Mexico City-based CAAM Arquitectos has completed Sōko, a striking Japanese restaurant in Querétaro, Mexico, that features a distinctive vaulted metal roof over brick walls, drawing inspiration from the area's industrial heritage. The restaurant, which opened in 2024, serves traditional Japanese teppanyaki and hibachi cuisine in a space that thoughtfully balances culinary tradition with contemporary Mexican building methods.
The architectural firm designed the linear building to merge functionality and aesthetics across various spatial zones. Visitors enter through an outdoor garden that is separated from the street by red brick walls, which sit on a concrete foundation that creates a visual connection with the ground plane. The brick walls transform into screens along rounded corners, offering glimpses of the interior patio and creating an element of visual intrigue.
The garden setting plays a crucial role in the overall dining experience, with trees casting dynamic shadows across the lobby and dining areas while reflecting light off a small, round pool. According to the studio, this design "creates a dynamic visual effect that stimulates the senses and enhances the overall feeling of calm and contemplation throughout the space." The Japanese word "sōko," meaning warehouse, directly informed the design concept and encouraged the team to preserve and celebrate the industrial materials characteristic of the area.
The restaurant's most striking architectural feature is its massive vaulted ceiling that covers the main dining area. Metal I-beams span the length of the building, supporting an oblong vault constructed from corrugated metal that fully encloses the restaurant space. Trapezoidal concrete brackets strategically divide the interior into smaller, more intimate dining areas, facilitating what the architects describe as "a seamless transition between the indoors and outdoors, improving both the functional and visual distribution of the project."
A suspended concrete planter positioned on top of the brackets serves as the design's centerpiece, running along the south side of the space to separate dining tables. The studio explains that "this structure not only organizes the space but also transforms the atmosphere, establishing a connection between the interior and exterior." Beyond its aesthetic function, the planter serves multiple practical purposes, including ventilating the teppanyaki stations, optimizing lighting throughout the space, and incorporating greenery that adds freshness and vitality to the industrial setting.
The northern section of the building features open seating arrangements and a prominent teppanyaki bar with rust-colored countertops and a distinctive wavy mat backdrop. The kitchen is strategically located at the east end of the building, with a small mezzanine level above where private parties can dine within the dramatic arch of the roof. This elevated dining space offers guests a unique perspective of the restaurant's striking architectural elements.
To soften the industrial materials, CAAM Arquitectos incorporated warm wood furniture, subdued lighting, and carefully selected decorative details throughout the space. This approach creates a sophisticated balance between industrial authenticity and modern comfort. Polished concrete floors provide a smooth, neutral foundation that allows the varied geometries and textures of the interior elements to take center stage.
The project represents a growing trend of innovative restaurant design in Mexico, joining other recent notable projects including an "urban greenhouse" clad in corrugated polycarbonate by OPA, a sustainable Singaporean restaurant constructed with 50 percent recycled materials by Locus, and a fast-casual restaurant featuring green metal mesh walls by MYTGLVDK. The Sōko project demonstrates how contemporary Mexican architects are successfully integrating international culinary cultures with local building traditions and materials, creating spaces that honor both heritage and innovation.
