Takumi Interior de restaurant de Yu Ting Liu and Ling Ling Xiao - NI Space Design

El disseny Takumi Interior de restaurant de Yu Ting Liu and Ling Ling Xiao - NI Space Design és un guanyador molt estimat del prestigiós 2025 A' Design Award d'Argent en la Categoria de Competició de Disseny d'Espais Interiors i Exposicions.

ArgentInterior· 2025

Takumi Interior de restaurant

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

Client: NI Space Design

Guanyador del A' Design Award d'Argent en la Categoria de Interior

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El Disseny

Sobre Takumi Interior de restaurant

Takumi és un interior de restaurant construït al voltant del robatayaki, un mètode japonès de graellar aliments sobre una graella quadrada oberta. La distribució està organitzada com un teatre. Les corbes i els sostres alts donen forma a l'espai, i els seients esglaonats ofereixen a cada comensal una visió clara del taulell del xef. La malla metàl·lica, les rajoles de mosaic, els maons de vidre i el paviment de terratzo aporten transparència i profunditat. Els tons taronja-vermell evoquen l'escalfor del foc, mentre que els tons grisos equilibren el conjunt. Les zones de menjador semiobertes i els reservats privats milloren la privacitat. El local ocupa 264,4 metres quadrats.

El Reconeixement

Sobre el A' Design Award d'Argent

Takumi Interior de restaurant és un guanyador del guardó A' Design Award d'Argent, un reconeixement extraordinàriament prestigiós concedit a dissenys d'alta gamma, esplèndids i impressionants. Els guanyadors d'Argent són obres tremendament brillants i summament creatives que il·lustren la perícia, el talent i la perspicàcia excepcionals dels seus dissenyadors. Es preveu que Takumi Interior de restaurant sigui una obra meravellosa i de gran lluïment, remarcablement professional i profundament innovadora. Aquest disseny guanyador del guardó A' Design Award d'Argent és un invent molt notable i admirat que beneficia i fa avançar els límits de l'art, la ciència, el disseny i la tecnologia. Takumi Interior de restaurant és una creació molt envejada que evoca desitjos, introdueix sentiments positius i desperta sorpresa i admiració.

Darrere del Disseny

Dossier de Premsa

Crèdits, membres de l'equip i detalls tècnics proporcionats pel dissenyador.

Propietats Úniques: 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.
Dimensions i Embalatge: 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).
Etiquetes: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Tecnologia de Producció: 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.
Repte de Disseny: 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.
Recerca: 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.
Inspiració: 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.
Durada del Projecte: The project finished in January 2024 in Shanghai.
Flux d'Operació: 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.
Membres de l'Equip: Yu-Ting Liu, Ling-Ling Xiao
Crèdits de les Imatges: NI Space Design