Tsukiji Sushiiwa Tsukijiten Gidan Abincin Sushi daga Hiroaki Iwasa

Zane Tsukiji Sushiiwa Tsukijiten Gidan Abincin Sushi daga Hiroaki Iwasa mai nasara ne mai daraja sosai na 2024 Kyautar A' Design Award ta Baƙin Ƙarfe a Rukunin Gasar Cikin Gida.

Baƙin ƘarfeCikin Gida· 2024

Tsukiji Sushiiwa Tsukijiten Gidan Abincin Sushi

daga Hiroaki Iwasa

Abokin Ciniki: Tsukiji Sushiiwa Tsukijiten

Mai Nasarar Kyautar A' Design Award ta Baƙin Ƙarfe a Rukunin Cikin Gida

15,085

Mai Nasara da Aka Tabbatar

Tabbatar da Matsayin Kyauta na #154888

Duba a A' Design Award Sanarwar Manema Labarai Alamar Kyauta

Launuka

Ƙirar

Game da Tsukiji Sushiiwa Tsukijiten Gidan Abincin Sushi

An tsara Tsukiji Sushiiwa Tsukijiten a Tsukiji Tokyo, makwabcin tsohuwar babbar kasuwar kifi. Tun da yake sushi yanzu abinci ne da aka sani a duniya baki ɗaya, Manufar wannan aikin ita ce ƙirƙirar sarari mai kyau wanda za a iya tura zuwa gaba, wurin da mutane za su ji daɗin ƙwarewar mai dafa abinci ta al'ada da kuma ƙa'idojin cin sushi na Edomae. Mahimmancin sushi na Edomae shi ne haɓaka yuwuwar abincin teku mai sabo ta hanyar ƙarancin aikin hannu daga mai dafa abinci. Don haka an mai da hankali wajen tsara kabanta sushi, domin abincin teku mai sabo da ƙwarewar mai dafa abinci su fito fili.

Amincewa

Game da Kyautar A' Design Award ta Baƙin Ƙarfe

Zanen Tsukiji Sushiiwa Tsukijiten Gidan Abincin Sushi ya lashe Kyautar A' Design Award ta Baƙin Ƙarfe, wata karramawa mai daraja da ake bai wa kyawawan zane-zane waɗanda ke cika buƙatun ƙwararru da masana'antu da ake tsammani daga ƙirƙire-ƙirƙire da aka tsara da kyau. Waɗanda suka lashe kyautar Baƙin Ƙarfe suna nuna babban ƙwarewa, ƙwarewa ta musamman, fahimtar ƙwararru da ikon ƙirƙira na masu ƙirƙirar su. Ana sa ran zanen Tsukiji Sushiiwa Tsukijiten Gidan Abincin Sushi ya zama ƙirƙira da ake girmamawa sosai, ake sha'awa da ƙauna wacce ke da amfani kuma mai sababbin abubuwa. Wannan zane da ya lashe Kyautar A' Design Award ta Baƙin Ƙarfe yana haɗa mafi kyawun ayyukan fannin kuma yana da halayen fasaha masu cancanta da ke da alaƙa da sanin yadda da baiwa. Ana girmama zanen Tsukiji Sushiiwa Tsukijiten Gidan Abincin Sushi saboda cikakkiyar kulawarsa kuma an tsara shi don ba da ingantuwar rayuwa da ke taimakawa wajen mai da duniya wuri mafi kyau.

Bayan Ƙirar

Kayan Manema Labarai

Bayanin ƙungiyar, membobinta da cikakkun bayanai na fasaha da mai ƙirar ya bayar.

Siffofi Na Musamman: 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.
Girma da Fakitin: 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.
Kalmomin Alama: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Fasahar Samarwa: 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.
Ƙalubalen Zane: 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.
Bincike: 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.
Wahayi: 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.
Tsawon Lokacin Aikin: 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.
Tsarin Aiki: 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.
Godiyar Hotuna: Photographer: Kozo Takayama