Sho Aslugen n Ugadir n Umeṭṭa sɣur Variety Enterprise Co., Ltd

Sho Aslugen n Ugadir n Umeṭṭa sɣur Variety Enterprise Co., Ltd d anerbaz yettwaqadren meqqren n 2021 Tarbaḥt A' Design Award n Lbrunz deg Taggayt n Tnaflit n Afeṣṣel n Ugensu, Taddart n Uzenz d Uskan.

LbrunzAgensu· 2021

Sho Aslugen n Ugadir n Umeṭṭa

sɣur Variety Enterprise Co., Ltd

Amsaɣ: Variety Enterprise Co., Ltd

Anerbaz n Tarbaḥt A' Design Award n Lbrunz deg Taggayt n Agensu

8,904

Anerbaz n Urraz Yettwasenqden

Senqed Addad n Urraz i #119459

Wali deg A' Design Award Tabḍert n tɣamsa Tanecḍa n wammud

Initen

Afeṣṣel

Ɣef Sho Aslugen n Ugadir n Umeṭṭa

Sho d agadir n umeṭṭa ajapuni deg Kaohsiung, Taiwan, s tazmert n 220 lmitrat imerbaɛen. Aslugen-a itabaɛ arruḥ n Den di Tokyo, i d-yekkan seg ryotei, axxam n umeṭṭa aqbuṛ ajapuni. Ipelkiḍen n cedre yerɣan d wallalen n usebbaḍu sawalen anekcum agejdan. Amrar n slate yesmekti-d azru i yettwaseqdacen di Den, ma d izigzawen iwsiren s webrid-nni skernen tafat d ṭili am tebḥirt agensu. Asqef yettwaxdem s ugafay n Taiwan, ma d ikersiwen ttwaxedmen-d sɣur imusnawen n uceɣwal di Tainan. Adig n umahil ldan yeǧǧa aṭas n imeṣnayen n tuɣmas ad xedmen ɣer yiwet n tallit. Asenfar-a yekfa deg Duǧember 2020.

Asmekti

Ɣef Tarbaḥt A' Design Award n Lbrunz

Sho Aslugen n Ugadir n Umeṭṭa d amerbaḥ n Tarbaḥt A' Design Award n Lbrunz, tagmat ɛlayen i yisnulfa yelhan, yeṭṭafaren tinawt, tamusni d tezmert. Imerbaḥen n Lbrunz d isnulfa yelhan, ttbanen d timusniwin n tmusni n yimahilen-nsen. Sho Aslugen n Ugadir n Umeṭṭa ad yili d asnulfu yettwaɛezzen, yelhan, amaynut. Sho Aslugen n Ugadir n Umeṭṭa yettemlil ɣef yimawlan, yettwaɛezzen s tmahilt-is.

Deffir n ufeṣṣel

Tagrurt n tɣamsa

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

Taɣara Tasuft: The head restaurant Den in Tokyo is inspired by ryotie, a traditional Japanese style restaurant. Instead of being restricted by traditions, Den connects itself to the world with innovation and a sense of humor. Taiwan-based branch Sho carries on the elements.
Tigejdiwin & Akemmus: The project is 220 square meter.
Tibzimin: Restaurant, Commercial, Interior Design, Space, Design
Tasnakta n Ufares: The yakisugi ban at the main entry may seem rough, but on the second look you’ll find that it connects with metal hardware beautifully, carving out a Japanese-garden-like entry in a modern architecture.
Asewḥel n Usnulfu: Walking into the room, however, brightness and openness play strong contrast and tell a different narrative. At the ryotei a set of cypress counter lies, separating the space into dining area and working area. The whitewash lime wall and the niches show the essence of the space: simplicity. In a traditional ryotie, the working station is usually small and multilevel. Yet here in Sho, the station in opened up where chefs can work smoothly without bumping into each other. This also fits the new multiplex trend in Japanese cuisine.
Anadi: The celling is made of bamboos from Taiwan, reforming into a design that reminds the viewers not only subtle impressions of a wooden cabinet but also a sense of modern neatness. The seats with a Nordic style design are customized by craftsmen in Tainan. Different cultures blending in perfectly with each other in Sho, representing the exclusive spirit and the braveness to explore on this land.
Aseḥbiber: True flavor is found in unseasoned food. Chinese writer Hong said in his book Vegetable Roots. However, this concept seems to be more practiced in Japanese cuisine.
Tanzagt n Usenfar: The project finished in December 2020 in Kaohsiung, Taiwan.
Tanila n Umahil: The slate on floor in intended to remind people of the Oya slates used in Den. Going through the path and then upstairs, thin lattices on the side blur the line between light and shadow. The route from entry to the entrance is an indoor teien experience, which represents the faint ambience in a Japanese garden.
Igmamen n Terbaɛt: Designer: Hsin-Feng Lin
Designer: Chia-Yen Wei
Designer: Wei-Lin Wu
Imsuren n Tugniwin: Image #1-5: Photographer Kevin Wu, Sho, 2020