Takumi Restaurantinterieur von Yu Ting Liu and Ling Ling Xiao - NI Space Design

Das Design Takumi Restaurantinterieur von Yu Ting Liu and Ling Ling Xiao - NI Space Design ist ein hoch angesehener Gewinner des sehr prestigeträchtigen 2025 A' Design Award in Silber in der Wettbewerbskategorie Innenraumdesign.

SilberInnenraum· 2025

Takumi Restaurantinterieur

von Yu Ting Liu and Ling Ling Xiao - NI Space Design

Auftraggeber: NI Space Design

Gewinner des A' Design Award in Silber in der Kategorie Innenraum

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Das Design

Über Takumi Restaurantinterieur

Takumi ist ein Restaurantinterieur, das um das Robatayaki herum konzipiert wurde – eine japanische Zubereitungsart, bei der Speisen auf einem offenen, quadratischen Grill gegart werden. Der Grundriss ist wie ein Theater angelegt. Geschwungene Formen und hohe Decken prägen den Raum, und die versetzt angeordneten Sitzplätze ermöglichen jedem Gast einen freien Blick auf den Tresen des Küchenchefs. Metallgewebe, Mosaikfliesen, Glasbausteine und Terrazzoböden verleihen Transparenz und Tiefe. Orangerote Töne erinnern an die Wärme des Feuers, während Grautöne das Farbkonzept ausbalancieren. Halboffene Speisebereiche und private Nischen verbessern die Privatsphäre. Die Fläche des Lokals beträgt 264,4 Quadratmeter.

Die Auszeichnung

Über den A' Design Award in Silber

Takumi Restaurantinterieur ist Gewinner des A' Design Award in Silber, einer enorm prestigeträchtigen Anerkennung für erstklassige, großartige und beeindruckende Spitzendesigns. Silber-Gewinner sind ungemein brillante und äußerst kreative Werke, die die herausragende Expertise, das Talent und den Scharfsinn ihrer Designer veranschaulichen. Von Takumi Restaurantinterieur wird erwartet, dass es ein wunderbares Vorzeigewerk ist, das bemerkenswert professionell und zutiefst innovativ ist. Dieses mit dem A' Design Award in Silber prämierte Design ist eine höchst bemerkenswerte, bewunderte Erfindung, die den Grenzen von Kunst, Wissenschaft, Design und Technologie zugutekommt und sie voranbringt. Takumi Restaurantinterieur ist eine vielbeneidete Schöpfung, die Wünsche weckt, positive Gefühle vermittelt und Staunen und Verwunderung entfacht.

Hinter dem Design

Pressemappe

Danksagungen, Teammitglieder und technische Details, bereitgestellt vom Designer.

Einzigartige Eigenschaften: Robatayaki refers to a cooking method where food is grilled on a square, open grill, with people gathered around to watch and enjoy. Building on this imagery, the designers broke away from traditional Japanese frameworks, using curves and high ceilings to create a theatrical effect. The interwoven arcs create diverse scenes. With the robatayaki bar as the core, seating is layered and staggered, providing the depth of a stage. The freely flowing curves overlap within the space. Glass brick walls add an illusionary element, transforming the restaurant into a grand performance venue.
Abmessungen & Verpackung: The total area of the venue, excluding the kitchen, is 264.4 square meters, encompassing the chef's counter (itamae) area, VIP booths, open seating area, booths, and waiting area.
The first impression is created by the waiting area, which also serves as a photo spot. The area features a main visual element of a flaming washi paper artwork, connecting with the image of a grill. As one moves to the right and enters the restaurant, the staggered layout ensures that every seating area has a clear view of the robatayaki grilling at the chef's counter (itamae).
Schlagwörter: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Produktionstechnologie: Metal mesh, mosaic tiles, glass bricks, and terrazzo flooring create a sense of transparency and modernity, while also enhancing openness and interaction. Departing from the traditional Japanese palette of light beige, the design primarily uses orange-red tones to evoke the warmth and vibrancy of fire. Gray tones are incorporated to balance the intensity of the overall color scheme, making the space more visually appealing and expressive. The VIP booths are particularly highlighted for their uniqueness and luxury.
Designherausforderung: Challenges included differences in material selection and construction standards. Since the site is located in Shanghai, known as the 'fashion capital,' the design had to be impeccably eye-catching. Due to regional differences in materials, some ideas could not be fully realized as originally planned, leading to the need to replace certain design elements. Fortunately, the final adjustments resulted in a high-standard, high-quality presentation. The designers preserved the aesthetic and functionality of the project, demonstrating adaptability and innovative thinking in the face of challenges.
Forschung: The space is designed like a theater, with curves and high ceilings creating a layered seating arrangement. Every seat offers a perfect view of the chef's culinary artistry while also enhancing privacy. The orange-red tones and reflective materials recreate the robatayaki cooking process, with metal mesh and glass bricks interwoven into the details. As the aroma of fresh ingredients fills the air, dinners can experience a sensory journey. The remodeling project undoubtedly allows the brand to once again capture the market's favor, this time with an even more innovative and modern flair.
Inspiration: Inspired by traditional Japanese cuisine, robatayaki is a sensory cooking method where ingredients are arranged around a brick grill. It offers diners an exquisite dining experience, which is also one of the brand's distinctive features. In the past, the design concept often focused on restoring classic Japanese elements. However, the owner wanted this restaurant to have a different style. The designers combined a dramatic layout with semi-open dining areas to enhance privacy and visual appeal.
Projektdauer: The project finished in January 2024 in Shanghai.
Betriebsablauf: The renovated restaurant enhances the brand's image while increasing the venue's appeal. Moreover, the restaurant's reopening during the post-pandemic recovery period saw a noticeable increase in per-customer spending, indicating that the restaurant's market positioning and renovation strategy successfully attracted a more upscale clientele. The service model, which combines specialty cuisine with interior design, further solidified the restaurant's position in the local culinary scene, bringing in a new and loyal customer base.
Teammitglieder: Yu-Ting Liu, Ling-Ling Xiao
Bildnachweise: NI Space Design