Hönnunarverkið Tsukiji Sushiiwa Tsukijiten Súshiveitingastaður eftir Hiroaki Iwasa er hávirt verðlaunaverk sem hlaut hin virtu 2024 A' Design Award í járni verðlaun í keppnisflokknum Innanhúss- og sýningarhönnun.
JárnInnanhúss· 2024
Tsukiji Sushiiwa Tsukijiten Súshiveitingastaður
eftir Hiroaki Iwasa
Viðskiptavinur: Tsukiji Sushiiwa Tsukijiten
Handhafi A' Design Award í járni í flokknum Innanhúss
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Um Tsukiji Sushiiwa Tsukijiten Súshiveitingastaður
Tsukiji Sushiiwa Tsukijiten var hannað í Tsukiji í Tókýó, í nágrenninu við fyrrverandi miðlæga fiskmarkaðinn. Þar sem súshi er nú þekkt sem alþjóðlegur matargerðarstíll, var markmið verkefnisins að hanna fáguð rými sem hægt er að miðla til framtíðarinnar, stað þar sem fólk getur notið hefðbundinnar kunnáttu kokkanna og súshisiðvenju Edomae súshi. Kjarninn í Edomae súshi felst í því að hámarka möguleika fersks sjávarafla með lágmarkshandvinnu kokksins. Því var lögð áhersla á hönnun súshiborðsins, þannig að ferski sjávaraflinn og kunnátta kokkanna standi í öndvegi.
Viðurkenningin
Um A' Design Award í járni
Tsukiji Sushiiwa Tsukijiten Súshiveitingastaður vann A' Design Award í járni, virta viðurkenningu sem veitt er góðum hönnunarverkum sem uppfylla þær faglegu og iðnaðarlegu kröfur sem gerðar eru til vel hannaðra sköpunarverka. Sigurvegarar í járni sýna mikla færni, mikla sérhæfingu, sérfræðiskilning og skapandi getu höfunda sinna. Þess er vænst að Tsukiji Sushiiwa Tsukijiten Súshiveitingastaður sé mjög metið, dáð og elskað sköpunarverk sem er hagnýtt og nýstárlegt. Þetta hönnunarverk sem vann A' Design Award í járni sameinar bestu starfsvenjur greinarinnar og hefur hæfa tæknilega eiginleika tengda þekkingu og hæfileikum. Tsukiji Sushiiwa Tsukijiten Súshiveitingastaður er virt fyrir nákvæmni sína og er hannað til að veita lífsgæðabætur sem hjálpa til við að gera heiminn að betri stað.
Á bak við hönnunina
Fjölmiðlapakki
Heimildir, hópmeðlimir og tæknilegar upplýsingar frá hönnuðinum.
- Einstakar eiginleikar
- 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.
- Stærðir og umbúðir
- 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. - Merki
- Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
- Framleiðslutækni
- 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.
- Hönnunaráskorun
- 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.
- Rannsóknir
- 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.
- Innblástur
- 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.
- Lengd verkefnis
- 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.
- Verkflæði
- 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.
- Myndheimildir
- Photographer: Kozo Takayama
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