Takumi Intern ta' Ristorant minn Yu Ting Liu and Ling Ling Xiao - NI Space Design

Id-disinn Takumi Intern ta' Ristorant minn Yu Ting Liu and Ling Ling Xiao - NI Space Design huwa rebbieħ stmat ħafna tal-prestiġjuż 2025 Premju A' Design Award tal-Fidda fil-Kategorija tal-Kompetizzjoni ta' Disinn ta' Spazji Interjuri u Wirjiet.

FiddaInterjur· 2025

Takumi Intern ta' Ristorant

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

Klijent: NI Space Design

Rebbieħ tal-Premju A' Design Award tal-Fidda fil-Kategorija ta' Interjur

39,577

Rebbieħ ta' Premju Ivverifikat

Ivverifika l-Istatus tal-Premju għal #164239

Ara fuq A' Design Award Stqarrija għall-Istampa Badge tal-Premju

Kuluri

Id-Disinn

Dwar Takumi Intern ta' Ristorant

Takumi huwa intern ta' ristorant mibni madwar ir-robatayaki, metodu Ġappuniż ta' tisjir tal-ikel fuq gradilja kwadra miftuħa. It-tqassim huwa rranġat bħal teatru. Kurvi u soqfa għoljin isawru l-ispazju, u l-postijiet bilqiegħda mqassmin fuq livelli differenti jagħtu lil kull mistieden veduta ċara tal-bank tax-chef. Xibka tal-metall, madum tal-mużajk, briks tal-ħġieġ u art tat-terrazzo jżidu t-trasparenza u l-fond. Tonalitajiet oranġjo-ħomor ifakkru fis-sħana tan-nar, filwaqt li tonalitajiet griżi jibbilanċjaw l-iskema. Żoni tal-ikel semi-miftuħa u kabini privati jtejbu l-privatezza. Il-post ikopri 264.4 metru kwadru.

Ir-Rikonoxximent

Dwar il-Premju A' Design Award tal-Fidda

Takumi Intern ta' Ristorant huwa rebbieħ tal-Premju A' Design Award tal-Fidda, rikonoxximent prestiġjuż straordinarjament mogħti lil disinji tal-ogħla livell, sbieħ u impressjonanti. Ir-rebbieħa tal-Fidda huma xogħlijiet brillanti ħafna u kreattivi ħafna li juru l-għarfien espert, it-talent u l-aċċuratezza tad-disinjaturi tagħhom. Huwa mistenni li Takumi Intern ta' Ristorant ikun xogħol mill-isbaħ, eżemplari, professjonali ħafna u innovattiv bil-fond. Dan id-disinn rebbieħ tal-Fidda huwa invenzjoni notevoli u mammirata li tikkontribwixxi biex jitwessgħu l-fruntieri tal-arti, ix-xjenza, id-disinn u t-teknoloġija. Takumi Intern ta' Ristorant huwa ħolqien li ħafna jinvidjawh, li jqajjem ix-xewqat, iġib sentimenti pożittivi u joħloq tgħaġġib u mistagħġib.

Wara d-Disinn

Kit għall-Istampa

Krediti, membri tat-tim u dettalji tekniċi pprovduti mid-disinjatur.

Proprjetajiet Uniċi: 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.
Dimensjonijiet u Ippakkjar: 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).
Tikketti: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Teknoloġija tal-Produzzjoni: 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.
Sfida tad-Disinn: 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.
Riċerka: 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.
Ispirazzjoni: 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.
Tul tal-Proġett: The project finished in January 2024 in Shanghai.
Fluss tal-Operazzjoni: 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.
Membri tat-Tim: Yu-Ting Liu, Ling-Ling Xiao
Krediti tal-Immaġni: NI Space Design