Boku Restaurant- en Kroeg-interieur deur Takahiro Todoroki

Die ontwerp Boku Restaurant- en Kroeg-interieur deur Takahiro Todoroki is 'n hoogs gewaardeerde wenner van die baie prestigieuese 2026 A' Design Award in Silwer in die Binneruimte- en Uitstallingsontwerp-kompetisiekategorie.

SilwerInterieur· 2026

Boku Restaurant- en Kroeg-interieur

deur Takahiro Todoroki

Kliënt: Engine,inc

Wenner van die A' Design Award in Silwer in die Interieur-kategorie

14,918

Geverifieerde Toekenningswenner

Verifieer Toekenningsstatus vir #183326

Besoek Webwerf Bekyk by A' Design Award Persverklaring Toekenningskenteken

Kleure

Die Ontwerp

Oor Boku Restaurant- en Kroeg-interieur

Boku is 'n restaurant- en kroeg-interieur in Guadalajara, Mexiko. Die ontwerp kombineer Japannese ruimtelike beginsels met plaaslike kultuur en is geïnspireer deur Osaka se straatkos, met takoyaki as die sentrale tema. 'n Geboë toonbank moedig sosiale interaksie aan, en muurteksture voeg tasbare detail by. Hangende bamboesbeligting en natuurlike materiale skep 'n organiese atmosfeer. 'n Mezzanine benut die hoë plafon en voeg funksionele verskeidenheid by. Die lokaal bedien kos gedurende die dag en word snags 'n kroeg en geleentheidsruimte.

Die Erkenning

Oor die A' Design Award in Silwer

Boku Restaurant- en Kroeg-interieur is 'n wenner van die A' Design Award in Silwer, 'n buitengewoon prestigieuse erkenning wat toegeken word aan topklas-, pragtige en indrukwekkende ontwerpe. Wenners in Silwer is geweldig briljante en uiters kreatiewe werke wat die uitstaande kundigheid, talent en skerpsinnigheid van hul ontwerpers illustreer. Daar word verwag dat Boku Restaurant- en Kroeg-interieur 'n wonderlike vertoonstuk is wat merkwaardig professioneel en diepgaande innoverend is. Hierdie ontwerp wat die A' Design Award in Silwer gewen het, is 'n hoogs noemenswaardige, bewonderde uitvinding wat die grense van kuns, wetenskap, ontwerp en tegnologie bevoordeel en uitbrei. Boku Restaurant- en Kroeg-interieur is 'n wyd beny skepping wat begeertes oproep, positiewe gevoelens bring en verbasing en verwondering wek.

Agter die Ontwerp

Persstel

Krediete, spanlede en tegniese besonderhede verskaf deur die ontwerper.

Unieke Eienskappe: This project merges Japanese spatial philosophy with the local culture of Mexico, avoiding superficial Japanese style design. Inspired by Osaka street food culture, the space centers on takoyaki and reinterprets the vitality of octopus as a spatial language. A curved counter evokes tentacles, encouraging social interaction, while wall textures recall suction cups. Suspended bamboo lighting and natural materials create an organic atmosphere. A mezzanine utilizes the high ceiling, adding vertical depth and functional diversity.
Afmetings & Verpakking: Total area: 128 sqm. Ceiling height: 4500 mm. Structure: steel frame. Materials: bamboo, mortar cement, brick, steel, washi, resin, sumi ink, LED neon. Ceiling: brick finish with clear coating. Floor: pigmented mortar with urethane coating. Walls: brick and painted surfaces with artwork. Lighting: 50 lux ambient, 100 lux table, 2700K. Features include sound system with subwoofer, DJ booth, and integrated lighting installations.
Etikette: Bar, Mexico, Japanese, Restaurant, Takoyaki, Tequila, Bamboo, Sake, Guadarajara,
Produksietegnologie: The design process translated traditional Takeakari into a modular ceiling system using parametric modeling and digital fabrication. Bamboo elements were lasercut based on 3D data due to limited local craftsmanship. Detailed drawings were developed to adapt complex geometries to local construction skills. The counter was formed using mortar and cement with curved surfaces requiring precise manual finishing. A mezzanine structure resolves the narrow plan by layering functions vertically. Circulation and visibility were optimized through curved layouts and open kitchen placement.
Ontwerpuitdaging: The main challenge was bridging the gap between complex design intent and local construction capabilities. Many contractors declined due to the level of detail, and initial cost estimates exceeded the budget. This was resolved by simplifying construction systems and clearly communicating design logic through detailed drawings. Inconsistent schedules and craftsmanship required multiple adjustments and rework. Maintaining design quality under these constraints demanded continuous on-site coordination and adaptive problem-solving throughout the project.
Navorsing: This is an applied spatial design research. The objective was to reinterpret Japanese identity in Mexico without cliches while ensuring functional performance. The methodology combined cultural analysis, spatial planning, material testing, and onsite coordination over 3 months design and 5 months construction. Data were collected through site constraints, user flow studies, and mock ups using drawings, 3D modeling, lighting tests, and material comparisons. Experiments included bamboo lighting and steel hand lights. The result improved user stay time, SNS engagement, and cross cultural business value.
Inspirasie: The project was inspired by the fusion of Japanese highball culture and takoyaki, aiming to redefine Japanese identity outside Japan. Instead of stereotypical expressions, it integrates subtle cultural elements such as bamboo lighting, ranma lattice, and sumie art. Influenced by Osaka vibrant street stalls, the design reflects warmth, energy, and informality. Traditional Japanese spatial techniques are reinterpreted through contemporary materials and composition, creating a modern space that quietly embodies the essence of Wa within a global context.
Projekduur: This project began its design phase in Japan in 2024 and opened in Guadalajara, Mexico, in August 2025.
Bedryfsvloei: The space operates as a restaurant during the day and transforms into a bar and event venue at night. It supports a wide range of users, from individuals to large groups. The open kitchen creates a lively atmosphere where guests can experience the cooking process. The takoyaki grill is placed near the entrance to attract attention and introduce the cuisine. The curved counter allows natural communication between guests, enhancing social interaction and making the space intuitive and engaging.
Beeldkrediete: Photographer : Katsumi Hirabayashi