دیزاینی Tsukiji Sushiiwa Tsukijiten چێشتخانەی سوشی لەلایەن Hiroaki Iwasa خەڵاتگرێکی بەناوبانگی خەڵاتی شکۆمەندی 2024 Xelata A' Design Award a Hesinîn لە پۆلی پێشبڕکێی Dîzayna Cihê Hundurîn û Pêşangehê.
HesinHundurîn· 2024
Tsukiji Sushiiwa Tsukijiten چێشتخانەی سوشی
لەلایەن Hiroaki Iwasa
کڕیار: Tsukiji Sushiiwa Tsukijiten
خەڵاتگری Xelata A' Design Award a Hesinîn لە پۆلی Hundurîn
خەڵاتگری پشتڕاستکراو
پشتڕاستکردنەوەی باری خەڵات بۆ #154888دیزاینەکە
دەربارەی Tsukiji Sushiiwa Tsukijiten چێشتخانەی سوشی
تسوکیجی سوشییوا تسوکیجیتێن لە تسوکیجی تۆکیۆ دیزاین کراوە، نزیک بازاڕی پێشووی ناوەندی ماسی. لەبەر ئەوەی سوشی ئێستا وەک خواردنێکی جیهانی ناسراوە، ئامانجی ئەم پڕۆژەیە دروستکردنی بۆشاییەکی فێنک بوو کە دەتوانرێت بۆ داهاتوو بگوێزرێتەوە، شوێنێک کە خەڵکی دەتوانن چێژ لە لێهاتووییە نەریتییەکانی سەرچێشت و ئەداب و ڕەسمی سوشیی ئێدۆمایی وەربگرن. جەوهەری سوشیی ئێدۆمایی گەیاندنی توانای خواردنی دەریایی تازە بە ئەوپەڕە لە ڕێگەی کارکردنی دەستی کەمینەی سەرچێشتەوەیە. بۆیە سەرنج لەسەر دیزاینکردنی مێزی سوشی چڕکرایەوە، بۆ ئەوەی خواردنی دەریایی تازە و لێهاتوویی سەرچێشت بەرچاو بکەون.
پێناسەکردن
دەربارەی Xelata A' Design Award a Hesinîn
Tsukiji Sushiiwa Tsukijiten چێشتخانەی سوشی xelatgirê Xelata A' Design Award a Hesinîn e, nasîneke bi prestîj ku ji sêwiranên baş re tê dayîn, yên ku pêdiviyên pîşeyî û pîşesaziyê yên ku ji afirandinên baş hatine sêwirandin têne hêvîkirin tînin cih. Xelatgirên Hesinînê jêhatîbûna mezin, pisporiya bilind, têgihiştina pisporî û kapasîteya afirîner a afirînerên xwe nîşan didin. Tê hêvîkirin ku Tsukiji Sushiiwa Tsukijiten چێشتخانەی سوشی afirandineke pir hatiye rêzgirtin, sitayişkirin û delal, pratîkî û nûjen be. Ev sêwirana bi Hesinînê serketî pratîkên çêtirîn ên pîşesaziyê yekgirtî dike û xwedî taybetmendiyên teknîkî yên jêhatî ye ku bi zanîn û jêhatîbûnê ve girêdayî ne. Tsukiji Sushiiwa Tsukijiten چێشتخانەی سوشی ji ber baldariya xwe tê rêzgirtin û hatiye sêwirandin da ku kalîteya jiyanê baştir bike û alîkariya çêtirkirina dinyayê bike.
لە پشت دیزاینەوە
کیتی چاپەمەنی
باوەڕپێکراوەکان، ئەندامانی تیم و وردەکاری تەکنیکی کە لەلایەن دیزاینەرەوە پێشکەش کراون.
- تایبەتمەندییە تایبەتەکان
- 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.
- قەبارە و پاکێج
- 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. - تاگەکان
- Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
- تەکنەلۆژیای بەرهەمهێنان
- 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.
- هەڵەنگاندنی دیزاین
- 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.
- توێژینەوە
- 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.
- ئیلهام
- 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.
- ماوەی پڕۆژە
- 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.
- ڕێڕەوی کارکردن
- 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.
- کرێدیتی وێنەکان
- Photographer: Kozo Takayama
سپۆنسەرکراو
لە Designers.org دەرەوە بگەڕێنە
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