From sweltering heat to smart airflow—transforming the grill environment with a novel design.

Wood-Fired Cuisine in a Luxury Yokohama Hotel

The Westin Yokohama is a new lifestyle hotel that fully embodies the vision of the Westin brand. Within spaces designed to connect guests with nature, you can enjoy personalized stays and programs tailored to your needs through the six pillars of well-being that Westin promotes: Sleep Well, Eat Well, Move Well, Feel Well, Work Well, and Play Well. In Minatomirai—a modern, yet green port town—you can indulge in a blissful time that nurtures both body and mind.

Located on the 23rd floor, the signature restaurant Iron Bay offers grill cuisine themed around fire, smoke, and charcoal. Drawing inspiration from Yokohama Port’s long history as a hub of the steel trade, the open kitchen is equipped with a custom-built grill where carefully selected ingredients are prepared with bold and dynamic flair. Guests can savor an exciting modern grill experience while enjoying the vibrant energy of the open kitchen and the stunning night views of Yokohama’s Minatomirai.

Overheated Kitchen Environment

At the time of the request, a custom brick-built grill (from another manufacturer) had already been installed in the kitchen. While it appeared fine at first glance, the nature of handling wood and charcoal indoors caused heat to build up in front of the grill, turning the entire kitchen into a sweltering environment. This created both a heavy workload for the staff and concerns about safety.

Doubts remained—‘Can it really be improved?’ We began by redesigning the airflow.

Airflow Control Design

Since major modifications to the existing unit were not feasible, we opted for a full replacement. Leveraging our expertise in precisely controlling intake and exhaust airflow—honed through years of gas-fire technology—we introduced the “Grillstation,” a grilling platform designed to handle both wood and charcoal fire.

The Grillstation is gas-powered, yet features unique technology that recreates the cooking style of wood and charcoal fires. By carefully designing the airflow system for intake and exhaust, it directs heat upward and greatly reduces the hot air that usually blows out toward the front.

On the day of installation, with the manager present, we carried out the fire-up test in a room full of tension. As he stepped up to the grill, his first words were, “It’s not hot.” Then the chief executive came closer, smiled, and quipped, “This is black, not red.” That simple joke was, in fact, the highest praise—it meant the front heat that once made the kitchen unbearable had completely disappeared.

Message from the Head Chef

The large grilling surface can easily handle the volume required by a hotel. Thanks to the height adjustment mechanism, the dishes come out perfectly—crispy on the outside and fluffy on the inside—something we value highly.

The aroma of the wood smoke clings beautifully, enhancing the natural character of each ingredient. Although my background is in French cuisine, I’ve been experimenting with ways to let the wood aroma and the ingredients shine through—by not overworking or overcomplicating the dish.

The hotel’s concept is “the ship.” The handle design, inspired by a blast door wheel, resonates with that theme and blends seamlessly into the space.

Results After Implementation

• Greatly Reduced Heat Build-Up at the Front
• A Safer, More Comfortable Working Environment
• Consistent Firing for Smoother, More Reliable Operations

In Conclusion

If you’re struggling with a kitchen that’s too hot, too smoky, or produces uneven results, don’t hesitate to reach out via phone, LINE, or email listed below. Send us photos or layout drawings of your current setup, and we’ll quickly provide concrete improvement ideas from an “airflow design” perspective. Even small questions are welcome.