Tsukiji Sushiiwa Tsukijiten Bwyty Sushi gan Hiroaki Iwasa

Mae Tsukiji Sushiiwa Tsukijiten Bwyty Sushi gan Hiroaki Iwasa yn enillydd uchel ei barch o'r 2024 Gwobr Haearn A' Design Award mawreddog iawn yng Nghategori Cystadleuaeth Mewnol.

HaearnMewnol· 2024

Tsukiji Sushiiwa Tsukijiten Bwyty Sushi

gan Hiroaki Iwasa

Cleient: Tsukiji Sushiiwa Tsukijiten

Enillydd Gwobr Haearn A' Design Award yn y Categori Mewnol

15,389

Enillydd Gwobr Wedi'i Wirio

Gwirio Statws Gwobr ar gyfer #154888

Gweld yn A' Design Award Datganiad i'r Wasg Bathodyn Gwobr

Lliwiau

Y Dyluniad

Am Tsukiji Sushiiwa Tsukijiten Bwyty Sushi

Dyluniwyd Tsukiji Sushiiwa Tsukijiten yn Tsukiji Tokyo, yn gymydog i'r hen farchnad bysgod ganolog. Gan fod sushi erbyn hyn yn cael ei adnabod fel bwyd byd-eang, nod y prosiect hwn oedd dylunio gofod soffistigedig y gellir ei drosglwyddo i'r dyfodol, lle gall pobl fwynhau sgiliau traddodiadol y cogydd a moesau sushi Edomae. Hanfod sushi Edomae yw gwneud y gorau o botensial bwyd môr ffres trwy waith llaw lleiafol gan y cogydd. Felly canolbwyntiwyd ar ddylunio'r cownter sushi, fel y bydd y bwyd môr ffres a sgiliau'r cogydd yn sefyll allan.

Y Gydnabyddiaeth

Am y Gwobr Haearn A' Design Award

Mae Tsukiji Sushiiwa Tsukijiten Bwyty Sushi yn enillydd Gwobr Haearn A' Design Award, cydnabyddiaeth fawreddog a roddir i ddyluniadau da sydd yn bodloni'r gofynion proffesiynol a diwydiannol a ddisgwylir gan greadigaethau wedi'u dylunio'n dda. Mae enillwyr Haearn yn dangos medrusrwydd mawr, arbenigedd uchel, dealltwriaeth arbenigol a gallu creadigol eu crewyr. Disgwylir i Tsukiji Sushiiwa Tsukijiten Bwyty Sushi fod yn greadigaeth uchel ei bri, a edmygir ac a anwylir, sydd yn ymarferol ac yn arloesol. Mae'r dyluniad buddugol hwn o Wobr Haearn A' Design Award yn integreiddio arferion gorau'r diwydiant ac mae ganddo nodweddion technegol cymwys wedi'u cysylltu â gwybodaeth ymarferol a dawn. Parchir Tsukiji Sushiiwa Tsukijiten Bwyty Sushi am ei drylwyredd ac fe'i dyluniwyd i ddarparu gwelliannau ansawdd bywyd sydd yn helpu i wneud y byd yn lle gwell.

Y Tu Ôl i'r Dyluniad

Pecyn i'r Wasg

Credydau, aelodau tîm a manylion technegol a ddarparwyd gan y dylunydd.

Priodweddau Unigryw: 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.
Dimensiynau a Phecynnu: 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.
Tagiau: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Technoleg Cynhyrchu: 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.
Her Dylunio: 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.
Ymchwil: 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.
Ysbrydoliaeth: 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.
Hyd y Prosiect: 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.
Llif Gweithrediad: 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.
Cydnabyddiaeth Delweddau: Photographer: Kozo Takayama