Tsukiji Sushiiwa Tsukijiten Suŝia Restoracio by Hiroaki Iwasa

Tsukiji Sushiiwa Tsukijiten Suŝia Restoracio by Hiroaki Iwasa is a highly esteemed winner of the very prestigious 2024 Fera A' Design Award in Dezajno de Interna Spaco kaj Ekspozicio Competition Category.

FeroInterno· 2024

Tsukiji Sushiiwa Tsukijiten Suŝia Restoracio

by Hiroaki Iwasa

Client: Tsukiji Sushiiwa Tsukijiten

Fera A' Design Award Winner in Interno Category

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Verified Award Winner

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View at A' Design Award Press Release Award Badge

Colors

The Design

About Tsukiji Sushiiwa Tsukijiten Suŝia Restoracio

Tsukiji Sushiiwa Tsukijiten estis projektita en Tsukiji Tokio, najbaro de la antaŭa centra fiŝmerkato. Ĉar suŝio nuntempe estas konata kiel tutmonda kuirarto, la celo de ĉi tiu projekto estis projekti sofistikan spacon kiu povas esti transdonita al la estonteco, loko kie homoj povas ĝui la tradiciajn lertecojn de la ĉefkuiristo kaj la suŝian etiketon de Edomae-suŝio. La esenco de Edomae-suŝio estas maksimumigi la potencialon de freŝa marmanĝaĵo per minimuma manlaboro de la ĉefkuiristo. Tial oni fokusiĝis al la projektado de la suŝia kalkultablo, por ke la freŝa marmanĝaĵo kaj la lertecoj de la ĉefkuiristo elstariĝu.

The Recognition

About the Fera A' Design Award

Tsukiji Sushiiwa Tsukijiten Suŝia Restoracio estas gajninto de la Fera A' Design Award, prestiĝa rekono donata al bonaj dezajnoj, kiuj plenumas la profesiajn kaj industriajn postulojn atendatajn de bone dezajnitaj kreaĵoj. La Feraj gajnintoj montras grandan lertecon, altan specialiĝon, spertan komprenon kaj kreivan kapablon de siaj kreintoj. Oni atendas, ke Tsukiji Sushiiwa Tsukijiten Suŝia Restoracio estu tre estimata, admirata kaj ŝatata kreaĵo, kiu estas praktika kaj nova. Ĉi tiu dezajno gajninta la Feran A' Design Award integras plej bonajn industriajn praktikojn kaj havas kompetentajn teknikajn karakterizojn ligitajn kun scipovo kaj talento. Tsukiji Sushiiwa Tsukijiten Suŝia Restoracio estas respektata pro sia zorgemo kaj estas dezajnita por provizi plibonigojn de la vivokvalito, kiuj helpas fari la mondon pli bona loko.

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: 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.
Dimensions & Packaging: 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.
Tags: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Production Technology: 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.
Design Challenge: 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.
Research: 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.
Inspiration: 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.
Project Duration: 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.
Operation Flow: 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.
Image Credits: Photographer: Kozo Takayama