Takumi Loko o ka Hale ʻAina na Yu Ting Liu and Ling Ling Xiao - NI Space Design

ʻO Takumi Loko o ka Hale ʻAina na Yu Ting Liu and Ling Ling Xiao - NI Space Design he mea lanakila hanohano loa o ka 2025 A' Design Award Kala ma ka Māhele Hoʻokūkū Hoʻolālā Loko Hale a me Hōʻike.

KalaLoko Hale· 2025

Takumi Loko o ka Hale ʻAina

na Yu Ting Liu and Ling Ling Xiao - NI Space Design

Mea Kūʻai: NI Space Design

Mea Lanakila A' Design Award Kala ma ka Māhele Loko Hale

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Mea Lanakila i Hōʻoia ʻIa

Hōʻoia i ke Kūlana Makana no #164239

Nānā ma A' Design Award Hoʻolaha Nūhou Hōʻailona Makana

Nā Waihoʻoluʻu

Ka Hoʻolālā

E Pili Ana iā Takumi Loko o ka Hale ʻAina

He loko hale ʻaina ʻo Takumi i kūkulu ʻia a puni ka robatayaki, he ʻano hana Kepanī no ka pūlehu ʻana i ka meaʻai ma luna o kahi kapuahi huinahā ākea. Ua hoʻonohonoho ʻia ka papahele e like me ka hale keaka. Hoʻokumu nā laina pihi a me nā kaupoku kiʻekiʻe i ke ākea, a hāʻawi ka noho ʻana i hoʻonohonoho pae ʻia i ka ʻike maopopo i ka pākaukau o ka kuke i kēlā me kēia malihini. Hoʻohui ka ʻupena metala, nā kile mosaic, nā pōhaku aniani a me ka papahele terrazzo i ka ʻike ʻia a me ka hohonu. Hoʻomanaʻo nā waihoʻoluʻu ʻalani-ʻulaʻula i ka pumehana o ke ahi, a hoʻokaulike nā waihoʻoluʻu hinahina i ka hoʻolālā. Hoʻomaikaʻi nā wahi ʻai hapa-hāmama a me nā keʻena pilikino i ka pilikino. He 264.4 mika huinahā ka nui o ia wahi.

Ka Hoʻomaikai

E Pili Ana i ka A' Design Award Kala

Ua lanakila ka hoʻolālā Takumi Loko o ka Hale ʻAina i ka A' Design Award Kala, he ʻike hoʻohanohano nui loa i hāʻawi ʻia i nā hoʻolālā kiʻekiʻe loa, nani a kupaianaha. He mau hana ʻālohilohi loa a hana noʻeau nui nā lanakila Kala e hōʻike ana i ka loea, ka makakoho a me ka ʻoi aku o ka noʻonoʻo o kā lākou poʻe hoʻolālā. Manaʻo ʻia ʻo ka hoʻolālā Takumi Loko o ka Hale ʻAina he hana kupaianaha, kūlana ʻoi aku, ʻoihana kiʻekiʻe a hou loa. ʻO kēia hoʻolālā i lanakila i ka A' Design Award Kala he mea hoʻokumu kūpono loa, mahalo ʻia e hāʻawi i ka pōmaikaʻi a hoʻoneʻe i nā palena o ka hana noʻeau, ka ʻepekema, ka hoʻolālā a me ka ʻenehana. He mea i ʻeleu ʻia e nā mea he nui ka hoʻolālā Takumi Loko o ka Hale ʻAina e hoʻāla i ka makemake, lawe mai i nā manaʻo maikaʻi a hoʻāla i ka kamahaʻo a me ka mahalo.

Ma Hope o ka Hoʻolālā

ʻEke Nūhou

Nā hōʻoia, nā lālā hui a me nā kikoʻī ʻenehana i hāʻawi ʻia e ka mea hoʻolālā.

Nā ʻAno Kūʻokoʻa: Robatayaki refers to a cooking method where food is grilled on a square, open grill, with people gathered around to watch and enjoy. Building on this imagery, the designers broke away from traditional Japanese frameworks, using curves and high ceilings to create a theatrical effect. The interwoven arcs create diverse scenes. With the robatayaki bar as the core, seating is layered and staggered, providing the depth of a stage. The freely flowing curves overlap within the space. Glass brick walls add an illusionary element, transforming the restaurant into a grand performance venue.
Nā Ana a me ka Hoʻopili: The total area of the venue, excluding the kitchen, is 264.4 square meters, encompassing the chef's counter (itamae) area, VIP booths, open seating area, booths, and waiting area.
The first impression is created by the waiting area, which also serves as a photo spot. The area features a main visual element of a flaming washi paper artwork, connecting with the image of a grill. As one moves to the right and enters the restaurant, the staggered layout ensures that every seating area has a clear view of the robatayaki grilling at the chef's counter (itamae).
Nā Lepili: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
ʻEnehana Hana: Metal mesh, mosaic tiles, glass bricks, and terrazzo flooring create a sense of transparency and modernity, while also enhancing openness and interaction. Departing from the traditional Japanese palette of light beige, the design primarily uses orange-red tones to evoke the warmth and vibrancy of fire. Gray tones are incorporated to balance the intensity of the overall color scheme, making the space more visually appealing and expressive. The VIP booths are particularly highlighted for their uniqueness and luxury.
Pilikia Hoʻolālā: Challenges included differences in material selection and construction standards. Since the site is located in Shanghai, known as the 'fashion capital,' the design had to be impeccably eye-catching. Due to regional differences in materials, some ideas could not be fully realized as originally planned, leading to the need to replace certain design elements. Fortunately, the final adjustments resulted in a high-standard, high-quality presentation. The designers preserved the aesthetic and functionality of the project, demonstrating adaptability and innovative thinking in the face of challenges.
Noiʻi: The space is designed like a theater, with curves and high ceilings creating a layered seating arrangement. Every seat offers a perfect view of the chef's culinary artistry while also enhancing privacy. The orange-red tones and reflective materials recreate the robatayaki cooking process, with metal mesh and glass bricks interwoven into the details. As the aroma of fresh ingredients fills the air, dinners can experience a sensory journey. The remodeling project undoubtedly allows the brand to once again capture the market's favor, this time with an even more innovative and modern flair.
Hoʻoulu Manaʻo: Inspired by traditional Japanese cuisine, robatayaki is a sensory cooking method where ingredients are arranged around a brick grill. It offers diners an exquisite dining experience, which is also one of the brand's distinctive features. In the past, the design concept often focused on restoring classic Japanese elements. However, the owner wanted this restaurant to have a different style. The designers combined a dramatic layout with semi-open dining areas to enhance privacy and visual appeal.
Ka Lōʻihi o ka Papahana: The project finished in January 2024 in Shanghai.
Kaʻina Hana: The renovated restaurant enhances the brand's image while increasing the venue's appeal. Moreover, the restaurant's reopening during the post-pandemic recovery period saw a noticeable increase in per-customer spending, indicating that the restaurant's market positioning and renovation strategy successfully attracted a more upscale clientele. The service model, which combines specialty cuisine with interior design, further solidified the restaurant's position in the local culinary scene, bringing in a new and loyal customer base.
Nā Lālā Hui: Yu-Ting Liu, Ling-Ling Xiao
Nā Kuleana Kiʻi: NI Space Design