Essajees Atelier: Signature Restaurant and Entertainment Designs
From 10,000 sq. ft. restaurant transformations to complex space-saving design solutions, we turn architectural constraints into unique design statements.
The entrance to Koko Hyderabad had to be a showstopper. We designed this dramatic red acrylic tunnel, taking it from a prototype in our office parking lot to a stunning 10,000 sq. ft. restaurant installation. It’s all about creating an unforgettable first impression and an experience that transports you.
How do you design a restaurant with zero walls? For Foo, we used a series of arches to create intimate zones, improve acoustics, and cleverly hide storage for back stock and service stations. It’s a perfect example of how we turn site challenges into beautiful, functional design features.
AC ducts can be a designer's nightmare, but for the 22,000 sq. ft. Dave & Buster’s, we made them part of the design. By integrating the grills into arched and coffered ceilings, we turned a technical necessity into a cool architectural element that enhances the space.
For Otoki, a Japanese restaurant in Colaba, the goal was quiet strength. The space is calm and minimal, using a palette of warm woods, soft neutrals, and custom lighting to create a timeless, not trendy, atmosphere. It shows our ability to create a specific, rooted vibe.
I believe washrooms should surprise and delight guests. In the Koko Hyderabad ladies' room, we used bold crimson walls and custom-arched vanities made from a dramatic red and white marble to create a memorable, high-impact space that feels like a destination in itself.
Relaunching an iconic brand like Fountain Sizzlers meant honoring its past while looking to the future. We used a mix of classic checkerboard floors, rich red booths, and custom artwork to create a space that feels both nostalgic and modern, capturing the heart of old Bombay.
Our design process starts with detailed renders so clients can truly visualize the final space. For Fountain Sizzlers, we planned every detail, from the arched booth partitions to the custom art, ensuring the vision we presented was exactly what we delivered.
About this collection
We do not just pick furniture and paint colors. Our process starts with intensive 3D modeling and MEP coordination to ensure that massive elements, such as restaurant AC ducts or complex kitchen plumbing, are hidden behind intentional architectural features. If you have a challenging floor plan with no walls or awkward layouts, we look at those constraints as the starting point for your signature design hook.
For us, design is about solving puzzles before they become construction headaches. Whether we are planning the acoustics for a high-energy gaming venue or creating intimate 'no-wall' dining zones for a cafe, our focus remains on functional flow and guest experience.
Our Approach to Hospitality Design
- Technical Engineering: We believe AC grills, cables, and structural beams should be part of the aesthetic. In spaces like Dave & Buster's, we integrated HVAC design directly into coffered and arched ceilings, making industrial necessities look like deliberate design choices.
- Space Planning: When a site has no walls, we use architectural elements like arches, screens, and lighting to zone spaces. This was key for our work at Foo, where we created intimacy and added hidden storage inside the structure of the arches themselves.
- Concept to Execution: We are data-driven. Every project begins with high-fidelity 3D renders that map out exactly how your guests will move through the space. We then supervise the execution to ensure that the built reality matches the vision we sold you at the start.
Why We Are Different
We don't do 'trendy.' We build spaces with quiet strength and lasting impact. From the dramatic red acrylic tunnels at Koko Hyderabad to the warm, minimal aesthetic of Otoki in Colaba, our work is defined by a deep understanding of the guest journey. We sweat the small stuff—custom marble bars, unique light fixtures, and washrooms that become photo-op destinations—because we know that the details are what make a brand stick in a guest's memory.
Sarah Sham
I am Sarah Sham, and I lead the team here at Essajees Atelier. We obsess over the details, whether it is how your restaurant’s AC vents look or how to make a 2,000 sq. ft. space feel substantial without building a single wall. My work is about solving problems before they become issues so you can focus on running your business.
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