Sho レストラン インテリアデザイン by Variety Enterprise Co., Ltd is a highly esteemed winner of the very prestigious 2021 A' Design Award 銅賞 in インテリア空間・展示デザイン Competition Category.
銅インテリア· 2021
Sho レストラン インテリアデザイン
by Variety Enterprise Co., Ltd
Client: Variety Enterprise Co., Ltd
A' Design Award 銅賞 Winner in インテリア Category
Verified Award Winner
Verify Award Status for #119459The Design
About Sho レストラン インテリアデザイン
Sho は台湾・高雄にある面積220平方メートルの日本料理店のインテリアである。デザインは、日本の伝統的な料亭を下敷きにした東京「傳」の精神を受け継いでいる。焼杉板と金属金物がメインエントランスを構成する。石張りの床は傳で用いられた石を想起させ、通路沿いの細い格子が光と影を曖昧にぼかし、屋内の庭のような趣を生み出している。天井には台湾産の竹を用い、椅子は台南の職人によって製作された。オープンな厨房カウンターでは複数の料理人が同時に作業できる。本プロジェクトは2020年12月に完成した。
The Recognition
About the A' Design Award 銅賞
Sho レストラン インテリアデザインは、創造性、独創性、鋭い洞察力で際立つ傑出したデザインに授与される、高い権威をもつ評価である A' Design Award 銅賞の受賞作品です。銅賞の受賞作品は、十分に巧みで印象的なほど創造的な工芸品であり、デザイナーの豊富な経験、想像力、機知を裏づけています。Sho レストラン インテリアデザインは、高く評価され、称賛され、愛される品であり、顕著にプロフェッショナルで革新的であることが期待されます。この A' Design Award 銅賞を受賞したデザインは、芸術・科学・デザイン・技術のベストプラクティスを取り入れており、細部への配慮に優れています。Sho レストラン インテリアデザインは、ニーズを見事に満たし、欲求に触れ、感情を魅了し、好奇心を引きつけます。
Behind the Design
Press Kit
Credits, team members and technical details provided by the designer.
- Unique Properties
- The head restaurant Den in Tokyo is inspired by ryotie, a traditional Japanese style restaurant. Instead of being restricted by traditions, Den connects itself to the world with innovation and a sense of humor. Taiwan-based branch Sho carries on the elements.
- Dimensions & Packaging
- The project is 220 square meter.
- Tags
- Restaurant, Commercial, Interior Design, Space, Design
- Production Technology
- The yakisugi ban at the main entry may seem rough, but on the second look you’ll find that it connects with metal hardware beautifully, carving out a Japanese-garden-like entry in a modern architecture.
- Design Challenge
- Walking into the room, however, brightness and openness play strong contrast and tell a different narrative. At the ryotei a set of cypress counter lies, separating the space into dining area and working area. The whitewash lime wall and the niches show the essence of the space: simplicity. In a traditional ryotie, the working station is usually small and multilevel. Yet here in Sho, the station in opened up where chefs can work smoothly without bumping into each other. This also fits the new multiplex trend in Japanese cuisine.
- Research
- The celling is made of bamboos from Taiwan, reforming into a design that reminds the viewers not only subtle impressions of a wooden cabinet but also a sense of modern neatness. The seats with a Nordic style design are customized by craftsmen in Tainan. Different cultures blending in perfectly with each other in Sho, representing the exclusive spirit and the braveness to explore on this land.
- Inspiration
- True flavor is found in unseasoned food. Chinese writer Hong said in his book Vegetable Roots. However, this concept seems to be more practiced in Japanese cuisine.
- Project Duration
- The project finished in December 2020 in Kaohsiung, Taiwan.
- Operation Flow
- The slate on floor in intended to remind people of the Oya slates used in Den. Going through the path and then upstairs, thin lattices on the side blur the line between light and shadow. The route from entry to the entrance is an indoor teien experience, which represents the faint ambience in a Japanese garden.
- Team Members
- Designer: Hsin-Feng Lin
Designer: Chia-Yen Wei
Designer: Wei-Lin Wu - Image Credits
- Image #1-5: Photographer Kevin Wu, Sho, 2020
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