A ramen shop earns its money on turns, so its furniture is about density and speed: guests should slide in, eat well and leave a seat that can be wiped in seconds. Long wall banquettes paired with small pedestal tables do that better than loose chairs alone.
What works in a noodle room
- Continuous wall banquette with tables that can be pushed together for groups and split for pairs.
- 24 x 24 in to 24 x 30 in (60 x 60 to 60 x 75 cm) two-tops: big enough for a bowl, sides and drinks, small enough to keep the count up.
- Pedestal bases so there are no corner legs to trip on when tables are moved.
- Hard-wearing seat, softer back: commercial leather or vinyl on the seat, a textured fabric on the back if you want warmth.
| Element | Standard size |
|---|---|
| Banquette seat height | 18 in (46 cm) |
| Banquette seat depth | 20-22 in (51-56 cm) |
| Width per guest | 24 in (61 cm) |
| Two-top table | 24 x 24-30 in (60 x 60-75 cm) |
| Table height | 29-30 in (74-76 cm) |
| Gap between two-tops | 6-12 in (15-30 cm) |
We build banquettes in sections that bolt together on site, so a 20 ft (6 m) wall run ships flat-packed in manageable pieces.
Materials that suit noodle shops: dark tops that hide soy and broth, lacquered wood rather than raw wood, and seat covers that wipe clean between guests. Steam from open kitchens is constant, so we seal every wood edge.