Takahiro Todoroki diseinatzailearen Boku Jatetxe eta Tabernako Barnealdea

Takahiro Todoroki diseinatzailearen Boku Jatetxe eta Tabernako Barnealdea lana 2026 Zilarrezko Saria A' Design Award sari ospetsuaren irabazle bikaina da Barruko Espazioa eta Erakusketa Diseinua Lehiaketa Kategorian.

ZilarBarrualdea· 2026

Boku Jatetxe eta Tabernako Barnealdea

diseinatzailea: Takahiro Todoroki

Bezeroa: Engine,inc

Zilarrezko Saria A' Design Award Irabazlea Barrualdea Kategorian

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Koloreak

Diseinua

Boku Jatetxe eta Tabernako Barnealdea Diseinuari Buruz

Boku Guadalajaran (Mexiko) kokatutako jatetxe eta taberna baten barnealdea da. Diseinuak japoniar espazio-printzipioak tokiko kulturarekin uztartzen ditu, eta Osakako kaleko janarian du inspirazioa, takoyakia gai nagusi hartuta. Barra kurbatu batek elkarrekintza soziala sustatzen du, eta hormetako testurek ukimen-xehetasuna gehitzen dute. Esekitako banbuzko argiztapenak eta material naturalek giro organikoa sortzen dute. Solairuarte batek sabai altua baliatzen du eta aniztasun funtzionala eransten dio. Lokalak egunez janaria eskaintzen du, eta gauez taberna eta ekitaldietarako gune bihurtzen da.

Aintzatespena

Zilarrezko Saria A' Design Award Sariari Buruz

Boku Jatetxe eta Tabernako 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. Boku Jatetxe eta Tabernako 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. Boku Jatetxe eta Tabernako 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: This project merges Japanese spatial philosophy with the local culture of Mexico, avoiding superficial Japanese style design. Inspired by Osaka street food culture, the space centers on takoyaki and reinterprets the vitality of octopus as a spatial language. A curved counter evokes tentacles, encouraging social interaction, while wall textures recall suction cups. Suspended bamboo lighting and natural materials create an organic atmosphere. A mezzanine utilizes the high ceiling, adding vertical depth and functional diversity.
Neurriak eta Ontziratzea: Total area: 128 sqm. Ceiling height: 4500 mm. Structure: steel frame. Materials: bamboo, mortar cement, brick, steel, washi, resin, sumi ink, LED neon. Ceiling: brick finish with clear coating. Floor: pigmented mortar with urethane coating. Walls: brick and painted surfaces with artwork. Lighting: 50 lux ambient, 100 lux table, 2700K. Features include sound system with subwoofer, DJ booth, and integrated lighting installations.
Etiketak: Bar, Mexico, Japanese, Restaurant, Takoyaki, Tequila, Bamboo, Sake, Guadarajara,
Produkzio Teknologia: The design process translated traditional Takeakari into a modular ceiling system using parametric modeling and digital fabrication. Bamboo elements were lasercut based on 3D data due to limited local craftsmanship. Detailed drawings were developed to adapt complex geometries to local construction skills. The counter was formed using mortar and cement with curved surfaces requiring precise manual finishing. A mezzanine structure resolves the narrow plan by layering functions vertically. Circulation and visibility were optimized through curved layouts and open kitchen placement.
Diseinu Erronka: The main challenge was bridging the gap between complex design intent and local construction capabilities. Many contractors declined due to the level of detail, and initial cost estimates exceeded the budget. This was resolved by simplifying construction systems and clearly communicating design logic through detailed drawings. Inconsistent schedules and craftsmanship required multiple adjustments and rework. Maintaining design quality under these constraints demanded continuous on-site coordination and adaptive problem-solving throughout the project.
Ikerketa: This is an applied spatial design research. The objective was to reinterpret Japanese identity in Mexico without cliches while ensuring functional performance. The methodology combined cultural analysis, spatial planning, material testing, and onsite coordination over 3 months design and 5 months construction. Data were collected through site constraints, user flow studies, and mock ups using drawings, 3D modeling, lighting tests, and material comparisons. Experiments included bamboo lighting and steel hand lights. The result improved user stay time, SNS engagement, and cross cultural business value.
Inspirazioa: The project was inspired by the fusion of Japanese highball culture and takoyaki, aiming to redefine Japanese identity outside Japan. Instead of stereotypical expressions, it integrates subtle cultural elements such as bamboo lighting, ranma lattice, and sumie art. Influenced by Osaka vibrant street stalls, the design reflects warmth, energy, and informality. Traditional Japanese spatial techniques are reinterpreted through contemporary materials and composition, creating a modern space that quietly embodies the essence of Wa within a global context.
Proiektuaren Iraupena: This project began its design phase in Japan in 2024 and opened in Guadalajara, Mexico, in August 2025.
Eragiketa Fluxua: The space operates as a restaurant during the day and transforms into a bar and event venue at night. It supports a wide range of users, from individuals to large groups. The open kitchen creates a lively atmosphere where guests can experience the cooking process. The takoyaki grill is placed near the entrance to attract attention and introduce the cuisine. The curved counter allows natural communication between guests, enhancing social interaction and making the space intuitive and engaging.
Irudi Kredituak: Photographer : Katsumi Hirabayashi