Takumi Interiore di Ristorante da Yu Ting Liu and Ling Ling Xiao - NI Space Design

U designu Takumi Interiore di Ristorante da Yu Ting Liu and Ling Ling Xiao - NI Space Design hè un vincitore altamente stimatu di u prestigiosu premiu 2025 A' Design Award d'Argentu in a Categuria di Cumpetizione Disignu d'Interiori.

ArgentuInteriori· 2025

Takumi Interiore di Ristorante

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

Cliente: NI Space Design

Vincitore di u premiu A' Design Award d'Argentu in a Categuria Interiori

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U Cuncepimentu

À propositu di Takumi Interiore di Ristorante

Takumi hè un interiore di ristorante custruitu intornu à u robatayaki, un metudu giappunese di grigliera di l'alimenti nantu à una griglia quadrata aperta. A dispusizione hè urganizata cum'è un teatru. E curve è i sulaghji alti danu forma à u spaziu, è i posti à sede sfalsati offrenu à ogni invitatu una vista chjara nantu à u bancone di u chef. A reta metallica, e piastrelle à mosaicu, i mattoni di vetru è u pavimentu in terrazzo aghjunghjenu trasparenza è prufundità. I toni arancini-rossi ramentanu u calore di u focu, mentre chì i toni grisgi equilibranu l'inseme. E zone di manghjà semi-aperte è i booth privati miglioranu a privacità. U locu copre 264,4 metri quadrati.

U Ricunnoscimentu

À propositu di u A' Design Award d'Argentu

Takumi Interiore di Ristorante hè un vincitore di u premiu A' Design Award d'Argentu, una ricunniscenza straordinariamente prestigiosa attribuita à i disegni di alta gamma, splendidi è impressiunanti. I vincitori d'Argentu sò opere tremendamente brillanti è estremamente creative chì illustranu l'espertisa, u talentu è l'acutezza eccezziunali di i so disegnatori. Si aspetta chì Takumi Interiore di Ristorante sia una opera maravigliosa di mostra, rimarchevulemente prufessiunale è prufondamente innuvatrice. Stu disegnu vincitore di u premiu A' Design Award d'Argentu hè una invenzione assai nutevule è ammirata chì benefizia è allarga i limiti di l'arte, di a scienza, di u disegnu è di a tecnulugia. Takumi Interiore di Ristorante hè una creazione assai invidiata chì evoca disideri, introduce sentimenti pusitivi è accende stupore è maraviglia.

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Kit Stampa

Crediti, membri di a squadra è dettagli tecnici furniti da u cuncettore.

Pruprietà Uniche: 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.
Dimensioni è Imballaghju: 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).
Etichette: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Tecnulugia di Pruduzzione: 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.
Sfida di Designu: 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.
Ricerca: 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.
Ispirazione: 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.
Durata di u Prugettu: The project finished in January 2024 in Shanghai.
Flussu Operativu: 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.
Membri di a Squadra: Yu-Ting Liu, Ling-Ling Xiao
Crediti d'Imagine: NI Space Design