Bean to Bar Lounge ラウンジ by Riki Watanabe is a highly esteemed winner of the very prestigious 2020 A' Design Award 銀賞 in インテリア空間・展示デザイン Competition Category.
銀インテリア· 2020
Bean to Bar Lounge ラウンジ
Client: Joke
A' Design Award 銀賞 Winner in インテリア Category
- 32,872
- Verified Award Winner
- Verify Award Status for #90033
The Design
About Bean to Bar Lounge ラウンジ
このデザインの重要な要素は、使用される素材の魅力を引き出すことでした。使用した主な材料は、日本初の店舗でも使用されているウエスタンレッドシダーです。素材の見せ方として、渡辺力は、素材の色むらのエッセンスを活かし、寄木細工のように一枚一枚重ねてモザイク模様を積み上げていきます。同じ素材を使いながらも切り抜くことで、見る角度によって表情を変えることに成功しました。
The Recognition
About the A' Design Award 銀賞
Bean to Bar Lounge ラウンジは、見事で印象的なハイエンドのデザインに授与される、非常に権威ある評価である A' Design Award 銀賞の受賞作品です。銀賞の受賞作品は、きわめて輝かしく創造性に富んだ作品であり、デザイナーの傑出した専門知識、才能、洞察力を示しています。Bean to Bar Lounge ラウンジは、素晴らしい代表作であり、驚くほどプロフェッショナルで、深く革新的であることが期待されます。この A' Design Award 銀賞を受賞したデザインは、非常に注目すべき称賛される発明であり、芸術・科学・デザイン・技術の境界に寄与し、それを前進させます。Bean to Bar Lounge ラウンジは、多くの人に羨まれる創造物であり、欲求を呼び覚まし、前向きな感情をもたらし、驚きと感嘆を灯します。
Behind the Design
Press Kit
Credits, team members and technical details provided by the designer.
- Unique Properties
- Bean to Bar chocolate specialty store DandeLion chocolate in San Francisco. Bean to Bar Lounge, Japan first concept shop, is a tasting lounge, where They can enjoy single origin chocolate sweets from each production area.
The most important element of this project was to bring out the best and unexpected charms of the materials used.Riki Watanabe believes that was the best way to express the store. - Dimensions & Packaging
- FLOOR AREA 49.20 square metre
- Tags
- cafe, Lounge, chocolate,
- Production Technology
- The main material used was western red cedar, which is also used in their first store in Japan. It was vital to maintain a level of consistency for the brand's image in Japan.As a way of showing the material, he stacked up a mosaic pattern by piling together pieces one by one like a parquet, making use of the essence of the western red cedar uneven colors.Despite using the same materials, by cutting them out, he was successfully able to vary the expressions depending on the viewing angles.
- Design Challenge
- Riki Watanabe challenged he combined the three requirements of unlikely use of material, craftsmanship, and cuteness in a small space and to bring out the brand colors in a meaningful way.
- Research
- Riki Watanabe researched brands approach to materials, especially their relationship to cacao, believed that was the best way to express the brand.
- Inspiration
- Riki Watanabe took inspiration from DandeLion chocolate approach to materials, especially their relationship to cacao, believing that was the best way to express the brand.
- Project Duration
- The project started in October 2018 in Tokyo Japan and finished in February 2019 in Tokyo Japan.
- Operation Flow
- Bean to Bar chocolate specialty store Dandelion chocolate in San Francisco. Bean to Bar Lounge, Japan's first concept shop, is a tasting lounge , where They can enjoy single origin chocolate sweets from each production area.
- Image Credits
- #1,Photographer Masato Kawano
#2,Photographer Masato Kawano
#3,Photographer Masato Kawano
#4,Photographer Masato Kawano
#5,Photographer Masato Kawano
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