Hohobare Amahare Restorāns Un Šampanieša Bārs — Shinjiro Heshiki and Akiko Higashi

Darbs Hohobare Amahare Restorāns Un Šampanieša Bārs, kura autors ir Shinjiro Heshiki and Akiko Higashi, ir augsti novērtēts un ļoti prestižās 2022 Dzelzs balva A' Design Award ieguvējs kategorijā Viesmīlības, atpūtas, ceļojumu un tūrisma dizains.

DzelzsViesmīlība· 2022

Hohobare Amahare Restorāns Un Šampanieša Bārs

Autors: Shinjiro Heshiki and Akiko Higashi

Dzelzs balva A' Design Award ieguvējs kategorijā Viesmīlība

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Lai izteiktu saules un pilnmēness enerģiju, kas ir dizaina koncepcijas sākumpunkts, Conception izmantoja apmetuma mākslu, lai ar gaismas efektiem izteiktu saules gaismas viļņus un koraļļu nārstu mēness naktī, veiksmīgi radot ļoti jutīgu dizaina telpu. kas nejūtas kā maza telpa.

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Hohobare Amahare Restorāns Un Šampanieša Bārs ir Dzelzs balvas A' Design Award ieguvējs, prestiža atzinība, ko piešķir labiem dizainiem, kas atbilst profesionālajām un rūpnieciskajām prasībām, kādas sagaidāmas no labi izstrādātiem darbiem. Dzelzs ieguvēji parāda to radītāju lielo prasmi, augsto specializāciju, ekspertu izpratni un radošo spēju. Sagaidāms, ka Hohobare Amahare Restorāns Un Šampanieša Bārs būs augsti vērtēts, apbrīnots un cienīts darbs, praktisks un inovatīvs. Šis ar Dzelzs balvu apbalvotais dizains integrē nozares labāko praksi un tam ir kompetentas tehniskās īpašības, kas saistītas ar zinātību un talantu. Hohobare Amahare Restorāns Un Šampanieša Bārs tiek cienīts par rūpību un ir izstrādāts, lai uzlabotu dzīves kvalitāti un palīdzētu padarīt pasauli labāku.

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Preses materiāli

Dizainera sniegtie autori, komandas dalībnieki un tehniskie dati.

Unikālās īpašības: 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.
Izmēri un iepakojums: 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.
Birkas: Sun, moon, coral, tradition, light and shadow
Ražošanas tehnoloģija: 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.
Dizaina izaicinājums: 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.
Iedvesma: 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.
Projekta ilgums: 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.
Darbības plūsma: 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.
Komandas dalībnieki: Akiko Higashi
Yutaka Takushi
Saya Fuji.
Attēlu autori: #1~#5: Photographer　Masahiro Ishibashi