Meshiagare: Experiential Architecture Through a Japanese Culinary Gaze

Similar to "bon appétit", the Japanese phrase, "Meshiagare" is used by the chef or host to signal the start of the meal. As architectural explorations are prepared and served, please enjoy! Meshiagare! This thesis is structured around a traditional Japanese multi-course menu from Narisawa, a two Michelin star restaurant known for its innovative approach to traditional and regional cuisine. Narisawa's philosophy is informed by satoyama, or the harmony between landscape and humanity. Each of Narisawa's dishes heightens attention on the provenance of ingredients and on the essence of place through culinary experience. The thesis develops a working method for establishing connections between cultivation, preparation, consumption across cooking and architecture, resulting in the development of an architectural methodology informed by model studies and the design of small-scale, intensively sited architectural interventions in Japan. The work suggests that is possible to design architectural space authentically, even from afar, through a culinary gaze.