Tsukiji Sushiiwa Tsukijiten Restaurante de Sushi de Hiroaki Iwasa

El diseño Tsukiji Sushiiwa Tsukijiten Restaurante de Sushi de Hiroaki Iwasa es un ganador altamente estimado del prestigioso 2024 A' Design Award de Hierro en la categoría de competición Diseño de Espacios Interiores y Exposiciones.

HierroInterior· 2024

Tsukiji Sushiiwa Tsukijiten Restaurante de Sushi

de Hiroaki Iwasa

Cliente: Tsukiji Sushiiwa Tsukijiten

Ganador del A' Design Award de Hierro en la Categoría Interior

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El Diseño

Acerca de Tsukiji Sushiiwa Tsukijiten Restaurante de Sushi

Tsukiji Sushiiwa Tsukijiten fue diseñado en Tsukiji, Tokio, junto al antiguo mercado central de pescado. Dado que el sushi es hoy en día reconocido como una gastronomía mundial, el objetivo de este proyecto fue diseñar un espacio sofisticado que perdure en el tiempo, un lugar donde las personas puedan disfrutar de las habilidades tradicionales del chef y la etiqueta del sushi Edomae. La esencia del sushi Edomae es maximizar el potencial de los productos del mar frescos mediante el mínimo trabajo manual del chef. Por ello, el diseño se centró en la barra de sushi, para que los productos del mar frescos y las habilidades del chef destaquen.

El Reconocimiento

Acerca del A' Design Award de Hierro

Tsukiji Sushiiwa Tsukijiten Restaurante de Sushi ha ganado el A' Design Award de Hierro, un reconocimiento prestigioso concedido a buenos diseños que cumplen los requisitos profesionales e industriales que se esperan de creaciones bien diseñadas. Los ganadores de Hierro demuestran gran habilidad, alta especialización, comprensión experta y capacidad creativa de sus creadores. Se espera que Tsukiji Sushiiwa Tsukijiten Restaurante de Sushi sea una creación muy apreciada, admirada y querida, práctica e innovadora. Este diseño ganador del A' Design Award de Hierro integra las mejores prácticas del sector y tiene características técnicas competentes unidas a conocimiento práctico y talento. Tsukiji Sushiiwa Tsukijiten Restaurante de Sushi es respetado por su minuciosidad y está concebido para aportar mejoras en la calidad de vida que ayudan a hacer del mundo un lugar mejor.

Detrás del Diseño

Kit de Prensa

Créditos, miembros del equipo y detalles técnicos proporcionados por el diseñador.

Propiedades Únicas: 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.
Dimensiones y Embalaje: 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.
Etiquetas: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Tecnología de Producción: 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.
Desafío de Diseño: 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.
Investigación: 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.
Inspiración: 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.
Duración del Proyecto: 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.
Flujo de Operación: 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.
Créditos de Imagen: Photographer: Kozo Takayama