Nobuaki MiyashitaによるHigeta Building 本社オフィスビル

Nobuaki MiyashitaによるHigeta Building 本社オフィスビルは、建築・建物・構造物デザインコンペティションカテゴリーにおける非常に権威ある2026 A' Design Award 金賞の優れた受賞作品です。

金建築· 2026

Higeta Building 本社オフィスビル

デザイナー： Nobuaki Miyashita

クライアント: Higeta Shoyu Co., Ltd.

建築カテゴリーのA' Design Award 金賞受賞者

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A' Design Awardで見るプレスリリース受賞バッジ

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デザイン

Higeta Building 本社オフィスビルについて

ヒゲタビルは、東京・日本橋に建つ、老舗醤油メーカーのために設計された地上7階の本社ビルである。鉄筋コンクリート造の躯体を、300mmピッチで配したアルマイト仕上げのアルミルーバーが包み込む。ルーバーの角度は、南西からの日射を抑え、プライバシーを守るために変化しており、その表情は風にそよぐ麦畑を想起させる。深い黒の壁面塗装が陰影を際立たせ、発酵のイメージを重ね合わせる。内部では、中央のライトコートが間口の狭い平面奥深くまで自然光を導き、季節に応じた自然換気を支えている。

受賞

A' Design Award 金賞について

Higeta Building 本社オフィスビルは、まさに素晴らしく傑出した第一級のデザインに授与される、計り知れないほど権威ある評価である A' Design Award 金賞の受賞作品です。金賞の受賞作品は、きわめて革新的で、先見性に富み、きらびやかに輝く創造物であり、デザイナーの天才性、叡智、卓越した技量を映し出しています。Higeta Building 本社オフィスビルは、最も称賛される、流行を牽引する記念碑的な発明であり、前例のない価値をもたらすことが期待されます。この A' Design Award 金賞を受賞したデザインは、壮観で尊敬されるプロジェクトであり、芸術・科学・デザイン・技術の境界に大きく寄与し、それを前進させます。Higeta Building 本社オフィスビルは、強い欲求を生み出し、情熱を呼び覚まし、創造性を促し、私たちを引きつけます。

デザインの裏側

プレスキット

デザイナーが提供するクレジット、チームメンバー、技術的な詳細。

独自の特性: Founded in 1616, Higeta pioneered adding wheat in 1697, shaping the prototype of koikuchi soy sauce at the root of Japan's cuisine. Honored by the Edo shogunate and later recognized by the Imperial Household, its heritage is translated into architecture. This 7-story RC headquarters in Nihonbashi uses anodized aluminum louvers at 300 mm pitch, with variable angles to cut southwest sun, protect privacy, and shimmer like a wheat field over deep black walls that evoke fermentation.
寸法とパッケージ: 7-story reinforced-concrete headquarters in Nihonbashi, Tokyo. Site area 327.00 sqm; building area 260.32 sqm; total floor area 1,722.03 sqm. Height 29.085 m; eaves 27.720 m; floor-to-floor 3.95 m; ceiling 2.70 m. Zoning: commercial; front road width 11 m. Environmental device: anodized aluminum louver screen at 300 mm pitch with variable angles for solar control and privacy. A central light court supports daylight penetration and seasonal natural ventilation.
タグ: Headquarters, Architecture, Environmental facade, Aluminum louvers, Solar shading, Nihonbashi, Cultural heritage, Koikuchi soy sauce, Wheat motif, Urban identity
製造技術: Facade: electrolytically colored aluminum louvers, bead-blasted then anodized, for a warm, durable sheen. Each louver is 50 mm (face) x 170 mm (depth) x 3,935 mm (height), set at 300 mm pitch with carefully varied angles. Angled plates are bolted to welded channel members for precision and cost control. Louvers continue across operable entrance doors so the facade reads as one layer. Black elastic spray coating deepens shadows and recalls fermentation richness.
デザインの課題: Challenge: on a narrow, deep Nihonbashi site, create a strong symbol while cutting southwest sun and protecting privacy for adjacent housing. The facade could not be heavy or closed. Identity, comfort, and buildability were unified into one continuous louver layer, tuned in pitch and angle as a climate filter. Another challenge was cultural translation: to show global jurors that Japan's everyday taste grew from Higeta's 1697 wheat innovation. History becomes geometry, shadow, and airflow.
リサーチ: Type of Research: design research. Objective: translate Higeta's 1697 wheat innovation into facade performance and urban identity. Method: louver-angle studies and wind-inspired curvature refinement; continuity tests for joints and operable doors. Tools: BIM model and CFD airflow simulation for ventilation via the light court and operable openings. Result/Impact: a unified louver screen delivering shading, privacy, daylight, and seasonal ventilation, showing heritage can be performance.
インスピレーション: The motif is wheat, introduced by Higeta in 1697 to define koikuchi soy sauce. We made cultural memory measurable: the facade reads as a wheat field swaying in a "wind of memory" across Nihonbashi. Louver rhythm and gentle undulation were refined through computational studies so invisible forces-wind, time, and fermentation-can be felt as geometry, light, and shadow, while also delivering real shading and privacy.
プロジェクト期間: Location: Nihonbashi, Chuo-ku, Tokyo, Japan (2-3 Nihonbashi Koami-cho). Design: Mar 2023-Dec 2023. Construction: Feb 2024-May 2025. A 7-story RC headquarters on a narrow, deep urban lot in a commercial zone, facing an 11 m road. It presents a civic-scale facade that communicates the cultural origin of koikuchi soy sauce, born from Higeta's 1697 wheat innovation.
オペレーションフロー: From the street, the headquarters reads as a single louvered surface; shifting shadows suggest wheat heads in wind. The variable-angle screen filters southwest sun and sightlines, improving comfort for occupants and neighbors. Inside, a central light court draws daylight deep into the narrow plan. Operable windows on the north/south walls and at the court enable seasonal natural ventilation, supported by BIM-based airflow simulations.
特許: Copyrights belong to Nobuaki Miyashita, 2025.
画像クレジット: Image #1: Photographer Nobuaki Miyashita, Higeta Building, 2025.
Image #2: Photographer Nobuaki Miyashita, Higeta Building, 2025.
Image #3: Photographer Nobuaki Miyashita, Higeta Building, 2025.
Image #4: Photographer Nobuaki Miyashita, Higeta Building, 2025.
Image #5: Photographer Nobuaki Miyashita, Higeta Building, 2025.