Tsukiji Sushiiwa Tsukijiten Restoran Sushi pa Hiroaki Iwasa

Dizayn Tsukiji Sushiiwa Tsukijiten Restoran Sushi pa Hiroaki Iwasa se yon gayan ki gen anpil estim nan konpetisyon trè prestijye 2024 A' Design Award Fè nan Kategori Konpetisyon Enteryè.

FèEnteryè· 2024

Tsukiji Sushiiwa Tsukijiten Restoran Sushi

pa Hiroaki Iwasa

Kliyan: Tsukiji Sushiiwa Tsukijiten

Gayan A' Design Award Fè nan Kategori Enteryè

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Gade sou A' Design Award Kominike Laprès Badj Prim

Koulè

Konsepsyon an

Konsènan Tsukiji Sushiiwa Tsukijiten Restoran Sushi

Tsukiji Sushiiwa Tsukijiten te konsepsyone nan Tsukiji Tokyo, toupre ansyen mache santral pwason an. Kounye a, piske sushi rekonèt kòm yon kwizin mondyal, objektif pwojè sa a se te kreye yon espas sofistike ki ka transmèt pou lavni, yon kote kote moun ka jwi konpetans tradisyonèl chef la ansanm ak etikèt sushi Edomae a. Esans sushi Edomae se maksimize potansyèl fwi lanmè fre yo atravè travay men minimal chef la. Se poutèt sa, yo te konsantre sou konsepsyon konte sushi a, pou fwi lanmè fre yo ak konpetans chef la ka parèt pi byen.

Rekonesans lan

Konsènan A' Design Award Fè

Tsukiji Sushiiwa Tsukijiten Restoran Sushi se yon ganyan A' Design Award Fè, yon rekonesans ki gen prestij yo bay bon design ki satisfè egzijans pwofesyonèl ak endistriyèl yo atann de kreyasyon ki byen fèt. Ganyan Fè yo montre gwo konpetans, espesyalizasyon wo, konpreyansyon ekspè ak kapasite kreyatif kreyatè yo. Yo atann Tsukiji Sushiiwa Tsukijiten Restoran Sushi pou se yon kreyasyon anpil moun estime, admire e renmen ki pratik e inovatè. Design sa a ki ganyen A' Design Award Fè entegre pi bon pratik sektè a e li gen karakteristik teknik konpetan ki lye ak konnesans pratik ak talan. Yo respekte Tsukiji Sushiiwa Tsukijiten Restoran Sushi pou jèntan li e li fèt pou bay amelyorasyon kalite lavi ki ede fè mond lan vin yon pi bon kote.

Dèyè Konsepsyon an

Dosye Laprès

Kredi, manm ekip ak detay teknik konseptè a bay.

Pwopriyete Inik: 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.
Dimansyon & Anbalaj: 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.
Etikèt: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Teknoloji Pwodiksyon: 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.
Defi Dizayn: 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.
Rechèch: 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.
Enspirasyon: 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.
Dire Pwojè: 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.
Fliks Operasyon: 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.
Kredi Imaj: Photographer: Kozo Takayama