Takumi Te Whakapaipai o Roto o te Wharekai nā Yu Ting Liu and Ling Ling Xiao - NI Space Design

Ko te hoahoa Takumi Te Whakapaipai o Roto o te Wharekai nā Yu Ting Liu and Ling Ling Xiao - NI Space Design he kaitoa whakahirahira o te 2025 A' Design Award Hiriwa i te Wāhanga Whakataetae Hoahoa Roto Whare me te Whakaaturanga.

HiriwaRoto Whare· 2025

Takumi Te Whakapaipai o Roto o te Wharekai

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

Kiritaki: NI Space Design

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

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Kaitoa Tohu Manatokohia

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Tirohia i te A' Design Award Pānui Pāpāho Tohu Tohu

Ngā Tae

Te Hoahoa

Mō Takumi Te Whakapaipai o Roto o te Wharekai

Ko Takumi he whakapaipai o roto o te wharekai i hangaia i runga i te robatayaki, he tikanga Hapanihi mō te tunu kai ki runga i te tunutunu tapawhā tuwhera. Kua whakaritea te hoahoa kia rite ki te whare tapere. Nā ngā ānau me ngā tuanui teitei i whakaahua te wāhi, ā, nā te noho hipahipa ka kite mārama ia manuhiri i te kauta o te tumu tunu kai. Ko te kupenga konganuku, ngā taera mosaic, ngā pereki karaihe me ngā papa terrazzo e tāpiri ana i te pūataata me te hōhonutanga. Ko ngā tae karaka-whero e whakamahara ana i te mahana o te ahi, ā, ko ngā tae kiwikiwi e whakataurite ana i te kaupapa. Ko ngā wāhi kai āhua tuwhera me ngā rūma noho tūmataiti e whakapai ake ana i te noho muna. E 264.4 mita pūrua te rahi o te wāhi.

Te Whakamihi

Mō te A' Design Award Hiriwa

Ko Takumi Te Whakapaipai o Roto o te Wharekai te toa o te A' Design Award Hiriwa, he whakaaetanga tino whai mana e hoatu ana ki ngā hoahoa taumata teitei rawa, ātaahua me te whakamīharo. Ko ngā toa Hiriwa he mahi tino kanapa, tino auaha e whakaatu ana i te mātanga, te pūmanawa me te mōhio hōhonu o ā rātou kaihoahoa. E tūmanakohia ana ko Takumi Te Whakapaipai o Roto o te Wharekai he mahi whakamīharo, he tauira, he tino ngaio, he auaha hōhonu. Ko tēnei hoahoa i toa i te Hiriwa he hanganga rongonui, whakamīharotia e whai wāhi ana ki te whakawhānui i ngā rohe o te toi, te pūtaiao, te hoahoa me te hangarau. Ko Takumi Te Whakapaipai o Roto o te Wharekai he mahi e hae ana te tini, e whakaara ana i ngā hiahia, e kawe mai ana i ngā kare-ā-roto pai, ā, e whakaoho ana i te mīharo.

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: 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.
Inenga & Pēketanga: 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).
Tūtohu: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Hangarau Whakanao: 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.
Wero Hoahoa: 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.
Rangahau: 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.
Whakaaweawe: 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.
Roanga o te Kaupapa: The project finished in January 2024 in Shanghai.
Rerenga Mahi: 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.
Ngā Mema o te Rōpū: Yu-Ting Liu, Ling-Ling Xiao
Whakamana Whakaahua: NI Space Design