Tsukiji Sushiiwa Tsukijiten Sushi Restourant deur Hiroaki Iwasa

Die ontwerp Tsukiji Sushiiwa Tsukijiten Sushi Restourant deur Hiroaki Iwasa is 'n hoogs gewaardeerde wenner van die baie prestigieuese 2024 A' Design Award in Yster in die Binneruimte- en Uitstallingsontwerp-kompetisiekategorie.

YsterInterieur· 2024

Tsukiji Sushiiwa Tsukijiten Sushi Restourant

deur Hiroaki Iwasa

Kliënt: Tsukiji Sushiiwa Tsukijiten

Wenner van die A' Design Award in Yster in die Interieur-kategorie

15,389

Geverifieerde Toekenningswenner

Verifieer Toekenningsstatus vir #154888

Bekyk by A' Design Award Persverklaring Toekenningskenteken

Kleure

Die Ontwerp

Oor Tsukiji Sushiiwa Tsukijiten Sushi Restourant

Tsukiji Sushiiwa Tsukijiten is ontwerp in Tsukiji Tokyo, buurman van die voormalige sentrale vismark. Aangesien sushi deesdae bekend is as 'n wêreldwye kookkuns, was die doel van hierdie projek om 'n gesofistikeerde ruimte te ontwerp wat aan die toekoms oorgedra kan word, 'n plek waar mense die sjef se tradisionele vaardighede en sushi-etikette van Edomae sushi kan geniet. Die essensie van Edomae sushi is om die potensiaal van vars seekos te maksimeer deur minimale handwerk deur die sjef. Daarom is daar gefokus op die ontwerp van die sushi-toonbank, sodat die vars seekos en sjef se vaardighede kan uitstaan.

Die Erkenning

Oor die A' Design Award in Yster

Tsukiji Sushiiwa Tsukijiten Sushi Restourant is 'n wenner van die A' Design Award in Yster, 'n prestigieuse erkenning wat toegeken word aan goeie ontwerpe wat voldoen aan die professionele en industriële vereistes wat van goed ontwerpte skeppings verwag word. Wenners in Yster toon groot vaardigheid, hoë spesialisasie, kundige begrip en die kreatiewe vermoë van hul skeppers. Daar word verwag dat Tsukiji Sushiiwa Tsukijiten Sushi Restourant 'n hoog aangeskrewe, bewonderde en gekoesterde skepping is wat prakties en innoverend is. Hierdie ontwerp wat die A' Design Award in Yster gewen het, integreer die beste praktyke in die bedryf en het bekwame tegniese kenmerke gekoppel aan kundigheid en talent. Tsukiji Sushiiwa Tsukijiten Sushi Restourant word gerespekteer vir sy deeglikheid en is ontwerp om verbeterings in lewensgehalte te bied wat help om die wêreld 'n beter plek te maak.

Agter die Ontwerp

Persstel

Krediete, spanlede en tegniese besonderhede verskaf deur die ontwerper.

Unieke Eienskappe: 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.
Afmetings & Verpakking: 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.
Etikette: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Produksietegnologie: 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.
Ontwerpuitdaging: 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.
Navorsing: 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.
Inspirasie: 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.
Projekduur: 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.
Bedryfsvloei: 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.
Beeldkrediete: Photographer: Kozo Takayama