Collingwood’s Smith Street dining strip is now home to Pabu Grill & Sake, a Japanese Izakaya with a menu rivaled only by its architectural merit. The space features an impressive interplay of architecture and artwork, courtesy of Architects EAT and Two One Elephant.

It took nine months to transform what was once an old shop lot into Pabu Grill & Sake. Limited by a heritage overlay and shop front façade, Architects EAT employed contrasting materials to turn the 200sqm space into an all day dining venue. Their success lies in the use of contemporary Japanalia décor that subtly references traditional times.

The restaurant is flawlessly tailored to the Izakaya experience. A house-shaped, recycled timber partition wall with a wide window enables food to flow freely from kitchen to floor staff, while raw bricks contrast against steel finishes and add a touch of Collingwood grunge.

“The most enjoyable aspect is creating ‘a gastronomical theatre’ for the customers. It is all about showcasing the process of creating the food and drink – our job as the architect is to ensure that the design of the space enhances this communication between staff and the customers,” says Eid Goh, Director of Architects EAT.”

The material palette comprises of bricks, steel and timber. The treatment and expression of material results in a raw outcome that reflects on some of the ideologies of Japan.

The process of colour selection is about complementing different materials. Eid wanted to retain the original colours and textures of the materials so that it provides a neutral canvas to work with. The colours

Hiroyasu Tsuri of Two One Elephant is responsible for the Japanese mural spread across the wall opposite the kitchen, where elegant cranes and silhouetted plants painted in natural, subdued hues sweep across a mountain scape. It portrays an abstract interpretation of the changing seasons of Japan using colours, symbols and animals.

Pabu owner Khoa Nguyen is especially fond of the floating abacus on the ceiling, made from soft timber with orange highlights.

“We incorporated a large timber abacus feature suspended above the main dining area near the bar,” said Eid. “The elements can be manually moved so that it is not static.

Other decorative features include framed vintage Japanese posters, vibrant traditional pottery and a collection of designer light fittings – from green and yellow pendants to tubular globes.

Customers sitting at the elongated bar - which runs parallel to the mural - can watch their food being prepared in the kitchen while sipping on sake hand-selected by sake master Toshi Maeda. The customary beverage is best enjoyed in conjunction with the banquet menu, where dishes such as kingfish sashimi crowned with jalapeños and yuzu soy dressing are paired with the likes of Onigoroshi Junmai, a lighter sake with a fruity fragrance and smooth finish.