Hohobare Amahare Restaurant e Bar de Champanha per Shinjiro Heshiki and Akiko Higashi

Lo dissènh Hohobare Amahare Restaurant e Bar de Champanha per Shinjiro Heshiki and Akiko Higashi es un laureat autfo estimfo del prestigfo 2022 A' Design Award de Fèrre dins la Categoria de Competfo Ostalariá.

FèrreOstalariá· 2022

Hohobare Amahare Restaurant e Bar de Champanha

per Shinjiro Heshiki and Akiko Higashi

Laureat del A' Design Award de Fèrre dins la Categoria Ostalariá

29,530

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Colors

Lo Concèpte

A prepaus de Hohobare Amahare Restaurant e Bar de Champanha

Per exprimir l'energia del soleu e de la luna plena, punt de partida del concèpte de concepcion, Conception a utilizat l'art de l'enduisatge per exprimir las ondas de lutz solara e lo freson del coral sus una nuèch de luna amb d'efèctes d'esclairatge, en creant amb succès un espaci de concepcion mai sensible que sembla pas un pichon espaci.

La Reconoissença

A prepaus del A' Design Award de Fèrre

Hohobare Amahare Restaurant e Bar de Champanha a ganhat la distincion A' Design Award de Fèrre, una reconeissença prestigiosa acordada a de bons designs que respondon a las exigéncias professionalas e industrialas esperadas de creacions plan concebudas. Los ganhaires del Fèrre demòstran una granda abilitat, una nauta especializacion, una comprenedura d'expèrt e la capacitat creativa de lors creators. S'espèra que Hohobare Amahare Restaurant e Bar de Champanha siá una creacion fòrça considerada, admirada e estimada, practica e innovanta. Aqueste design ganhaire de la distincion A' Design Award de Fèrre integra las melhoras practicas del sector e a de caracteristicas tecnicas competentas ligadas a un saber-far e a un talent. Per son rigor, Hohobare Amahare Restaurant e Bar de Champanha merita lo respècte e es destinat a aportar de melhoraments a la qualitat de la vida que ajudan a far del mond un luòc melhor.

Darrièr lo concèpte

Kit de premsa

Crèdits, membres de l'equipa e detalhs tecnics fornits pel designer.

Proprietats Unicas: Team of Conception created a wall with objet d'art to represent the spawning of coral by the energy of the sun and the energy of the full moon in the two kinds of business concepts and expressed completely different spawning of coral in the sun and moonlit night with lighting effects, successfully creating a restaurant space with high added value that satisfies customers with high sensitivity.
Dimensions e Embalatge: Plaster wall art was drafted with chalk in the field work. Coral glass chips were also embedded on site while checking their balance.
Gold leaf Japanese paper was used as accents on the ceiling and various wall surfaces to complement the prestigious and sophisticated cuisine.

The lighting plan employs carefully coordinated scene dimming to accentuate the difference between the daytime and nighttime restaurant and bar concepts.
Etiquetas: Sun, moon, coral, tradition, light and shadow
Tecnologia de Produccion: Of the two business concepts, we created a wall surface with objects of coral spawning by the energy of the sun and the energy of the full moon.
The wall surface material used was plaster and coral glass chips to represent the waves of solar energy and the spawning of coral on a moonlit night.
The lighting effect of the coral spawning, which is completely different between the sun and moon, was successfully used to create a highly sensitive, value-added restaurant space that satisfies customers.
Desaffo de Dissènh: Although it is a very small space, the client wanted us to propose a value-added design since the minimum spend per customer is over $100.
They wanted to add a sense of luxury and a special Okinawan touch, and we struggled to express the different business concepts of daytime and nighttime in a small space in a classy way by effectively employing the traditional Okinawan red of lacquer and gold leaf of 　the traditional Japanese paper.
Inspiracion: Lunch time restaurant name "Hohobare" -Restaurant Concept- We want you to stuff your mouth full of happiness that will make your cheeks swell and your smile radiant. Night time restaurant name "AMAHARE" -Bar Concept- We welcome you rain or shine. When the client, a Michelin-starred restaurant in Azabu, Tokyo, asked me to open a different concept for day and night, I wanted to express the energy of the sun and the moon by day and night.
Durada del Projècte: The year 2020 was a dark time for the world, because of the Corona.
Believing that 2021 will bring a brighter future, we received a design request in January 2021 from Ishigaki Yoshida, a Michelin-starred restaurant in Azabu, Tokyo, for a project that began construction in March 2021 in Naha, Okinawa, and was completed and opened in May 2021.
Unfortunately, however, the negative impact on Corona's restaurants continues.
Flux Operacional: The two signs at the entrance are separated by the type of business: daytime and nighttime.
The day and night lighting switches are interlocked with each other, especially at night, when the bar is a members-only establishment, so it is equipped with a finger advisory security system that works in conjunction with the switches.
Membres de l'Equipa: Akiko Higashi
Yutaka Takushi
Saya Fuji.
Crèdits d'Imatges: #1~#5: Photographer　Masahiro Ishibashi