Food Arts

On Grayz: “Equipping the three multitasking kitchens was turned over to Jimi Yui of YuiDesign, based in Takoma Park, Maryland, and New York City. 

Reared in Tokyo, Yui, 52, studied architecture and hotel management in the United States, at Cornell University, before specializing in kitchen design. His client portfolio includes, in Manhattan, Morimoto, Del Posto, and Nobu 57; he is currently working on a project for Charlie Trotter at The Venetian Resort-Hotel-Casino in Las Vegas, as well as another Chef Gray Kunz project in Hong Kong.

He explains, ‘It's all about coming up with functional solutions and following through for the most practical price.’

The 600-square-foot finishing kitchen, near the restaurant entrance, is a model of economy.”