ABDA enables Precision Dinings

ABDA Design outfitted the latest Dinings sushi bar in Knightsbridge.

ABDA Creative Design & Build has completed a project for the latest Dinings sushi restaurant in Knightsbridge, London.

It is a sister venue to the original Dinings which opened in Marylebone 10 years ago. Both restaurants serve up Izakaya-style dishes, using both Japanese and European ingredients to create a menu which features a range of sushi, sashimi, sake and grilled dishes.

When the decision was made to open a second Dinings restaurant, design consultant, Trevor Jones, approached ABDA Design to work on the project.

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The kitchen design house developed the restaurant concepts in collaboration with Dinings’ MD Masaki Sugisaki and the commercial director Nick Taylor-Guy.

Leading on the project, ABDA Design delivered the back-of-house design and installation, and the sushi bar in the main restaurant area, with support from Precision Refrigeration.

Freestyle Fabrications completed all the bespoke stainless steel fabrication for the kitchen. Other kitchen equipment suppliers included Hoshizaki for the sushi displays, Jestic, which provided a Josper grill and Euro Catering supplying Rise n Fall Grills.

Kevin Waterson, sales director at ABDA Design, said: “We were delighted to work with Precision Refrigeration and a number of other key manufacturers on this exciting project.

“ABDA Design always enjoys opportunities to work on projects in innovative restaurant environments and the Dinings SW3 venture has been a privilege to be involved with. We’re looking forward to working with Precision again very soon.”

The marble clad sushi bar includes both refrigeration and hot-holding elements. Kandie Harrison, regional sales manager at Precision, worked with ABDA Design on the project. “The counters we supplied to the bar area at Dinings SW3 are clad in a bronze finish,” she said.

“They look really smart and are perfect for an upmarket venue like this. They also reflect the increasing demand for bespoke refrigeration products across the market. The undercounter refrigeration in the bar and kitchen is a mix of units with doors and with drawers. Again, that’s a reflection of the way the market is going – lots of chefs prefer drawers because they make organisation of and access to chilled or frozen ingredients so easy.

“Working with ABDA Design has been really motivating, because they are so innovative and open to new ideas. When we suggested the bronze finish they were 100% into it and took it straight to the client. We’re delighted to have been involved in creating this first class restaurant facility.”




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