Bean to Bar Lounge Lounge by Riki Watanabe

Bean to Bar Lounge Lounge by Riki Watanabe is a highly esteemed winner of the very prestigious 2020 Xelata A' Design Award a Zîvîn in Dîzayna Cihê Hundurîn û Pêşangehê Competition Category.

ZîvHundurîn· 2020

Bean to Bar Lounge Lounge

by Riki Watanabe

Client: Joke

Xelata A' Design Award a Zîvîn Winner in Hundurîn Category

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Verified Award Winner

Verify Award Status for #90033

Visit Site View at A' Design Award Press Release Award Badge

Colors

The Design

About Bean to Bar Lounge Lounge

Elementek girîng a vê sêwiranê derxistina bertekên li ser materyalên bikar anîn bû. Materyona bingehîn a kujera sor a rojavayî bû, ku ew jî di yekemîn firoşgeha wan de li Japonya tê bikar anîn. Wekî ku rêgezek nîşanî materyalê, Riki Watanabe stûnek mozaîk çêkir û bi hev re parçeyên yek-yek wekî parçeyek berhev kir û bi karanîna cewherê materyalê rengên nebawer kir. Tevî ku heman materyalan bikar tînin, bi derxistina wan, Riki Watanabe bi serfiraz û cûrbecûr vegotinên li gorî rêzikên dîtbar bi serfirazî bû.

The Recognition

About the Xelata A' Design Award a Zîvîn

Bean to Bar Lounge Lounge xelatgirê Xelata A' Design Award a Zîvîn e, nasîneke bi awayekî awarte bi prestîj ku ji sêwiranên di asta herî bilind de, xweşik û bibandor re tê dayîn. Xelatgirên Zîvînê karên pir birûsk û pir afirîner in, yên ku pisporiya hêja, jêhatîbûn û zîrekiya sêwiranerên xwe nîşan didin. Tê hêvîkirin ku Bean to Bar Lounge Lounge karekî mînak, pir pîşekar û bi kûrahî nûjen be. Ev sêwirana bi Zîvînê serketî vedîtineke berbiçav û hatiye sitayişkirin e ku ji bo fireh kirina sînorên huner, zanist, sêwiran û teknolojiyê tevkarî dike. Bean to Bar Lounge Lounge afirandinek e ku gelek kes çavê xwe lê dikin, daxwazan şiyar dike, hestên erênî tîne û heyirînê çêdike.

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