Tsukiji Sushiiwa Tsukijiten Suši Restorāns — Hiroaki Iwasa

Darbs Tsukiji Sushiiwa Tsukijiten Suši Restorāns, kura autors ir Hiroaki Iwasa, ir augsti novērtēts un ļoti prestižās 2024 Dzelzs balva A' Design Award ieguvējs kategorijā Interjera, tirdzniecības un izstāžu dizains.

DzelzsInterjers· 2024

Tsukiji Sushiiwa Tsukijiten Suši Restorāns

Autors: Hiroaki Iwasa

Klients: Tsukiji Sushiiwa Tsukijiten

Dzelzs balva A' Design Award ieguvējs kategorijā Interjers

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Krāsas

Dizains

Par Tsukiji Sushiiwa Tsukijiten Suši Restorāns

Tsukiji Sushiiwa Tsukijiten tika projektēts Tokijas Tsukiji rajonā, bijušā centrālā zivju tirgus tiešā tuvumā. Tā kā suši mūsdienās ir kļuvuši par starptautiski atzītu virtuvi, šī projekta mērķis bija radīt izsmalcinātu telpu, kuru varētu nodot nākotnei - vietu, kur cilvēki var baudīt pavāra tradicionālās prasmes un Edomae suši etiķeti. Edomae suši būtība ir maksimāli atklāt svaigu jūras produktu potenciālu ar minimālu pavāra roku darbu. Tāpēc projektēšanā galvenā uzmanība tika pievērsta suši letei, lai svaigi jūras produkti un pavāra prasmes izceltos.

Atzinība

Par Dzelzs balva A' Design Award

Tsukiji Sushiiwa Tsukijiten Suši Restorāns ir Dzelzs balvas A' Design Award ieguvējs, prestiža atzinība, ko piešķir labiem dizainiem, kas atbilst profesionālajām un rūpnieciskajām prasībām, kādas sagaidāmas no labi izstrādātiem darbiem. Dzelzs ieguvēji parāda to radītāju lielo prasmi, augsto specializāciju, ekspertu izpratni un radošo spēju. Sagaidāms, ka Tsukiji Sushiiwa Tsukijiten Suši Restorāns būs augsti vērtēts, apbrīnots un cienīts darbs, praktisks un inovatīvs. Šis ar Dzelzs balvu apbalvotais dizains integrē nozares labāko praksi un tam ir kompetentas tehniskās īpašības, kas saistītas ar zinātību un talantu. Tsukiji Sushiiwa Tsukijiten Suši Restorāns tiek cienīts par rūpību un ir izstrādāts, lai uzlabotu dzīves kvalitāti un palīdzētu padarīt pasauli labāku.

Aiz dizaina

Preses materiāli

Dizainera sniegtie autori, komandas dalībnieki un tehniskie dati.

Unikālās īpašības: 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.
Izmēri un iepakojums: 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.
Birkas: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Ražošanas tehnoloģija: 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.
Dizaina izaicinājums: 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.
Pētījums: 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.
Iedvesma: 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.
Projekta ilgums: 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.
Darbības plūsma: 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.
Attēlu autori: Photographer: Kozo Takayama