JIRO ONO - Ono is placed on top as, to my opinion, Ono's work are delicate and excess to a large opened area would provide a good source of light. The freshness in his products could be presented by the open air of being on top. Despite the fact that most sushi chefs would work behind a counter where the customer seats in, Ono's workplace is rather spacious for customers to sit in tables and still have space for the seafood stock (in the walk in fridge). "HIGH-class food"
SHINYA KIMURA - Kimura is placed underground as the noises from his artwork process could disturb the neighbors or surrounding therefore, he is placed below for natural sound proofing. As a mechanic, a large area would be needed as his artwork is big and more space for his tools and also materials. "DOWN and dirty"
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