Increasing numbers of tourists coupled with the dismal selection of culinary options prompted Mitsuko Fukutake, manager of the art festival Setouchi Triennale, to get into the restaurant game. He challenged Fukuoka-based architect Koichi Futatsumata and chef Daishi Yuen to fashion a place that not only visually complements the magnificent natural surroundings of Teshima island, but also highlights the local fare. Positioned parallel to the ocean, Restaurant on the Sea comprises two lightweight arches, which circulate a fresh sea breeze throughout the space and amplify the sound of the waves while the semi-transparent polycarbonate on the roof absorbs the natural light into the interior. Yuen's modern Japanese menu comprises fresh regional ingredients, including seasonal fish for sashimi and flavourful tofus.