Bean to Bar Lounge Sal by Riki Watanabe is a highly esteemed winner of the very prestigious 2020 A' Design Award Ajan in Enteryè Competition Category.

AjanEnteryè· 2020

Bean to Bar Lounge Sal

by Riki Watanabe

Client: Joke

A' Design Award Ajan Winner in Enteryè Category

32,872

Verified Award Winner

Verify Award Status for #90033

Visit Site View at A' Design Award Press Release Award Badge

Colors

The Design

About Bean to Bar Lounge Sal

Yon eleman enpòtan nan konsepsyon sa a te pote soti apèl la nan materyèl yo itilize yo. Materyèl prensipal la te itilize te nan sid wouj bwa sèd, ki se tou yo itilize nan premye magazen yo nan Japon. Kòm yon fason pou montre materyèl la, Riki Watanabe anpile moute yon modèl mozayik pa anpile ansanm moso youn pa youn tankou yon partez, fè pou sèvi ak sans nan materyèl koulè inegal. Malgre ke yo itilize menm materyèl yo, pa koupe yo soti, Riki Watanabe te avèk siksè kapab varye ekspresyon yo depann sou ang yo gade.

The Recognition

About the A' Design Award Ajan

Bean to Bar Lounge Sal 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 Bean to Bar Lounge Sal 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. Bean to Bar Lounge Sal se yon kreyasyon anpil moun jalou ki reveye dezi, ki pote santiman pozitif e ki limen sipriz ak mèvèy.

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