Tsukiji Sushiiwa Tsukijiten Suši restoranas – autorius Hiroaki Iwasa

Darbas Tsukiji Sushiiwa Tsukijiten Suši restoranas, kurio autorius Hiroaki Iwasa, yra itin vertinamas prestižinio 2024 Geležinis apdovanojimas A' Design Award laimėtojas konkurso kategorijoje Interjero ir parodų erdvių dizainas.

GeležinisInterjeras· 2024

Tsukiji Sushiiwa Tsukijiten Suši restoranas

Dizaineris: Hiroaki Iwasa

Klientas: Tsukiji Sushiiwa Tsukijiten

Kategorijos Interjeras laimėtojas – Geležinis apdovanojimas A' Design Award

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Patikrinti apdovanojimo statusą – #154888

Peržiūrėti A' Design Award Pranešimas spaudai Apdovanojimo ženklelis

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Dizainas

Apie Tsukiji Sushiiwa Tsukijiten Suši restoranas

Tsukiji Sushiiwa Tsukijiten buvo suprojektuotas Tsukiji rajone, Tokijuje, šalia buvusios centrinės žuvų turgavietės. Kadangi suši šiandien žinomas kaip tarptautinis patiekalas, šio projekto tikslas buvo sukurti išskirtinę erdvę, kuri galėtų būti perduota ateities kartoms - vietą, kurioje žmonės galėtų mėgautis šefo tradiciniais įgūdžiais ir Edomae suši etiketu. Edomae suši esmė - maksimaliai atskleisti šviežių jūros gėrybių potencialą per minimalų šefo rankinį darbą. Todėl dizaine buvo sutelktas dėmesys į suši barą, kad šviežios jūros gėrybės ir šefo įgūdžiai išsiskirtų.

Pripažinimas

Apie Geležinis apdovanojimas A' Design Award

Tsukiji Sushiiwa Tsukijiten Suši restoranas laimėjo Geležinį apdovanojimą A' Design Award, prestižinį pripažinimą, skiriamą geriems dizainams, atitinkantiems profesinius ir pramoninius reikalavimus, kurių tikimasi iš gerai suprojektuotų kūrinių. Geležies laureatai rodo didelius kūrėjų įgūdžius, aukštą specializaciją, ekspertinį supratimą ir kūrybinį gebėjimą. Tikimasi, kad Tsukiji Sushiiwa Tsukijiten Suši restoranas bus aukštai vertinamas, žavimas ir brangus kūrinys, praktiškas ir novatoriškas. Šis Geležiniu apdovanojimu įvertintas dizainas integruoja geriausias pramonės praktikas ir turi kompetentingas technines savybes, susietas su patirtimi ir talentu. Tsukiji Sushiiwa Tsukijiten Suši restoranas gerbiamas už kruopštumą ir sukurtas taip, kad gerintų gyvenimo kokybę ir padėtų padaryti pasaulį geresne vieta.

Už dizaino

Spaudos rinkinys

Dizainerio pateikti kreditai, komandos nariai ir techninė informacija.

Unikalios savybės: 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.
Matmenys ir pakuotė: 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.
Žymos: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Gamybos technologija: 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.
Dizaino iššūkis: 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.
Tyrimas: 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.
Įkvėpimas: 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.
Projekto trukmė: 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.
Veikimo eiga: 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.
Nuotraukų autoriai: Photographer: Kozo Takayama