Hohobare Amahare Restaurant d Bar n Champagne sɣur Shinjiro Heshiki and Akiko Higashi

Hohobare Amahare Restaurant d Bar n Champagne sɣur Shinjiro Heshiki and Akiko Higashi d anerbaz yettwaqadren meqqren n 2022 Tarbaḥt A' Design Award n Uzzal deg Taggayt n Tnaflit n Afeṣṣel n Usennehbi, Anezwi, Asikel d Turiẓt.

UzzalAsennehbi· 2022

Hohobare Amahare Restaurant d Bar n Champagne

sɣur Shinjiro Heshiki and Akiko Higashi

Anerbaz n Tarbaḥt A' Design Award n Uzzal deg Taggayt n Asennehbi

29,530

Anerbaz n Urraz Yettwasenqden

Senqed Addad n Urraz i #114542

Rzu ɣer usmel Wali deg A' Design Award Tabḍert n tɣamsa Tanecḍa n wammud

Initen

Afeṣṣel

Ɣef Hohobare Amahare Restaurant d Bar n Champagne

I webru n tezmert n yiṭij d wayyur aččuran, tazwara n tikti n usenfur, Conception tesseqdec taẓuri n usefsi akken ad d-beqqec imussuyen n tafat n yiṭij akked amuli n umerǧan deg yiḍ s wayyur s yimuren n usiddi, tewweḍ ad d-ternu tallunt n usenfur taḥessast aṭas ur d-ban ara d tallunt tamecṭuḥt.

Asmekti

Ɣef Tarbaḥt A' Design Award n Uzzal

Hohobare Amahare Restaurant d Bar n Champagne d amerbaḥ n Tarbaḥt A' Design Award n Uzzal, tagmat i yisnulfa yelhan i yemmalen ayen i d-ttrajun yimdanen seg yisnulfa yelhan. Imerbaḥen n Uzzal ttbanen d tmusni, tmahilt d tazmert n yimahilen-nsen. Hohobare Amahare Restaurant d Bar n Champagne ad yili d asnulfu yettwaɛezzen, yelhan, amaynut. Isnulfa-a ttwaɛezzen imi ɛawnen deg tudert, rran ddunit ugar n lxir.

Deffir n ufeṣṣel

Tagrurt n tɣamsa

Ismawen n terbaɛt, iferdisen itiknikanen akked telɣut i d-yefka umeṣṣufeɣ.

Taɣara Tasuft: Team of Conception created a wall with objet d'art to represent the spawning of coral by the energy of the sun and the energy of the full moon in the two kinds of business concepts and expressed completely different spawning of coral in the sun and moonlit night with lighting effects, successfully creating a restaurant space with high added value that satisfies customers with high sensitivity.
Tigejdiwin & Akemmus: Plaster wall art was drafted with chalk in the field work. Coral glass chips were also embedded on site while checking their balance.
Gold leaf Japanese paper was used as accents on the ceiling and various wall surfaces to complement the prestigious and sophisticated cuisine.

The lighting plan employs carefully coordinated scene dimming to accentuate the difference between the daytime and nighttime restaurant and bar concepts.
Tibzimin: Sun, moon, coral, tradition, light and shadow
Tasnakta n Ufares: Of the two business concepts, we created a wall surface with objects of coral spawning by the energy of the sun and the energy of the full moon.
The wall surface material used was plaster and coral glass chips to represent the waves of solar energy and the spawning of coral on a moonlit night.
The lighting effect of the coral spawning, which is completely different between the sun and moon, was successfully used to create a highly sensitive, value-added restaurant space that satisfies customers.
Asewḥel n Usnulfu: Although it is a very small space, the client wanted us to propose a value-added design since the minimum spend per customer is over $100.
They wanted to add a sense of luxury and a special Okinawan touch, and we struggled to express the different business concepts of daytime and nighttime in a small space in a classy way by effectively employing the traditional Okinawan red of lacquer and gold leaf of 　the traditional Japanese paper.
Aseḥbiber: Lunch time restaurant name "Hohobare" -Restaurant Concept- We want you to stuff your mouth full of happiness that will make your cheeks swell and your smile radiant. Night time restaurant name "AMAHARE" -Bar Concept- We welcome you rain or shine. When the client, a Michelin-starred restaurant in Azabu, Tokyo, asked me to open a different concept for day and night, I wanted to express the energy of the sun and the moon by day and night.
Tanzagt n Usenfar: The year 2020 was a dark time for the world, because of the Corona.
Believing that 2021 will bring a brighter future, we received a design request in January 2021 from Ishigaki Yoshida, a Michelin-starred restaurant in Azabu, Tokyo, for a project that began construction in March 2021 in Naha, Okinawa, and was completed and opened in May 2021.
Unfortunately, however, the negative impact on Corona's restaurants continues.
Tanila n Umahil: The two signs at the entrance are separated by the type of business: daytime and nighttime.
The day and night lighting switches are interlocked with each other, especially at night, when the bar is a members-only establishment, so it is equipped with a finger advisory security system that works in conjunction with the switches.
Igmamen n Terbaɛt: Akiko Higashi
Yutaka Takushi
Saya Fuji.
Imsuren n Tugniwin: #1~#5: Photographer　Masahiro Ishibashi