肯托 2

Photography by Luis Beltran LuisBeltran摄影

After the successful opening of the first Kento take away shop, specialized in sushi and other dishes from the Japanese kitchen, a year ago now Eduardo Hijlkema decided to continue with his expansion plan. Getting back to work with design studio Masquespacio, although this time he decided to open a shop 100% focussed on a take away service. Containing only 25 m2, the design of the venue needed to create an amplifying effect for which a mirror was used to make the space look bigger than its real dimensions. On the other hand it was important to make it different from the first Kento, but maintaining the brand identity. Due to this fact, the colors of the existing identity wear reused, changing some of the materials. Additionally to highlight are the forms of the window frames that create a powerful result, without touching the colors and materials of the existing building. A window on the other hand was made to see the sushi chefs work live, showcasing the love and the freshness with which Kento elaborates its products. 在日本厨房专门经营寿司和其他菜肴的第一家肯托外卖店成功开业后，一年前，爱德华多·希尔凯马(Eduardo Hijlkema)决定继续他的扩张计划。回到设计工作室Masokpacio工作，虽然这一次他决定开一家商店100%专注于外带服务。只有25平方米，场地的设计需要创造一个放大的效果，用镜子使空间看起来比它的真实尺寸更大。另一方面，重要的是要使它有别于第一个肯托，但保持品牌的身份。由于这一事实，现有的颜色标识被重复使用，改变了一些材料。此外，突出显示的是窗框的形式，创造了一个强大的结果，而不触及现有建筑的颜色和材料。另一方面，制作了一扇窗户来观看寿司厨师的现场工作，展示了肯托对其产品的热爱和新鲜感。

Christophe Penasse, marketing director of Masquespacio: “The first Kento was a good trial, but for the second it was important to think about a chain with an important future growth. For this, an important improvement was done in materials, finish and the overall operations of the space.” ChristophePenasse，MasquesPaco的营销总监：“第一个Kento是一个好的试验，但对于第二个问题，重要的是要考虑一个具有重要未来增长的链。为此，在材料、饰面和空间的整体操作中进行了重要改进。”

Ana Hernández, creative director of Masquespacio: “Our aim on a design level is to convert Kento’s sushi in an object of desire. It’s like creating a sushi boutique open for any type of customer. We feel that with this second Kento we have made this step.” Masquespacio的创意总监AnaHernandez：“我们的设计目标是将Kento的寿司转化为欲望的对象。这就像创建一个寿司精品店，为任何类型的客户开放。我们觉得有了第二个肯托，我们就迈出了这一步。”.

Eduardo Hijlkema, founder of Kento: “Actually in retail it is not only about what you are selling, but about how you are selling it. At Kento we want to offer an high level customer experience with a lot of design, packaging and customer service.” Kento的创始人EduardoHijlkema说：“实际上，在零售领域，这不仅仅是关于你在卖什么，还在于你是如何销售它的。”在肯托，我们希望通过大量的设计、包装和客户服务，为客户提供高水平的客户体验。“

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