Mecha Uma Restorani sisekujundus by Jorge Manuel Yulo

Mecha Uma Restorani sisekujundus by Jorge Manuel Yulo is a highly esteemed winner of the very prestigious 2021 Hõbeauhind A' Design Award in Siseruumide ja näitusedisain Competition Category.

HõbeInterjöör· 2021

Mecha Uma Restorani sisekujundus

by Jorge Manuel Yulo

Hõbeauhind A' Design Award Winner in Interjöör 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 Mecha Uma Restorani sisekujundus

Mecha Uma on restorani sisekujundus, mis on loodud kulinaarse etenduse toimumispaigana Bonifacio Global City's, Taguig Citys, Metro Manilas. 64-ruutmeetrine ruum pakub loomingulist Jaapani kööki kahele kümneliikmelisele külaliste seltskonnale igal õhtul. Lett ümbritseb avatud kööki ning istekohad on paigutatud nii, et kokk ja külalised kohtuvad samal tasandil, kui iga roog esitletakse. Materjalide teema on toores, hõlmates betooni, terast, vaske, klaasi ja puitu. Kerge skulptuurne pilv hõljub köögi kohal, meenutades koomiksites joonistatud mõttepilve.

The Recognition

About the Hõbeauhind A' Design Award

Mecha Uma Restorani sisekujundus on Hõbeauhinna A' Design Award võitja, ülimalt prestiižikas tunnustus, mis antakse tipptasemel, suurepärastele ja muljetavaldavatele disainidele. Hõbevõitjad on ülimalt säravad ja erakordselt loovad tööd, mis illustreerivad oma disainerite silmapaistvat kogemust, annet ja teravmeelsust. Mecha Uma Restorani sisekujundus peaks olema imeline, eeskujulik töö, mis on märkimisväärselt professionaalne ja sügavalt uuenduslik. See Hõbeauhinna A' Design Award võidudisain on väga tähelepanuväärne, imetletud leiutis, mis toob kasu ning nihutab kunsti, teaduse, disaini ja tehnoloogia piire. Mecha Uma Restorani sisekujundus on laialdaselt kadestatud looming, mis äratab soove, tekitab positiivseid tundeid ning süütab hämmastust ja imestust.

Behind the Design

Press Kit

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

Unique Properties: Mecha Uma is a culinary performance venue. The Chef is barely into his 20's and serves creative Japanese cuisine in his 64 square meter restaurant four two sets of 10 guest each night. A narrative from the chef accompanies each dish of the tasting menu so it would feel more cordial if neither chef nor guest looked up nor down to the other. The theme of the design is raw as in concrete steel, copper, glass, wood, food and talent.
Inspiration: I imagined the chef thinking of what to prepare next with the ingredients on hand in his little open kitchen surrounded by a counter of the most demanding diners of Manila. How do you capture what is going through his head? Just like in comic books, he should have a thought cloud hovering over him. The cloud would be hovering so it didn't have to be structural. It would billow above like a cloud rather than come from below like smoke. It would have to look ephemeral like a thought.
Project Duration: Bonifacio Global City, Taguig City, Metro Manila, Philippines

Read the Press Release