Takumi Enteryè Restoran pa Yu Ting Liu and Ling Ling Xiao - NI Space Design

Dizayn Takumi Enteryè Restoran pa Yu Ting Liu and Ling Ling Xiao - NI Space Design se yon gayan ki gen anpil estim nan konpetisyon trè prestijye 2025 A' Design Award Ajan nan Kategori Konpetisyon Enteryè.

AjanEnteryè· 2025

Takumi Enteryè Restoran

pa Yu Ting Liu and Ling Ling Xiao - NI Space Design

Kliyan: NI Space Design

Gayan A' Design Award Ajan nan Kategori Enteryè

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Gade sou A' Design Award Kominike Laprès Badj Prim

Koulè

Konsepsyon an

Konsènan Takumi Enteryè Restoran

Takumi se yon enteryè restoran ki bati alantou robatayaki, yon metòd japonè pou griye manje sou yon gri kare ouvè. Amenajman an òganize tankou yon teyat. Koub ak plafon wo bay espas la fòm li, epi chèz ki ranje an eskalye pèmèt chak envite gen yon bèl vi sou kontwa chef la. Griy metal, mozayik seramik, brik an vè ak planche terrazzo ajoute transparans ak pwofondè. Ton wouj-oranj yo raple chalè dife a, pandan ton gri yo balanse konpozisyon an. Zòn manje semi-ouvè ak kabin prive yo amelyore vi prive. Espas la kouvri 264.4 mèt kare.

Rekonesans lan

Konsènan A' Design Award Ajan

Takumi Enteryè Restoran se yon ganyan A' Design Award Ajan, yon rekonesans ki gen yon prestij enmans yo bay design nivo siperyè, bèl anpil e enpresyonan. Ganyan Ajan yo se travay ki trè briyan e ki trè kreyatif ki montre ekspètiz, talan ak finès designer yo. Yo atann Takumi Enteryè Restoran pou se yon bèl travay modèl, remakab nan pwofesyonalis e ki gen gwo inovasyon. Design sa a ki ganyen A' Design Award Ajan se yon envansyon trè remakab, admire ki pote benefis e ki pouse limit atizay, syans, design ak teknoloji. Takumi Enteryè Restoran se yon kreyasyon anpil moun jalou ki reveye dezi, ki pote santiman pozitif e ki limen sipriz ak mèvèy.

Dèyè Konsepsyon an

Dosye Laprès

Kredi, manm ekip ak detay teknik konseptè a bay.

Pwopriyete Inik: Robatayaki refers to a cooking method where food is grilled on a square, open grill, with people gathered around to watch and enjoy. Building on this imagery, the designers broke away from traditional Japanese frameworks, using curves and high ceilings to create a theatrical effect. The interwoven arcs create diverse scenes. With the robatayaki bar as the core, seating is layered and staggered, providing the depth of a stage. The freely flowing curves overlap within the space. Glass brick walls add an illusionary element, transforming the restaurant into a grand performance venue.
Dimansyon & Anbalaj: The total area of the venue, excluding the kitchen, is 264.4 square meters, encompassing the chef's counter (itamae) area, VIP booths, open seating area, booths, and waiting area.
The first impression is created by the waiting area, which also serves as a photo spot. The area features a main visual element of a flaming washi paper artwork, connecting with the image of a grill. As one moves to the right and enters the restaurant, the staggered layout ensures that every seating area has a clear view of the robatayaki grilling at the chef's counter (itamae).
Etikèt: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Teknoloji Pwodiksyon: Metal mesh, mosaic tiles, glass bricks, and terrazzo flooring create a sense of transparency and modernity, while also enhancing openness and interaction. Departing from the traditional Japanese palette of light beige, the design primarily uses orange-red tones to evoke the warmth and vibrancy of fire. Gray tones are incorporated to balance the intensity of the overall color scheme, making the space more visually appealing and expressive. The VIP booths are particularly highlighted for their uniqueness and luxury.
Defi Dizayn: Challenges included differences in material selection and construction standards. Since the site is located in Shanghai, known as the 'fashion capital,' the design had to be impeccably eye-catching. Due to regional differences in materials, some ideas could not be fully realized as originally planned, leading to the need to replace certain design elements. Fortunately, the final adjustments resulted in a high-standard, high-quality presentation. The designers preserved the aesthetic and functionality of the project, demonstrating adaptability and innovative thinking in the face of challenges.
Rechèch: The space is designed like a theater, with curves and high ceilings creating a layered seating arrangement. Every seat offers a perfect view of the chef's culinary artistry while also enhancing privacy. The orange-red tones and reflective materials recreate the robatayaki cooking process, with metal mesh and glass bricks interwoven into the details. As the aroma of fresh ingredients fills the air, dinners can experience a sensory journey. The remodeling project undoubtedly allows the brand to once again capture the market's favor, this time with an even more innovative and modern flair.
Enspirasyon: Inspired by traditional Japanese cuisine, robatayaki is a sensory cooking method where ingredients are arranged around a brick grill. It offers diners an exquisite dining experience, which is also one of the brand's distinctive features. In the past, the design concept often focused on restoring classic Japanese elements. However, the owner wanted this restaurant to have a different style. The designers combined a dramatic layout with semi-open dining areas to enhance privacy and visual appeal.
Dire Pwojè: The project finished in January 2024 in Shanghai.
Fliks Operasyon: The renovated restaurant enhances the brand's image while increasing the venue's appeal. Moreover, the restaurant's reopening during the post-pandemic recovery period saw a noticeable increase in per-customer spending, indicating that the restaurant's market positioning and renovation strategy successfully attracted a more upscale clientele. The service model, which combines specialty cuisine with interior design, further solidified the restaurant's position in the local culinary scene, bringing in a new and loyal customer base.
Manm Ekip: Yu-Ting Liu, Ling-Ling Xiao
Kredi Imaj: NI Space Design