Takumi Ingaphakathi Lendawo Yokudlela ngu-Yu Ting Liu and Ling Ling Xiao - NI Space Design

Umdwebo Takumi Ingaphakathi Lendawo Yokudlela ngu-Yu Ting Liu and Ling Ling Xiao - NI Space Design ungumnqobi ohlonishwa kakhulu womklomelo odumile we-2025 Umklomelo Wesiliva we-A' Design Award Esigabeni Somncintiswano se-Ukudizayina Ingaphakathi.

IsilivaIngaphakathi· 2025

Takumi Ingaphakathi Lendawo Yokudlela

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

Iklayenti: NI Space Design

Umnqobi we-Umklomelo Wesiliva we-A' Design Award Esigabeni se-Ingaphakathi

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Buka ku-A' Design Award Isitatimende Sabezindaba Ibheji Yomklomelo

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Ukuklama

Mayelana ne-Takumi Ingaphakathi Lendawo Yokudlela

I-Takumi iyingaphakathi lendawo yokudlela lakhelwe phezu kwe-robatayaki, indlela yaseJapane yokosa ukudla phezu kweziko elivulekile elinamacele amane. Ukuhlelwa kwendawo kuhlelwe njengetiyetha. Amajika nezisilingi eziphakeme kubumba isikhala, kanti izihlalo ezihlelwe ngokushiyelana zinikeza zonke izivakashi ukubona kahle ikhawunta yompheki. Uwayela wensimbi olusawuhlu, amathayela e-mosaic, izitini zengilazi kanye nephansi le-terrazzo kunezela ukubonakala nokujula. Imibala esawolintshi-ebomvu ikhumbuza ngokufudumala komlilo, kanti imibala empunga ilinganisa uhlelo lonke. Izindawo zokudlela ezivuleke ngokwengxenye namabhuthi angasese kwenza ngcono ubumfihlo. Le ndawo imboza amamitha-skwele angama-264.4.

Ukuqashelwa

Mayelana ne-Umklomelo Wesiliva we-A' Design Award

Takumi Ingaphakathi Lendawo Yokudlela iwinile uMklomelo Wesiliva we-A' Design Award, ukwaziswa okuhloniphekile ngokungajwayelekile okunikezwa imiklamo esezingeni eliphezulu, ebukekayo nethinta kakhulu. Abawinile beSiliva yimisebenzi egqamile kakhulu nedala kakhulu ebonisa ubungcweti obuphawulekayo, italente nobuhlakani babaklami babo. Takumi Ingaphakathi Lendawo Yokudlela ilindeleke ukuba ibe ngumsebenzi omuhle wesibonelo, onobungcweti obuphawulekayo nezinto ezintsha ezijulile. Lo mklamo owinile uMklomelo Wesiliva we-A' Design Award uyinto entsha ebonakala kakhulu nethakazelisayo esiza futhi isunduza imingcele yobuciko, isayensi, ukuklama nobuchwepheshe. Takumi Ingaphakathi Lendawo Yokudlela iyinto enomhawu omkhulu kuyo evusa izifiso, ilethe imizwa emihle futhi ivuse ukumangala nokuxakeka.

Ngemuva Kokuklama

Iphakheji Yabezindaba

Ama-credit, amalungu eqembu nemininingwane yobuchwepheshe ehlinzekwe ngumklami.

Izici Ezihlukile: 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.
Izilinganiso Nokupakisha: 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).
Amathegi: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Ubuchwepheshe Bokukhiqiza: 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.
Inselele Yokudweba: 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.
Ucwaningo: 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.
Ugqozi: 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.
Ubude Bephrojekthi: The project finished in January 2024 in Shanghai.
Ukuhamba Kokusebenza: 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.
Amalungu Eqembu: Yu-Ting Liu, Ling-Ling Xiao
Amakhredithi Ezithombe: NI Space Design