Kuuru
Client: Leylaty Group
Location: Riyadh, KSA
Date: March 2024
Cuisine: Nikkei
Add: ........
Kuuru is a Japanese Peruvian concept that embodies an elevated casual atmosphere and is truly unique to the Saudi Arabian market. Kuuru’s aesthetics and the F&B offering have formed a unique and dynamic causal Nikkei concept that blends both cultures innovatively.
TeamLab Phenomena
Location
Abu Dhabi, UAE
Industry
Events & Entertaiment
Client
TeamLab Phenomena
Creating a Japanese Café Within an Immersive Cultural Destination
A food and beverage strategy, concept development, and design commission for Anko, a Japanese cafe within teamLab Phenomena Abu Dhabi, an immersive cultural destination in Saadiyat Cultural District. The scope covered market research, F&B strategy, concept creation, interior design, and BOH and kitchen design, with the objective of creating a venue that complements the inventive and interactive spirit of teamLabPhenomena.
The challenge
The brief required the creation of a distinctly Japanese dining concept that would feel authentic, memorable, and commercially relevant within a highly experiential environment. The opportunity was to design a venue that could stand on its own as a patisserie destination while remaining in dialogue with the broader artistic language of teamLab Phenomena, where the environment and visitor interaction shape the experience.
At the same time, the concept needed to balance cultural storytelling with operational clarity, ensuring that the guest experience, kitchen planning, and back-of-house support were all aligned from the outset.
%20ID_Concept_3D%20View%203.png)
%20ID_Concept_3D%20View%202.png)
The APPROACH
The process began with market research and F&B positioning to define where the concept could sit within Abu Dhabi’s dining landscape and how it could express a clear Japanese identity. From there, the strategy moved into concept development, shaping Anko as a refined patisserie centred on wagashi and other traditional Japanese confections, with a menu and spatial narrative inspired by craftsmanship, seasonality, and delicate presentation.
The interior direction drew on the idea of Oshibana, using organic forms, natural materials, and subtle floral references to create a calm setting that contrasted with, yet complemented, the sensory intensity of the wider destination. BOH and kitchen planning were developed alongside the guest-facing design to support efficient service, product integrity, and a seamless operational setup within the venue’s overall footprint.
HOW DID WE STRATEGIZE A PLACE THAT WORKS?
Cultural storytelling through food
The concept placed wagashi at the centre of the experience, using the menu as a way to express Japanese culinary heritage through a contemporary patisserie format. This allowed the venue to communicate authenticity without relying on decorative interpretation alone.
A serene spatial language
The interior concept used natural textures, softened forms, and restrained detailing to evoke calm and elegance. This helped position the cafe as a quieter moment within the larger immersive environment.
Integrated front and back of house
Kitchen and BOH design were considered as part of the same narrative as the guest experience, ensuring that operational requirements supported the quality and consistency of service. This created a concept that was both aspirational and buildable.
THE RESULT
Anko was shaped as a distinctive Japanese patisserie and cafe experience that brings together cultural depth, refined interiors, and a focused food offer. The concept aligns with teamLab Phenomena’s broader vision of an environment where art, nature, and interaction merge into a single experience.
The result is a venue that feels calm, crafted, and contextually relevant, with a clear identity rooted in Japanese tradition and a spatial strategy designed to support both atmosphere and operation. It offers a dining experience that complements the destination while standing as a destination in its own right
