Tsukiji Sushiiwa Tsukijiten Restaurant Sushi nataon'i Hiroaki Iwasa

Ny endrika Tsukiji Sushiiwa Tsukijiten Restaurant Sushi nataon'i Hiroaki Iwasa dia mpandresy sarobidy amin'ny 2024 A' Design Award Vy amin'ny Sokajin'ny Fifanintsanana Famolavolana Habaka Anatiny ary Fampisehoana.

VyAnatiny· 2024

Tsukiji Sushiiwa Tsukijiten Restaurant Sushi

nataon'i Hiroaki Iwasa

Mpanjifa: Tsukiji Sushiiwa Tsukijiten

Mpandresy A' Design Award Vy amin'ny Sokajy Anatiny

15,085

Mpandresy Loka Voamarina

Hanamarina ny Sata Loka ho an'ny #154888

Jereo ao amin'ny A' Design Award Fanambarana ho an'ny Mpanao Gazety Marika Loka

Loko

Ny Endrika

Momba ny Tsukiji Sushiiwa Tsukijiten Restaurant Sushi

Ny Tsukiji Sushiiwa Tsukijiten dia novolavolaina tao Tsukiji Tokyo, eo akaikin'ny tsenan'ny trondro foibe taloha. Satria ny sushi ankehitriny dia sakafo fantatra maneran-tany, ny tanjon'ity tetikasa ity dia ny hamolavola toerana be pitsiny izay azo atolotra ho an'ny ho avy, toerana ahafahan'ny olona mankafy ny fahaiza-manaon'ny mpahandro nentim-paharazana sy ny fomba fanao amin'ny sushi Edomae. Ny foto-kevitra fototra amin'ny sushi Edomae dia ny hampitombo ny tanjaky ny hazan-dranomasina vaovao amin'ny alalan'ny asa tanana kely ataon'ny mpahandro. Noho izany dia nifantoka tamin'ny famolavolana ny kaontera sushi, mba hisongadinana ny hazan-dranomasina vaovao sy ny fahaiza-manaon'ny mpahandro.

Ny Fankasitrahana

Momba ny A' Design Award Vy

Nandresy ny A' Design Award Vy ny famolavolana Tsukiji Sushiiwa Tsukijiten Restaurant Sushi, fankasitrahana malaza omena ny famolavolana tsara izay mahafeno ny fepetra ara-barotra sy ara-indostria andrasana amin'ny famoronana natao tsara. Ny mpandresy Vy dia mampiseho fahaiza-manao lehibe, fahaizana manokana ambony, fahatakarana manam-pahaizana ary fahaizana mamorona an'ireo mpamorona azy. Andrasana ho famoronana ankasitrahana be, ankafizina ary tiana izay azo ampiharina sady vaovao ny famolavolana Tsukiji Sushiiwa Tsukijiten Restaurant Sushi. Ity famolavolana nandresy ny A' Design Award Vy ity dia mampiray ny fomba fanao tsara indrindra amin'ny indostria ary manana toetra ara-teknika mahomby mifandray amin'ny fahalalana sy ny talenta. Ny famolavolana Tsukiji Sushiiwa Tsukijiten Restaurant Sushi dia hajaina noho ny fitandremany ary natao hanome fanatsarana ny kalitaon'ny fiainana izay manampy hahatonga ny tontolo ho toerana tsara kokoa.

Ao Ambadiky ny Endrika

Fitaovana ho an'ny Mpanao Gazety

Fankasitrahana, mpikambana ao amin'ny ekipa ary antsipiriany teknika nomen'ny mpanao endrika.

Toetra Manokana: 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.
Refy & Fonosana: 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.
Marika: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Teknolojia Famokarana: 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.
Fanamby Endrika: 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.
Fikarohana: 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.
Aingam-panahy: 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.
Faharetan'ny Tetikasa: 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.
Fizotr'asa: 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.
Loharanon-tsary: Photographer: Kozo Takayama