Tsukiji Sushiiwa Tsukijiten Bialann Sushi le Hiroaki Iwasa

Is buaiteoir an-mheasúil den ghradam fíor-ardghradamach 2024 Duais Iarainn A' Design Award sa Chatagóir Comórtais Dearadh Interiúir é an dearadh Tsukiji Sushiiwa Tsukijiten Bialann Sushi le Hiroaki Iwasa.

IarannInteriúr· 2024

Tsukiji Sushiiwa Tsukijiten Bialann Sushi

le Hiroaki Iwasa

Cliant: Tsukiji Sushiiwa Tsukijiten

Buaiteoir an ghradaim Duais Iarainn A' Design Award sa Chatagóir Interiúr

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Buaiteoir Gradaim Fíoraithe

Fíoraigh Stádas Gradaim do #154888

Féach ag A' Design Award Preasráiteas Suaitheantas Gradaim

Dathanna

An Dearadh

Maidir le Tsukiji Sushiiwa Tsukijiten Bialann Sushi

Rinneadh dearadh ar Tsukiji Sushiiwa Tsukijiten i dTsukiji, Tóiceo, in aice leis an iar-mhargadh lárnach éisc. Ós rud é go bhfuil aithne anois ar shushi mar chúisín domhanda, ba é aidhm an tionscadail seo ná spás sofaisticiúil a dhearadh a d'fhéadfaí a thabhairt ar aghaidh don todhchaí, áit inar féidir le daoine taitneamh a bhaint as scileanna traidisiúnta an chócaire agus eiticeot sushi Edomae. Is é croílár sushi Edomae uasmhéadú a dhéanamh ar acmhainneacht bia mara úr trí obair láimhe íosta ón gcócaire. Dá bhrí sin, díríodh ar dhearadh an chuntair sushi, ionas go mbeadh an bia mara úr agus scileanna an chócaire le feiceáil go soiléir.

An Aitheantas

Maidir leis an Duais Iarainn A' Design Award

Bhuaigh an dearadh Tsukiji Sushiiwa Tsukijiten Bialann Sushi Duais Iarainn A' Design Award, aitheantas gradamach a bhronntar ar dhea-dhearaí a chomhlíonann na riachtanais ghairmiúla agus thionsclaíocha a bhíonn á n-éileamh ó chruthuithe a ndearnadh go maith iad. Léiríonn buaiteoirí Iarainn scil mhór, speisialtóireacht ard, tuiscint saineolaí agus cumas cruthaitheach a gcruthaitheoirí. Táthar ag súil go mbeidh an dearadh Tsukiji Sushiiwa Tsukijiten Bialann Sushi ina chruthú a bhfuil an-mheas air, a n-ardaítear agus a ghráitear atá praiticiúil agus nuálach. Comhtháthaíonn an dearadh seo a bhuaigh Duais Iarainn A' Design Award na cleachtais is fearr sa tionscal agus tá saintréithe teicniúla inniúla aige nasctha le heolas agus le tallann. Tá meas ar an dearadh Tsukiji Sushiiwa Tsukijiten Bialann Sushi as a dhúthracht agus dearadh é chun feabhsuithe cáilíochta beatha a sholáthar a chabhraíonn leis an domhan a dhéanamh ina áit níos fearr.

Taobh Thiar den Dearadh

Pacáiste Preasa

Creidiúintí, baill foirne agus sonraí teicniúla curtha ar fáil ag an dearthóir.

Airíonna Uathúla: Since sushi is now a days known as a world wide cuisine, his main goal was to design the restaurant to become the base for authentic Edomae sushi culture. The essence of Edomae sushi is to maximize the potential of fresh seafood through minimal hand work by the chef. Therefore,He focused on designingthe the sushi counter, so that the fresh seafood and chef's skills will stand out.In addition,He also designed tatami rooms that canaccommodate group gatheringdiningsas well.
Toisí & Pacáistiú: specification,
Total floor area:254.5m2,
Sushi counter: 14 seats,
Large tatami room: 18 seats,
Small tatami room: 6 seats,
Floor seating space: 18 seats,
Table space: 14 seats,
Kitchen, men's and women's toilets, storage.
Clibeanna: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Teicneolaíocht Táirgthe: Based on the detailed design, He utilized an excellent network of constructers. A precious wood craftsman who handles the distribution and processing of the massive Hinoki(Japanese cypress),a plasterer who has a high level of skill for each part, a mason who finishes the material uniquely,and a craftsman with the skills to handle and paste handmade Japanese paper. The project was successfully completed by gathering many highly skilled craftsmen and their extraordinary techniques.
Dúshlán Deartha: The challenge was to refine the immersivity of the traditional sushi and to design it in such large space.Especially at the sushi counter, He adjusted the height of the floor so that the customers and chef can share a similar view, setting each counter to suit the purpose. Furthermore, to reduce noise in the customer's view, a frameless glass showcase made of highly transparent glass was half-embedded in the counter. This restaurant was designed with such details in consideration.
Taighde: In order to design the optimal interactive environment between customers and the sushi, He conducted research and repeated prototypes to understand and refine the relationship between the customers and the chef at the sushi counter space.In particular, He researched the visibility and dimensions, such as the height gap of the viewpoint between seated customers and standing chef. Also, He thoroughly looked into the chef's behavior and also the size of glass showcases and where to place them.
Inspioráid: The goal of this project was to design a sophisticated space which can be passed on to the future, a place where people can enjoy chef's traditional skills and sushi etiquette of Edomae sushi, one of the roots of sushi culture. In order to achieve that goal, Hiroaki Iwasa was inspired by researching the basic behavior and preparations of chef, relationships with customers, meal etiquette, modern services and backyards.
Fad an Tionscadail: Design began in April 2006, construction began in January 2007, and was completed in May 2007 in Tsukiji Tokyo, neighbor of former central fish market.
Sreabhadh Oibríochta: Customers come for chef’s skilled dishes, high-quality ingredients,and a space where they can enjoy them.Especially atthe sushi counter, instead of choosing from the menu,customers can choose fromthe seasonal seafoodin front of them, interacting with the chef to customize adish.Sushi culture is not only enjoying the conversation about sushi, but also conversing about the season, crafted wares, brewed sake, and more.This is exactly what this space is for.
Creidiúintí Íomhá: Photographer: Kozo Takayama