Hõbe Interjöör · 2020
Bean to Bar Lounge Salong
- Hõbeauhind A' Design Award 2020 in Interjöör
- CLIENT: Joke
- Estimated Number of Design Views: 32,872
- Verification code 3271819E07 · Verify this award
Colors
About Bean to Bar Lounge Salong
Selle kujunduse oluline element oli kasutatud materjalide atraktiivsuse esiletoomine. Peamine kasutatud materjal oli läänepunane seeder, mida kasutatakse ka nende esimeses kaupluses Jaapanis. Materjali näitamiseks viis Riki Watanabe üles mosaiikmustri, kuhjates tükid ükshaaval nagu parkett, kasutades materjalide olemust ebaühtlastes värvides. Vaatamata samade materjalide kasutamisele suutis Riki Watanabe neid välja lõigates edukalt väljendeid varieerida sõltuvalt vaatenurgast.
About the Hõbeauhind A' Design Award
Bean to Bar Lounge Salong 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. Bean to Bar Lounge Salong 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. Bean to Bar Lounge Salong on laialdaselt kadestatud looming, mis äratab soove, tekitab positiivseid tundeid ning süütab hämmastust ja imestust.
Press Kit
- Unique Properties
- Bean to Bar chocolate specialty store DandeLion chocolate in San Francisco. Bean to Bar Lounge, Japan first concept shop, is a tasting lounge, where They can enjoy single origin chocolate sweets from each production area.
The most important element of this project was to bring out the best and unexpected charms of the materials used.Riki Watanabe believes that was the best way to express the store. - Dimensions & Packaging
- FLOOR AREA 49.20 square metre
- Tags
- cafe, Lounge, chocolate,
- Production Technology
- The main material used was western red cedar, which is also used in their first store in Japan. It was vital to maintain a level of consistency for the brand's image in Japan.As a way of showing the material, he stacked up a mosaic pattern by piling together pieces one by one like a parquet, making use of the essence of the western red cedar uneven colors.Despite using the same materials, by cutting them out, he was successfully able to vary the expressions depending on the viewing angles.
- Design Challenge
- Riki Watanabe challenged he combined the three requirements of unlikely use of material, craftsmanship, and cuteness in a small space and to bring out the brand colors in a meaningful way.
- Research
- Riki Watanabe researched brands approach to materials, especially their relationship to cacao, believed that was the best way to express the brand.
- Inspiration
- Riki Watanabe took inspiration from DandeLion chocolate approach to materials, especially their relationship to cacao, believing that was the best way to express the brand.
- Project Duration
- The project started in October 2018 in Tokyo Japan and finished in February 2019 in Tokyo Japan.
- Operation Flow
- Bean to Bar chocolate specialty store Dandelion chocolate in San Francisco. Bean to Bar Lounge, Japan's first concept shop, is a tasting lounge , where They can enjoy single origin chocolate sweets from each production area.
- Image Credits
- #1,Photographer Masato Kawano
#2,Photographer Masato Kawano
#3,Photographer Masato Kawano
#4,Photographer Masato Kawano
#5,Photographer Masato Kawano
