Tsukiji Sushiiwa Tsukijiten Sushirestaurant troch Hiroaki Iwasa

Tsukiji Sushiiwa Tsukijiten Sushirestaurant troch Hiroaki Iwasa is in heech wurdearre winner fan de tige prestizjeuze 2024 A' Design Award yn Izer yn de kompetysje-kategory Ynterieurromte en Útstallingûntwerp.

IzerYnterieur· 2024

Tsukiji Sushiiwa Tsukijiten Sushirestaurant

troch Hiroaki Iwasa

Klant: Tsukiji Sushiiwa Tsukijiten

A' Design Award yn Izer Winner yn de kategory Ynterieur

15,389

Ferifiearre Priiswinner

Ferifiearje Prisstatus foar #154888

Besjoch by A' Design Award Parseberjocht Priisbadge

Kleuren

It Untwerp

Oer Tsukiji Sushiiwa Tsukijiten Sushirestaurant

Tsukiji Sushiiwa Tsukijiten is ûntworpen yn Tsukiji Tokyo, neist de foarmoalige sintrale fiskmerk. Omdat sushi tsjintwurdich wrâldwiid bekend is as keuken, wie it doel fan dit projekt om in ferfine romte te ûntwerpen dy't oan de takomst trochjûn wurde kin, in plak dêr't minsken genietsje kinne fan 'e tradisjonele feardichheden fan 'e kok en de sushi-etikette fan Edomae-sushi. It essinsje fan Edomae-sushi is om it potensjeel fan farske seafood te maksimalisearjen troch minimaal hânwurk fan 'e kok. Dêrom is der fokust op it ûntwerpen fan 'e sushibalie, sadat de farske seafood en de feardichheden fan 'e kok goed útkomme.

De Erkenning

Oer de A' Design Award yn Izer

Tsukiji Sushiiwa Tsukijiten Sushirestaurant is in winner fan de A' Design Award yn Izer, in prestisjeuze erkenning foar goede ûntwerpen dy't foldogge oan de profesjonele en yndustriële easken dy't ferwachte wurde fan goed ûntwurpen skeppings. Izerwinners litte grutte feardigens, hege spesjalisaasje, deskundich begryp en kreatyf fermogen fan har makkers sjen. Fan Tsukiji Sushiiwa Tsukijiten Sushirestaurant wurdt ferwachte dat it in tige heech achte, bewûndere en dierbere skepping is dy't praktysk en ynnovatyf is. Dit winnende ûntwerp fan de A' Design Award yn Izer yntegrearret de bêste praktiken fan de sektor en hat feardige technyske skaaimerken ferbûn mei kennis en talint. Tsukiji Sushiiwa Tsukijiten Sushirestaurant wurdt respektearre foar syn yngeandens en is ûntwurpen om ferbetteringen fan de kwaliteit fan it libben te leverjen dy't helpe de wrâld ta in bettere plak te meitsjen.

Efter it Untwerp

Parsepakket

Credits, teamleden en technyske details levere troch de ûntwerper.

Unike Eigenskippen: 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.
Ofmjittingen & Ferpakking: 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.
Labels: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Produksjetechnology: 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.
Untwerpútdaging: 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.
Undersyk: 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.
Ynspiraasje: 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.
Projektdoer: 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.
Operaasjestreamferrin: 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.
Ofbyldingskrediten: Photographer: Kozo Takayama