Tsukiji Sushiiwa Tsukijiten Sushirestaurang av Hiroaki Iwasa

Designen Tsukiji Sushiiwa Tsukijiten Sushirestaurang av Hiroaki Iwasa är en högt ansedd vinnare av den mycket prestigefyllda 2024 A' Design Award i Järn i tävlingskategorin Interiör- och Utställningsdesign.

JärnInteriör· 2024

Tsukiji Sushiiwa Tsukijiten Sushirestaurang

av Hiroaki Iwasa

Klient: Tsukiji Sushiiwa Tsukijiten

Vinnare av A' Design Award i Järn i kategorin Interiör

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Färger

Designen

Om Tsukiji Sushiiwa Tsukijiten Sushirestaurang

Tsukiji Sushiiwa Tsukijiten designades i Tsukiji Tokyo, granne med den tidigare centrala fiskmarknaden. Eftersom sushi numera är känd som en världsomspännande matkultur, var målet med detta projekt att utforma ett sofistikerat utrymme som kan föras vidare till framtiden, en plats där människor kan njuta av kockens traditionella färdigheter och sushietiketten inom Edomae sushi. Essensen av Edomae sushi är att maximera potentialen hos färska råvaror från havet genom minimalt handarbete av kocken. Därför fokuserades designen på sushibaren, så att de färska råvarorna och kockens färdigheter framträder.

Erkännandet

Om A' Design Award i Järn

Tsukiji Sushiiwa Tsukijiten Sushirestaurang är vinnare av A' Design Award i Järn, ett prestigefyllt erkännande som tilldelas bra designverk som uppfyller de professionella och industriella krav som förväntas av välgjorda skapelser. Järnvinnare visar stor skicklighet, hög specialisering, expertförståelse och skaparnas kreativa förmåga. Tsukiji Sushiiwa Tsukijiten Sushirestaurang förväntas vara en högt skattad, beundrad och älskad skapelse som är praktisk och innovativ. Detta vinnande verk i A' Design Award i Järn integrerar branschens bästa praxis och har kompetenta tekniska egenskaper kopplade till kunnande och talang. Tsukiji Sushiiwa Tsukijiten Sushirestaurang respekteras för sin grundlighet och är utformat för att åstadkomma förbättringar av livskvaliteten som hjälper till att göra världen till en bättre plats.

Bakom designen

Presskit

Erkännanden, teammedlemmar och tekniska detaljer tillhandahållna av designern.

Unika egenskaper: 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.
Dimensioner & förpackning: 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.
Taggar: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Produktionsteknik: 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.
Designutmaning: 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.
Forskning: 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.
Inspiration: 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.
Projektlängd: 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.
Arbetsflöde: 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.
Bildkrediteringar: Photographer: Kozo Takayama