Tsukiji Sushiiwa Tsukijiten Restaorente ya Sushi ka Hiroaki Iwasa

Moralo oa Tsukiji Sushiiwa Tsukijiten Restaorente ya Sushi ka Hiroaki Iwasa ke mohlodi oa khau e hlomphehang haholo ya 2024 Moputso oa Tšepe oa A' Design Award Mokhahleong oa Tlhodisano oa Moralo wa Sebaka sa Ka Hare le Dipontsho.

TšepeKa Hare· 2024

Tsukiji Sushiiwa Tsukijiten Restaorente ya Sushi

ka Hiroaki Iwasa

Moreki: Tsukiji Sushiiwa Tsukijiten

Mohlodi oa Moputso oa Tšepe oa A' Design Award Mokhahleong oa Ka Hare

15,389

Mohlodi oa Khau ea Netefaditsweng

Netefatsa Boemo ba Khau bakeng sa #154888

Sheba ho A' Design Award Tokollo ya Boraditaba Baeche ya Moputso

Mebala

Moralo

Mabapi le Tsukiji Sushiiwa Tsukijiten Restaorente ya Sushi

Tsukiji Sushiiwa Tsukijiten e hlamilwe Tsukiji Tokyo, haufi le mmaraka wa dihlapi wa bohareng wa pejana. Ka lebaka la hore sushi hona jwale e tsejwa e le dijo tsa lefatshe ka bophara, sepheo sa projeke ena e ne e le ho hlama sebaka se ntle haholo se ka fetisediwang bokamosong, sebaka moo batho ba ka natefelwang ke bokgoni ba setso ba chef le maitshwaro a sushi ya Edomae. Motheo wa sushi ya Edomae ke ho holisa matla a dihlapi tse foreše ka mosebetsi o fokolang wa matsogo a chef. Ka hona, ho ile ha tsepamiswa maikutlo ho hlama kauntara ya sushi, e le hore dihlapi tse foreše le bokgoni ba chef di hlahe.

Kamohelo

Mabapi le Moputso oa Tšepe oa A' Design Award

Tsukiji Sushiiwa Tsukijiten Restaorente ya Sushi ke mohapi oa Moputso oa Tšepe oa A' Design Award, kananelo e hlomphehang e fuoang meralo e metle e finyellang litlhoko tsa porofeshenale le tsa indasteri tse lebelletsoeng ho lintho tse hlahisitsoeng tse entsoeng hantle. Bahapi ba Tšepe ba bontša bokhoni bo boholo, bokhethehi bo phahameng, kutloisiso ea litsebi le bokhoni ba boqapi ba baqapi ba bona. Tsukiji Sushiiwa Tsukijiten Restaorente ya Sushi e lebelletsoe ho ba ntho e hlahisitsoeng e hlomphuoang haholo, e ratoang le e ratehang, e sebetsang le e nang le mehopolo e mecha. Moralo ona o hapileng Moputso oa Tšepe oa A' Design Award o kenyelletsa mekhoa e metle ka ho fetesisa ea indasteri mme o na le litšobotsi tsa theknoloji tse nang le bokhoni tse amanang le tsebo le talenta. Ka lebaka la botlalo ba eona, Tsukiji Sushiiwa Tsukijiten Restaorente ya Sushi e tšoanelehela tlhompho mme e entsoe ho fana ka ntlafatso ea bophelo e thusang ho etsa hore lefatše le be sebaka se molemo.

Ka Mora Moralo

Sete ya Boraditaba

Litlhaku, ditho tsa sehlopha le lintlha tsa botekgeniki tse fanoeng ke moetsi wa moralo.

Boleng bo Ikhethang: 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.
Boholo le Phuthelo: 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.
Lithegi: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Theknoloji ya Tlhahiso: 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.
Phephetso ya Moralo: 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.
Dipatlisiso: 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.
Kgothaletso: 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.
Nako ya Projeke: 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.
Tsamaiso ya Mosebetsi: 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.
Litlotla tsa Setshwantsho: Photographer: Kozo Takayama