The GYRE.FOOD is a restaurant floor on the 4th floor, and 1,000㎡ space that brings together a fine dining establishment, all-day dining restaurant, and bar as well as a grocery shop and event space as a cohesive unit. The outlets on the “one floor, one concept” restaurant floor are all rooted in the same “SHOP & THINK” purpose.
The GYRE.FOOD space and overall concept has been developed by Kayoko Hirao and Yuri Nomura. As the overall producer (creative director) of GYRE, HiRAO Inc. CEO Hirao is involved in a broad array of projects, while Nomura is involved in a wide range of food-related activities, including “restaurant eatrip,” which she opened in an older stand-alone house in the Meiji Jingu-mae area of Harajuku. Ryoma Shida, who trained in Paris and refined his skills as a sous chef at ESqUISSE in Ginza, is responsible for food direction at the restaurants. Architect Tsuyoshi Tane, who is based in France (Atelier Tsuyoshi Tane Architects) is responsible for the space design.

『GYRE』の4階にあるレストランフロア。「SHOP & THINK」の意思を根底に共有し、ワンフロアー・ワンコンセプトを軸に“循環”をテーマとしたメゾン、オールデイ・ダイニング、バーそしてグロッサリーショップ、イベント・スペースが一体となる1000㎡の空間を展開する。
GYRE.FOODの空間、全体のコンセプトを手掛けるのは、GYREの総合ディレクターとして多岐にわたるプロジェクトを手掛けるHiRAO INC代表 平尾香世子、原宿・明治神宮前の古民家にオープンした「 restaurant eatrip 」を はじめ「食」について多岐にわたって活動する料理人 野村友里。レストランのフードディレクションは、パリで修行し銀座「ESqUISSE(エスキス)」でスーシェフとして腕を磨いてきた信太竜馬。空間の設計は、フランスを拠点に活動する建築家 田根剛/ Atelier Tsuyoshi Tane Architectsが担当。