

thanks to the earth color palette of the materials, the restaurant gently integrates into its natural surroundings 

the facade of the building anticipates Shigeru Ban’s architectural identity 

a spacious layout welcomes the visitors for an experience that combines agriculture and dining

a grid-like skeleton made of cardboard tubes and bamboo | image by Shigeru Ban Architects

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for cultivation in their fields, they use the waste thatch as compost.

 

project info:

name: Farmer’s Restaurant

architects: Shigeru Ban Architects

location: Awaji, Hyogo, Japan