Ferro Interni · 2024
Tsukiji Sushiiwa Tsukijiten Ristorante Sushi
- A' Design Award di Ferro 2024 in Interni
- CLIENT: Tsukiji Sushiiwa Tsukijiten
- Estimated Number of Design Views: 15,085
- Verification code 6685DE4A06 · Verify this award
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About Tsukiji Sushiiwa Tsukijiten Ristorante Sushi
Tsukiji Sushiiwa Tsukijiten è stato progettato a Tsukiji Tokyo, nelle vicinanze dell'ex mercato centrale del pesce. Poiché il sushi è oggi conosciuto come una cucina mondiale, l'obiettivo di questo progetto è stato quello di progettare uno spazio sofisticato che possa essere tramandato al futuro, un luogo dove le persone possano godere delle tradizionali abilità dello chef e dell'etichetta del sushi Edomae. L'essenza del sushi Edomae è massimizzare il potenziale del pesce fresco attraverso una lavorazione manuale minima da parte dello chef. Pertanto, l'attenzione si è concentrata sulla progettazione del banco sushi, in modo che il pesce fresco e le abilità dello chef possano risaltare.
About the A' Design Award di Ferro
Tsukiji Sushiiwa Tsukijiten Ristorante Sushi ha vinto l'A' Design Award di Ferro, un riconoscimento prestigioso conferito a buoni design che soddisfano i requisiti professionali e industriali attesi da creazioni ben progettate. I vincitori di Ferro dimostrano la grande abilità, l'elevata specializzazione, la comprensione esperta e la capacità creativa dei loro creatori. Ci si aspetta che Tsukiji Sushiiwa Tsukijiten Ristorante Sushi sia una creazione molto apprezzata, ammirata e amata, pratica e innovativa. Questo design vincitore dell'A' Design Award di Ferro integra le migliori pratiche del settore e ha caratteristiche tecniche competenti legate a know-how e talento. Tsukiji Sushiiwa Tsukijiten Ristorante Sushi è rispettato per la sua accuratezza ed è progettato per offrire miglioramenti della qualità della vita che aiutano a rendere il mondo un posto migliore.
Press Kit
- Unique Properties
- 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.
- Dimensions & Packaging
- 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. - Tags
- Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
- Production Technology
- 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.
- Design Challenge
- 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.
- Research
- 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.
- Inspiration
- 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.
- Project Duration
- 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.
- Operation Flow
- 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.
- Image Credits
- Photographer: Kozo Takayama
