Bean to Bar Lounge 라운지 by Riki Watanabe is a highly esteemed winner of the very prestigious 2020 A' Design Award 은상 in 인테리어 공간 및 전시 디자인 Competition Category.

은인테리어· 2020

Bean to Bar Lounge 라운지

by Riki Watanabe

Client: Joke

A' Design Award 은상 Winner in 인테리어 Category

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Verified Award Winner
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Colors

The Design

About Bean to Bar Lounge 라운지

이 디자인의 중요한 요소는 사용 된 재료의 매력을 끌어내는 것이 었습니다. 사용 된 주요 재료는 서양 적 삼나무로 일본 최초의 매장에서도 사용됩니다. 소재를 보여주는 방법으로 와타나베 리키는 마루처럼 한 장 한 장을 모아서 모자이크 패턴을 쌓아 고르지 않은 소재의 본질을 살 렸습니다. 같은 소재를 사용했지만 잘라내어 시야각에 따라 표정을 바꾸는 데 성공했습니다.

The Recognition

About the A' Design Award 은상

Bean to Bar Lounge 라운지, 이 작품은 A' Design Award 은상 수상작으로, 최상급이며 아름답고 인상적인 디자인에 수여되는 비범하게 권위 있는 인정입니다. 은상 수상작은 대단히 뛰어나고 매우 창의적인 작품으로, 디자이너의 탁월한 전문 지식, 재능, 통찰력을 보여 줍니다. Bean to Bar Lounge 라운지, 이 작품은 훌륭한 대표작으로서 매우 전문적이고 깊이 있게 혁신적일 것으로 기대됩니다. 이 은상 수상 디자인은 예술, 과학, 디자인, 기술의 경계를 넓히는 데 이바지하는 주목할 만하고 찬사를 받는 발명품입니다. Bean to Bar Lounge 라운지, 이 작품은 모두가 부러워하는 창작물로서 욕망을 일깨우고 긍정적인 감정을 불러오며 경탄과 경이로움을 불러일으킵니다.

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