Yu Ting Liu and Ling Ling Xiao - NI Space Design tomonidan Takumi Restoran interyeri

Yu Ting Liu and Ling Ling Xiao - NI Space Design tomonidan yaratilgan Takumi Restoran interyeri — Ichki Makon va Ko'rgazma Dizayni tanlov toifasida nufuzli 2025 A' Design Award Kumush Mukofoti mukofotining yuqori baholangan g'olibidir.

KumushInterer· 2025

Takumi Restoran interyeri

muallif: Yu Ting Liu and Ling Ling Xiao - NI Space Design

Mijoz: NI Space Design

Interer toifasida A' Design Award Kumush Mukofoti g'olibi

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A' Design Award saytida ko'rish Press-reliz Mukofot nishoni

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Dizayn

Takumi Restoran interyeri haqida

Takumi — robatayaki, ya'ni ochiq kvadrat panjarada taom pishirishning yaponcha usuli atrofida yaratilgan restoran interyeridir. Rejalashtirish teatr singari tashkil etilgan. Egri chiziqlar va baland shiftlar makonni shakllantiradi, pog'onali joylashtirilgan o'rindiqlar esa har bir mehmonga oshpaz peshtaxtasini aniq ko'rish imkonini beradi. Metall to'r, mozaika plitkalari, shisha g'ishtlar va terrazzo pol qoplamasi shaffoflik va teranlik qo'shadi. To'q sariq-qizil ohanglar olov iliqligini eslatsa, kulrang ohanglar rang uyg'unligini muvozanatlaydi. Yarim ochiq ovqatlanish zonalari va xususiy kabinalar maxfiylikni yaxshilaydi. Maskan 264,4 kvadrat metr maydonni egallaydi.

Tan olinish

A' Design Award Kumush Mukofoti haqida

Takumi Restoran interyeri A' Design Award Kumush Mukofotining g‘olibi bo‘lib, bu go‘zal, ulug‘vor va ta’sirchan eng yuqori darajadagi dizaynlarga beriladigan favqulodda nufuzli e’tirofdir. Kumush g‘oliblari o‘z dizaynerlarining ajoyib mahorati, iste’dodi va o‘tkirligini ko‘rsatuvchi juda yorqin va o‘ta ijodiy asarlardir. Takumi Restoran interyeri ajoyib, namunaviy, diqqatga sazovor darajada kasbiy va chuqur innovatsion asar bo‘lishi kutiladi. A' Design Award Kumush Mukofotini qo‘lga kiritgan ushbu dizayn san’at, fan, dizayn va texnologiya chegaralarini kengaytiruvchi juda e’tiborga loyiq, tahsinga sazovor ixtirodir. Takumi Restoran interyeri ko‘pchilik havas qiladigan, istaklarni uyg‘otadigan, ijobiy tuyg‘ular olib keladigan hamda hayrat va ajablanish uyg‘otadigan ijoddir.

Dizayn ortida

Press-kit

Dizayner tomonidan taqdim etilgan kreditlar, jamoa a'zolari va texnik tafsilotlar.

Noyob xususiyatlar: 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.
O'lchamlar va qadoqlash: 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).
Teglar: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Ishlab chiqarish texnologiyasi: 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.
Dizayn muammosi: 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.
Tadqiqot: 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.
Ilhom: 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.
Loyiha muddati: The project finished in January 2024 in Shanghai.
Ish jarayoni: 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.
Jamoa a'zolari: Yu-Ting Liu, Ling-Ling Xiao
Rasm mualliflari: NI Space Design