Dhizaini Takeen Omakase Bar naOde Sdn Bhd ndiye mukundi anokudzwa zvikuru wemubairo unoremekedza we2023 Mubairo weSirivha we A' Design Award muChikwata cheKukwikwidza cheNzvimbo yeMukati neMusangano.

SirivhaMukati· 2023

Takeen Omakase Bar

na Ode Sdn Bhd

Mutengi: Ode

Mukundi weMubairo weSirivha we A' Design Award muChikwata cheMukati

15,991

Mukundi weMubairo Akasimbiswa

Simbisa Mamiriro eMubairo we#148820

Ona pa A' Design Award Mashoko Enhau Bheji reMubairo

Mavara

Dhizaini

Nezvekwa Takeen Omakase Bar

Dhizaini yeTakeen inofemerwa nenzvimbo dzayo dzemushenjere. Iyi dhizaini inosanganisa chirimwa morphology, kunyanya bamboo, nezvayo zvinoshanda zvinodiwa kuti igadzire inogadzikana, organic enclave yekuzorora kubva kuguta rine chipatapata reKuala Lumpur. Iyo biomimetic dhizaini yakabuda kubva mukududzirwa kwemasvomhu kweshizha uye mapatani emapazi anowanikwa muzvirimwa. Sezvo musuwo, bhawa, uye madziro ekicheni zvishoma nezvishoma achipetana uye achinjana, mwenje unodonha pasi muchimiro chayo chinosemesa, chichigadzira chiitiko che bamboo emukati hunhu hwakasiyana neTakeen.

Kuzivikanwa

Nezve Mubairo weSirivha we A' Design Award

Mubairo weSirivha we A' Design Award wakahwinwa ne Takeen Omakase Bar, rukudzo rwakakwirira zvikuru runopiwa kumadhizaini epamusoro, anonaka uye anofadza. Vakunda veSirivha mabasa anopenya kwazvo uye ane kugadzira kwakasiyana anoratidza unyanzvi, hunyanzvi hwekusikwa nekungwara kwevagadziri vawo. Takeen Omakase Bar inotarisirwa kuva basa rinoshamisa, rinotangira vamwe, rine hunyanzvi hunoonekwa uye zvitsva zvakadzika. Dhizaini iyi yakahwina Mubairo weSirivha we A' Design Award chigadzirwa chinoshamisa, chinokudzwa chinobatsira uye chinosundira mberi miganhu yehunyanzvi, sayenzi, dhizaini netekinoroji. Takeen Omakase Bar chigadzirwa chinoshuvirwa nevazhinji, chinomutsa zvishuvo, chinouya nemanzwiro akanaka uye chinomutsa kushamisika.

Shure kweDhizaini

Bepa Renhau

Zvikwereti, nhengo dzetiimu nezvimwe zvakadzama zvakapihwa nemudhizaina.

Hunhu Hwakasiyana: This design integrates plant morphology, particularly bamboo, with the functional requirements of the brief, creating a dichotomy between the bar and its neighbors. Diverging from the existing array of rectangular concrete forms, the fluid, biomimetic design of Takeen emerged from the mathematical interpretation of leaf and branching patterns found in plants. As the entrance, bar, and kitchen walls slowly bifurcate and converge, it creates an organic continuation of space that is in harmony with nature.
Kukura & Kupakiwa: Takeen offsets the total carbon emitted from the use of lightweight concrete blocks and tiles through bamboo materials. The total amount of carbon stored by using 25mm wide x 15mm thick and 5mm wide x 25mm thick strips of bamboo and timber is 20.31 tons. In comparison, the total amount of carbon emitted from the use of lightweight concrete blocks and tiles is 1.538 tons. By using bamboo and a timber structure, our project stores 18.77 tons more carbon than it emits.
Matagi: Interior, Sustainability, Bamboo, Biomimicry, Bar, Organic, Nature, Restaurant
Tekinoroji Yekugadzira: The organic design began with organizing the programmatic requirements of the omakase bar and kitchen in relation to site constraints. Limitations in the depth of the existing space generated a residual area that became the starting point of the plant based growth patterns throughout the design. The result provides 37 percent more storage space than what was originally required, eliminating the sight of glassware, servingware, containers, etc. to maximize the experience of bamboo.
Changamire yeDhizaini: One of the main challenges was to create an omakase bar that appears minimalist and natural, expressing the beauty of bamboo. To seamlessly construct the curved bamboo walls with the shelves, countertops, and cabinets, each having different radii, the entire space had to be customized. The omakase bar counter tops were prefabricated into various sized panels using 5mm wide strips of bamboo and installed on site first. Then, thin strips of bamboo were installed individually to create continuity between the different curved surfaces.
Tsvakurudzo: The arrangement of leaves on a stem, also known as phyllotaxis, have a common divergence angle that is related to the Fibonacci sequence, which is 0, 1, 1, 2, 3, 5, 8, 13, etc., where the division of two successive numbers approximates the golden ratio: 1.618, or its inverse 0.618. The golden ratio has also been found in the bifurcation angles of bamboo, 34.4 degrees, the inverse of the golden ratio of 90 degrees or 0.618. These growth patterns and ratios were used as design parameters of Takeen.
Chikurudziro: The design of Takeen is inspired by its natural surroundings. Existing bamboo trees nearby led to the vision of a sustainable, organic enclave that forms a connection between the interior space and the flora around it. Bamboo, or take in Japanese, transforms the bar into a tranquil space for eating, drinking, and resting, freeing patrons from the congestion of the bustling city.
Nguva yePurojekiti: The project started in March 2022 and finished in Jan 2023
Mafambiro eBasa: Bamboo is experienced as a material, system, and immaterial space. The natural smell and touch of bamboo combined with the geometrical translation of its growth patterns into space and form, enlightens the senses. As light cascades down its undulating forms, an amalgamation of shadow, material, and organic space is experienced. From the existing corridor, the entrance branches off into the space, creating a natural flow between inside and outside. Internally, the walls, cabinets, counter tops, and shelves seamlessly flow into one another through a discrete set of curved geometry, creating a working area that is easy to operate and an experience of bamboos intrinsic nature that is unique to Takeen.
Nhengo dzeTimu: Dr. Kody Kato
Jean Kian Soon
Zvikwereti zveMifananidzo: Main image by Lin Ho
Optional Image 01 by Lin Ho
Optional Image 02 by Lin Ho
Optional Image 03 by David Yeow
Optional Image 04 by David Yeow