Designet Tsukiji Sushiiwa Tsukijiten Sushirestaurant av Hiroaki Iwasa er en høyt verdsatt vinner av den svært prestisjetunge 2024 A' Design Award i Jern i konkurransekategorien Interiør- og utstillingsdesign.
JernInteriør· 2024
Tsukiji Sushiiwa Tsukijiten Sushirestaurant
Klient: Tsukiji Sushiiwa Tsukijiten
Vinner av A' Design Award i Jern i kategorien Interiør
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Om Tsukiji Sushiiwa Tsukijiten Sushirestaurant
Tsukiji Sushiiwa Tsukijiten ble designet i Tsukiji Tokyo, i nærheten av det tidligere sentrale fiskemarkedet. Siden sushi i dag er kjent som et verdensomspennende kjøkken, var målet med prosjektet å designe et sofistikert rom som kan føres videre til fremtiden, et sted hvor gjester kan nyte kokkenens tradisjonelle ferdigheter og sushietiketten til Edomae-sushi. Essensen av Edomae-sushi er å maksimere potensialet til fersk sjømat gjennom minimalt håndarbeid fra kokken. Fokuset ble derfor rettet mot utformingen av sushibaren, slik at den ferske sjømaten og kokkenens ferdigheter kunne tre frem.
Anerkjennelsen
Om A' Design Award i Jern
Tsukiji Sushiiwa Tsukijiten Sushirestaurant er vinner av A' Design Award i Jern, en prestisjefylt anerkjennelse som tildeles gode design som oppfyller de profesjonelle og industrielle kravene man forventer av veldesignede skaperverk. Jernvinnere viser stor dyktighet, høy spesialisering, ekspertforståelse og kreativ kapasitet hos skaperne. Tsukiji Sushiiwa Tsukijiten Sushirestaurant forventes å være et høyt ansett, beundret og verdsatt skaperverk som er praktisk og nyskapende. Dette designet, som har vunnet A' Design Award i Jern, integrerer bransjens beste praksis og har kompetente tekniske egenskaper knyttet til kunnskap og talent. Tsukiji Sushiiwa Tsukijiten Sushirestaurant respekteres for sin grundighet og er utformet for å gi forbedringer i livskvalitet som bidrar til å gjøre verden til et bedre sted.
Bak designet
Pressepakke
Krediteringer, teammedlemmer og tekniske detaljer levert av designeren.
- Unike egenskaper
- 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.
- Dimensjoner og emballasje
- 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. - Stikkord
- Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
- Produksjonsteknologi
- 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.
- Designutfordring
- 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.
- Forskning
- 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.
- Inspirasjon
- 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.
- Prosjektvarighet
- 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.
- Driftsflyt
- 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.
- Bildekreditering
- Photographer: Kozo Takayama
Sponset
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