Tsukiji Sushiiwa Tsukijiten Tsev Noj Mov Sushi los ntawm Hiroaki Iwasa

Qhov qauv tsim Tsukiji Sushiiwa Tsukijiten Tsev Noj Mov Sushi los ntawm Hiroaki Iwasa yog tus yeej muaj nqis heev ntawm qhov khoom plig 2024 A' Design Award Hlau hauv Pawg Sib Tw Tsim Chav Sab Hauv thiab Kev Nthuav Qhia.

HlauSab Hauv· 2024

Tsukiji Sushiiwa Tsukijiten Tsev Noj Mov Sushi

los ntawm Hiroaki Iwasa

Tus Neeg Siv: Tsukiji Sushiiwa Tsukijiten

Tus Yeej A' Design Award Hlau hauv Pawg Sab Hauv

15,389

Tus Yeej Khoom Plig Tau Txheeb Xyuas

Txheeb Xyuas Qhov Xwm Txheej Khoom Plig rau #154888

Saib ntawm A' Design Award Tsab Xov Xwm Daim Phiaj Khoom Plig

Xim

Qhov Tsim

Txog Tsukiji Sushiiwa Tsukijiten Tsev Noj Mov Sushi

Tsukiji Sushiiwa Tsukijiten raug tsim nyob rau hauv Tsukiji Tokyo, ze ntawm lub chaw muag ntses nruab nrab qub. Vim tias sushi tam sim no tau paub thoob plaws ntiaj teb ua zaub mov, lub hom phiaj ntawm txoj haujlwm no yog los tsim ib qho chaw zoo nkauj uas tuaj yeem dhau mus rau yav tom ntej, ib qho chaw uas tib neeg tuaj yeem txaus siab rau tus kws ua zaub mov cov txuj ci ib txwm muaj thiab kev coj noj coj ua ntawm Edomae sushi. Lub ntsiab lus tseem ceeb ntawm Edomae sushi yog ua kom muaj peev xwm ntawm cov nqaij hiav txwv tshiab los ntawm kev ua haujlwm tes tsawg kawg nkaus los ntawm tus kws ua zaub mov. Yog li ntawd tsom mus rau kev tsim lub rooj txiag sushi, kom cov nqaij hiav txwv tshiab thiab tus kws ua zaub mov cov txuj ci yuav sawv tawm.

Qhov Lees Paub

Txog A' Design Award Hlau

Tsukiji Sushiiwa Tsukijiten Tsev Noj Mov Sushi yog tus yeej ntawm A' Design Award Hlau, ib qho kev lees paub muaj meej mom uas muab rau cov qauv tsim zoo uas ua tau raws li cov kev xav tau ntawm kev ua haujlwm thiab kev lag luam uas xav tau los ntawm cov khoom tsim zoo. Cov neeg yeej Hlau qhia txog kev txawj loj, kev paub tshwj xeeb siab, kev nkag siab ntawm cov kws tshaj lij thiab lub peev xwm tsim ntawm cov neeg tsim. Tsukiji Sushiiwa Tsukijiten Tsev Noj Mov Sushi xav tias yuav yog ib qho khoom tsim uas neeg hwm, qhuas thiab hlub uas siv tau thiab tsim tshiab. Cov qauv tsim yeej A' Design Award Hlau no sib xyaw cov kev coj ua zoo tshaj plaws ntawm kev lag luam thiab muaj cov yam ntxwv siv tshuab txawj ntse txuas nrog kev paub thiab txuj ci. Tsukiji Sushiiwa Tsukijiten Tsev Noj Mov Sushi tau txais kev hwm vim nws tag nrho thiab tsim los muab kev txhim kho rau lub neej uas pab ua rau lub ntiaj teb zoo dua.

Tom Qab Qhov Tsim

Pob Xov Xwm

Cov credit, cov neeg pab thiab cov ntsiab lus kev txawj ntse muab los ntawm tus tsim.

Yam Tshwj Xeeb: 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.
Qhov Loj & Ntim: 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.
Cov Ntsiab Lus: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Thev Naus Laus Zis Tsim Khoom: 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.
Kev Sib Tw Tsim Qauv: 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.
Kev Tshawb Fawb: 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.
Kev Txhawb Siab: 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.
Lub Sij Hawm Ua Hauj Lwm: 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.
Txheej Txheem Ua Hauj Lwm: 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.
Kev Qhuas Duab: Photographer: Kozo Takayama