Imagine ordering a hamburger and receiving dumplings instead. Or being shown to your seat by a waitress, only to end up taking the order yourself. Normally, such mix-ups might leave a customer confused or annoyed.

However, at this Tokyo pop-up restaurant, these scenarios are welcomed. The waitstaff, all of whom have dementia, are allowed to make mistakes with the full support of the customers. Instead of frustration, the servers are met with smiles and laughter.

"The Restaurant of Order Mistakes" is the creation of Shiro Oguni, a Japanese TV director, aimed at raising awareness about dementia and changing how people perceive the condition.

The pop-up first opened in June and had a second run for three days starting September 16.

For Japan, with its rapidly aging population and increasing number of dementia sufferers, taking the lead in addressing this issue seems only natural.

Oguni explained that the concept of the restaurant is to help people learn about dementia and reflect on it. Before delving into research for work, he had limited knowledge about the condition.

"Rather than viewing dementia as something scary, worrisome, or dangerous, diners often use positive words like 'cute,' 'funny,' 'happy to be with,' and 'comfortable,'" Oguni, 38, shared in a recent interview.

He acknowledged that while "dementia is an extremely serious issue," he feels reassured by hearing such positive feedback.

Dementia encompasses a range of symptoms affecting the brain, such as memory loss and impaired judgment due to nerve cell damage. Although it is possible to slow the progression of dementia, there is no known cure or treatment that addresses its root causes. The most common form of dementia is Alzheimer's disease.

As the country with the world's largest aging population, Japan is seeing both the government and private sector intensify their efforts to manage the rising costs of medical and nursing care for people with dementia.

They are also implementing stronger measures to prevent traffic accidents involving elderly drivers with dementia and to track down individuals with the condition who go missing.

Government data indicates that the number of people over 65 with dementia is projected to increase from approximately 4.62 million in 2012 to 7 million by 2025.

Among the 17 waiters and waitresses working in shifts on September 16 were Yoko Kono, 78, and Hideko Maruyama, 82.

Maruyama shared her enjoyment during a break at the restaurant, which began its service at 11 a.m. Despite seeming to forget her morning shift as a waitress by the afternoon, she eagerly embraced the opportunity to serve once more when called upon.

Equally enthusiastic, Kono wore a smile as she discussed her duties. Both women expressed their eagerness to visit the restaurant as guests.

The pair, who volunteered their service at the restaurant, come from a facility managed by Daiki Angel Help Co., providing nursing care services for the elderly.

"I am simply pleased if they find the experience rewarding in any way," Oguni commented, expressing his aspiration for the restaurant to become an annual event, possibly coinciding with World Alzheimer's Day on Sept. 21.

The three-day event in September was made possible through crowdfunding, raising approximately 12.9 million yen (about $115,000). Nearly 300 individuals, predominantly contributors to the crowdfunding campaign, attended, leading to sold-out days for the restaurant.

The restaurant, cleverly named after the Japanese book "A Restaurant of Many Orders," was born from Oguni's experience of receiving a dumpling instead of a hamburger one day at a nursing care facility.

Recalling the incident, he nearly pointed out the mistake but paused, realizing, "This is the reality for people living with dementia. It's not a big deal. It's okay to make mistakes."

The initiative has garnered attention not only in Japan but also in countries like South Korea and Australia. Grateful for the interest, Oguni expressed the team's eagerness to share their insights to inspire similar endeavors elsewhere.

He emphasized that setting up such a restaurant is "no simple task," requiring collaboration from professionals in various fields such as the restaurant industry, interior design, and social welfare.

It was paramount to Oguni that the restaurant fulfilled its purpose without compromising on the quality of food and other aspects.

Hideyuki Fujimi traveled from Osaka City in western Japan for a meal and was pleased with both the cuisine and the service.

"I felt the warmth of the staff and their attention to detail," Fujimi, 35, remarked. His friend, Naoya Muto, also 35, who came from Saitama City near Tokyo, described the atmosphere as "cheerful" and expressed hopes for the continuation of the restaurant project.

The point isn't solely about servers forgetting orders; it's the unexpected laughter that ensues from such situations. Like when a waitress guided a diner to a table before taking a seat herself. Or when a server asked a diner to take the order of their tablemates.

Despite these amusing moments, there were no major mishaps, demonstrating, as Oguni pointed out, that individuals with dementia can carry out tasks effectively under the right conditions.

Yasuko Mikawa, 62, diagnosed with early onset Alzheimer's, showcased her talent on the piano. She delighted diners with her rendition of Johann Sebastian Bach's "Ave Maria," accompanied by her husband on the cello. She also performed during the restaurant's initial opening in June.

Kazuo Mikawa, 69, expressed gratitude for the opportunity provided to his wife, who had ceased playing the piano after her diagnosis. "It has boosted her confidence," he remarked.

Yukio Wada from Daiki Angel Help, who heads the project's executive committee, noted the remarkable improvement in Mikawa's performance over the three months. He believes the restaurant project isn't just about individuals with dementia but also serves as a platform to contemplate how kindness can flourish in society.

"It's not solely about creating a dementia-friendly environment but about fostering a society where compassion is extended to everyone," Wada explained.

Ultimately, while the servers may not retain the memories, the enjoyable interactions and acts of kindness will leave an enduring impact on both them and the diners.