Street view and diagrams of light penetration and heat transfer. The Gourmet will host a range of programs to achieve a profitable as well as socially desirable mix: hotel, co-working office space, food-related TV studio, cooking school, food-related retail, fresh food and imported food markets, and restaurants. Heat from the many kitchens is vented to the transfer floors, where it is used to heat outdoor public spaces in the winter. Some waste heat is also used to warm the rooftop pool. The central void helps bring light down to the two transfer floor / plaza levels. Sushibashi + The Gourmet by Hulic, with Mehmet Ozdemir and Hyukjin Park. Tokyo Hyperdensity Studio, critics Galia Solomonoff and Vishaan Chakrabarti, Advanced Studio VI, spring 2013, Tokyo, Japan.