Bean to Bar Lounge Dnevni Boravak by Riki Watanabe

Bean to Bar Lounge Dnevni Boravak by Riki Watanabe is a highly esteemed winner of the very prestigious 2020 Srebrna nagrada A' Design Award in Dizajn Unutarnjeg Prostora i Izložbi Competition Category.

SrebroInterijer· 2020

Bean to Bar Lounge Dnevni Boravak

by Riki Watanabe

Client: Joke

Srebrna nagrada A' Design Award Winner in Interijer Category

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Verified Award Winner
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Colors

The Design

About Bean to Bar Lounge Dnevni Boravak

Važan element ovog dizajna bio je uočavanje privlačnosti upotrijebljenih materijala. Glavni korišteni materijal bio je zapadni crveni cedar, koji se koristi i u njihovoj prvoj trgovini u Japanu. Kao način prikazivanja materijala, Riki Watanabe je složio mozaični uzorak slažući komade jedan po jedan poput parketa, koristeći pritom materiju neravnih boja. Unatoč korištenju istih materijala, rezanjem istih, Riki Watanabe je uspješno mogao mijenjati izraze ovisno o kutovima gledanja.

The Recognition

About the Srebrna nagrada A' Design Award

Bean to Bar Lounge Dnevni Boravak je pobjednik Srebrne nagrade A' Design Award, izuzetno prestižnog priznanja koje se dodjeljuje vrhunskim, veličanstvenim i dojmljivim dizajnima. Srebrni pobjednici iznimno su briljantna i vrlo kreativna djela koja ilustriraju izuzetnu stručnost, talent i oštroumnost svojih dizajnera. Očekuje se da Bean to Bar Lounge Dnevni Boravak bude divno, reprezentativno djelo koje je izuzetno profesionalno i duboko inovativno. Ovaj dizajn koji je osvojio Srebrnu nagradu A' Design Award vrlo je zapažen, nadaleko cijenjen izum koji koristi i pomiče granice umjetnosti, znanosti, dizajna i tehnologije. Bean to Bar Lounge Dnevni Boravak je kreacija kojoj se mnogi dive i zavide, koja budi želje, donosi pozitivne osjećaje i raspiruje čuđenje i divljenje.

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