Tsukiji Sushiiwa Tsukijiten Hale ʻAina Sushi na Hiroaki Iwasa

ʻO Tsukiji Sushiiwa Tsukijiten Hale ʻAina Sushi na Hiroaki Iwasa he mea lanakila hanohano loa o ka 2024 A' Design Award Hao ma ka Māhele Hoʻokūkū Hoʻolālā Loko Hale a me Hōʻike.

HaoLoko Hale· 2024

Tsukiji Sushiiwa Tsukijiten Hale ʻAina Sushi

na Hiroaki Iwasa

Mea Kūʻai: Tsukiji Sushiiwa Tsukijiten

Mea Lanakila A' Design Award Hao ma ka Māhele Loko Hale

15,389

Mea Lanakila i Hōʻoia ʻIa

Hōʻoia i ke Kūlana Makana no #154888

Nānā ma A' Design Award Hoʻolaha Nūhou Hōʻailona Makana

Nā Waihoʻoluʻu

Ka Hoʻolālā

E Pili Ana iā Tsukiji Sushiiwa Tsukijiten Hale ʻAina Sushi

Ua hoʻolālā ʻia ʻo Tsukiji Sushiiwa Tsukijiten ma Tsukiji Tokyo, kokoke i ka mākeʻe iʻa waena kahiko. No ka mea ʻike ʻia ʻo ka sushi i kēia mau lā he meaʻai o ka honua holoʻokoʻa, ʻo ka pahuhopu o kēia papahana ʻo ia ka hoʻolālā i kahi wahi hemolele e hiki ke hāʻawi ʻia i ka wā e hiki mai ana, he wahi e hiki ai i nā kānaka ke leʻaleʻa me nā noʻeau kuʻuna o ke kuke a me nā loina o ka Edomae sushi. ʻO ke kumu o ka Edomae sushi ʻo ia ka hoʻonui i ka mana o ka iʻa kai maʻamaʻa ma o ka hana lima uuku loa e ke kuke. No laila, kālele ʻia i ka hoʻolālā ʻana i ka pākaukau sushi, i kū kilakila ai ka iʻa kai maʻamaʻa a me nā noʻeau o ke kuke.

Ka Hoʻomaikai

E Pili Ana i ka A' Design Award Hao

Ua lanakila ka hoʻolālā Tsukiji Sushiiwa Tsukijiten Hale ʻAina Sushi i ka A' Design Award Hao, he ʻike hoʻohanohano i hāʻawi ʻia i nā hoʻolālā maikaʻi e hoʻokō ana i nā koi ʻoihana a ʻoihana hana i manaʻo ʻia mai nā mea hoʻokumu i hana maikaʻi ʻia. Hōʻike nā lanakila Hao i ka mākau nui, ka loea kiʻekiʻe, ka ʻike akamai a me ka hiki hana noʻeau o ka poʻe i hana iā lākou. Manaʻo ʻia ʻo ka hoʻolālā Tsukiji Sushiiwa Tsukijiten Hale ʻAina Sushi he mea hoʻokumu i mahalo nui ʻia, hoʻohiwahiwa ʻia a aloha ʻia e pono a hou. ʻO kēia hoʻolālā i lanakila i ka A' Design Award Hao e hoʻohui ana i nā hana maikaʻi loa o ka ʻoihana a loaʻa nā ʻano ʻenehana mākaukau i hui pū ʻia me ka ʻike hana a me ka makakoho. Mahalo ʻia ka hoʻolālā Tsukiji Sushiiwa Tsukijiten Hale ʻAina Sushi no kona nānā pono a ua hoʻolālā ʻia e hāʻawi i nā hoʻomaikaʻi ola e kōkua ai i ka hana ʻana i ka honua i wahi maikaʻi aku.

Ma Hope o ka Hoʻolālā

ʻEke Nūhou

Nā hōʻoia, nā lālā hui a me nā kikoʻī ʻenehana i hāʻawi ʻia e ka mea hoʻolālā.

Nā ʻAno Kūʻokoʻa: 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.
Nā Ana a me ka Hoʻopili: 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.
Nā Lepili: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
ʻEnehana Hana: 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.
Pilikia Hoʻolālā: 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.
Noiʻi: 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.
Hoʻoulu Manaʻo: 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.
Ka Lōʻihi o ka Papahana: 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.
Kaʻina Hana: 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.
Nā Kuleana Kiʻi: Photographer: Kozo Takayama