Restaurants

Singles

Quick and Easy Meal

Furniture

I continue to find interest in the layout and organization of Japanese restaurants...who they cater to, their intended customer base, etc.

There are many more restaurant typologies in Tokyo than in all of North America. Just to name the ones I have observed; these include:

Vending Machine Service (s)

Vending Machine Service (L)

North American type

Vending machine Service (s)

These places are small, not more than 6 or so seats, usually cramped in between leftover space or train platforms. Meals are usually curry based, ramens or rice. Sometimes sushi. The main component of these places are the use of vending machines to take orders. Service time is quick and the meals comes out quicker.

This places are basically composed of bar seating, typically overlooking the hot line and the staff.

PIC

Vending machine Service (L)

Similar to VMS (s), the only exception is the size. These types of restaurants are larger than their smaller 6 stall counter parts. Seating around 10 - 20 patrons. I have found these places are typically chained / franchised establishments. These restaurants can be found in expressway infills, transit stations, basically anywhere. Internal layout caters to approx. 60 - 70% singles, independent patrons while the rest is used for groups / couples.

Singles can be seen along bars or even tables with a dividing screen in the middle to separate parties. This screen can be moved into the table to accommodate couples. The bar counters can be anywhere there is space, along the wall or overlooking aisles.

PIC

North American Type

These restaurants conform to the western restaurant ideology of a place to be seen and to see. Therefore these establishments cater to groups over single parties. If there is bar seating, it will be along the wet bar overlooking staff. The rest of the layout is consumed by tables seating 2 or more. Communal bar tables and shared spaces.

PIC

Korean Street

I have only seen this is Seoul South Korea.

Street vendors offering seating covered with a plastic tarp.

Korea's hospitality cannot be beat.

Furniture

Very different from their western counterparts. Eastern restaurant furniture is much more composed with detail and information about how to eat.

The Table

Japanese restaurant tables appear to be a couple centimeters shorter than American versions. The tables can be integrated with internal drawers where the cutlery and napkins hide.

In Korea, the tables are ornamented with garbage cans lines with plastic. These are provided to keep the table clean and clear of chicken bones and napkins.

Most tables already come with shot cups for water and water is typically addressed on the table. Compared to Western style restaurants where glasses come out when you sit followed by water.

I really enjoy the hooks provided under the table top that allow you to hang your umbrella.

Finally, alot of the cheaper restaurants integrate call buttons into their tables as a way to communicate to the staff awaiting your service.

The Chair

First and foremost, the chairs and stools almost seem childlike, being shorter versions of their western cousins.

Besides being shorter, rarely will you find (at least in my observations) a chair with a high back. Majority of the chairs will have short or no backs.

At the base of the chair, sometimes attached to the stretcher (base structure of the chair) will be a basket to place your bags. This way they are out of the way for yourself and staff.