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Feature | How to Create a "Pirouette" | Chapter 1: What Exists in Paris but Not in Japan Today. Gallery

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Feature | How to Create a "Pirouette" | Chapter 1: What Exists in Paris but Not in Japan Today. Gallery

Toranomon is undergoing a dramatic transformation following the birth of "Toranomon Hills." This autumn, a new culinary complex, "Pirouette," driven by a strong will to shape the future of food, will open here.

Contrail, the company behind Pirouette. Pictured are Kenichi Mori (left), CEO of Grove Dish, and Hiroshi Ito, art director for Kushinada, alongside other specialists with expertise in their respective fields, forming a creative collective.

Members from diverse fields, united by shared values and goals, came together to create a place they desired and a destination they wished to visit. The core of Contrail lies in the essential proposals embodied by adults who share these values.

One of the restaurants managed by Mr. Mori, "en terrible."

Mr. Ito recalls intuitively feeling, upon chance visit to "en terrible," that "the owner of this establishment truly understands quality," based on its interior and atmosphere.

"en terrible"

"en terrible"

"en terrible"

Mr. Mori states that the decision to make "Pirouette" the first project for "Contrail" was a matter of timing.

In July 2013, Mr. Mori and Mr. Ito traveled to Paris for a study trip.

The purpose of their visit was to discern the essence of the restaurants, épiceries, and markets they encountered in Paris—a city Mr. Mori had frequently visited—that inspired the desire to create "a place like this."

What Mr. Mori and Mr. Ito witnessed there was an authentic food culture deeply integrated into daily life.

A market encountered in Paris

A market encountered in Paris

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"Pirouette" aims to be a community space where guests and guests connect joyfully and naturally through food. It is what Paris has, but Tokyo lacks. It embodies the theme of "casual chic in dining."

"For the design, we projected the culture rooted in the lives of Parisians who genuinely enjoy food, which we experienced during our trip to Paris with Mr. Mori. Not a superficial imitation, but the essence of the spirit learned from Paris," (Mr. Ito)

A place we desire now. It is something Paris has, but Tokyo currently lacks. The values of the "Contrail" members are shared instinctively, without the need for many words. This is also true for Mr. Mori, Mr. Trochon, and Chef Naoya Kobayashi.

The interior of "Pirouette" was designed by Keisuke Nakamura, representative of the design firm "DAIKEI MILLS" and one of the operators of the alternative space "VACANT."

The interior design meetings were held with Mr. Nakamura and the "Contrail" members, including Mr. Mori and Mr. Ito.

Scene from the interior design meeting

A model of Pirouette by Mr. Nakamura

Scene from the cutlery selection meeting

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With about a month left until the September opening, the next installment will feature "Pirouette" as it is now.

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Feature: The Making of "Pirouette" | Chapter 1: What Paris Has That Tokyo Lacks Today. Gallery

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