SampleHAUS is a place where we create unique and one of a kind art work from interior design waste and discontinued marketing samples.


Los Angeles, CA

Diana M. Adams


With a background in Fine Art and Interior Architecture, Diana Adams found a way to combine her natural artistic talents with her respect for  what the interior design industry is doing for creating more sustainable environments and life styles.  The interior design and architectural industry has been leading the charge in sustainable design and reducing the our carbon foot print, but simultaneously generating waste of their own in the process. I want do my part in utilizing and upcycling what would have been discarded and giving it a new life. This could be anything from discontinued or excess samples that vendors creating for marketing, to scraps of materials left over from upholstery and building materials. 

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The First Venture


After saving his wages from the Nagano apprenticeship, Chef Sakamoto took out a loan and opened Chotto Kai, his first restaurant in Tokyo. Using simple, seasonal ingredients, he was able to bring the luxury of kaiseki to all. Because he incorporated some of the Hong Kong flavors his mother had inspired in him, Chotto Kai was both a huge success and a unique contribution to Tokyo’s culinary landscape.

During his eighth year at Chotto Kai, he befriended ramen shop owner Rei Fukui. Chef Sakamoto had stopped by her front stall for a quick dinner and fell instantly in love with her take on the springy yet soft noodle. Every ingredient was meticulously prepared, just like each kaiseki course.



A New Challenge


Chef Sakamoto implored chef Fukui to share her methods. She said that she would only teach him the basics if he promised to bring the art of ramen abroad. He brought the proposition to his family, and his mother immediately urged him to go to Hong Kong.

The next week, Chef Sakamoto flew to the “Pearl City” and discovered that he felt more at home than ever. He knew that he could meld the umami flavors and smoky scents of Cantonese cuisine with the richness and nuances of ramen. He went back to Tokyo to learn from Chef Fukui, and with her blessing, returned to Hong Kong seven years later.