Tsukiji Sushiiwa Tsukijiten 스시 레스토랑 by Hiroaki Iwasa

Tsukiji Sushiiwa Tsukijiten 스시 레스토랑 by Hiroaki Iwasa is a highly esteemed winner of the very prestigious 2024 A' Design Award 철상 in 인테리어 공간 및 전시 디자인 Competition Category.

철인테리어· 2024

Tsukiji Sushiiwa Tsukijiten 스시 레스토랑

by Hiroaki Iwasa

Client: Tsukiji Sushiiwa Tsukijiten

A' Design Award 철상 Winner in 인테리어 Category

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View at A' Design Award Press Release Award Badge

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The Design

About Tsukiji Sushiiwa Tsukijiten 스시 레스토랑

츠키지 스시이와 츠키지텐은 과거 중앙 수산시장이 있던 도쿄 츠키지 인근에 설계되었습니다. 스시가 현재 세계적인 요리로 알려진 만큼, 이 프로젝트의 목표는 미래로 계승될 수 있는 세련된 공간을 디자인하는 것이었으며, 사람들이 셰프의 전통적인 기술과 에도마에 스시의 예법을 즐길 수 있는 장소를 만드는 것이었습니다. 에도마에 스시의 본질은 셰프의 최소한의 손질을 통해 신선한 해산물의 잠재력을 극대화하는 것입니다. 따라서 신선한 해산물과 셰프의 기술이 돋보일 수 있도록 스시 카운터 디자인에 중점을 두었습니다.

The Recognition

About the A' Design Award 철상

Tsukiji Sushiiwa Tsukijiten 스시 레스토랑, 이 작품은 A' Design Award 철상 수상작으로, 잘 디자인된 창작물에 기대되는 전문적·산업적 요건을 충족하는 좋은 디자인에 수여되는 권위 있는 인정입니다. 철상 수상작은 창작자의 뛰어난 기술, 높은 전문성, 전문가다운 이해, 창의적 역량을 보여 줍니다. Tsukiji Sushiiwa Tsukijiten 스시 레스토랑, 이 작품은 높이 평가받고 감탄과 사랑을 받는 창작물로서 실용적이고 혁신적일 것으로 기대됩니다. 이 철상 수상 디자인은 업계 모범 사례를 통합하며 노하우와 재능으로 연결된 유능한 기술적 특성을 갖추고 있습니다. Tsukiji Sushiiwa Tsukijiten 스시 레스토랑, 이 작품은 철저함으로 존중받으며 삶의 질을 개선하여 세상을 더 나은 곳으로 만들도록 디자인되었습니다.

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