Inside Hayuka

An evening, in details.

The counter before service, the hands behind each course, and the brief compositions placed in front of ten guests.

The Hayuka journal

A meal disappears course by course. These photographs hold a little of what remains: material, movement, light and season.

The counter at Hayuka, chef working behind the bar — The roomBefore the first guestThe hinoki counter is set for one nightly seating of ten.

A course of nigiri, closely plated — The coursesMukouzukeFish cut to its grain and dressed only at the moment of service.

White ceramic bowl set on the counter — DetailsA vessel for the seasonCeramics are chosen for temperature, touch and the colour of each course.

Clear soup course in a ceramic bowl — The coursesOwanA clear broth carrying kampachi and the perfume of bunga kantan.

A guest's chopstick over a plated course — ServiceAt the counterEvery course is placed, explained and eaten at the same pace.

Ceramic mug set on dark wood — DetailsClosing warmthRoasted tea marks the quiet end of the sequence.

The dining room, pendant light over dark tables — The roomThe room at duskLight is lowered before the doors open at six.

Chef Hana Lim at work in the kitchen — The kitchenChef Hana LimEach service is led from the centre of the counter.

See it from the counter

One seating each evening, Tuesday to Sunday.

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