ຜົນງານ Tsukiji Sushiiwa Tsukijiten ຮ້ານອາຫານຊູຊິ ໂດຍ Hiroaki Iwasa ເປັນຜູ້ຊະນະທີ່ໄດ້ຮັບຄວາມນັບຖືສູງຂອງລາງວັນ 2024 A' Design Award ລະດັບເຫຼັກ ອັນຊົງກຽດໃນໝວດການແຂ່ງຂັນ ການອອກແບບພື້ນທີ່ພາຍໃນ ແລະ ນິທັດສະການ.
ເຫຼັກພາຍໃນ· 2024
Tsukiji Sushiiwa Tsukijiten ຮ້ານອາຫານຊູຊິ
ໂດຍ Hiroaki Iwasa
ລູກຄ້າ: Tsukiji Sushiiwa Tsukijiten
ຜູ້ຊະນະ A' Design Award ລະດັບເຫຼັກ ໃນໝວດ ພາຍໃນ
ຜູ້ຊະນະລາງວັນທີ່ຢັ້ງຢືນແລ້ວ
ຢັ້ງຢືນສະຖານະລາງວັນສຳລັບ #154888ການອອກແບບ
ກ່ຽວກັບ Tsukiji Sushiiwa Tsukijiten ຮ້ານອາຫານຊູຊິ
Tsukiji Sushiiwa Tsukijiten ໄດ້ຖືກອອກແບບຢູ່ທີ່ Tsukiji Tokyo ໃກ້ກັບຕະຫຼາດປາກາງເດີມທີ່ເຄີຍເປັນສູນກາງ. ເນື່ອງຈາກຊູຊິໃນປະຈຸບັນແມ່ນອາຫານທີ່ເປັນທີ່ຮູ້ຈັກໄປທົ່ວໂລກ, ເປົ້າໝາຍຂອງໂຄງການນີ້ແມ່ນເພື່ອອອກແບບພື້ນທີ່ທີ່ມີລະດັບສູງເຊິ່ງສາມາດສືບທອດໄປສູ່ອະນາຄົດ, ເປັນສະຖານທີ່ທີ່ຜູ້ຄົນສາມາດເພີດເພີນກັບທັກສະແບບດັ້ງເດີມຂອງພໍ່ຄົວແລະມາລະຍາດການກິນຊູຊິແບບ Edomae. ແກ່ນແທ້ຂອງຊູຊິ Edomae ແມ່ນການເພີ່ມທະວີສະຖານະພາບຂອງອາຫານທະເລສົດໃຫ້ສູງສຸດຜ່ານການໃຊ້ມືທີ່ຫຼຸດຜ່ອນຂອງພໍ່ຄົວ. ດັ່ງນັ້ນຈຶ່ງໄດ້ສຸມໃສ່ການອອກແບບເຄົາເຕີຊູຊິ ເພື່ອໃຫ້ອາຫານທະເລສົດແລະທັກສະຂອງພໍ່ຄົວໂດດເດັ່ນ.
ການຮັບຮູ້
ກ່ຽວກັບ A' Design Award ລະດັບເຫຼັກ
Tsukiji Sushiiwa Tsukijiten ຮ້ານອາຫານຊູຊິ ແມ່ນຜູ້ຊະນະ A' Design Award ລະດັບເຫຼັກ ເຊິ່ງເປັນການຍອມຮັບທີ່ມີກຽດສຳລັບການອອກແບບທີ່ດີ ທີ່ຕອບສະໜອງຄວາມຕ້ອງການທາງວິຊາຊີບ ແລະ ອຸດສາຫະກຳທີ່ຄາດຫວັງຈາກຜົນງານທີ່ອອກແບບມາຢ່າງດີ. ຜູ້ຊະນະລະດັບເຫຼັກສະແດງເຖິງທັກສະອັນຍິ່ງໃຫຍ່ ຄວາມຊຳນານສະເພາະສູງ ຄວາມເຂົ້າໃຈຂອງຜູ້ຊ່ຽວຊານ ແລະ ຄວາມສາມາດໃນການສ້າງສັນຂອງຜູ້ສ້າງ. Tsukiji Sushiiwa Tsukijiten ຮ້ານອາຫານຊູຊິ ຖືກຄາດວ່າຈະເປັນຜົນງານທີ່ໄດ້ຮັບການຍົກຍ້ອງສູງ ໜ້າຊົມເຊີຍ ແລະ ເປັນທີ່ຮັກແພງ ທີ່ໃຊ້ງານໄດ້ຈິງ ແລະ ມີນະວັດຕະກຳ. ການອອກແບບທີ່ຊະນະລະດັບເຫຼັກນີ້ລວມວິທີປະຕິບັດທີ່ດີທີ່ສຸດຂອງອຸດສາຫະກຳ ແລະ ມີຄຸນລັກສະນະທາງເຕັກນິກທີ່ມີຄວາມສາມາດ ເຊື່ອມໂຍງກັບຄວາມຮູ້ ແລະ ພອນສະຫວັນ. Tsukiji Sushiiwa Tsukijiten ຮ້ານອາຫານຊູຊິ ໄດ້ຮັບການເຄົາລົບສຳລັບຄວາມລະອຽດຮອບຄອບ ແລະ ຖືກອອກແບບເພື່ອປັບປຸງຄຸນນະພາບຊີວິດ ຊ່ວຍເຮັດໃຫ້ໂລກເປັນບ່ອນທີ່ດີຂຶ້ນ.
ເບື້ອງຫຼັງການອອກແບບ
ຊຸດຂ່າວ
ຂໍ້ມູນ, ສະມາຊິກທີມ ແລະ ລາຍລະອຽດທາງເຕັກນິກທີ່ສະໜອງໂດຍນັກອອກແບບ.
- ຄຸນສົມບັດພິເສດ
- 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.
- ຂະໜາດ ແລະ ບັນຈຸພັນ
- 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. - ແທັກ
- Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
- ເຕັກໂນໂລຊີການຜະລິດ
- 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.
- ສິ່ງທ້າທາຍດ້ານການອອກແບບ
- 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.
- ການຄົ້ນຄວ້າ
- 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.
- ແຮງບັນດານໃຈ
- 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.
- ໄລຍະເວລາໂຄງການ
- 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.
- ຂັ້ນຕອນການດຳເນີນງານ
- 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.
- ເຄຣດິດຮູບພາບ
- Photographer: Kozo Takayama
ໂຄສະນາ
ສຳຫຼວດນອກເໜືອຈາກ Designers.org
ຄົ້ນພົບຜະລິດຕະພັນ, ບໍລິການ ແລະ ໂອກາດຈາກຄູ່ຮ່ວມໂຄສະນາຂອງພວກເຮົາ.
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