Tsukiji Sushiiwa Tsukijiten Wharekai Sushi nā Hiroaki Iwasa

Ko te hoahoa Tsukiji Sushiiwa Tsukijiten Wharekai Sushi nā Hiroaki Iwasa he kaitoa whakahirahira o te 2024 A' Design Award Rino i te Wāhanga Whakataetae Hoahoa Roto Whare me te Whakaaturanga.

RinoRoto Whare· 2024

Tsukiji Sushiiwa Tsukijiten Wharekai Sushi

nā Hiroaki Iwasa

Kiritaki: Tsukiji Sushiiwa Tsukijiten

Kaitoa o te A' Design Award Rino i te Wāhanga Roto Whare

15,389

Kaitoa Tohu Manatokohia

Manatokohia te Tūnga Tohu mō #154888

Tirohia i te A' Design Award Pānui Pāpāho Tohu Tohu

Ngā Tae

Te Hoahoa

Mō Tsukiji Sushiiwa Tsukijiten Wharekai Sushi

I hoahoatia a Tsukiji Sushiiwa Tsukijiten ki Tsukiji Tokyo, tata tonu ki te mākete ika matua o mua. Nā te mea kua mōhiotia whānuitia te sushi hei kai o te ao i ēnei rā, ko te whāinga o tēnei kaupapa ko te hoahoa i tētahi wāhi rahotea ka taea te tuku ki ngā reanga o muri, he wāhi e taea ai e te tangata te pai ki ngā pūkenga tuku iho o te kaitunu me ngā tikanga kai o te Edomae sushi. Ko te ia o te Edomae sushi ko te whakarahi i te kaha o te kai moana māori mā te mahi ringa iti noa a te kaitunu. Nō reira i arotahi ki te hoahoa i te papa sushi, kia kitea pai ai te kai moana māori me ngā pūkenga o te kaitunu.

Te Whakamihi

Mō te A' Design Award Rino

Ko Tsukiji Sushiiwa Tsukijiten Wharekai Sushi te toa o te A' Design Award Rino, he whakaaetanga whai mana e hoatu ana ki ngā hoahoa pai e whakatutuki ana i ngā hiahia ngaio me te ahumahi e tūmanakohia ana mai i ngā mahi kua hoahoatia pai. Ko ngā toa Rino e whakaatu ana i te pukenga nui, te tohungatanga teitei, te māramatanga mātanga me te kaha auaha o ō rātou kaihanga. E tūmanakohia ana ko Tsukiji Sushiiwa Tsukijiten Wharekai Sushi he mahi whakanuia, whakamīharotia, aroha nui, he whaihua, he auaha hoki. Ko tēnei hoahoa i toa i te Rino e whakakotahi ana i ngā tikanga pai rawa o te ahumahi, ā, he āhuatanga hangarau pūkenga tōna e hono ana ki te mōhio me te pūmanawa. E whakahonoretia ana a Tsukiji Sushiiwa Tsukijiten Wharekai Sushi mō tōna tōtika, ā, i hoahoatia hei whakapai ake i te kounga o te oranga me te āwhina i te ao kia pai ake.

I Muri i te Hoahoa

Kete Pāpāho

Ngā whakamihi, ngā mema o te rōpū me ngā taipitopito hangarau i whakaratohia e te kaihoahoa.

Āhuatanga Motuhake: 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.
Inenga & Pēketanga: 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.
Tūtohu: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Hangarau Whakanao: 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.
Wero Hoahoa: 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.
Rangahau: 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.
Whakaaweawe: 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.
Roanga o te Kaupapa: 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.
Rerenga Mahi: 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.
Whakamana Whakaahua: Photographer: Kozo Takayama