架构师提供的文本描述。日本大厨黑羽岛和池田吉田(Yoshitaka Ikeda)委托苏加川代言人设计他们在欧洲的第一家餐厅-乐克洛斯(Le Clos)餐厅。他们的第一所建筑刚刚在巴黎的蒙帕纳斯大厦旁边开业。

Text description provided by the architects. Daï Sugasawa Agency has been commissioned by Japanese chefs Isao Kuroiwa and Yoshitaka Ikeda in order to design their first european venue of Le Clos restaurants. Their first establishment just opened in Paris next to Montparnasse Tower.

 Floor Plan

自觉自愿的冷静和严格的空间，大苏加川设想的空间通知自己，一个最低限度的装饰与厨师的哲学和烹饪。这个空间被设计成干净安静的画布，供厨师们创作。这种对厨师的热情过程的关注为客户提供了一种独特的品尝体验。

Voluntarily sober and strict, the space imagined by Daï Sugasawa notified itself by a minimal decor in relation to the chefs’  philosophy and gastronomy. The space was designed to be clean and quiet canvas for the chefs’ creations. This attention to the chefs’ inovative process provides clients with a unique tasting experience.

 © Antoine DUHAMEL

c.Antoine Duhamel

乐克洛斯Y提供融合美食，居住在传统和现代的曲目，法国和日本的烹饪重叠。

Le Clos Y offers a fusion gastronomy that dwells in a traditional and contemporary repertoire, where French and Japanese cuisines overlap.

 © Antoine DUHAMEL

c.Antoine Duhamel

通过让餐厅的建筑在时间和文化上的多元化，大川想要实现厨师们所居住的根和激情。传统的日本料理与纯粹的几何体积结合在一起，表现出轻盈、质感和紧张的线条，定义了一家原本会搬进食品研究实验室的日本餐馆。

By giving the architecture of the restaurant a temporal and cultural plurality, Daï Sugasawa wanted to fulfill the roots and passion inhabited by the chefs. Traditional Japanese materials combined to pure geometric volumes speak in a play of light, texture and tensed lines, defining a Japanese restaurant that would have been moved into a food research lab.

 © Antoine DUHAMEL

c.Antoine Duhamel

从11米长到几乎整个餐厅的空间，都有一个从日本直接进口的完整的日本樱桃木柜台。作为餐厅的杰作，它仍然是日本的主要品尝元素，在空间的创作过程中没有什么令人惊讶的重要。

Crossing almost the entire space of the restaurant from its 11 meter length, lays a monolithic Japanese cherrywood counter directly imported from Japan. Being the masterpiece of the restaurant, it remains the main tasting element in Japan, no surprises it takes great importance in the creative process of the space.

 © Antoine DUHAMEL

c.Antoine Duhamel

餐厅的两面主墙面对并平衡自己，以划定柜台占用的空间。一边是一层木头，它的表面被烧成了日本最纯正的传统。另一方面，一块不对称的定制瓷砖布局将整个隔墙隔开。

The two main walls of the restaurant confront and balance themselves in order to delimit the space occupied by the counter. On one side raises a wood cladding which surface has been burned following Japan’s purest traditions. On the other side, a dissymmetric tailored tile layout made of stone divides the whole partition.

 © Antoine DUHAMEL

c.Antoine Duhamel

在座位的后面，一堵白色的墙壁竖立并切割一个主音量，以确定一个欢快的空间。打开房间的其余部分，用直角背靠背活跃起来，这一卷确保了一定的隐私。

At the back of the seating section, a white wall erects and cut a main volume in order to define a convivial space. Open on the rest of the room and liven up with a right angle dormer, this volumes ensures a certain privacy.

 © Antoine DUHAMEL

c.Antoine Duhamel

只有洗手间才是一个漫长的思考过程。对于餐厅的这一部分，苏加川公司决定在第一次参观餐厅的洗手间时，探索一种发现菲涅农的方法。客户第一次进入一个黑暗的大厅，同时受到兔子灯的欢迎。然后，他面对着一扇小门，然后走进一个充满惊喜的房间，…。

The restrooms alone have been a long thinking process. For this section of the restaurant, Daï Sugasawa Agency has decided to explore a « discovery » phenemenon when one visits for the first time the restaurant’s restrooms. The client firsts enter a dark hall while being welcomed by a rabbit lamp. Then, he faces a tiny door before entering an atypic room full of surprises…

 © Antoine DUHAMEL

c.Antoine Duhamel

乐克洛斯Y和大苏加川邀请您发现美食和精细室内建筑之间的结合，一个很好的平衡食谱提供了独特的经验。

Le Clos Y and Daï Sugasawa invite you to discover the union between fine cuisine and fine interior architecture, an well balanced recipe providing a unique experience.

 © Antoine DUHAMEL

c.Antoine Duhamel

继位于海伊县的Edakuni主厨Guilo餐厅之后，Le Clos Y是第二个室内建筑场馆，由大川局设计。

After chef Eiichi Edakuni’s GUILO GUILO restaurant in Hawaï, Le Clos Y is the second indoor architecture venue designed by the Daï Sugasawa Agency.