Takumi Agensu n Usečču sɣur Yu Ting Liu and Ling Ling Xiao - NI Space Design

Takumi Agensu n Usečču sɣur Yu Ting Liu and Ling Ling Xiao - NI Space Design d anerbaz yettwaqadren meqqren n 2025 Tarbaḥt A' Design Award n Lfeṭṭa deg Taggayt n Tnaflit n Afeṣṣel n Ugensu, Taddart n Uzenz d Uskan.

LfeṭṭaAgensu· 2025

Takumi Agensu n Usečču

sɣur Yu Ting Liu and Ling Ling Xiao - NI Space Design

Amsaɣ: NI Space Design

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

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Anerbaz n Urraz Yettwasenqden

Senqed Addad n Urraz i #164239

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

Initen

Afeṣṣel

Ɣef Takumi Agensu n Usečču

Takumi d agensu n usečču yebnan ɣef robatayaki, tarrayt tajapunit n usewwi n wučči ɣef teftirt tazegzawt yeldin s talɣa n umkuẓ. Aɣawas-is yettwaseggem am umezgun. Ijelkkiḍen d ssqufen ɛlayen i d-yettaken talɣa i wemkan, ma d imukan n uqqim yemsebḍan s tseddarin ttaǧǧan yal inebgi ad iwali akken iwata ṭṭabla n unaẓur n usewwi. Acebbak n wuzzal, tibleɣmatin n muzayik, tiyuba n ǧǧaǧ akked ugensu n terrazzo rennun-d tafrawant d telqey. Initen n ččina-azeggaɣ smektayen-d azɣal n tmes, ma d initen igenzawen sberraḥen taseddast. Imukan n wučči yeldin s wezgen akked texxamin tusligin sseǧhaden tabaḍnit. Amkan-a yettawi 264,4 n lmitrat imkuẓen.

Asmekti

Ɣef Tarbaḥt A' Design Award n Lfeṭṭa

Takumi Agensu n Usečču d amerbaḥ n Tarbaḥt A' Design Award n Lfeṭṭa, tagmat ɛlayen i yisnulfa yelhan, yeḥlan s waṭas. Imerbaḥen n Lfeṭṭa d isnulfa yelhan akk, yesɛan tmusni d tazmert. Takumi Agensu n Usečču ad yili d asnulfu amaynut, yelhan, ad yeǧǧ ddunit tennuɣ.

Deffir n ufeṣṣel

Tagrurt n tɣamsa

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

Taɣara Tasuft: Robatayaki refers to a cooking method where food is grilled on a square, open grill, with people gathered around to watch and enjoy. Building on this imagery, the designers broke away from traditional Japanese frameworks, using curves and high ceilings to create a theatrical effect. The interwoven arcs create diverse scenes. With the robatayaki bar as the core, seating is layered and staggered, providing the depth of a stage. The freely flowing curves overlap within the space. Glass brick walls add an illusionary element, transforming the restaurant into a grand performance venue.
Tigejdiwin & Akemmus: The total area of the venue, excluding the kitchen, is 264.4 square meters, encompassing the chef's counter (itamae) area, VIP booths, open seating area, booths, and waiting area.
The first impression is created by the waiting area, which also serves as a photo spot. The area features a main visual element of a flaming washi paper artwork, connecting with the image of a grill. As one moves to the right and enters the restaurant, the staggered layout ensures that every seating area has a clear view of the robatayaki grilling at the chef's counter (itamae).
Tibzimin: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Tasnakta n Ufares: Metal mesh, mosaic tiles, glass bricks, and terrazzo flooring create a sense of transparency and modernity, while also enhancing openness and interaction. Departing from the traditional Japanese palette of light beige, the design primarily uses orange-red tones to evoke the warmth and vibrancy of fire. Gray tones are incorporated to balance the intensity of the overall color scheme, making the space more visually appealing and expressive. The VIP booths are particularly highlighted for their uniqueness and luxury.
Asewḥel n Usnulfu: Challenges included differences in material selection and construction standards. Since the site is located in Shanghai, known as the 'fashion capital,' the design had to be impeccably eye-catching. Due to regional differences in materials, some ideas could not be fully realized as originally planned, leading to the need to replace certain design elements. Fortunately, the final adjustments resulted in a high-standard, high-quality presentation. The designers preserved the aesthetic and functionality of the project, demonstrating adaptability and innovative thinking in the face of challenges.
Anadi: The space is designed like a theater, with curves and high ceilings creating a layered seating arrangement. Every seat offers a perfect view of the chef's culinary artistry while also enhancing privacy. The orange-red tones and reflective materials recreate the robatayaki cooking process, with metal mesh and glass bricks interwoven into the details. As the aroma of fresh ingredients fills the air, dinners can experience a sensory journey. The remodeling project undoubtedly allows the brand to once again capture the market's favor, this time with an even more innovative and modern flair.
Aseḥbiber: Inspired by traditional Japanese cuisine, robatayaki is a sensory cooking method where ingredients are arranged around a brick grill. It offers diners an exquisite dining experience, which is also one of the brand's distinctive features. In the past, the design concept often focused on restoring classic Japanese elements. However, the owner wanted this restaurant to have a different style. The designers combined a dramatic layout with semi-open dining areas to enhance privacy and visual appeal.
Tanzagt n Usenfar: The project finished in January 2024 in Shanghai.
Tanila n Umahil: The renovated restaurant enhances the brand's image while increasing the venue's appeal. Moreover, the restaurant's reopening during the post-pandemic recovery period saw a noticeable increase in per-customer spending, indicating that the restaurant's market positioning and renovation strategy successfully attracted a more upscale clientele. The service model, which combines specialty cuisine with interior design, further solidified the restaurant's position in the local culinary scene, bringing in a new and loyal customer base.
Igmamen n Terbaɛt: Yu-Ting Liu, Ling-Ling Xiao
Imsuren n Tugniwin: NI Space Design