Bean to Bar Lounge Igumbi Lokuphumula ngu-Riki Watanabe

Umdwebo Bean to Bar Lounge Igumbi Lokuphumula ngu-Riki Watanabe ungumnqobi ohlonishwa kakhulu womklomelo odumile we-2020 Umklomelo Wesiliva we-A' Design Award Esigabeni Somncintiswano se-Ukudizayina Ingaphakathi.

IsilivaIngaphakathi· 2020

Bean to Bar Lounge Igumbi Lokuphumula

ngu Riki Watanabe

Iklayenti: Joke

Umnqobi we-Umklomelo Wesiliva we-A' Design Award Esigabeni se-Ingaphakathi

33,698

Umnqobi Womklomelo Oqinisekisiwe

Qinisekisa Isimo Somklomelo se-#90033

Vakashela Isayithi Buka ku-A' Design Award Isitatimende Sabezindaba Ibheji Yomklomelo

Imibala

Ukuklama

Mayelana ne-Bean to Bar Lounge Igumbi Lokuphumula

Into ebalulekile yalomklamo kwakuwukukhipha isikhalazo sezinto ezisetshenziswayo. Izinto zokwakha ezisetshenzisiwe kwakuyinsedari ebomvu yasentshonalanga, nayo esetshenziswa esitolo sabo sokuqala eJapan. Njengendlela yokubonisa lokho okwenziwe, uRiki Watanabe wahlanganisa iphethini yokuhlobisa ngokufaka izingcezu ngazinye njengephephadonga, esebenzisa isisekelo sempahla engalingani. Naphezu kokusebenzisa izinto ezifanayo, ngokuzisika, uRiki Watanabe wakwazi ngempumelelo ukuhluka izinkulumo ngokuya ngama-engeli wokubuka.

Ukuqashelwa

Mayelana ne-Umklomelo Wesiliva we-A' Design Award

Bean to Bar Lounge Igumbi Lokuphumula iwinile uMklomelo Wesiliva we-A' Design Award, ukwaziswa okuhloniphekile ngokungajwayelekile okunikezwa imiklamo esezingeni eliphezulu, ebukekayo nethinta kakhulu. Abawinile beSiliva yimisebenzi egqamile kakhulu nedala kakhulu ebonisa ubungcweti obuphawulekayo, italente nobuhlakani babaklami babo. Bean to Bar Lounge Igumbi Lokuphumula ilindeleke ukuba ibe ngumsebenzi omuhle wesibonelo, onobungcweti obuphawulekayo nezinto ezintsha ezijulile. Lo mklamo owinile uMklomelo Wesiliva we-A' Design Award uyinto entsha ebonakala kakhulu nethakazelisayo esiza futhi isunduza imingcele yobuciko, isayensi, ukuklama nobuchwepheshe. Bean to Bar Lounge Igumbi Lokuphumula iyinto enomhawu omkhulu kuyo evusa izifiso, ilethe imizwa emihle futhi ivuse ukumangala nokuxakeka.

Ngemuva Kokuklama

Iphakheji Yabezindaba

Ama-credit, amalungu eqembu nemininingwane yobuchwepheshe ehlinzekwe ngumklami.

Izici Ezihlukile: Bean to Bar chocolate specialty store DandeLion chocolate in San Francisco. Bean to Bar Lounge, Japan first concept shop, is a tasting lounge, where They can enjoy single origin chocolate sweets from each production area.
The most important element of this project was to bring out the best and unexpected charms of the materials used.Riki Watanabe believes that was the best way to express the store.
Izilinganiso Nokupakisha: FLOOR AREA 49.20 square metre
Amathegi: cafe, Lounge, chocolate,
Ubuchwepheshe Bokukhiqiza: The main material used was western red cedar, which is also used in their first store in Japan. It was vital to maintain a level of consistency for the brand's image in Japan.As a way of showing the material, he stacked up a mosaic pattern by piling together pieces one by one like a parquet, making use of the essence of the western red cedar uneven colors.Despite using the same materials, by cutting them out, he was successfully able to vary the expressions depending on the viewing angles.
Inselele Yokudweba: Riki Watanabe challenged he combined the three requirements of unlikely use of material, craftsmanship, and cuteness in a small space and to bring out the brand colors in a meaningful way.
Ucwaningo: Riki Watanabe researched brands approach to materials, especially their relationship to cacao, believed that was the best way to express the brand.
Ugqozi: Riki Watanabe took inspiration from DandeLion chocolate approach to materials, especially their relationship to cacao, believing that was the best way to express the brand.
Ubude Bephrojekthi: The project started in October 2018 in Tokyo Japan and finished in February 2019 in Tokyo Japan.
Ukuhamba Kokusebenza: Bean to Bar chocolate specialty store Dandelion chocolate in San Francisco. Bean to Bar Lounge, Japan's first concept shop, is a tasting lounge , where They can enjoy single origin chocolate sweets from each production area.
Amakhredithi Ezithombe: #1,Photographer Masato Kawano
#2,Photographer Masato Kawano
#3,Photographer Masato Kawano
#4,Photographer Masato Kawano
#5,Photographer Masato Kawano