Imagination with a method: we design concepts, test them, and translate bold ideas into operational, market-ready experiences.
The Atelier is where Masa47’s thinking begins. We combine sensory imagination with rigorous planning — sketching concepts, modeling guest journeys, and producing the blueprints chefs, designers and investors need to build a living project. From strategic briefs to prototype menus and experience blueprints, we make ideas actionable.
the Work
Concept Design
We craft distinct restaurant and hospitality concepts with clear market position and memorable guest rituals. Outcome: concept deck + menu archetype + spatial brief.
We translate narrative into the senses — taste, sight, sound, scent, and touch — ensuring brand consistency across kitchen, dining room, and guest experience. Outcome: sensory map + signature touchpoints.
We turn ideas into cultural currency: editorial series, publications and signature events that grow reputation and audience. Outcome: content plan + long-form assets.
