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

El diseño Takumi Interior de restaurante de Yu Ting Liu and Ling Ling Xiao - NI Space Design es un ganador altamente estimado del prestigioso 2025 A' Design Award de Plata en la categoría de competición Diseño de Espacios Interiores y Exposiciones.

PlataInterior· 2025

Takumi Interior de restaurante

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

Cliente: NI Space Design

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

39,577

Ganador de Premio Verificado

Verificar Estado del Premio para #164239

Ver en A' Design Award Nota de Prensa Insignia del Premio

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El Diseño

Acerca de Takumi Interior de restaurante

Takumi es un interior de restaurante concebido en torno al robatayaki, un método japonés de asar los alimentos sobre una parrilla cuadrada abierta. La distribución se organiza como un teatro. Las curvas y los techos altos configuran el espacio, y la disposición escalonada de los asientos ofrece a cada comensal una visión clara de la barra del chef. La malla metálica, los azulejos de mosaico, los ladrillos de vidrio y el pavimento de terrazo aportan transparencia y profundidad. Los tonos rojo anaranjado evocan la calidez del fuego, mientras que los tonos grises equilibran la propuesta. Las zonas de comedor semiabiertas y los reservados privados mejoran la privacidad. El local ocupa 264,4 metros cuadrados.

El Reconocimiento

Acerca del A' Design Award de Plata

Takumi Interior de restaurante ha ganado el A' Design Award de Plata, un reconocimiento extraordinariamente prestigioso concedido a diseños de gama alta, magníficos e impresionantes. Los ganadores de Plata son obras tremendamente brillantes y sumamente creativas que ilustran la destacada experiencia, el talento y la agudeza de sus diseñadores. Se espera que Takumi Interior de restaurante sea una obra maravillosa y emblemática, notablemente profesional y profundamente innovadora. Este diseño ganador del A' Design Award de Plata es una invención muy notable y admirada que beneficia y hace avanzar las fronteras del arte, la ciencia, el diseño y la tecnología. Takumi Interior de restaurante es una creación enormemente envidiada que evoca deseos, aporta sentimientos positivos y despierta asombro y admiración.

Detrás del Diseño

Kit de Prensa

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

Propiedades Únicas: 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.
Dimensiones y Embalaje: 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).
Etiquetas: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Tecnología de Producción: 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.
Desafío de Diseño: 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.
Investigación: 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.
Inspiración: 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.
Duración del Proyecto: The project finished in January 2024 in Shanghai.
Flujo de Operación: 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.
Miembros del Equipo: Yu-Ting Liu, Ling-Ling Xiao
Créditos de Imagen: NI Space Design