Ukiyoe Aikin Farko: Gidan Cin Abinci daga Fabio Su

Zane Ukiyoe Aikin Farko: Gidan Cin Abinci daga Fabio Su mai nasara ne mai daraja sosai na 2026 Kyautar A' Design Award ta Tagulla a Rukunin Gasar Cikin Gida.

TagullaCikin Gida· 2026

Ukiyoe Aikin Farko: Gidan Cin Abinci

daga Fabio Su

Abokin Ciniki: Zendo Design

Mai Nasarar Kyautar A' Design Award ta Tagulla a Rukunin Cikin Gida

9,615

Mai Nasara da Aka Tabbatar

Tabbatar da Matsayin Kyauta na #174013

Ziyarci Shafin Duba a A' Design Award Sanarwar Manema Labarai Alamar Kyauta

Launuka

Ƙirar

Game da Ukiyoe Aikin Farko: Gidan Cin Abinci

Rubutun Littafi: Wannan gidan cin abincin sushi na Jafan mai amfani da bel na jigilar abinci ya haɗa ka'idojin samo kayayyaki daga cikin gida, dorewa, da kula da muhalli cikin kyakkyawan tsari. Bangonsa na waje yana ɗauke da katakuwan aluminum masu kama da katako waɗanda ke tuno hoton dutsen Alishan mai girman gaske. A ciki, ƙirar tana girmama gadon gine-ginen mulkin mallaka na Jafan, tana nuna kyakkyawan zaɓi na kayayyaki na halitta. Ta hanyar haɗa alamun Ukiyo-e da al'adun kyawun Jafan na gargajiya, wurin yana ba da ƙwarewar cin abinci wanda ke daidaita yanayin halitta da al'ada cikin kyau.

Amincewa

Game da Kyautar A' Design Award ta Tagulla

Zanen Ukiyoe Aikin Farko: Gidan Cin Abinci ya lashe Kyautar A' Design Award ta Tagulla, wata karramawa mai tsananin daraja da ake bai wa zane-zane na musamman waɗanda ke da ƙirƙira, basira da hikima. Waɗanda suka lashe kyautar Tagulla kayayyakin fasaha ne masu ƙwarewa da ƙirƙira mai ban mamaki waɗanda ke tabbatar da babban gogewa, tunani da dabarun masu zanensu. Ana sa ran zanen Ukiyoe Aikin Farko: Gidan Cin Abinci ya zama abu da ake girmamawa sosai, ake sha'awa da ƙauna, mai ƙwarewa da ƙirƙire-ƙirƙire. Wannan zane da ya lashe Kyautar A' Design Award ta Tagulla yana haɗa mafi kyawun ayyuka a fasaha, kimiyya, zane da fasahar zamani, kuma yana da kyau saboda kulawarsa ga cikakkun bayanai. Zanen Ukiyoe Aikin Farko: Gidan Cin Abinci yana biyan buƙatu da kyau, yana taɓa sha'awa, yana jan hankalin zukata kuma yana jawo sha'awar sani.

Bayan Ƙirar

Kayan Manema Labarai

Bayanin ƙungiyar, membobinta da cikakkun bayanai na fasaha da mai ƙirar ya bayar.

Siffofi Na Musamman: 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.
Girma da Fakitin: 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.
Kalmomin Alama: Restaurant, Japanese, Taiwan, Integration, Conveyor belt sushi, Local, Sustainable, Environmentally friendly
Fasahar Samarwa: 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
Ƙalubalen Zane: 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.
Bincike: 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.
Wahayi: 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.
Tsawon Lokacin Aikin: The project was designed to begin in January 2024 and be completed in Yuanlin, Taiwan, in November 2024.
Tsarin Aiki: 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.
Godiyar Hotuna: 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