I still remember the first time I watched Kobe's rising soccer team play last season—the energy at the stadium was absolutely electric, and I knew right then that this wasn't just another local squad. As someone who's followed both J-League and grassroots football for over a decade, I can confidently say there's something special brewing here. The team’s management seems to share that sentiment, with Coach Fernandez recently stating, "We felt unanimous with the choices we made," referring to their strategic player selections this year. That kind of clarity and unity in decision-making is rare, especially in a team that’s only been in serious contention for about three seasons now.

Let's talk about the players, because honestly, that's where the magic really happens. Take their star midfielder, Yamada Ren, for example—I've had my eyes on him since his college days, and his development has been nothing short of impressive. Last season alone, he contributed 14 assists and netted 8 goals himself, numbers you wouldn't expect from a 22-year-old in this league. Then there's their veteran defender, Sato Kenji, who at 31 brings a level of composure that's frankly invaluable. I've spoken with a few insiders, and they all point to Sato’s leadership as a key reason the team conceded only 22 goals in 34 matches last year. That defensive record is among the top five in the league, which is no small feat for a team that was struggling to avoid relegation just two years ago.

When it comes to matches, I’ve noticed how the team tends to perform exceptionally well under pressure—it’s almost like they thrive when the stakes are high. Their 3-2 comeback win against Osaka last April is a perfect example; I was there, and the shift in momentum after halftime was palpable. They dominated possession with 63% ball control in the second half and turned what looked like a certain loss into one of the most memorable victories of the season. It’s matches like these that make me believe Fernandez’s "unanimous" approach is paying off. The players aren't just executing a plan; they're buying into an identity, and that’s something you can't fake.

Of course, no team is without its flaws, and I’ll be the first to say that their away game performance could use some work. They dropped 15 points on the road last season, which ultimately cost them a shot at the top three. But here's the thing—I see that as a growth opportunity rather than a weakness. With the young talent they’re nurturing and the clear vision from the coaching staff, I’m optimistic they’ll tighten up those inconsistencies. Personally, I’m putting them down as dark horses for a cup run this year, and I wouldn’t be surprised if they crack the top four by season’s end.

Looking ahead, what excites me most is the potential for this team to become a model for other rising clubs. They’re building something sustainable, not just chasing short-term wins. From the unity Fernandez emphasized to the blend of youth and experience on the pitch, every piece feels intentional. As a longtime follower of the sport, it’s refreshing to see a project unfold with this much purpose. Whether you're a local supporter or an international fan getting into Japanese soccer, keeping tabs on Kobe’s rising squad is well worth your time—I know I’ll be watching every match I can.

LIGHTING, LIGHTING, AND MORE LIGHTING
People are typically drawn to bars solely based on their atmosphere. The best way to knock your next commercial bar design out of the park is using the perfect amount and type of lighting. Use standout light fixtures as their very own statement piece, track lighting for adjustable ambiance, hanging pendant lights over tables, and ambient backlighting to display the alcohol. Bartenders need to serve and customers need to order, so make sure it’s just functional as it is attractive. 

CHOOSING YOUR BARTOP
What may seem so obvious, is often so overlooked in commercial bar design- the material of your actual bartop itself. While we realize stone and marble are as classy and elegant-looking as can be, the reality is that they just aren’t your best option for a durable and long lasting bartop. They crack, have no grip, and break way too many glasses. Opt for a high-quality wood bar instead. Oaks, maples, mahoganies, and ashes are sturdy and provide your customers with a firm grip for their glasses. 

THEME 
In a sea of millions upon millions of bars, how can you make your commercial bar design stand apart from the rest? The answer is to pick a unique, centralized theme and run with it. Whether it’s your next sit-down restaurant bar design, or remodeling the small, locally-favorite gem, you have to find out what your clientele wants. Survey the neighborhood of your establishment and find out what the demographics are there. Maybe a gritty, western bar would be a hit. Or maybe a more modern, sleek design is what’s missing in the area. Whatever theme you decide upon, hit it out of the park with the perfect lighting, wall art, music, and furniture. It’s all in the details. 

THE GUIDE TO YOUR NEXT RESTOBAR 
You’ve got the food, you’ve got the restaurant, you’ve got the customers, now all you need is a beautifully designed bar to top it all off.  Small bar designs for restaurants have a tendency to be a little thrown together and incohesive with the rest of the establishment. Stay on brand- create consistency with tying in the same color scheme, furniture, art, and overall ambiance of the pre-existing restaurant. Make sure the placement of your bar makes sense as well, have it in a place where it’s visible and easy to navigate but not in the way of servers and other guests. If the bar is going to serve food, be sure to consider the location of the kitchen to not obstruct traffic flow. Consider all of these small tips as you work through your next restaurant bar design. 

SPACE CONSTRAINT 
It’s no secret that bars have the reputation of being a little cramped, and in some cases- way too cramped. Consider all of the space constraints while designing your next commercial bar design and we can change that bad rap that bars have been holding for far too long. First and foremost, be sure to measure your bar, barstool, cabinet, and equipment height. Generally, a bar is 42” in height while a stool is 30” in height. Also be sure to allow at least 3’ of space between the bar and the alcohol for the bartender’s functionality and efficiency. Consider multiple register and drink-making stations for bartenders as well. Allowing 2’ between patrons is going to give them enough space to eat and drink, and most importantly, simply be comfortable. All of these considerations are especially helpful if it is a restaurant bar design, where the space is even more valuable.