Ukiyoe Restoran sɣur Fabio Su d anerbaz yettwaqadren meqqren n 2021 Tarbaḥt A' Design Award n Lbrunz deg Taggayt n Tnaflit n Afeṣṣel n Ugensu, Taddart n Uzenz d Uskan.

LbrunzAgensu· 2021

Ukiyoe Restoran

sɣur Fabio Su

Amsaɣ: Zendo Interior Design

Anerbaz n Tarbaḥt A' Design Award n Lbrunz deg Taggayt n Agensu

14,425

Anerbaz n Urraz Yettwasenqden

Senqed Addad n Urraz i #109109

Rzu ɣer usmel Wali deg A' Design Award Tabḍert n tɣamsa Tanecḍa n wammud

Initen

Afeṣṣel

Ɣef Ukiyoe Restoran

Asenfar-agi yessers tikti n "asefrek n uweɛṛer s talwit tayeẓẓanin". Aẓar n lbina yesseqdac isegniwen n useklu akken ad yesken-d tugna n tdelsant n yidurar d tegmamin, akked usegzi n tikti tajapunit n "tili deg tili". Anemhal yesseqdec axeddim n Ukiyo, yettmalen-d tadelsant tajapunit; taxxamt tusligt tessken-d tamanegt n tallit n Edo. S usenfel n uɣanib n usemmaẓ n sushi s ubandu aɣawas, anemhal yesseqdec tarrayt n snat n tkerḍiyin yerna yuẓẓel abrid gar yimsedfen d yinebgawen deg temnaḍt n itabasahi.

Asmekti

Ɣef Tarbaḥt A' Design Award n Lbrunz

Ukiyoe Restoran d amerbaḥ n Tarbaḥt A' Design Award n Lbrunz, tagmat ɛlayen i yisnulfa yelhan, yeṭṭafaren tinawt, tamusni d tezmert. Imerbaḥen n Lbrunz d isnulfa yelhan, ttbanen d timusniwin n tmusni n yimahilen-nsen. Ukiyoe Restoran ad yili d asnulfu yettwaɛezzen, yelhan, amaynut. Ukiyoe Restoran yettemlil ɣef yimawlan, yettwaɛezzen s tmahilt-is.

Deffir n ufeṣṣel

Tagrurt n tɣamsa

Ismawen n terbaɛt, iferdisen itiknikanen akked telɣut i d-yefka umeṣṣufeɣ.

Taɣara Tasuft: 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.
Tigejdiwin & Akemmus: The 297 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.
Tibzimin: Restaurant, Japanese, Taiwan, Integration, Conveyor belt sushi, Local, Sustainable, Environmentally friendly
Tasnakta n Ufares: 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
Asewḥel n Usnulfu: The original site was an abandoned old building, lacking of bearing capacity, we retains the main body of the building and uses reinforcement methods. Local beams and columns are fixed with irons while the entire structure becomes stronger by using H-shaped steel. All the pipelines are reconfigured, breaking away the conventional Japanese-style architecture and successfully bringing out the unique features.
Anadi: How to regenerate existing an abandoned old building and inject fashion elements into it with both functionality and traditional style. Make the work conform to the main spirit of its brand, for the research purpose of this case.
Aseḥbiber: This project is located in Chiayi City, Taiwan. It is a Japanese style conveyor belt sushi restaurant. We preserve the original Japanese architecture and integrate it with local elements and Japanese style dining culture to make a dining space that is full of story. With the main concept of "local, sustainable and eco-friendly", we draws on the local most famous Alishan mountain landscape and the characteristics of the forestry settlement, while blending into the essence of Japanese dining culture.
Tanzagt n Usenfar: The project design started in June 2018, completed in December 25, 2019 in Chiayi City, Taiwan
Tanila n Umahil: 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.
Igmamen n Terbaɛt: SU,CHIUNG-HSU: Architect / Designer
SU,CHIUNG-HSU: Creative Director
CHIOU,YU-JR: Designer
WEI TSUNG-JU: Designer Assistant
Imsuren n Tugniwin: Image#1:Photographer Jian Ren-Yi, zendo, 2020.
Image#2:Photographer Jian Ren-Yi, zendo, 2020.
Image#3:Photographer Jian Ren-Yi, zendo, 2020.
Image#4:Photographer Jian Ren-Yi, zendo, 2020.
Image#5:Photographer Jian Ren-Yi, zendo, 2020.