Sudraba Interjers · 2020
Bean to Bar Lounge Atpūtas Telpa
- Sudraba balva A' Design Award 2020 in Interjers
- CLIENT: Joke
- Estimated Number of Design Views: 32,872
- Verification code 3271819E07 · Verify this award
Colors
About Bean to Bar Lounge Atpūtas Telpa
Svarīgs šī dizaina elements bija izcelt izmantoto materiālu pievilcību. Galvenais izmantotais materiāls bija rietumu sarkanais ciedrs, kas tiek izmantots arī viņu pirmajā veikalā Japānā. Riki Watanabe kā materiālu demonstrēja mozaīkas zīmējumu, saliekot gabalus pa vienam kā parkets, izmantojot materiālu būtību nevienmērīgās krāsās. Neskatoties uz to, ka tika izmantoti vieni un tie paši materiāli, tos izgriežot, Riki Watanabe varēja veiksmīgi mainīt izteicienus atkarībā no skata leņķa.
About the Sudraba balva A' Design Award
Bean to Bar Lounge Atpūtas Telpa ir Sudraba balvas A' Design Award ieguvējs, ārkārtīgi prestiža atzinība, ko piešķir augstākās klases, krāšņiem un iespaidīgiem dizainiem. Sudraba ieguvēji ir ārkārtīgi spožas un ļoti radošas izpausmes, kas parāda to dizaineru izcilo kompetenci, talantu un asredzību. Sagaidāms, ka Bean to Bar Lounge Atpūtas Telpa būs lielisks, paraugdarbs, ļoti profesionāls un dziļi inovatīvs. Šis ar Sudraba balvu apbalvotais dizains ir ievērojams, apbrīnots izgudrojums, kas palīdz paplašināt mākslas, zinātnes, dizaina un tehnoloģiju robežas. Bean to Bar Lounge Atpūtas Telpa ir radījums, kam daudzi apskauž, kas modina vēlmes, rada pozitīvas izjūtas un raisa izbrīnu un apbrīnu.
Press Kit
- 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
