Tsukiji Sushiiwa Tsukijiten Sushi Restaurante Hiroaki Iwasa omba'apóva

Tsukiji Sushiiwa Tsukijiten Sushi Restaurante Hiroaki Iwasa omba'apóva ha'e rembiporuarã oñemba'eguaséva 2024 A' Design Award Fiero pegua Ogapype Jejapo Ñeha'ã Categoría-pe.

FieroOgapype· 2024

Tsukiji Sushiiwa Tsukijiten Sushi Restaurante

Hiroaki Iwasa -gua

Mba'eporuhára: Tsukiji Sushiiwa Tsukijiten

A' Design Award Fiero Rembiporuarã Ogapype Categoría-pe

15,389

Premio Rembiporuarã Oñemoneĩva

Emoneĩ Premio Reko #154888 Peg̃ua

Ehecha A' Design Award-pe Marandu Myasãi Mba'ete Jeguerohory

Sa'y

Diseño

Tsukiji Sushiiwa Tsukijiten Sushi Restaurante Rehegua

Tsukiji Sushiiwa Tsukijiten oñemoheñói Tsukiji Tokio-pe, hi'apýpe mercado central pira ymaguare rehegua. Ko'ág̃a sushi ojekuaa tembi'u mundial ramo, ko proyecto rembipotápe oñemoheñói peteĩ espacio sofisticado ikatúva oñembohasáva tenonderãme, peteĩ tenda ikatúva tapichakuéra oky'akuaa chef habilidad tradicional ha sushi teko porã Edomae sushi rehegua. Edomae sushi esencia ha'e omopu'ã porãve pira pyahu potencial chef po tembiapokue michĩmíva rupive. Upévare oñeñe'ẽ omoheñoívo mostrador sushi rehegua, ikatu hag̃uáicha pira pyahu ha chef habilidad ojesehechaukáva porãve.

Jeguerohory

A' Design Award Fiero Rehegua

Tsukiji Sushiiwa Tsukijiten Sushi Restaurante ohupyty A' Design Award Fiero, peteĩ ñehechakuaa prestigioso oñeme'ẽva diseño iporã-pe ohupytýva requisito profesional ha industrial oñeha'ãrõva creación iporã oñemoĩva-gui. Umi ganador Fiero ohechauka habilidad guasu, especialización yvate, comprensión experta ha capacidad creativa umi creador rehegua. Oñeha'ãrõ Tsukiji Sushiiwa Tsukijiten Sushi Restaurante ha'eha creación ojehayhúva, admirada ha estimada, práctica ha innovadora. Ko diseño ohupytýva A' Design Award Fiero ombojoaju mejor práctica industria rehegua ha oguereko característica técnica competente ojoajúva conocimiento ha talento ndive. Tsukiji Sushiiwa Tsukijiten Sushi Restaurante oñerespeta hembiapo cuidadoso rupi ha oñemoĩ ome'ẽ hag̃ua mejora calidad de vida rehegua oipytyvõva yvy ape iporãve hag̃ua.

Diseño Rapykuéri

Marandu Aty

Diseñador ome'ẽva'ekue crédito, aty pegua ha mba'e técnico.

Mba'e Iñambuéva: 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.
Tuichakue ha Ñemyenyhẽ: 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.
Ñe'ẽ Rape: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Ñeapopy Tecnología: 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.
Diseño Jepy'apy: 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.
Ñesẽheka: 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.
Proyecto Ára Tuichakue: 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.
Mba'apo Rape: 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.
Ta'ãnga Mba'eñemoneĩ: Photographer: Kozo Takayama