Hohobare Amahare Indawo Yokutyela Kunye Ne-Champagne Bar ngu-Shinjiro Heshiki and Akiko Higashi

Uyilo olubizwa ngokuba yi-Hohobare Amahare Indawo Yokutyela Kunye Ne-Champagne Bar olwenziwe ngu-Shinjiro Heshiki and Akiko Higashi ngumwini obekekileyo webhaso elinobukhazikhazi le-2022 Ibhaso Lentsimbi le-A' Design Award Kudidi Lokhuphiswano lwe-Uyilo lokuBuka iiNdwendwe, ukuZonwabisa, ukuHamba kunye noKhenketho.

IntsimbiUkubuka iiNdwendwe· 2022

Hohobare Amahare Indawo Yokutyela Kunye Ne-Champagne Bar

ngu Shinjiro Heshiki and Akiko Higashi

Umwini we-Ibhaso Lentsimbi le-A' Design Award Kudidi Lwe-Ukubuka iiNdwendwe

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Umwini Webhaso Oqinisekisiweyo

Qinisekisa Isimo Sebhaso se-#114542

Tyelela iSayithi Jonga kwi-A' Design Award Uxwebhu Lweendaba Ibheji Yembasa

Imibala

Uyilo

Malunga ne-Hohobare Amahare Indawo Yokutyela Kunye Ne-Champagne Bar

Ukuvakalisa amandla elanga kunye nenyanga epheleleyo, indawo yokuqala yoyilo loyilo, iConception isetyenziselwe ubugcisa bokutyabeka ukuvakalisa amaza okukhanya kwelanga kunye nokuphuma kwekorale kubusuku obukhanyisayo benyanga kunye neziphumo zokukhanya, ukudala ngempumelelo indawo yoyilo olunovakalelo. loo nto ayivakali njengendawo encinci.

Ukuqatshelwa

Malunga ne-Ibhaso Lentsimbi le-A' Design Award

Hohobare Amahare Indawo Yokutyela Kunye Ne-Champagne Bar ngumphumeleli weIbhaso Lentsimbi le-A' Design Award, ukuqatshelwa okuhlonitshwayo okunikwa imiyilo elungileyo eyanelisa iimfuno zobungcali neemveliso ezilindelekileyo kwimveliso ezicwangciswe kakuhle. Abaphumeleleyo beNtsimbi babonisa ubuchule obukhulu, ubuchule obuphezulu, ukuqonda kwengcali namandla okuyila abayili babo. Hohobare Amahare Indawo Yokutyela Kunye Ne-Champagne Bar iyathenjwa ukuba ibe yimveliso exatyiswa kakhulu, edunyiswayo nethandwayo esebenzayo neyinto entsha. Lo myilo uphumeleleyo weIbhaso Lentsimbi le-A' Design Award udibanisa iindlela ezilungileyo kakhulu zemboleko kwaye unezimpawu zobuchwephesha ezifanelekileyo ezidityaniswe nolwazi netalente. Hohobare Amahare Indawo Yokutyela Kunye Ne-Champagne Bar iyahlonelwa ngenxa yenkcukacha yayo kwaye yacwangciselwa ukunika uphuculo lomgangatho wobomi olunceda ukwenza ihlabathi libe yindawo engcono.

Emva Koyilo

Ikhithi Yeendaba

Iziqinisekiso, amalungu eqela kunye neenkcukacha zobugcisa ezinikezelwe ngumyili.

Iimpawu Ezizodwa: Team of Conception created a wall with objet d'art to represent the spawning of coral by the energy of the sun and the energy of the full moon in the two kinds of business concepts and expressed completely different spawning of coral in the sun and moonlit night with lighting effects, successfully creating a restaurant space with high added value that satisfies customers with high sensitivity.
Imilinganiselo nePakishini: Plaster wall art was drafted with chalk in the field work. Coral glass chips were also embedded on site while checking their balance.
Gold leaf Japanese paper was used as accents on the ceiling and various wall surfaces to complement the prestigious and sophisticated cuisine.

The lighting plan employs carefully coordinated scene dimming to accentuate the difference between the daytime and nighttime restaurant and bar concepts.
Iithegi: Sun, moon, coral, tradition, light and shadow
Ubuchwepheshe Bokuvelisa: Of the two business concepts, we created a wall surface with objects of coral spawning by the energy of the sun and the energy of the full moon.
The wall surface material used was plaster and coral glass chips to represent the waves of solar energy and the spawning of coral on a moonlit night.
The lighting effect of the coral spawning, which is completely different between the sun and moon, was successfully used to create a highly sensitive, value-added restaurant space that satisfies customers.
Umngeni Woyilo: Although it is a very small space, the client wanted us to propose a value-added design since the minimum spend per customer is over $100.
They wanted to add a sense of luxury and a special Okinawan touch, and we struggled to express the different business concepts of daytime and nighttime in a small space in a classy way by effectively employing the traditional Okinawan red of lacquer and gold leaf of 　the traditional Japanese paper.
Inkuthazo: Lunch time restaurant name "Hohobare" -Restaurant Concept- We want you to stuff your mouth full of happiness that will make your cheeks swell and your smile radiant. Night time restaurant name "AMAHARE" -Bar Concept- We welcome you rain or shine. When the client, a Michelin-starred restaurant in Azabu, Tokyo, asked me to open a different concept for day and night, I wanted to express the energy of the sun and the moon by day and night.
Ubude Beprojekthi: The year 2020 was a dark time for the world, because of the Corona.
Believing that 2021 will bring a brighter future, we received a design request in January 2021 from Ishigaki Yoshida, a Michelin-starred restaurant in Azabu, Tokyo, for a project that began construction in March 2021 in Naha, Okinawa, and was completed and opened in May 2021.
Unfortunately, however, the negative impact on Corona's restaurants continues.
Ukuhamba Komsebenzi: The two signs at the entrance are separated by the type of business: daytime and nighttime.
The day and night lighting switches are interlocked with each other, especially at night, when the bar is a members-only establishment, so it is equipped with a finger advisory security system that works in conjunction with the switches.
Amalungu Eqela: Akiko Higashi
Yutaka Takushi
Saya Fuji.
Amagunya Emifanekiso: #1~#5: Photographer　Masahiro Ishibashi