Takumi Interior ng Restawran ni Yu Ting Liu and Ling Ling Xiao - NI Space Design

Ang disenyo na Takumi Interior ng Restawran ni Yu Ting Liu and Ling Ling Xiao - NI Space Design ay isang lubhang iginagalang na nagwagi ng napaka-prestihiyosong 2025 A' Design Award na Pilak sa Kategoryang Paligsahan na Disenyo ng Interyor na Espasyo at Eksibisyon.

PilakInteryor· 2025

Takumi Interior ng Restawran

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

Kliyente: NI Space Design

Nagwagi ng A' Design Award na Pilak sa Kategoryang Interyor

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Ang Disenyo

Tungkol sa Takumi Interior ng Restawran

Ang Takumi ay isang interior ng restawran na binuo sa paligid ng robatayaki, isang Japanese na paraan ng pag-iihaw ng pagkain sa isang bukas na parisukat na ihawan. Ang layout ay isinaayos tulad ng isang teatro. Ang mga kurba at matataas na kisame ang humuhubog sa espasyo, at ang pagkakahanay ng mga upuan nang salit-salitan ay nagbibigay sa bawat panauhin ng malinaw na tanaw sa counter ng chef. Ang metal mesh, mosaic tiles, glass bricks at terrazzo na sahig ay nagdaragdag ng transparency at lalim. Ang mga tonong orange-red ay nagpapaalala ng init ng apoy, habang ang mga tonong abo ang nagbabalanse sa disenyo. Ang mga semi-open na dining area at pribadong booth ay nagpapahusay ng privacy. Ang venue ay may sukat na 264.4 metro kwadrado.

Ang Pagkilala

Tungkol sa A' Design Award na Pilak

Ang Takumi Interior ng Restawran ay nagwagi ng A' Design Award na Pilak, isang pambihirang prestihiyosong pagkilalang iginagawad sa mga disenyong nasa pinakamataas na antas, nakabibighani at kahanga-hanga. Ang mga nagwagi ng Pilak ay mga likhang lubhang makinang at napakamalikhain na naglalarawan sa pambihirang kadalubhasaan, talento at talas ng isip ng kanilang mga tagapagdisenyo. Inaasahang ang Takumi Interior ng Restawran ay isang kahanga-hangang likhang huwaran na kapansin-pansing propesyonal at malalim na makabago. Ang disenyong ito na nagwagi ng A' Design Award na Pilak ay isang lubhang kapansin-pansin at hinahangaang imbensyon na nakikinabang at nagpapaunlad sa mga hangganan ng sining, agham, disenyo at teknolohiya. Ang Takumi Interior ng Restawran ay isang likhang labis na kinaiinggitan na gumigising ng mga hangarin, nagdadala ng positibong damdamin at nagpapasiklab ng pagkamangha at pagkabighani.

Sa Likod ng Disenyo

Press Kit

Mga kredito, miyembro ng koponan at teknikal na detalye na ibinigay ng taga-disenyo.

Mga Natatanging Katangian: 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.
Mga Sukat at Packaging: 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).
Mga Tag: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Teknolohiya sa Produksyon: 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.
Hamon sa Disenyo: 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.
Pananaliksik: 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.
Inspirasyon: 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.
Tagal ng Proyekto: The project finished in January 2024 in Shanghai.
Daloy ng Operasyon: 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.
Mga Miyembro ng Koponan: Yu-Ting Liu, Ling-Ling Xiao
Mga Credit ng Larawan: NI Space Design