Tsukiji Sushiiwa Tsukijiten ሱሺ ሬስቶራንት በ Hiroaki Iwasa

Tsukiji Sushiiwa Tsukijiten ሱሺ ሬስቶራንት በ Hiroaki Iwasa የተሠራ ሲሆን በ የውስጥ ማስዋብ ዲዛይን የውድድር ምድብ ውስጥ እጅግ ከፍ ያለ ክብር ያለው የ 2024 A' Design Award የብረት ሽልማት አሸናፊ ነው።

ብረትውስጥ ማስዋብ· 2024

Tsukiji Sushiiwa Tsukijiten ሱሺ ሬስቶራንት

በ Hiroaki Iwasa

ደንበኛ: Tsukiji Sushiiwa Tsukijiten

በ ውስጥ ማስዋብ ምድብ ውስጥ የ A' Design Award የብረት ሽልማት አሸናፊ

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በ A' Design Award ይመልከቱ ጋዜጣዊ መግለጫ የሽልማት ባጅ

ቀለሞች

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ስለ Tsukiji Sushiiwa Tsukijiten ሱሺ ሬስቶራንት

ጹኪጂ ሱሺዋ ጹኪጂቴን በቀድሞው ማዕከላዊ የዓሳ ገበያ ጎረቤት በሆነው በጹኪጂ ቶክዮ ውስጥ ዲዛይን ተደርጓል። ሱሺ በአሁኑ ጊዜ በዓለም አቀፍ ደረጃ የሚታወቅ ምግብ በመሆኑ፣ የዚህ ፕሮጀክት ዓላማ ወደወደፊቱ ሊተላለፍ የሚችል የተራቀቀ ቦታ መንደፍ ነበር፣ ሰዎች የሼፉን ባህላዊ ክህሎት እና የኤዶማኤ ሱሺ የሱሺ ሥርዓተ-ሥርዓት የሚደሰቱበት ቦታ። የኤዶማኤ ሱሺ ይዘት የሼፉ አነስተኛ እጅ ሥራን በመጠቀም የትኩስ የባህር ምግቦችን አቅም ከፍ ማድረግ ነው። ስለዚህ ትኩስ የባህር ምግቦች እና የሼፉ ክህሎቶች ጎላ እንዲሉ በሱሺ ካውንተር ዲዛይን ላይ ትኩረት ተደርጓል።

እውቅናው

ስለ A' Design Award የብረት ሽልማት

Tsukiji Sushiiwa Tsukijiten ሱሺ ሬስቶራንት የA' Design Award የብረት ሽልማት አሸናፊ ነው፤ ይህም በጥሩ ሁኔታ ከተነደፉ ፈጠራዎች የሚጠበቁትን ሙያዊና ኢንዱስትሪያዊ መስፈርቶች ለሚያሟሉ ጥሩ ዲዛይኖች የሚሰጥ ከፍተኛ ክብር ያለው እውቅና ነው። የብረት አሸናፊዎች የፈጣሪዎቻቸውን ታላቅ ችሎታ፣ ከፍተኛ ልዩ ሙያ፣ የባለሙያ ግንዛቤ እና የፈጠራ አቅም ያሳያሉ። Tsukiji Sushiiwa Tsukijiten ሱሺ ሬስቶራንት ከፍ ያለ ግምት የሚሰጠው፣ የሚደነቅና የሚወደድ፣ ተግባራዊና ፈጠራ የተሞላበት ሥራ እንደሚሆን ይጠበቃል። ይህ የA' Design Award የብረት ሽልማትን ያሸነፈ ዲዛይን የኢንዱስትሪ ምርጥ ልምዶችን ያዋህዳል፤ ከእውቀትና ከተሰጥኦ ጋር የተሳሰሩ ብቁ ቴክኒካዊ ባህሪያትም አሉት። Tsukiji Sushiiwa Tsukijiten ሱሺ ሬስቶራንት በጥልቅነቱ የተከበረ ሲሆን ዓለምን የተሻለ ቦታ ለማድረግ የሚረዱ የሕይወት ጥራት ማሻሻያዎችን ለማቅረብ የተነደፈ ነው።

ከንድፉ በስተጀርባ

የፕሬስ ኪት

ክሬዲቶች፣ የቡድን አባላት እና ቴክኒካል ዝርዝሮች በዲዛይነሩ የተሰጡ።

ልዩ ባህሪያት: Since sushi is now a days known as a world wide cuisine, his main goal was to design the restaurant to become the base for authentic Edomae sushi culture. The essence of Edomae sushi is to maximize the potential of fresh seafood through minimal hand work by the chef. Therefore,He focused on designingthe the sushi counter, so that the fresh seafood and chef's skills will stand out.In addition,He also designed tatami rooms that canaccommodate group gatheringdiningsas well.
ልኬቶች እና ማሸጊያ: specification,
Total floor area:254.5m2,
Sushi counter: 14 seats,
Large tatami room: 18 seats,
Small tatami room: 6 seats,
Floor seating space: 18 seats,
Table space: 14 seats,
Kitchen, men's and women's toilets, storage.
መለያዎች: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
የማምረቻ ቴክኖሎጂ: Based on the detailed design, He utilized an excellent network of constructers. A precious wood craftsman who handles the distribution and processing of the massive Hinoki(Japanese cypress),a plasterer who has a high level of skill for each part, a mason who finishes the material uniquely,and a craftsman with the skills to handle and paste handmade Japanese paper. The project was successfully completed by gathering many highly skilled craftsmen and their extraordinary techniques.
የዲዛይን ተግዳሮት: The challenge was to refine the immersivity of the traditional sushi and to design it in such large space.Especially at the sushi counter, He adjusted the height of the floor so that the customers and chef can share a similar view, setting each counter to suit the purpose. Furthermore, to reduce noise in the customer's view, a frameless glass showcase made of highly transparent glass was half-embedded in the counter. This restaurant was designed with such details in consideration.
ምርምር: In order to design the optimal interactive environment between customers and the sushi, He conducted research and repeated prototypes to understand and refine the relationship between the customers and the chef at the sushi counter space.In particular, He researched the visibility and dimensions, such as the height gap of the viewpoint between seated customers and standing chef. Also, He thoroughly looked into the chef's behavior and also the size of glass showcases and where to place them.
መነሳሻ: The goal of this project was to design a sophisticated space which can be passed on to the future, a place where people can enjoy chef's traditional skills and sushi etiquette of Edomae sushi, one of the roots of sushi culture. In order to achieve that goal, Hiroaki Iwasa was inspired by researching the basic behavior and preparations of chef, relationships with customers, meal etiquette, modern services and backyards.
የፕሮጀክት ጊዜ: Design began in April 2006, construction began in January 2007, and was completed in May 2007 in Tsukiji Tokyo, neighbor of former central fish market.
የሥራ ሂደት: Customers come for chef’s skilled dishes, high-quality ingredients,and a space where they can enjoy them.Especially atthe sushi counter, instead of choosing from the menu,customers can choose fromthe seasonal seafoodin front of them, interacting with the chef to customize adish.Sushi culture is not only enjoying the conversation about sushi, but also conversing about the season, crafted wares, brewed sake, and more.This is exactly what this space is for.
የምስል ምስጋና: Photographer: Kozo Takayama