Daiki Inoshita 的作品 Kaisen Viking Iroha 餐厅室内设计

设计师 Daiki Inoshita 的作品 Kaisen Viking Iroha 餐厅室内设计荣获了极具声望的 2026 A' Design Award 银奖，竞赛类别为室内空间与展览设计。

银室内· 2026

Kaisen Viking Iroha 餐厅室内设计

设计师： Daiki Inoshita

客户: H.I.S. Co., Ltd.

室内类别A' Design Award 银奖获奖者

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验证 #180341 的获奖状态

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关于 Kaisen Viking Iroha 餐厅室内设计

海鲜自助伊吕波是一家高容量的自助餐厅，将用餐重新定义为一种空间与都市体验。中央布局的自助餐台将人流动线组织成连续的回环，在减少拥堵的同时提升了清晰度。设计将东京巨蛋城的全景视野融入其中，作为室内空间的活跃元素，把城市转化为充满活力的动态背景。天然石材与端面纹理木材带来了耐用性与材质层次感。该项目将自助用餐升华为一种沉浸式的空间系统。

荣誉认可

关于A' Design Award 银奖

Kaisen Viking Iroha 餐厅室内设计是 A' Design Award 银奖得主，这是授予顶级、华美而令人印象深刻的设计的极为崇高的认可。银奖得主是极其卓越、极具创造力的作品，展现出其设计师杰出的专业技能、才华与敏锐。预计Kaisen Viking Iroha 餐厅室内设计将成为一件出色的典范之作，兼具非凡的专业性与深刻的创新性。这件赢得 A' Design Award 银奖的设计是一项备受瞩目、令人钦佩的发明，造福并拓展艺术、科学、设计和技术的边界。Kaisen Viking Iroha 餐厅室内设计是一件令人羡慕的创作，它唤起渴望，带来积极的情感，并激发惊叹与赞叹。

设计幕后

媒体资料包

由设计师提供的致谢、团队成员及技术详情。

独特属性: Kaisen Viking Iroha reinterprets the conventional buffet by synchronizing spatial composition, circulation, and urban context. A centrally positioned buffet counter organizes movement, while the surrounding panoramic views of Tokyo Dome City establish a continuous dialogue between interior and exterior.

The design shifts the buffet from a purely functional dining system into a layered experience where guests engage with food, space, and city simultaneously. Material selections such as natural stone and end-grain wood reinforce durability while expressing the passage of time, creating a tactile and atmospheric depth rarely achieved in high-turnover dining environments.
尺寸与包装: Restaurant interior project featuring a centrally positioned buffet counter, fixed seating zones, and integrated bar functions. Materials include natural stone, end-grain wood, metal framing, and indirect lighting systems. The layout was designed to accommodate high guest turnover while maintaining clear circulation and efficient staff access within a large-scale dining environment.
标签: Restaurant Interior, Buffet Restaurant, Japanese Contemporary Design, Interior Architecture, Material Expression, Dining Experience, Spatial Circulation, Urban Dining Experience
生产技术: The interior was realized through close coordination between spatial planning, custom-built buffet counters, and integrated lighting systems. Natural stone surfaces and end-grain wood elements were precisely fabricated to withstand intensive daily use. Layered indirect lighting enhances material depth while supporting operational clarity. The project balances craftsmanship with efficiency through detailed construction management and material selection.
设计挑战: The primary challenge was to integrate high operational efficiency with a meaningful spatial identity that connects the dining experience to its urban surroundings. This required balancing durability, circulation clarity, and visual openness without compromising comfort or atmosphere.
研究: Type of Research: Spatial and operational design research.
Research Objectives: To elevate the buffet dining experience through spatial quality.
Methodology: Analysis of circulation, material durability, and user behavior.
Results: Enhanced operational efficiency and a redefined dining experience that integrates urban context as a spatial asset. The project demonstrates that high-turnover restaurants can achieve both performance and experiential depth by aligning circulation, materiality, and environmental integration.
灵感: The project redefines the buffet as an urban dining experience, integrating the surrounding Tokyo Dome Cityscape into the interior as an active spatial component. Inspired by the Japanese concept of borrowed scenery, the design captures the energy, light, and temporal shifts of the city, transforming them into an integral part of the dining experience.

Rather than isolating the interior from its context, the project embraces the city as a dynamic backdrop, allowing guests to experience both the immediacy of food and the evolving presence of the urban environment simultaneously.
项目周期: The project was designed and completed in 2025 in Tokyo Dome City, Tokyo, Japan.
操作流程: Guests enter through a defined entrance sequence and naturally circulate around the central buffet counter. Seating areas offer multiple dining options, while staff workflows are optimized through clear zoning and direct access to service areas.
专利: Copyrights belong to the project owner, 2025.
图片版权: Image #1: Photographer Satoru Umetsu (Nacása & Partners Inc.), Kaisen Viking Iroha, 2025.
Image #2: Photographer Satoru Umetsu (Nacása & Partners Inc.), Kaisen Viking Iroha, 2025.
Image #3: Photographer Satoru Umetsu (Nacása & Partners Inc.), Kaisen Viking Iroha, 2025.
Image #4: Photographer Satoru Umetsu (Nacása & Partners Inc.), Kaisen Viking Iroha, 2025.
Image #5: Photographer Satoru Umetsu (Nacása & Partners Inc.), Kaisen Viking Iroha, 2025.