Tsukiji Sushiiwa Tsukijiten Restaurante de Sushi de Hiroaki Iwasa

O deseño Tsukiji Sushiiwa Tsukijiten Restaurante de Sushi de Hiroaki Iwasa é un estimado gañador do moi prestixioso 2024 A' Design Award de Ferro na Categoría de Competición Deseño de Espazos Interiores e de Exposición.

FerroInteriorismo· 2024

Tsukiji Sushiiwa Tsukijiten Restaurante de Sushi

de Hiroaki Iwasa

Cliente: Tsukiji Sushiiwa Tsukijiten

Gañador do A' Design Award de Ferro na Categoría Interiorismo

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O Deseño

Sobre Tsukiji Sushiiwa Tsukijiten Restaurante de Sushi

Tsukiji Sushiiwa Tsukijiten foi deseñado en Tsukiji, Toquio, veciño do antigo mercado central de peixe. Xa que o sushi é hoxe en día coñecido como unha cociña mundial, o obxectivo deste proxecto foi deseñar un espazo sofisticado que poida transmitirse ao futuro, un lugar onde a xente poida gozar das habilidades tradicionais do chef e a etiqueta do sushi Edomae. A esencia do sushi Edomae é maximizar o potencial do marisco fresco mediante o traballo manual mínimo do chef. Polo tanto, centrouse en deseñar o mostrador de sushi, para que o marisco fresco e as habilidades do chef destaquen.

O Recoñecemento

Sobre o A' Design Award de Ferro

Tsukiji Sushiiwa Tsukijiten Restaurante de Sushi gañou o A' Design Award de Ferro, un recoñecemento prestixioso outorgado a bos deseños que cumpren os requisitos profesionais e industriais esperados de creacións ben deseñadas. Os gañadores Ferro demostran a gran habilidade, a alta especialización, a comprensión experta e a capacidade creativa dos seus creadores. Espérase que Tsukiji Sushiiwa Tsukijiten Restaurante de Sushi sexa unha creación moi apreciada, admirada e querida que é práctica e innovadora. Este deseño gañador do A' Design Award de Ferro integra as mellores prácticas do sector e ten características técnicas competentes ligadas ao saber facer e ao talento. Tsukiji Sushiiwa Tsukijiten Restaurante de Sushi é respectado pola súa minuciosidade e está deseñado para proporcionar melloras na calidade de vida que axudan a facer do mundo un lugar mellor.

Detrás do deseño

Kit de prensa

Créditos, membros do equipo e detalles técnicos proporcionados polo deseñador.

Propiedades Únicas: 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.
Dimensións e Embalaxe: 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.
Etiquetas: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Tecnoloxía de Produción: 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.
Reto de Deseño: 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.
Investigación: 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.
Inspiración: 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.
Duración do Proxecto: 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.
Fluxo de Operacións: 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.
Créditos das Imaxes: Photographer: Kozo Takayama