BEK's Thoughts

Okinawa-Born: Beyond the Culinary Experience｜Anatomy of BLUE ENTRANCE KITCHEN's Entertainment Design

BLUE ENTRANCE KITCHEN (BEK) is not a restaurant focused solely on the food itself.
BEK provides an "entertainment experience designed around dining."

・Cooking is not a “finished product,” but part of the experience
・Fermented tortillas are a medium that carries ideas and stories
・A unified production encompassing space, people, sound, and temperature
・Translating Okinawa's Champloo Culture to Global Standards

From Okinawa to the World
The very essence of BEK lies in designing experiences that allow people to understand this philosophy through their five senses.

At BEK, “cooking” is not the main attraction but a "guide."

Spicy Carne Asada with Salsa Roja (Mexico)

・Design that doesn't rely solely on the dish itself
・Designing the emotions before and after eating
・Simultaneously stimulate the five senses other than taste

At BEK, while cuisine is central to the experience, it is not the goal. Fragrance, presentation, timing of service, and even staff movements all interconnect to form an experience that begins before eating and continues after the meal. The cuisine is designed as a “guide” connecting the space and the people.

Fermented tortillas are not a "technique" but a "philosophy."

Tortilla

・Completely original fermentation method
・A taco experience unlike any other in the world
・Okinawa × World Cuisine Symbol

BEK's fermented tortillas are more than just a differentiating ingredient. They embody the philosophy of blending, fusing Okinawan fermentation culture with global culinary techniques. It is precisely because of these tortillas that BEK's tacos transcend genres, establishing the restaurant as an innovative establishment.

The value of "live feel" created by a multinational staff

Gold Experience-Blue Entrance Kitchen

・Teams with diverse nationalities and cultures
・Customer service that cannot be standardized
・Every day brings a new experience

At BEK, the staff themselves are the entertainers. The conversations, rhythm, and rapport born from our multinational team create a live atmosphere within the restaurant. Even the same dishes offer a different experience depending on the day you visit or where you sit—that's what makes you want to come back.

Total production encompassing space, sound, and temperature

BLUE ENTRANCE KITCHEN Yokosuka, Kanagawa

・Location design varies by store
・Integration of music, lighting, and traffic flow
・Immersive experience into the extraordinary

BEK designs experiences encompassing interiors and location. Along Okinawa's coastline, in urban areas like Nakameguro and Shinsaibashi. We leverage each location's unique character to create a “moment of transition from everyday life” throughout the entire space. The food serves as the gateway to that world.

"Cooking = Experience = Story"—a consistent philosophy

BEK Tacos TOP 3-Piece Combo

・The starting and ending points of the experience are clearly defined
・A structure where the guest themselves becomes a “character in the story”
・A worldview that can be intuitively understood even on a first visit

At BEK, cuisine, space, people, and philosophy are not separate entities. Instead, they are designed as a single, cohesive experience along the timeline from arrival to departure. Guests are not passive observers; they are naturally woven into the narrative as active participants in the moment. This experiential design is why even first-time visitors feel an intuitive sense of understanding and leave with a profound impression.

“Entertainment beyond cuisine” means designing memorable life experiences centered around food.

BLUE ENTRANCE KITCHEN is an innovative restaurant that takes its Okinawan roots as a starting point and implements that experience to global standards.
Here, eating is not consumption, but participation.