Bean to Bar Lounge Egongela by Riki Watanabe is a highly esteemed winner of the very prestigious 2020 Zilarrezko Saria A' Design Award in Barruko Espazioa eta Erakusketa Diseinua Competition Category.
ZilarBarrualdea· 2020
Bean to Bar Lounge Egongela
Client: Joke
Zilarrezko Saria A' Design Award Winner in Barrualdea Category
Verified Award Winner
Verify Award Status for #90033The Design
About Bean to Bar Lounge Egongela
Diseinu honen elementu garrantzitsu bat erabilitako materialen erakargarritasuna ezagutzea zen. Erabilitako material nagusia mendebaldeko zedro gorria zen, Japonian lehen dendan ere erabiltzen dena. Materiala erakusteko modua, Riki Watanabe-k mosaiko eredu bat pilatu zuen, banan-banan parquet bat bezala bilduz piezak, eta materialen esentzia kolore ezberdinez baliatu zen. Material berdinak erabili arren, hauek mozteaz, Riki Watanabe arrakastaz ikusi ahal izan zen esamoldeak ikusteko angeluen arabera.
The Recognition
About the Zilarrezko Saria A' Design Award
Bean to Bar Lounge Egongela 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. Bean to Bar Lounge Egongela 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. Bean to Bar Lounge Egongela jende askok inbidia duen sorkuntza da, desirak pizten dituena, sentimendu positiboak ekartzen dituena eta harridura eta txunditzea pizten dituena.
Behind the Design
Press Kit
Credits, team members and technical details provided by the designer.
- 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
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