Tsukiji Sushiiwa Tsukijiten Sushi Restoran od Hiroaki Iwasa

Dizajn Tsukiji Sushiiwa Tsukijiten Sushi Restoran od dizajnera Hiroaki Iwasa je visoko cijenjeni dobitnik prestižne nagrade 2024 Željezna nagrada A' Design Award u kategoriji Dizajn Unutrašnjeg Prostora i Izložbi.

ŽeljezoEnterijer· 2024

Tsukiji Sushiiwa Tsukijiten Sushi Restoran

autor Hiroaki Iwasa

Klijent: Tsukiji Sushiiwa Tsukijiten

Dobitnik nagrade Željezna nagrada A' Design Award u kategoriji Enterijer

15,389

Verificirani dobitnik nagrade

Verificirajte status nagrade za #154888

Pogledajte na A' Design Award Saopštenje za medije Značka nagrade

Boje

Dizajn

O dizajnu Tsukiji Sushiiwa Tsukijiten Sushi Restoran

Tsukiji Sushiiwa Tsukijiten dizajniran je u Tsukiji Tokiju, u susjedstvu nekadašnjeg centralnog tržišta ribe. S obzirom da je sushi danas poznat kao svjetska kuhinja, cilj ovog projekta bio je kreirati sofisticiran prostor koji će moći biti prenesen budućim generacijama, mjesto gdje gosti mogu uživati u tradicionalnim vještinama majstora i sushi bontonu Edomae stila. Suština Edomae sushija je maksimalno iskoristiti potencijal svježih morskih plodova kroz minimalan ručni rad majstora. Zato je fokus bio na dizajniranju sushi pulta, kako bi svježi morski plodovi i majstorske vještine došli do izražaja.

Priznanje

O nagradi Željezna nagrada A' Design Award

Tsukiji Sushiiwa Tsukijiten Sushi Restoran je pobjednik Željezne nagrade A' Design Award, prestižnog priznanja koje se dodjeljuje dobrim dizajnima što ispunjavaju profesionalne i industrijske zahtjeve očekivane od dobro dizajniranih kreacija. Željezni pobjednici pokazuju veliku vještinu, visoku specijalizaciju, stručno razumijevanje i kreativne kapacitete svojih stvaralaca. Očekuje se da Tsukiji Sushiiwa Tsukijiten Sushi Restoran bude visoko cijenjena, voljena i njegovana kreacija koja je praktična i inovativna. Ovaj dizajn koji je osvojio Željeznu nagradu A' Design Award integrira najbolje industrijske prakse i ima kompetentne tehničke karakteristike povezane sa znanjem i talentom. Tsukiji Sushiiwa Tsukijiten Sushi Restoran se poštuje zbog svoje temeljitosti i dizajniran je da pruži poboljšanja kvaliteta života koja pomažu da svijet postane bolje mjesto.

Iza dizajna

Press komplet

Zasluge, članovi tima i tehnički detalji koje je dostavio dizajner.

Jedinstvena svojstva: 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.
Dimenzije i pakovanje: 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.
Oznake: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Tehnologija proizvodnje: 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.
Dizajnerski izazov: 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.
Istraživanje: 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.
Inspiracija: 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.
Trajanje projekta: 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.
Tok rada: 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.
Autorstvo slika: Photographer: Kozo Takayama