A retail shop design for the cosmetic brand SHIRO’s Sunagawa main store. Located within SHIRO’s complex facility, “MINNANO-SUNAGAWA FACTORY,” which opened at the brand’s birthplace in Sunagawa, Hokkaido, it also houses the “BLENDER LAB,” where customers can blend their personalized fragrance.

The “BLENDER LAB,” in the shop’s center, features 12 glass cylinders set around a circular pillar that curves into the ceiling, allowing visitors to wander around the pillar to discover their favorite scent. The product display tables are arranged concentrically around the circular pillar and designed to be approachable from all directions without designating a specific entry point. With an emphasis on using local materials, furniture bases are crafted from locally cut-down birch wood, while the tabletops are finished in white plaster and thoughtfully polished by craftsmen. Inspired by the lush, verdant natural landscape of Sunagawa, Hokkaido, the design reflects SHIRO’s vision of reaching a global demographic further.

Pokémon Center Nagoya in Aichi Prefecture is an official Pokémon shop that offers more than just a shopping experience. In addition to the merchandise sales area, the store features an event space, a Pokémon card station, and other interactive zones where visitors can immerse themselves in the world of Pokémon.
Situated next to Hisaya-odori Park, one of Nagoya’s iconic landmarks known for its lush greenery, the store’s design seamlessly integrates with the park’s inviting atmosphere. Visitors are encouraged to explore the space as if continuing their stroll through the park. The deep green color palette lends a tranquil ambiance, while strategically placed backlit soffit corners evoke the lively charm of a bustling marketplace.

Cacaotier Gokan, a chocolatier committed to stimulating all “five senses,” visits cacao-producing regions and, starting from the bean, collaborates with cacao farmers to create uncompromising chocolate. In the process of making chocolate, the husk of the cacao bean, which comprises 20~30% of the bean, is always removed as it would worsen the flavor of the chocolate. Most of it ends up as industrial waste. How to make effective use of the husks has become a social issue. This project focused on the potential usefulness of cacao husk as an interior-finishing material.