Yu Ting Liu and Ling Ling Xiao - NI Space Design diseinatzailearen Takumi Jatetxearen Barnealdea

Yu Ting Liu and Ling Ling Xiao - NI Space Design diseinatzailearen Takumi Jatetxearen Barnealdea lana 2025 Zilarrezko Saria A' Design Award sari ospetsuaren irabazle bikaina da Barruko Espazioa eta Erakusketa Diseinua Lehiaketa Kategorian.

ZilarBarrualdea· 2025

Takumi Jatetxearen Barnealdea

diseinatzailea: Yu Ting Liu and Ling Ling Xiao - NI Space Design

Bezeroa: NI Space Design

Zilarrezko Saria A' Design Award Irabazlea Barrualdea Kategorian

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A' Design Award-en Ikusi Prentsa-oharra Sari-bereizgarria

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Diseinua

Takumi Jatetxearen Barnealdea Diseinuari Buruz

Takumi robatayaki inguruan eraikitako jatetxe barnealde bat da, hau da, janaria parrilla karratu ireki batean erretzeko japoniar metodoa. Antolamendua antzoki baten moduan dago eratuta. Kurbek eta sabai altuek espazioa moldatzen dute, eta eserleku mailakatuei esker, gonbidatu bakoitzak sukaldariaren mostradorearen ikuspegi argia du. Metalezko sareak, mosaiko-lauzek, beirazko adreiluek eta terrazo zoruak gardentasuna eta sakontasuna gehitzen dituzte. Laranja-gorri tonuek suaren berotasuna gogorarazten dute, eta tonu grisek eskema orekatzen dute. Jangela erdi-irekiek eta kabina pribatuek pribatutasuna hobetzen dute. Lokalak 264,4 metro koadro ditu.

Aintzatespena

Zilarrezko Saria A' Design Award Sariari Buruz

Takumi Jatetxearen Barnealdea Zilarrezko Saria A' Design Award irabazlea da, goi-mailako, zoragarriak eta liluragarriak diren diseinuei ematen zaien ezohiko aitorpen prestijiotsua. Zilar-mailako irabazleak lan oso distiratsuak eta sormen biziko lanak dira, beren diseinatzaileen aditutasun, talentu eta zorroztasun nabarmenak erakusten dituztenak. Takumi Jatetxearen Barnealdea erakusleiho-lan zoragarria, nabarmenki profesionala eta sakonki berritzailea izatea espero da. Zilarrezko Saria A' Design Award irabazi duen diseinu hau asmakizun oso nabarmena eta miretsia da, onura ekartzen duena eta artearen, zientziaren, diseinuaren eta teknologiaren mugak zabaltzen dituena. Takumi Jatetxearen Barnealdea jende askok inbidia duen sorkuntza da, desirak pizten dituena, sentimendu positiboak ekartzen dituena eta harridura eta txunditzea pizten dituena.

Diseinuaren Atzean

Prentsa-kita

Diseinatzaileak emandako kredituak, taldekideak eta xehetasun teknikoak.

Propietate Bereziak: 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.
Neurriak eta Ontziratzea: 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).
Etiketak: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Produkzio Teknologia: 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.
Diseinu Erronka: 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.
Ikerketa: 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.
Inspirazioa: 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.
Proiektuaren Iraupena: The project finished in January 2024 in Shanghai.
Eragiketa Fluxua: 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.
Taldekideak: Yu-Ting Liu, Ling-Ling Xiao
Irudi Kredituak: NI Space Design