Aiji Inoue

Award-winning Designer from Japan

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Aiji Inoue

Aiji Inoue


Meet Aiji Inoue - a powerhouse of good design, creativity and innovation based in Japan. Aiji Inoue's design journey has been nothing short of spectacular, marked by a tireless pursuit of excellence. This dedication is clearly mirrored in Aiji Inoue's impressive haul of 9 A' Design Awards that we showcase here. Spanning across categories such as Interior, Aiji Inoue's work stands as a living testament to a steadfast commitment to design excellence, serving as a beacon of inspiration for designers globally. With each project, Aiji Inoue masterfully blends form and function, crafting designs that are not only aesthetically pleasing but also functional and timeless. This approach underscores Aiji Inoue's celebration of creativity and an unyielding quest for innovation.

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La Coquina cerveceria Restaurant by Aiji Inoue
La Coquina cerveceria Restaurant
La Coquina cerveceria Restaurant
This Spanish cuisine restaurant serves shellfish dishes as main menu. It is located on the upper floor of a newly built commercial building in the middle of Shibuya in Japan. From the keyword "Shellfish", no two shellfish here are alike and by focusing on how they look when they are accumulated, and also designed from the visual appearance side as well as from the aspect of how it would be like to be a shellfish itself floating in the sea.
La Coquina cerveceria
La Boca Centro Restaurant by Aiji Inoue
La Boca Centro Restaurant
La Boca Centro Restaurant
La Boca Centro is a three-year-limited Bar and Food hall, aimed to cultivate cultural exchanges under the theme of Spanish and Japanese cuisine. When visiting the bustling Barcelona, beautiful addition of the city and interaction with cheerful, generous-hearted people in Catalonia have inspired our designs. Rather than insisting on complete reproduction, we focused on localizing partially to capture the originality.
La Boca Centro
& Dough Cafe by Aiji Inoue
& Dough Cafe
& Dough Cafe
The client is headquartered in Japan with 1,300-doughnut shop brand stores, and "& Dough" is a cafe brand to be newly developed and is the first store to make a grand opening. We highlighted the strength that our client could provide and we reflected them into the designs. Taking advantage of our client’s strength, one of the first characteristic points of this cafe is the relation between the purchase counter and the kitchen. By setting up a wall and balanced-sash-window, our client is good at this operating style, will make the customers flow smoother.
& Dough
George restaurant by Aiji Inoue
George restaurant
George restaurant
The concept of George is "a dining designed along with client’s memories." It is a place one can casually enjoy everyday events, such as meal and drinking parties, cherishing the American culture and history of modern architecture when client lived in New York. Therefore, the restaurant, as a whole, is built in the image of heritage restaurant in New York, additional buildings made a little by little, showing a sense of historical background. This is to incorporate the concept mentioned above and we have succeeded to maximize the potential of this building.
IL MARE Bar restaurant by Aiji Inoue
IL MARE Bar restaurant
IL MARE Bar restaurant
We adopted the concept “cut-and-paste-able design” in this restaurant. In order to operate multi-restaurant, it is invaluable to use fine pieces of protean combination designs. For example, the arch-formed shape that connects the column and the ceiling will become one piece of the design and will surely go well above the bench or the bar counter. Naturally, this can merely be used as dividing the atmosphere too. As a matter of fact, three more restaurants have already been completed, and this “cut-and-paste-able design” has exerted a beneficial effect.
PJB Nishiazabu Bar by Aiji Inoue
PJB Nishiazabu Bar
PJB Nishiazabu Bar
Steel and stones are used for materials to express highly sophisticated method such as utilizing horizontals and verticals consciously and providing fine carvings. We ensured high quality wood, leather and fabric, frequently utilized them where customers could actually reach. Canted wall covered with mirrors and randomly placed mirror shelf boards all have the effective techniques to maximize the small space. Chandeliers that seem to float in air and shelf boards for Bar counter will increase extraordinary atmosphere.
PJB Nishiazabu
Saboten Beijing the 1st Japanese Cutlet Restaurant by Aiji Inoue
Saboten Beijing the 1st Japanese Cutlet Restaurant
Saboten Beijing the 1st Japanese Cutlet Restaurant
This is a Japanese cutlet restaurant chain called ”Saboten”, the first flagship restaurant in China. Deformation of our tradition and good localization are essential in order to make Japanese culture easier to be accepted by foreign countries. Here, viewing the future visions of restaurant chain, we made designs that will become useful manuals when expanding to China and also overseas. Then, one of our challenges was to grasp the right understanding of “Japanese images” that the foreigners prefer. We focused mainly on”traditional Japan”. We put in effort on how to incorporate it.
Saboten Beijing the 1st
CRONUS interior by Aiji Inoue
CRONUS interior
CRONUS interior
This members’ bar lounge targets to the executives who are keen in spending stylish city nights. It goes without saying that you will feel something special and extraordinary for those who want to become a member and who are willing to use this bar. What’s more, once you start using here, usability and comfort will play a great significance to the operation form. You might find these two aspects mentioned above quite odd, and to give just the right touch, was our challenge. Indeed, this “two aspects” was the keyword for designing this bar lounge.
RICO Spanish Dining Restaurant by Aiji Inoue
RICO Spanish Dining Restaurant
RICO Spanish Dining Restaurant
Common concept is “traditional and unexpected”, in other words, “tradition and unpredictable”. And the ratio is ”tradition 8:unpredictable2”. We together with our client decided this rule (the ratio), and have achieved a successful outcome. We were able to make a sense of unity in spite of creating various scenes in one restaurant. By connecting the exotic feelings from the originals and our present moment designs lead to this result.
RICO Spanish Dining

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