Hiroaki Iwasa طرفان Tsukiji Sushiiwa Tsukijiten سشي ريسٽورنٽ انتهائي معتبر 2024 A' Design Award لوهه انعام جو فاتح آهي اندروني جڳه ۽ نمائش ڊيزائن مقابلي جي درجي ۾.
لوههانٽيرئر· 2024
Tsukiji Sushiiwa Tsukijiten سشي ريسٽورنٽ
Hiroaki Iwasa طرفان
ڪلائنٽ: Tsukiji Sushiiwa Tsukijiten
انٽيرئر درجي ۾ A' Design Award لوهه انعام فاتح
تصديق ٿيل ايوارڊ فاتح
ڊزائين #154888 لاءِ ايوارڊ جي حيثيت جي تصديق ڪريوڊزائن
Tsukiji Sushiiwa Tsukijiten سشي ريسٽورنٽ بابت
Tsukiji Sushiiwa Tsukijiten کي ٽوڪيو جي سوڪيجي ۾ ڊزائين ڪيو ويو، جيڪو اڳوڻي مرڪزي مڇي بازار جي پاسي ۾ آهي. ڇاڪاڻ ته سشي هاڻي دنيا بھر ۾ مشهور کاڌي طور سڃاتو وڃي ٿو، هن منصوبي جو مقصد هڪ نفيس جاءِ ڊزائين ڪرڻ هو جيڪا مستقبل ڏانهن منتقل ٿي سگهي، هڪ اهڙي جاءِ جتي ماڻهو شيف جي روايتي مهارتن ۽ ايڊومائي سشي جي آداب مان لطف اندوز ٿي سگهن. ايڊومائي سشي جو جوهر آهي ته شيف جي گهٽ ۾ گهٽ هٿ جي ڪم ذريعي تازي سامونڊي کاڌي جي صلاحيت کي وڌ کان وڌ استعمال ڪرڻ. تنهن ڪري سشي ڪائونٽر کي ڊزائين ڪرڻ تي ڌيان ڏنو ويو، تنهنڪري جو تازي سامونڊي کاڌي ۽ شيف جي مهارتن کي نمايان ڪيو وڃي.
سڃاڻپ
A' Design Award لوهه انعام بابت
Tsukiji Sushiiwa Tsukijiten سشي ريسٽورنٽ A' Design Award لوهه انعام جو کٽيندڙ آهي، معزز اعتراف جيڪو انهن سٺين ڊيزائنن کي ڏنو وڃي ٿو جيڪي چڱيءَ طرح ڊزائين ڪيل تخليقن کان متوقع پيشه ورانه ۽ صنعتي گهرجون پوريون ڪن ٿيون. لوهه جا کٽيندڙ پنهنجي خالقن جي وڏي مهارت، اعليٰ ماهري، ماهرانه سمجھ ۽ تخليقي صلاحيت ڏيکارين ٿا. Tsukiji Sushiiwa Tsukijiten سشي ريسٽورنٽ کان اميد ڪئي وڃي ٿي ته اهو هڪ تمام گهڻو قدر ڪيل، ساراهيل ۽ پياري تخليق هوندو جيڪو عملي ۽ جدت وارو آهي. هي ڊيزائن جنهن A' Design Award لوهه انعام کٽيو آهي، صنعت جا بهترين طريقا گڏ ڪري ٿو ۽ علم ۽ صلاحيت سان ڳنڍيل قابل ٽيڪنيڪل خاصيتون رکي ٿو. Tsukiji Sushiiwa Tsukijiten سشي ريسٽورنٽ جي سنجيدگيءَ ڪري عزت ڪئي وڃي ٿي ۽ اهو زندگيءَ جي معيار ۾ بهتري آڻڻ لاءِ ٺاهيل آهي جيڪا دنيا کي بهتر جڳهه بڻائڻ ۾ مدد ڪري ٿي.
ڊزائن جي پسمنظر
پريس ڪِٽ
ڊزائنر طرفان فراهم ڪيل ڪريڊٽس، ٽيم ميمبرز ۽ ٽيڪنيڪل تفصيلات.
- منفرد خاصيتون
- 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.
- ماپ ۽ پيڪيجنگ
- 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. - ٽيگ
- Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
- پيداواري ٽيڪنالاجي
- 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.
- ڊزائين چيلينج
- 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.
- تحقيق
- 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.
- الهام
- 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.
- منصوبي جو عرصو
- 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.
- عمل جو فلو
- 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.
- تصوير ڪريڊٽ
- Photographer: Kozo Takayama
اسپانسرڊ
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