The fourth-floor restaurant area of the Omotesando shopping complex GYRE will have its grand opening as "GYRE.FOOD" on January 10, 2020. A pre-opening will take place on November 30, with some exceptions.


Opened in 2007 and designed by Dutch architectural group MVRDV, GYRE is based on the philosophy of "SHOP & THINK," a concept that conveys the idea of "living while being aware of what is happening in the world." True to its name, "GYRE" (which means vortex or rotation), the facility has become a magnetic field that draws in things, a moving entity that draws in new energy and people, and has attracted attention and been loved around the world as a shopping complex with a unique will.

The space and overall concept of the newly opened GYRE FOOD was created by Hirao Kayoko, representative of HiRAOINC, who works on a wide range of projects as GYRE's general director, and Nomura Yuri, a chef active in a wide range of food-related activities, with on-site direction handled by Tanaka Kai, who worked on THE OPEN BOOK, a lemon sour specialty shop in Shinjuku Golden Gai. The restaurant's food direction is handled by Shinda Ryuma, who served as sous chef at Ginza ESqUISSE. The space was designed by France-based architect Tane Tsuyoshi (Atelier Tsuyoshi Tane Architects), and this will be Tane's first restaurant in Japan.


Based on a one-floor, one-concept concept, the 1,000m2 space will combine a maison themed around "circulation," all-day dining, a bar, a grocery shop, and an event space. The floor will house maison "élan," all-day dining "EUREKA," bar "fünklein," and grocery and souvenir shop "eatrip soil," with seating for approximately 150 people.


The floors and walls are covered in soil, and daily ingredients are turned into compost (fertilizer) and reborn as soil in the facility's fields, creating a space where soil, greenery, and light circulate.