Fabio Su diseinatzailearen Ukiyoe Oinarrizko Funtzioa: Jatetxea

Fabio Su diseinatzailearen Ukiyoe Oinarrizko Funtzioa: Jatetxea lana 2026 Brontzezko Saria A' Design Award sari ospetsuaren irabazle bikaina da Barruko Espazioa eta Erakusketa Diseinua Lehiaketa Kategorian.

BrontzeBarrualdea· 2026

Ukiyoe Oinarrizko Funtzioa: Jatetxea

diseinatzailea: Fabio Su

Bezeroa: Zendo Design

Brontzezko Saria A' Design Award Irabazlea Barrualdea Kategorian

9,615

Egiaztatutako Sari Irabazlea

#174013 Sariaren Egoera Egiaztatu

Webgunea Bisitatu A' Design Award-en Ikusi Prentsa-oharra Sari-bereizgarria

Koloreak

Diseinua

Ukiyoe Oinarrizko Funtzioa: Jatetxea Diseinuari Buruz

Book Text: Japoniar sushi jatetxe honek, garraio-uhal bidezkoak, tokiko hornikuntza, jasangarritasuna eta ingurumen-adeitasuna printzipioak modu bikainean uztartzen ditu. Kanpoaldean zurezko ildotako aluminiozko lamak ditu, Alishan mendiaren irudi liluragarria gogora ekartzen dutenak. Barrualdean, diseinuak Japoniako aro kolonialeko arkitektura-ondarea omentzen du, material naturalen paleta findua erakutsiz. Ukiyo-e motiboak Japoniako estetika tradizionalarekin nahasiz, espazioak natura eta kultura ederki uztartzen dituen jatordu-esperientzia eskaintzen du.

Aintzatespena

Brontzezko Saria A' Design Award Sariari Buruz

Ukiyoe Oinarrizko Funtzioa: Jatetxea Brontzezko Saria A' Design Award irabazlea da, sormenak, asmamenak eta zorroztasunak bereizten dituzten diseinu bikainei ematen zaien aitorpen oso prestijiotsua. Brontze-mailako irabazleak trebetasunez beteriko eta nabarmenki sortzaileak diren artefaktuak dira, beren diseinatzaileen esperientzia zabala, irudimena eta ekimena egiaztatzen dutenak. Ukiyoe Oinarrizko Funtzioa: Jatetxea oso estimatua, miretsia eta maitea den objektua izatea espero da, nabarmenki profesionala eta berritzailea dena. Brontzezko Saria A' Design Award irabazi duen diseinu honek artearen, zientziaren, diseinuaren eta teknologiaren praktika onenak biltzen ditu eta xehetasunei ematen dien arretagatik bikaina da. Ukiyoe Oinarrizko Funtzioa: Jatetxea beharrak bikain asetzen dituen, desirak ukitzen dituen, sentimenduak xarmatzen dituen eta jakin-mina erakartzen duen lana da.

Diseinuaren Atzean

Prentsa-kita

Diseinatzaileak emandako kredituak, taldekideak eta xehetasun teknikoak.

Propietate Bereziak: To reflect the local culture and natural landscape, the exterior of the building uses a wood grain aluminum louvers to outline the shape of Alishan mountain, while the interior part retains the building during the Japanese occupation period and plenty of materials. To emphasize the cultural background of conveyor belt sushi, Japanese cuisine and the deliciousness of the ingredients, the most representative "Ukiyo-e" wallpaper is stretched along the space, reappearing bustling scene of Edo period.
Neurriak eta Ontziratzea: The 261 square-meters space is divided with a semitransparent material with wooden louvers and different lanterns to create an open visual. Unprocessed cypress wood and rustic iron are used to reduce the environmental impact. Subverting the tradition, the design team adopts double tracks to meet the diverse needs, and by narrowing the distance between the chefs and guests at Itabasahi area, giving a rich and cozy experience for them.
Etiketak: Restaurant, Japanese, Taiwan, Integration, Conveyor belt sushi, Local, Sustainable, Environmentally friendly
Produkzio Teknologia: Cypress wood, granite skin, night pearl antique surface, incense fir, H-shaped steel, wood grain aluminum grille, Ukiyo-e output map, wood grain brick, rust plate, cola stone
Diseinu Erronka: The creative and research challenge of this project lies in seamlessly integrating local natural imagery, architectural elements from the Japanese colonial period, and Japanese aesthetic principles within the efficiency-driven conveyor-belt sushi dining model. At the same time, the design must balance the use of sustainable materials, rational circulation planning, and enhanced customer interaction, ultimately creating a dining space that achieves both cultural depth and spatial comfort under functional, cost, and environmental constraints.
Ikerketa: This study takes a Japanese conveyor-belt sushi restaurant as a case example to explore the application of the concepts of locality, sustainability, and environmental responsibility in dining space design. By integrating imagery inspired by the Alishan mountain landscape, architectural elements from the Japanese colonial period, and the Japanese aesthetic principles of simplicity and shadow, the design combines sustainable materials with a dual-track circulation system to create a dining environment that balances cultural depth, interactivity, and comfort.
Inspirazioa: This project is located in Yuanlin, Changhua, Taiwan and is a Japanese conveyor-belt sushi branch in Yuanlin.We continue the design language of our Chiayi flagship store while incorporating local characteristics and elements of Japanese dining culture to create a restaurant space rich in storytelling.With the main concept of "local, sustainable and eco-friendly", we draws on the characteristics of Chiayi's most famous Alishan mountain landscape and the characteristics of the forestry settlement, while blending into the essence of Japanese dining culture.
Proiektuaren Iraupena: The project was designed to begin in January 2024 and be completed in Yuanlin, Taiwan, in November 2024.
Eragiketa Fluxua: I With the concept of "handling complexity by simplicity," the restaurant interprets sustainability through reinforcement methods to stabilize the structure. The exterior draws the local natural landscape, exploring the harmony between human and nature, and the Japanese "shaded" aesthetic. As Japanese Ukiyo-e "the Kanagawa Surfing" throughout the interior, it reflects the Japanese cuisine background and presents a fresh dining experience.
Irudi Kredituak: Image#1:Photographer LIN FU MING, zendo, 2025
Image#2:Photographer LIN FU MING, zendo, 2025
Image#3:Photographer LIN FU MING, zendo, 2025
Image#4:Photographer LIN FU MING, zendo, 2025
Image#5:Photographer LIN FU MING, zendo, 2025