Hiroaki Iwasa nisqap Hakata Isoragi Ruray Kaq: Lamar Mikuykunamanta Donburi Mikuna Wasi diseñon

Hiroaki Iwasa nisqap Hakata Isoragi Ruray Kaq: Lamar Mikuykunamanta Donburi Mikuna Wasi diseñonqa Ukupi Kamay Atipanakuy T'aqapi 2026 A' Design Award Fierru Premiu nisqap ancha chaniyuq atipaqninmi.

FierruUkupi· 2026

Hakata Isoragi Ruray Kaq: Lamar Mikuykunamanta Donburi Mikuna Wasi

Hiroaki Iwasa rurasqa

Mañakuq: Isoragi

Ukupi T'aqapi A' Design Award Fierru Premiu Atipaq

7,301

Taripasqa Premio Atipaq

#174792 nisqapaq Premio Kayninta Taripay

Sitio Web Qhaway A' Design Award ukhupi Qhaway Prensa Willakuy Premio Unanchay

Llinphikuna

Diseñomanta

Hakata Isoragi Ruray Kaq: Lamar Mikuykunamanta Donburi Mikuna Wasi nisqamanta

Qillqa: Hakata terminal wasi ukhupi kachkan, kayqa unay pachamantapacha suyukunapura tinkunapaq punku, hatun ñan tinkuq kitipas kanmi. Kay rurayqa kikin kitipi lamar mikuykunata churan llaqtap kawsayninta rikuchinanpaq. Ñawpa makiruraykuna, pachamamamanta hamuq materialkuna, yachaysapa makiruray, allin churasqa k'anchaykunapiwan huk tuqyachisqa kachkanku, ukhu yuyaymanaq hinaspa hawka kayta paqarichinankupaq. Llanthuqa materialkunap llunpayninta rikuchinanpaqmi churakun. Kitita mikuywan tinkuchispa, kay rurayqa sapa p'unchaw mikuyta japon kawsaypi hinaspa musyaypi sapisqa huk yachayta hina rikuchin.

Riqsichiy

A' Design Award Fierru Premiu nisqamanta

Hakata Isoragi Ruray Kaq: Lamar Mikuykunamanta Donburi Mikuna Wasi A' Design Award Fierru Premiu mishak kan, yupaychay, kayta ruray yachak shinallatak industriapak mañaykunata paktachik alli diseñukunaman kun. Fierru mishak kashkakunaka hatun ruray ushayta, hanak yachayta, yachak yuyayta shinallatak ruray kamachiyta rikuchinku. Hakata Isoragi Ruray Kaq: Lamar Mikuykunamanta Donburi Mikuna Wasi sinchi yupaychashka, kuyashka shinallatak kuyashka ruray, ruranapak alli shinallatak mushuk yuyaypi kanata munanku. Kay Fierru Premiu japishka diseñuka industriapak ashtawan alli ruraykunata tantachin shinallatak yachaywan shinallatak ushaywan tantashka tekniku ushayta charin. Sinchi ruraymanta Hakata Isoragi Ruray Kaq: Lamar Mikuykunamanta Donburi Mikuna Wasi yupaychashka kan shinallatak kawsayta alliyachik ruraykunata kuypak ruray kan, pachata ashtawan alli kachun ruran.

Diseño Qhipanpi

Prensa Kit

Diseñadorpa quska créditos, llamk'aq runakunapas técnico willaykuna.

Sapaq Kayninkunamanta: 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.
Tupukuna & P'istuy: Total floor area: 71.12 square meters
Kitchen area: 18.43 square meters
Dining area: 52.69 square meters
Etiquetakuna: Hakata, Regional identity, Local culture, Cultural storytelling, Japanese crafts, Local materials, Japanese restaurant, Kaisen Donburi, Immersive experience, Station commercial space
Ruway Tecnología: 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.
Diseño Sasachakuy: 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.
T'aqwiy: 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.
Kallpachay: 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.
Llamk'ay Pacha: The project commenced in January 2010 and was completed in March 2011 in Hakata, Fukuoka Prefecture, Japan.
Purichiy Puriy: 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.
Siq'i Hayñikuna: Photographer/ Hiroshi Mizusaki