When STOCK opened last month in Tokyo it was clear that the 4-storied structure was much more than a co-working space. With a disproportionately large kitchen, STOCK and all its small details from the furniture to the orientation of offices were designed to bring people together, rather than having them work in isolation.
With the proliferation of wework, shared offices are increasingly becoming our generations equivalent of the semi-exclusive restaurant clubs where Italians or Greeks would go to hang out in. In a smart piece titled Social (Media) Clubs, Kyle Chayka calls coworking spaces the new social network. “These are meant as spaces for work, unlike online social networks,” he says. “But their real product isn’t so much an office as it is interconnection, a sense of belonging.”
And the same is true for Japan. Even in a country where social interaction with strangers is rare, coworking spaces are gaining popularity. There was The Scape(r) and Midoriso. And the latest to join is STOCK, which is attempting to offer coworking spaces to the food community.
Architect Yoshiki Ogata explains that he imagined people from all different backgrounds coming around a large dining table to talk and share ideas. The kitchen’s island is intentionally facing the offices and additional considerations were made for plants within the space to add a sense of nature and openness.
Rental rates at STOCK start at 18,000 yen / month. In addition to the generous, 50-ft long kitchen, users also have access to 2 floors of storage, where pots, pans, silverware and any other tools can be stored. The kitchen can be used for socializing, but also for hosting parties, events, cooking classes, video shoots or whatever their Epicurean community can think of.