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Chirashi is a traditional Japanese dish primarily of fish and rice that is plainly served in a bowl. But don’t let its unembellished appearance fool you, the dish actually hides an explosion of flavours and textures, just as Hokkaidon’s minimal aesthetic, the new Japanese eatery by Hong Kong restaurant group1957 & Co. - in Hong Kongs's Cityplaza - serving sea-to-table Chirashi, gradually reveals a profusion of detailed shapes and forms. Designed by Hong Kong based Steve Leung Designers in collaboration with branding and design consultancy A Work of Substance, Hokkaidon is a restaurant of unassuming simplicity that combines a design of clean lines, lean silhouettes and uncluttered interiors with a graphic décor that appropriates traditional cultural cues to create a visual identity of minimal elegance. 
Inspired by the traditional Japanese motif of Seigaiha, which means blue wave of the sea and depicted as a pattern of layered concentric circles creating arches symbolic of waves or water, the designers of A Work of Substance have created a distinct branding aesthetic that encompasses everything from the large decorative panels on the walls to the crockery, menus and takeaway bags. Displayed against the warm tones of cypress wood that monopolize the interiors, the bespoke decorative murals of hand-drawn, rippling lines of white against a deep blue indigo background, or the reverse, are mesmerizing seascape tableaux where lobsters, prawns, and tunas playfully jump in and out of the waves |
