Tsukiji Sushiiwa Tsukijiten Restoran Sushi dening Hiroaki Iwasa

Karya Tsukiji Sushiiwa Tsukijiten Restoran Sushi dening Hiroaki Iwasa minangka pemenang sing diajeni banget saka A' Design Award Wesi 2024 sing bergengsi ing Kategori Kompetisi Desain Ruang Njero lan Pameran.

WesiNjero Griya· 2024

Tsukiji Sushiiwa Tsukijiten Restoran Sushi

dening Hiroaki Iwasa

Klien: Tsukiji Sushiiwa Tsukijiten

Pemenang A' Design Award Wesi ing Kategori Njero Griya

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Pemenang Penghargaan Terverifikasi

Verifikasi Status Penghargaan kanggo #154888

Deleng ing A' Design Award Siaran Pers Lencana Penghargaan

Warna

Desaine

Babagan Tsukiji Sushiiwa Tsukijiten Restoran Sushi

Tsukiji Sushiiwa Tsukijiten dirancang ana ing Tsukiji Tokyo, sakiwa tengene pasar iwak pusat sing biyen. Jalaran sushi saiki wis kondhang minangka masakan donya, ancas proyèk iki yaiku ngrancang papan sing canggih lan bisa diwarisake tumrap generasi ngarep, panggonan sing wong-wong bisa nikmati katrampilan tradisional chef lan tata krama sushi Edomae. Intine sushi Edomae yaiku ngoptimalake potensial seafood seger liwat karya tangan minimal chef. Mulané fokus ngrancang counter sushi, supaya seafood seger lan katrampilan chef bakal katon luwih menonjol.

Pangakuan

Babagan A' Design Award Wesi

Tsukiji Sushiiwa Tsukijiten Restoran Sushi menang A' Design Award Wesi, pangenalan sing prestisius sing diparingake marang desain sing apik sing nyukupi kabutuhan profesional lan industri sing dikarepake saka ciptaan sing dirancang kanthi apik. Pemenang Wesi nuduhake katrampilan sing gedhe, spesialisasi sing dhuwur, pangerten ahli lan kapasitas kreatif para penciptane. Tsukiji Sushiiwa Tsukijiten Restoran Sushi dikarepake dadi ciptaan sing dihargai banget, dikagumi lan ditresnani sing praktis lan inovatif. Desain sing menang A' Design Award Wesi iki nggabungake praktik industri sing paling apik lan nduweni ciri teknis sing kompeten sing disambung karo kawruh lan bakat. Tsukiji Sushiiwa Tsukijiten Restoran Sushi diajeni amarga ketelitiane lan dirancang kanggo nyedhiyakake paningkatan kualitas urip sing mbiyantu ndadekake donya panggonan sing luwih apik.

Ing Mburi Desain

Kit Pers

Kredit, anggota tim lan detail teknis sing diwenehake dening desainer.

Sifat Unik: 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.
Ukuran & Kemasan: 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.
Tag: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Teknologi Produksi: 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.
Tantangan Desain: 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.
Riset: 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.
Inspirasi: 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.
Durasi Proyek: 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.
Alur Operasi: 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.
Kredit Gambar: Photographer: Kozo Takayama