Bean to Bar Lounge Ime Ụlọ by Riki Watanabe

Bean to Bar Lounge Ime Ụlọ by Riki Watanabe is a highly esteemed winner of the very prestigious 2020 Ihe Nrite A' Design Award nke Ọlaọcha in Nhazi Ime Ụlọ na Ngosipụta Competition Category.

ỌlaọchaIme Ụlọ· 2020

Bean to Bar Lounge Ime Ụlọ

by Riki Watanabe

Client: Joke

Ihe Nrite A' Design Award nke Ọlaọcha Winner in Ime Ụlọ Category

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Colors

The Design

About Bean to Bar Lounge Ime Ụlọ

Otu ihe di nkpa putara imeputa ihe ndia. Ihe kachasị eji eme ya bụ osisi sida na-acha uhie uhie nke ọdịda anyanwụ, nke a na-ejikwa ụlọ ahịa mbụ ha na Japan. Dịka ụzọ isi gosipụta ihe ahụ, Riki Watanabe doziri usoro iheomume site na ịchikọta iberibe ọnụ n'otu dị ka parquet, na-eji njirimara nke ihe na-adịghị mma. N'agbanyeghi iji otu ihe, site na iwepu ya, Riki Watanabe nwere ikike igbanwe mmekorita ya dabere na ihe nlere.

The Recognition

About the Ihe Nrite A' Design Award nke Ọlaọcha

Bean to Bar Lounge Ime Ụlọ meriri A' Design Award nke Ọlaọcha, nnabata dị oke ugwu e nyere design ndị dị n'ọkwa kachasị elu, mara mma ma na-eju anya. Ndị meriri na Ọlaọcha bụ ọrụ na-egbu maramara nke ukwuu ma dị oke nzụlite nke na-egosi ọmarịcha ihe ọmụma, talent na nghọta nke ndị designer ha. A na-atụ anya na Bean to Bar Lounge Ime Ụlọ ga-abụ ọrụ dị ịtụnanya, ihe nlereanya, nke dị oke ọrụ ma dị omimi n'ihe ọhụrụ. Design a meriri A' Design Award nke Ọlaọcha bụ ihe e mepụtara dị oke ịrịba ama, nke a na-eto nke na-erite uru ma na-ebuga oke nka, sayensị, design na teknụzụ n'ihu. Bean to Bar Lounge Ime Ụlọ bụ ihe e kere eke ọtụtụ ndị na-ekwo ekworo ya nke na-akpali ọchịchọ, na-eweta mmetụta ọma ma na-akpali ịtụnanya.

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