Takumi Imbere mu Resitora na Yu Ting Liu and Ling Ling Xiao - NI Space Design

Umushinga Takumi Imbere mu Resitora wa Yu Ting Liu and Ling Ling Xiao - NI Space Design ni uwatsinze igihembo cyubahwa cyane 2025 Igihembo cya A' Design Award cya Ifeza mu Cyiciro cy'Ihiganwa cya Igishushanyo cy'Imbere y'Inyubako.

IfezaImbere y'Inyubako· 2025

Takumi Imbere mu Resitora

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

Umukiriya: NI Space Design

Uwatsinze Igihembo cya A' Design Award cya Ifeza mu Cyiciro cya Imbere y'Inyubako

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Reba kuri A' Design Award Itangazo ry'Ikinyamakuru Ikimenyetso cy'Igihembo

Amabara

Imigereranyo

Ibyerekeye Takumi Imbere mu Resitora

Takumi ni imbere mu resitora yubakiwe ku buryo bwa robatayaki, uburyo bw'Abayapani bwo gutekesha ibiryo ku ziko ry'inyabutatu rifunguye. Imiterere y'ahantu yateguwe nk'inzu y'ikinamico. Imirongo igoramye n'ibisenge birebire ni byo bishushanya umwanya, kandi intebe zishyizwe ku byiciro bitandukanye bituma buri mushyitsi abona neza aho umutetsi akorera. Insinga z'icyuma zibohaganye, amakaro ya mozayike, amatafari y'ikirahure hamwe n'ubutaka bwa terrazzo byongera ubushobozi bwo kubona hakurya n'ubujyakuzimu. Amabara y'umuhondo utukura yibutsa ubushyuhe bw'umuriro, mu gihe amabara y'ikigina ashyira uburinganire mu igenamigambi ry'amabara. Ahantu ho kuriira hafunguye igice hamwe n'utuzu tw'ubwiherero bwihariye byongera ubwigenge. Aha hantu hafite ubuso bwa metero kare 264.4.

Ishimwe

Ibyerekeye Igihembo cya A' Design Award cya Ifeza

Takumi Imbere mu Resitora ni uwegukanye Igihembo cya A' Design Award cya Ifeza, ishimwe ridasanzwe ry'agaciro gakomeye ritangwa ku bishushanyo byo ku rwego rwo hejuru, byiza kandi bikora ku mutima. Abegukanye Ifeza ni ibihangano by'ubuhanga bukomeye kandi bifite guhanga kwinshi, bigaragaza ubuhanga bwimbitse, impano n'ubushishozi bw'ababihanze. Takumi Imbere mu Resitora biteganyijwe ko izaba igihangano cy'icyitegererezo, gifite ubunyamwuga bukomeye n'udushya twimbitse. Iki gishushanyo cyegukanye Ifeza ni igihangano kizwi kandi gishimwa, gifasha kugura imbibi z'ubuhanzi, ubumenyi, ubushushanyo n'ikoranabuhanga. Takumi Imbere mu Resitora ni igihangano benshi bifuza, gikangura ibyifuzo, gitanga amarangamutima meza kandi gitera igitangaza.

Inyuma y'Imigereranyo

Dosiye y'Itangazamakuru

Amazina y'abagize uruhare, abagize itsinda n'amakuru y'ubuhanga byatanzwe n'umuhanzi.

Ibintu Bidasanzwe: 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.
Ibipimo n'Ipaki: 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).
Ibibazo Fatizo: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Ikoranabuhanga ryo Guteza Imbere: 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.
Ikibazo cy'Ishusho: 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.
Ubushakashatsi: 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.
Ibyatumye Habaho: 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.
Igihe cy'Umushinga: The project finished in January 2024 in Shanghai.
Uburyo bw'Imikorere: 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.
Abagize Itsinda: Yu-Ting Liu, Ling-Ling Xiao
Abafotoye: NI Space Design