The design of the restaurant for Japanese tea ceremony and dining started with visual analyses of composition in framed views. The visual analyses involved examining the photographs that were taken during the studio field trip to Kyoto in February.

From the analyses, there were a few prominent characteristics that were identified upon closer inspection of the photographs. The characteristics include symmetry, scale, material, light and the human body posture. For example, the use of symmetry suggest focus at the centre of the composition, as expressed in the framed views of a straight path.

The design intention for the final project was to guide the occupants through the tea ceremony spaces with the use of visual cues, which were learned from the analyses, such as a play with light and materiality.

The perspectives show the different techniques of composition to draw attention (from the occupants) to the present space and to the next.