ecoBirdy is honoured to develop Belgium's first spatial concept for a children's dining area featuring Japanese cuisine, at Dojo Izakaya in Antwerp, run by Dojo, a reservation-only high-end restaurant.
Commissioned by Chef Dennis Ekisola, renowned for his private chef experience on yachts and estates, the kids’ izakaya aims to offer children a restaurant experience from a young age, in a way that accommodates their needs and desires.
The meaningful origin of the izakaya
An izakaya is a traditional Japanese informal bar and restaurant that offers more than just a dining experience. The term 'izakaya' comes from the combination of 'i' (to stay) and 'sakaya' (sake shop), reflecting its historical roots as a place where people gather to relax, enjoy drinks and food, and share personal stories with those close to them.
Cultural transformation
ecoBirdy shaped the children's area taking inspiration from Japanese Washitsu rooms. These rooms are traditionally floored with tatami mats made with rice straws, and divided by sliding doors built using a wooden structure covered by a layer of mulberry paper. Washitsu are typically used to host guests seated on the floor for tea ceremonies, flower arranging and art performances.
A tangible sense of hospitality
At the kids’ izakaya, youngsters are invited to choose a low seat on the tatami mat made of recycled mattresses, on a zabuton cushion, or to have a bar experience seated on the iconic Charlie Chair. On the tatami mat, children instantly feel relaxed and at ease from the moment they take off their shoes, as in any Japanese private space and tatami room.
Emphasizing togetherness and comfort
A cosy ambiance is set by the custom wooden U-shaped table, often found in bar-style izakayas to create a sociable, intimate mood for friends and peers to meet. The soft glow from the paper light shade complements the space. Positioned at the centre of the wall, an art piece made of recycled Belgian linen absorbs noise, adding a thoughtful touch, hand-crafted by Vanessa.
Parents can take a seat on Richard Armchair (on the left) and keep an eye on their kids while enjoying their menus from separate areas of the restaurant. Photo by ecoBirdy.
Tailored kids’ menu
Meals are stylishly presented on ecoBirdy’s Mabo Plate, with Chef Gianluca Potami (who also works at the two-Michelin-star restaurant, Hertog Jan) ensuring every bite is delightful. The kids’ menu is created with consideration for a child’s preferences and health, providing a unique, educational experience of dining culture, featuring locally produced and sourced ingredients with a Japanese twist to emphasize freshness and sustainability.
Dojo: An immersive dining experience
The restaurant’s location is equally remarkable. Tucked away in an unexpected spot, with a discreet exterior, Dojo is typically discovered through word of mouth. Behind the garage door, you'll find an industrial space characterised by exposed brick walls and high ceilings. The restaurant features a dynamic space including a copper barbecue and a beverage laboratory in dark tones and subtle lighting. Located by the docks in Antwerp’s old meatpacking district, Dojo is a hidden gem known for its pure flavours, exceptional quality and mysterious underground atmosphere.
Dojo features steel elements and different forms of stone and concrete, corresponding with the building’s industrial character. Design by Jef Meyer, Photo by Dojo.
Designer’s words
This feeling is now extended to the separate kids’ Izakaya designed by ecoBirdy, where young guests can enjoy a late lunch or early dinner experience tailored to their size. Founders of ecoBirdy Joris Vanbriel & Vanessa Yuan: “We applied the design elements from traditional Japanese aesthetics to a child-friendly dining area. It provides a welcoming, culturally enriched environment where both children and parents can delight in a fully immersive dining experience, with a designated space for each.”
References
Featured on Frame Magazine
Featured on Interior Daily
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