Disainilahendus Tsukiji Sushiiwa Tsukijiten Sushi restoran, autor Hiroaki Iwasa

Disainilahendus Tsukiji Sushiiwa Tsukijiten Sushi restoran, mille autor on Hiroaki Iwasa, on kõrgelt hinnatud 2024 auhinna Rauaauhind A' Design Award võitja konkursi kategoorias Siseruumide ja näitusedisain.

RaudInterjöör· 2024

Tsukiji Sushiiwa Tsukijiten Sushi restoran

disainer: Hiroaki Iwasa

Klient: Tsukiji Sushiiwa Tsukijiten

Auhind Rauaauhind A' Design Award kategoorias Interjöör

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Kinnitatud auhinna võitja

Kinnita auhinna staatus disainile #154888

Vaata A' Design Award lehel Pressiteade Auhinna märgis

Värvid

Disain

Teosest Tsukiji Sushiiwa Tsukijiten Sushi restoran

Tsukiji Sushiiwa Tsukijiten disainiti Tokyos Tsukiji piirkonnas, endise keskse kalaturu naabruses. Kuna suši on tänapäeval ülemaailmselt tuntud köögina, oli projekti eesmärk luua rafineeritud ruum, mida saab tulevikule edasi anda - koht, kus inimesed saavad nautida koka traditsioonilisi oskusi ja Edomae suši etiketti. Edomae suši olemus seisneb värske mereandi potentsiaali maksimeerimises läbi koka minimaalse käsitöö. Seetõttu keskenduti suši leti kujundamisele nii, et värske mereand ja koka oskused tõuseksid esile.

Tunnustus

Auhinnast Rauaauhind A' Design Award

Tsukiji Sushiiwa Tsukijiten Sushi restoran on Rauaauhinna A' Design Award võitja, prestiižikas tunnustus, mis antakse headele disainidele, mis vastavad professionaalsetele ja tööstuslikele nõuetele, mida oodatakse hästi disainitud töödelt. Raudvõitjad näitavad oma loojate suurt oskust, kõrget spetsialiseerumist, asjatundlikku mõistmist ja loomingulist võimekust. Tsukiji Sushiiwa Tsukijiten Sushi restoran peaks olema kõrgelt hinnatud, imetletud ja armastatud looming, mis on praktiline ja uuenduslik. See Rauaauhinna A' Design Award võidudisain ühendab tööstuse parimaid tavasid ning tal on pädevad tehnilised omadused, mis on seotud oskusteabe ja andega. Tsukiji Sushiiwa Tsukijiten Sushi restoran on austatud oma põhjalikkuse eest ning on loodud pakkuma elukvaliteedi parandusi, mis aitavad teha maailma paremaks paigaks.

Disaini taustal

Pressimaterjalid

Disaineri esitatud autorid, meeskonnaliikmed ja tehnilised andmed.

Unikaalsed omadused: 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.
Mõõtmed ja pakend: 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.
Sildid: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Tootmistehnoloogia: 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.
Disainiülesanne: 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.
Uurimistöö: 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.
Inspiratsioon: 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.
Projekti kestus: 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.
Tööprotsess: 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.
Piltide autorid: Photographer: Kozo Takayama