Tsukiji Sushiiwa Tsukijiten 寿司店 by Hiroaki Iwasa

Tsukiji Sushiiwa Tsukijiten 寿司店 by Hiroaki Iwasa is a highly esteemed winner of the very prestigious 2024 A' Design Award 鉄賞 in インテリア空間・展示デザイン Competition Category.

鉄インテリア· 2024

Tsukiji Sushiiwa Tsukijiten 寿司店

by Hiroaki Iwasa

Client: Tsukiji Sushiiwa Tsukijiten

A' Design Award 鉄賞 Winner in インテリア Category

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The Design

About Tsukiji Sushiiwa Tsukijiten 寿司店

この寿司店は、東京都中央卸売市場旧築地市場近隣の店舗として設計されました。
寿司が世界の料理として知られるようになった今、国内だけでなく世界中から訪れる客が江戸前寿司の真髄を堪能し、未来に受け継ぐに値する、正統で洗練された空間デザインを目指しました。
江戸前寿司の真髄は、職人の手仕事を最小限に抑え、新鮮な魚介類の可能性を最大限に引き出す点にあります。その本質を体現する空間を実現するために、職人と来訪客が親密な関係を創るカウンターに焦点を当て、職人と来訪客両者の視点を大切に一連の寿司カウンターにこだわりを持って細部まで設計しています。

The Recognition

About the A' Design Award 鉄賞

Tsukiji Sushiiwa Tsukijiten 寿司店は、よく設計された創造物に期待される専門的・産業的要件を満たす優れたデザインに授与される、権威ある評価である A' Design Award 鉄賞の受賞作品です。鉄賞の受賞作品は、制作者の高い技量、高度な専門性、専門家としての理解、創造的な能力を示しています。Tsukiji Sushiiwa Tsukijiten 寿司店は、高く評価され、称賛され、愛される、実用的で革新的な創造物であることが期待されます。この A' Design Award 鉄賞を受賞したデザインは、業界のベストプラクティスを統合し、ノウハウと才能に結びついた有能な技術的特性を備えています。Tsukiji Sushiiwa Tsukijiten 寿司店は、その徹底ぶりで尊敬され、世界をより良い場所にするための生活の質の向上をもたらすよう設計されています。

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

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