Hakata Isoragi Mahi Matua: Wharekai Donburi Kaimoana nā Hiroaki Iwasa

Ko te hoahoa Hakata Isoragi Mahi Matua: Wharekai Donburi Kaimoana nā Hiroaki Iwasa he kaitoa whakahirahira o te 2026 A' Design Award Rino i te Wāhanga Whakataetae Hoahoa Roto Whare me te Whakaaturanga.

RinoRoto Whare· 2026

Hakata Isoragi Mahi Matua: Wharekai Donburi Kaimoana

nā Hiroaki Iwasa

Kiritaki: Isoragi

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

7,301

Kaitoa Tohu Manatokohia

Manatokohia te Tūnga Tohu mō #174792

Torohia te Pae Tirohia i te A' Design Award Pānui Pāpāho Tohu Tohu

Ngā Tae

Te Hoahoa

Mō Hakata Isoragi Mahi Matua: Wharekai Donburi Kaimoana

Kupu Pukapuka: Kei roto i te whare tāunga o Hakata, he tomokanga o mua mō te whakawhitiwhiti ā-ao me te pokapū nui o te kawenga, ka whakamahia e te kaupapa ngā kai kaimoana ā-rohe hei whakaatu i te tuakiri ahurea o te tāone. Ka whakakotahitia ngā mahi toi tuku iho, ngā rawa māori, ngā tikanga tohunga, me te whakaritenga āta whakatakoto o te rama hei waihanga i te āhuatanga hōhonu me te marino. Ka whakamahia te ata hei whakaatu i te kakano o ngā rawa. Mā te hono i te wāhi me te kai, ka whakaaturia e te hoahoa te kai o ia rā hei wheako e pakiaka ana i te ahurea me te whakaaro tairongo o Hapani.

Te Whakamihi

Mō te A' Design Award Rino

Ko Hakata Isoragi Mahi Matua: Wharekai Donburi Kaimoana 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 Hakata Isoragi Mahi Matua: Wharekai Donburi Kaimoana 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 Hakata Isoragi Mahi Matua: Wharekai Donburi Kaimoana 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: This project draws on Hakata's history as an international gateway and its setting between sea and forest. The design expresses regional identity through traditional colors, textures, and local materials, integrating crafts, preserved foods, and spatial composition as a unified cultural experience. Developed with local artisans, the space functions as an active platform for regional culture. Its layered layout and food-centered concept offer travelers a brief yet immersive encounter with local heritage and hospitality.
Inenga & Pēketanga: Total floor area: 71.12 square meters
Kitchen area: 18.43 square meters
Dining area: 52.69 square meters
Tūtohu: Hakata, Regional identity, Local culture, Cultural storytelling, Japanese crafts, Local materials, Japanese restaurant, Kaisen Donburi, Immersive experience, Station commercial space
Hangarau Whakanao: The design emphasizes regional identity through material expression and artisanal techniques. A dark plaster wall mixed with local earth and charcoal is hand-applied, its tonal variations abstractly referencing waves of the Genkai Sea. Recessed red display shelves incorporate Hakata-ori textile, while wood panels and furnishings with pronounced natural grain evoke surrounding forests. Controlled lighting and material composition guide visual focus and spatial depth. Individually directed lighting enhances each dish while creating quiet personal space. The project was realized through close collaboration with local artisans, integrating traditional craft with contemporary spatial design.
Wero Hoahoa: The main challenge was transforming a compact commercial space in a busy station into a high-performing environment that balanced cultural storytelling with customer appeal. Internally, culinary, spatial, and regional narratives had to be unified into a seamless experience. Externally, constraints of the new terminal building, strict fire codes, mechanical limits, and tight construction schedules posed challenges. Integrating original menu concepts and craft displays without crowding the space required careful zoning, sequencing, and coordination with stakeholders to ensure both functionality and emotional impact.
Rangahau: Type of Research: Applied design research. Research Objective: To articulate Hakata's identity through spatial and culinary design. Methodology: Contextual and collaborative field research and iterative development. Data Collection: Site visits, interviews with artisans and chefs, and material mockups. Participants: Design team, owner, craftspeople, chefs. Results: Integrated spatial experience linking food and craft. Insights: Evidence based sensory design communicates cultural value. Effect: Cultural engagement and business performance.
Whakaaweawe: The project is inspired by the cultural and geographical characteristics of Hakata, a city surrounded by sea and forest and historically a Japanese gateway connected to the Silk Road. The design interprets this context through traditional colors, textures, crafts, and regional materials to construct a spatial experience of local culture. It presents and sells local crafts and processed foods while integrating regional food culture, where a fresh Seafood Donburi transforms into Ochazuke, creating a layered experience. It aims to provide travelers with a brief yet immersive encounter with local culture and relaxation at the main terminal.
Roanga o te Kaupapa: The project commenced in January 2010 and was completed in March 2011 in Hakata, Fukuoka Prefecture, Japan.
Rerenga Mahi: The space offers multiple ways for visitors to enjoy their time. Counter seats allow solo diners to watch chefs at work while savoring fresh, quick meals. Window seats provide serene sea views, and small tables are perfect for sharing dishes with friends. The menu encourages a smooth dining flow, starting with seafood bowls that can be elegantly turned into ochazuke. A curated display of local crafts and preserved foods adds cultural allure and invites gentle exploration. The layout ensures each visit feels both personal and seamless.
Whakamana Whakaahua: Photographer/ Hiroshi Mizusaki