FX – August 2019

grand, bleacher-like staircase that faces the water and

incorporates seating and dining, a nod to the region’s

distinctive terraced rice paddies. We wanted to create

a seamless connection between indoors and out. The

restaurant itself appears to float above the dayclub as

an open-air cube.

What materials and furnishings did you employ?

Furniture and finishes blend local Balinese craftsmanship

and Japanese joinery. Most of the furniture is custom-

made from local teak wood. We developed a material

palette of neutral terrazzo with hints of gold and soft blues.

Cobalt blue fabrics reference the ocean as well as the

colours of the Omnia brand. To bring more of a local

flavour to the project, we used local materials wherever

possible and worked with the client on an art programme

that incorporates work by Indonesian artists.

How important was lighting? It was very important. As

with all our projects lighting is another material. At Sake

No Hana, a monumental wood chandelier fabricated by a

local artisan hangs above the grand staircase and features

a resin shade. Hand-pleated lamps with teak bases sit on

the tables.

Was this your first Omnia project? This wasn’t our first

project with Omnia. We have designed nightclubs for them

in Las Vegas, and San Diego and we have also designed

Omnia Dayclub Los Cabos. They are an amazing collaborator.

Are you seeing any specific trends in bar and restaurant

design? Today, dining is an opportunity to invite guests

into an experience that remains with them after their stay

is over. People are becoming more knowledgeable and

educated about food. They have access to a lot of

information about food and dining in print, online and on

TV, and as a result they crave authentic restaurant

experiences rooted to time and place.

What is the future direction of restaurant and bar design?

The food scene is shifting from celebrating the culinary

elite and celebrity chefs to creating platforms for emerging

chefs. We will see an increase in fine-dining experiences

that are simultaneously more sophisticated and more

casual. Our notion of what counts as a ‘luxury’ has shifted:

more consumers are moving away from iconic/branded

status symbols such as designer bags, cars and watches to

unique and personalised experiences, and this extends to

what people want when they go out to eat.

What was the inspiration for the design? With majestic

and uninterrupted views of the ocean, the location of the

property itself is really spectacular. Our design concept for

both venues reflects the serene, tranquil setting and takes

advantage of the natural amphitheatre’s stepped rock

formations and amazing views. The architectural

inspiration is a series of plateaus that lead from the

dayclub’s pool at the cliff’s edge and moves up to the

restaurant. Sake No Hana has a simple aesthetic, with a

FOCUS 055

Above The luxury Japanese
restaurant Sake No Hana

Right The restaurant (pictured
on the left) and dayclub are
located on the same site

ALL IMAGES: ED REEVE