Tsukiji Sushiiwa Tsukijiten Restaurant de Sushi de Hiroaki Iwasa

El disseny Tsukiji Sushiiwa Tsukijiten Restaurant de Sushi de Hiroaki Iwasa és un guanyador molt estimat del prestigiós 2024 A' Design Award de Ferro en la Categoria de Competició de Disseny d'Espais Interiors i Exposicions.

FerroInterior· 2024

Tsukiji Sushiiwa Tsukijiten Restaurant de Sushi

de Hiroaki Iwasa

Client: Tsukiji Sushiiwa Tsukijiten

Guanyador del A' Design Award de Ferro en la Categoria de Interior

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Guanyador de Premi Verificat

Verificar l'Estat del Premi per al #154888

Veure a A' Design Award Nota de Premsa Insígnia del Premi

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El Disseny

Sobre Tsukiji Sushiiwa Tsukijiten Restaurant de Sushi

Tsukiji Sushiiwa Tsukijiten es va dissenyar a Tsukiji, Tòquio, veí de l'antic mercat central de peix. Atès que el sushi és actualment reconegut com una cuina mundial, l'objectiu d'aquest projecte era dissenyar un espai sofisticat que pugui perdurar en el futur, un lloc on les persones puguin gaudir de les habilitats tradicionals del xef i l'etiqueta del sushi Edomae. L'essència del sushi Edomae és maximitzar el potencial del marisc fresc mitjançant un treball manual mínim per part del xef. Per tant, el disseny es va centrar en el taulell de sushi, de manera que el marisc fresc i les habilitats del xef destacasin.

El Reconeixement

Sobre el A' Design Award de Ferro

Tsukiji Sushiiwa Tsukijiten Restaurant de Sushi és un guanyador del guardó A' Design Award de Ferro, un reconeixement prestigiós concedit a bons dissenys que compleixen els requisits professionals i industrials esperats de creacions ben dissenyades. Els guanyadors de Ferro demostren una gran habilitat, una alta especialització, una comprensió experta i la capacitat creativa dels seus creadors. Es preveu que Tsukiji Sushiiwa Tsukijiten Restaurant de Sushi sigui una creació molt apreciada, admirada i estimada que és pràctica i innovadora. Aquest disseny guanyador del guardó A' Design Award de Ferro integra les millors pràctiques del sector i té característiques tècniques competents lligades al coneixement i al talent. Tsukiji Sushiiwa Tsukijiten Restaurant de Sushi és respectat per la seva minuciositat i està pensat per oferir millores en la qualitat de vida que ajuden a fer del món un lloc millor.

Darrere del Disseny

Dossier de Premsa

Crèdits, membres de l'equip i detalls tècnics proporcionats pel dissenyador.

Propietats Úniques: 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.
Dimensions i Embalatge: 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.
Etiquetes: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Tecnologia de Producció: 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.
Repte de Disseny: 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.
Recerca: 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.
Inspiració: 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.
Durada del Projecte: 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.
Flux d'Operació: 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.
Crèdits de les Imatges: Photographer: Kozo Takayama