Tsukiji Sushiiwa Tsukijiten Restarant de Sushi per Hiroaki Iwasa

Lo dissènh Tsukiji Sushiiwa Tsukijiten Restarant de Sushi per Hiroaki Iwasa es un laureat autfo estimfo del prestigfo 2024 A' Design Award de Fèrre dins la Categoria de Competfo Interior.

FèrreInterior· 2024

Tsukiji Sushiiwa Tsukijiten Restarant de Sushi

per Hiroaki Iwasa

Client : Tsukiji Sushiiwa Tsukijiten

Laureat del A' Design Award de Fèrre dins la Categoria Interior

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Lo Concèpte

A prepaus de Tsukiji Sushiiwa Tsukijiten Restarant de Sushi

Tsukiji Sushiiwa Tsukijiten foguèt concebut a Tsukiji Tokyo, vesin de l'ancian mercat central de peis. Coma lo sushi es uèi en dia conegut coma una cosina mondiala, l'objectiu d'aqueste projècte èra de concebre un espaci sofisticat que poiriá èsser transmés al futur, un luòc ont las personas pòdon gauzir dels sabers tradicionals del chef e de l'etiqueta del sushi Edomae. L'esséncia del sushi Edomae es de maximizar lo potencial dels produits de mar frescs per un trabalh manual minimal del chef. Doncas, l'enfòc foguèt mes sus la concepcion del comptador de sushi, per tal que los produits de mar frescs e los sabers del chef se destaquen.

La Reconoissença

A prepaus del A' Design Award de Fèrre

Tsukiji Sushiiwa Tsukijiten Restarant de Sushi a ganhat la distincion A' Design Award de Fèrre, una reconeissença prestigiosa acordada a de bons designs que respondon a las exigéncias professionalas e industrialas esperadas de creacions plan concebudas. Los ganhaires del Fèrre demòstran una granda abilitat, una nauta especializacion, una comprenedura d'expèrt e la capacitat creativa de lors creators. S'espèra que Tsukiji Sushiiwa Tsukijiten Restarant de Sushi siá una creacion fòrça considerada, admirada e estimada, practica e innovanta. Aqueste design ganhaire de la distincion A' Design Award de Fèrre integra las melhoras practicas del sector e a de caracteristicas tecnicas competentas ligadas a un saber-far e a un talent. Per son rigor, Tsukiji Sushiiwa Tsukijiten Restarant de Sushi merita lo respècte e es destinat a aportar de melhoraments a la qualitat de la vida que ajudan a far del mond un luòc melhor.

Darrièr lo concèpte

Kit de premsa

Crèdits, membres de l'equipa e detalhs tecnics fornits pel designer.

Proprietats Unicas: 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.
Dimensions e Embalatge: 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.
Etiquetas: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Tecnologia de Produccion: 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.
Desaffo de Dissènh: 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.
Recèrca: 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.
Inspiracion: 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.
Durada del Projècte: 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.
Flux Operacional: 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.
Crèdits d'Imatges: Photographer: Kozo Takayama