Press Release
Hiroaki Iwasa Receives the A' Design Award for Tsukiji Sushiiwa Tsukijiten Sushi Resutaurant in Interior Space and Exhibition Design
The international grand jury of the 2023 - 2024 A' Design Award & Competition recognizes Hiroaki Iwasa for interior space and exhibition design
FOR IMMEDIATE RELEASE
COMO, Italy, April 24, 2024 /DesignNewswire/ A' Design Award & Competition has confirmed the A' Design Award in the Interior Space and Exhibition Design category for Tsukiji Sushiiwa Tsukijiten Sushi Resutaurant by Hiroaki Iwasa, designed for Tsukiji Sushiiwa Tsukijiten. The recognition forms part of the 2023 - 2024 A' Design Award & Competition and was reached through blind peer review by an international grand jury panel of established academics, design professionals and press members, who evaluated anonymized entries against predetermined criteria.
The A' Design Award Explained
The Iron A' Design Award is awarded to good designs that meet the rigorous professional and industrial standards set by the A' Design Awards. This recognition is reserved for works that demonstrate a solid understanding of design principles and show creativity within their execution. Recipients of the Iron A' Design Award are acknowledged for their practical innovations and contributions to their respective fields, providing solutions that improve quality of life and foster positive change. These designs are a testament to the skill and dedication of their creators, showcasing their ability to address real-world challenges through thoughtful design.
Regarding Tsukiji Sushiiwa Tsukijiten Sushi Resutaurant
Tsukiji Sushiiwa Tsukijiten was design in Tsukiji Tokyo, neighbor of former central fish market. Since sushi is now a days known as a world wide cuisine, 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. The essence of Edomae sushi is to maximize the potential of fresh seafood through minimal hand work by the chef. Therefore focused on designing the sushi counter, so that the fresh seafood and chef's skills will stand out.
About Hiroaki Iwasa
Hiroaki Iwasa is a holistic architect with a 30-year career designing a variety of projects, from architecture to products to landscapes.
Award Record
With this recognition, Hiroaki Iwasa is a winner of 1 A' Design Award.
About the A' Interior Space, Retail and Exhibition Design Award
The A' Interior Design Award is an international interior design competition recognizing good interior designs by interior designers and architects worldwide. It is organized within the A' Design Award & Competition and is open to interior designers, interior architects, architects and decorators from all countries. Typical entries include residential interiors, restaurants, hotels, offices, galleries and retail stores. The awarded interior designs are published at https://dezigners.org/design-category/interior
About A' Design Award & Competition
Organized annually since 2008, A' Design Award & Competition is an international, juried design accolade. The competition is open to entries from all countries. The philanthropic mission of the A' Design Award is to advance society through good design, by recognizing and promoting superior products, projects and services that benefit society, and by creating a global awareness and appreciation for good design practices and principles. Nominations are peer reviewed and evaluated anonymously by an international grand jury panel of established academics, design professionals and press members against predetermined criteria such as functionality, ergonomics, engineering, presentation, innovation, usability, sustainability and technology, with score normalization applied to remove biases. Awards are conferred at Platinum, Gold, Silver, Bronze and Iron levels. Eligible laureates receive the A' Design Prize, which includes the award trophy, the certificate of design excellence, the hardcover yearbook, a lifetime license to use the A' Design Award winner logo, exhibition of awarded works, an invitation to the gala night and award ceremony in Italy, inclusion in the World Design Rankings and Designer Rankings, and public relations and publicity services. Registration, uploading a work and receiving a preliminary score are free of charge, and Professional and Digital Edition laureates are not contractually obliged to pay further fees to claim the A' Design Prize. More information is available at https://competition.adesignaward.com
Press Resources
- Winner Page: https://dezigners.org/154888
- A' Design Award Page: https://competition.adesignaward.com/154888
- Media Showcase: https://www.designnewsroom.com/!154888
- Laureate Profile: https://dezigners.org/d/346313
Media Contact
Giulia Ferrari, Press Office
Designers.Org
Via Leone Leoni 32, 22100 Como, Italy
press@designers.org
+39 031 4491953
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Fact Sheet
The Work
- Project
- Tsukiji Sushiiwa Tsukijiten Sushi Resutaurant
- Function
- Sushi Resutaurant
- Category
- Interior Space and Exhibition Design
- Discipline
- Spatial Design
- Industry
- Architecture and Packaging & Retail
- Colors
- Saddle Brown, Black, Maroon, Sienna and Peru
- Images
- 5
- Client
- Tsukiji Sushiiwa Tsukijiten
The Recognition
- Laureate
- Hiroaki Iwasa
- Country
- Japan
- Recognition
- A' Design Award
- Edition
- 2023 - 2024
- Design ID
- #154888
Credits
- Image Credits
- Photographer: Kozo Takayama
Design Details
- Unique Properties
- 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.
- Inspiration
- 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.
- Research
- 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.
- Challenge
- 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.
- Realization and Technology
- 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.
- Operation and Interaction
- 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.
- Project Duration and Location
- 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.
- Specifications
- 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.
- Keywords
- Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
