Page 74 - Lighting Magazine September 2018

coMMercial project
72 enLIGHTenment Magazine | SepteMber 2018
www.enlightenmentmag.com
top: Strategically placed lighting accentuates the surfaces surrounding dining patrons without providing glare.
above: The ceiling above the staircase is surrounded by re ective gold leaf and highlighted by cove lighting that gives added dimension.
Here, Alessandro Munge – the Italian designer of Studio Munge who brought Akira Back’s latest restaurant to life – sheds light on the project’s most intimate details.
enLIGHTenment Magazine: How long did this project take to complete?
Alessandro Munge: Located on the second- oor restaurant of the newly built Bisha Hotel, Akira Back’s story began long before construction. The hotel – a dream venture of our long-term partner and client, Charles Khabouth – required a me- ticulous and creative approach that evolved over time. During the design process, our studio lived and breathed Bisha Hotel. We knew the type of worldly presence our client wanted to bring to To- ronto and of the boundaries we were able to push to create something truly unique.
Ultimately, from ideation to opening day, it took more than seven years to bring Akira to frui- tion. The restaurant’s concept emerged through modernizing the expected while honoring Chef’s culinary expertise. By reimagining Japanese heri- tage, we were able to bring those design elements to new heights.
EM: How did Studio Munge and Chef Akira Back connect?
AM: We rst collaborated on Chef’s Las Vegas restaurant, KUMI Japanese Restaurant + Bar at Mandalay Bay Resort & Casino. Kumi quickly be- came a hot spot for celebrities and socialites and showed what we were capable of.
A er witnessing the growth of Chef’s own brand and Michelin-starred success, I was thrilled at the chance to again work with him. I knew he would be interested in creating something extraordinary.
EM: How would you best describe the atmosphere?
AM: We designed Akira Back as an emotive jour- ney. The combination of modernized traditional details with our dynamic space planning feels as progressive and exciting as Chef’s cuisine.
EM: How important was it to incorporate Chef’s culinary background?
AM: Understanding a chef’s vision is absolutely necessary when designing a restaurant; the cu- linary artistry lays its foundation. The space and menu must complement each other in one holistic