Tsukiji Sushiiwa Tsukijiten Sushi Reštaurácia od Hiroaki Iwasa

Dizajn Tsukiji Sushiiwa Tsukijiten Sushi Reštaurácia od dizajnéra Hiroaki Iwasa je vysoko uznávaným víťazom veľmi prestížneho ocenenia 2024 Železná cena A' Design Award v súťažnej kategórii Interiér.

ŽeleznáInteriér· 2024

Tsukiji Sushiiwa Tsukijiten Sushi Reštaurácia

od Hiroaki Iwasa

Klient: Tsukiji Sushiiwa Tsukijiten

Víťaz ocenenia Železná cena A' Design Award v kategórii Interiér

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Dizajn

O dizajne Tsukiji Sushiiwa Tsukijiten Sushi Reštaurácia

Tsukiji Sushiiwa Tsukijiten bol navrhnutý v Tsukiji v Tokiu, v susedstve bývalého centrálneho rybieho trhu. Keďže sushi je dnes známe ako svetová kuchyňa, cieľom tohto projektu bolo navrhnúť sofistikovaný priestor, ktorý môže byť odovzdaný budúcim generáciám, miesto, kde si ľudia môžu vychutnať tradičné zručnosti šéfkuchára a sushi etiketu Edomae sushi. Podstata Edomae sushi spočíva v maximalizácii potenciálu čerstvých morských plodov prostredníctvom minimálnej ručnej práce šéfkuchára. Preto sa dizajn zameral na sushi pult, aby vynikli čerstvé morské plody a zručnosti šéfkuchára.

Ocenenie

O ocenení Železná cena A' Design Award

Tsukiji Sushiiwa Tsukijiten Sushi Reštaurácia je laureát Železnej ceny A' Design Award, prestížneho uznania udeľovaného dobrým dizajnom, ktoré spĺňajú profesionálne a priemyselné požiadavky očakávané od dobre navrhnutých výtvorov. Laureáti Železnej ceny preukazujú veľkú zručnosť, vysokú špecializáciu, odborné porozumenie a tvorivé schopnosti svojich tvorcov. Od Tsukiji Sushiiwa Tsukijiten Sushi Reštaurácia sa očakáva, že bude vysoko cenený, obdivovaný a milovaný výtvor, ktorý je praktický a inovatívny. Tento dizajn ocenený Železnou cenou A' Design Award zahŕňa najlepšie postupy v odvetví a má kompetentné technické vlastnosti spojené s know-how a talentom. Vďaka svojej dôkladnosti si Tsukiji Sushiiwa Tsukijiten Sushi Reštaurácia zaslúži rešpekt a jeho úlohou je prinášať zlepšenia kvality života, ktoré pomáhajú robiť svet lepším miestom.

Za dizajnom

Tlačový kit

Kredity, členovia tímu a technické údaje poskytnuté dizajnérom.

Jedinečné vlastnosti: 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.
Rozmery a balenie: 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.
Štítky: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Výrobná technológia: 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.
Dizajnérska výzva: 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.
Výskum: 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.
Inšpirácia: 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.
Trvanie projektu: 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.
Pracovný postup: 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.
Zdroje obrázkov: Photographer: Kozo Takayama