Takumi Atitany Trano Fisakafoanana by Yu Ting Liu and Ling Ling Xiao - NI Space Design

Takumi Atitany Trano Fisakafoanana by Yu Ting Liu and Ling Ling Xiao - NI Space Design is a highly esteemed winner of the very prestigious 2025 A' Design Award Volafotsy in Famolavolana Habaka Anatiny ary Fampisehoana Competition Category.

VolafotsyAnatiny· 2025

Takumi Atitany Trano Fisakafoanana

by Yu Ting Liu and Ling Ling Xiao - NI Space Design

Client: NI Space Design

A' Design Award Volafotsy Winner in Anatiny Category

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Verified Award Winner
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View at A' Design Award Press Release Award Badge

Colors

The Design

About Takumi Atitany Trano Fisakafoanana

Takumi dia atitany trano fisakafoanana naorina manodidina ny robatayaki, fomba japoney fandrahoana sakafo amin'ny lagrily efamira misokatra. Ny fandrindrana ny toerana dia nalamina toy ny teatra. Ny fiolahana sy ny valindrihana avo no mamolavola ny habaka, ary ny fipetrahana mifandimby haavo dia manome fahitana mazava ny latabatry ny chef ho an'ny vahiny tsirairay. Ny harato vy, ny karo mozaika, ny biriky fitaratra ary ny gorodona terrazzo dia manampy tamamangarahana sy halalina. Ny loko mena-voasary dia mampahatsiahy ny hafanan'ny afo, raha ny loko volombatolalaka kosa no mandanjalanja ny fandrindrana. Ny faritra fisakafoanana somary misokatra sy ny efitra manokana dia manatsara ny fiainana manokana. Ny toerana dia mirefy 264,4 metatra toradroa.

The Recognition

About the A' Design Award Volafotsy

Nandresy ny A' Design Award Volafotsy ny famolavolana Takumi Atitany Trano Fisakafoanana, fankasitrahana malaza be omena ny famolavolana ambaratonga ambony, tsara tarehy ary mahavariana. Ny mpandresy Volafotsy dia asa mamirapiratra dia mamirapiratra ary mamorona dia mamorona izay maneho ny fahaizana, ny talenta ary ny fahamaotinan-tsain'ny mpamolavola azy. Andrasana ho asa mahagaga, ohatra tsara, mahay amin'ny asa ary vaovao amin'ny halalin-tsaina ny famolavolana Takumi Atitany Trano Fisakafoanana. Ity famolavolana nandresy ny A' Design Award Volafotsy ity dia fikarohana miavaka be ary ankafizina izay mahasoa ary mampandroso ny sisintanin'ny zavakanto, ny siansa, ny famolavolana ary ny teknolojia. Ny famolavolana Takumi Atitany Trano Fisakafoanana dia famoronana mahazo fitaka be izay mamaly ny faniriana, mitondra fihetseham-po tsara ary mamelona fahagagana sy fahatalanjonana.

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: Robatayaki refers to a cooking method where food is grilled on a square, open grill, with people gathered around to watch and enjoy. Building on this imagery, the designers broke away from traditional Japanese frameworks, using curves and high ceilings to create a theatrical effect. The interwoven arcs create diverse scenes. With the robatayaki bar as the core, seating is layered and staggered, providing the depth of a stage. The freely flowing curves overlap within the space. Glass brick walls add an illusionary element, transforming the restaurant into a grand performance venue.
Dimensions & Packaging: The total area of the venue, excluding the kitchen, is 264.4 square meters, encompassing the chef's counter (itamae) area, VIP booths, open seating area, booths, and waiting area.
The first impression is created by the waiting area, which also serves as a photo spot. The area features a main visual element of a flaming washi paper artwork, connecting with the image of a grill. As one moves to the right and enters the restaurant, the staggered layout ensures that every seating area has a clear view of the robatayaki grilling at the chef's counter (itamae).
Tags: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Production Technology: Metal mesh, mosaic tiles, glass bricks, and terrazzo flooring create a sense of transparency and modernity, while also enhancing openness and interaction. Departing from the traditional Japanese palette of light beige, the design primarily uses orange-red tones to evoke the warmth and vibrancy of fire. Gray tones are incorporated to balance the intensity of the overall color scheme, making the space more visually appealing and expressive. The VIP booths are particularly highlighted for their uniqueness and luxury.
Design Challenge: Challenges included differences in material selection and construction standards. Since the site is located in Shanghai, known as the 'fashion capital,' the design had to be impeccably eye-catching. Due to regional differences in materials, some ideas could not be fully realized as originally planned, leading to the need to replace certain design elements. Fortunately, the final adjustments resulted in a high-standard, high-quality presentation. The designers preserved the aesthetic and functionality of the project, demonstrating adaptability and innovative thinking in the face of challenges.
Research: The space is designed like a theater, with curves and high ceilings creating a layered seating arrangement. Every seat offers a perfect view of the chef's culinary artistry while also enhancing privacy. The orange-red tones and reflective materials recreate the robatayaki cooking process, with metal mesh and glass bricks interwoven into the details. As the aroma of fresh ingredients fills the air, dinners can experience a sensory journey. The remodeling project undoubtedly allows the brand to once again capture the market's favor, this time with an even more innovative and modern flair.
Inspiration: Inspired by traditional Japanese cuisine, robatayaki is a sensory cooking method where ingredients are arranged around a brick grill. It offers diners an exquisite dining experience, which is also one of the brand's distinctive features. In the past, the design concept often focused on restoring classic Japanese elements. However, the owner wanted this restaurant to have a different style. The designers combined a dramatic layout with semi-open dining areas to enhance privacy and visual appeal.
Project Duration: The project finished in January 2024 in Shanghai.
Operation Flow: The renovated restaurant enhances the brand's image while increasing the venue's appeal. Moreover, the restaurant's reopening during the post-pandemic recovery period saw a noticeable increase in per-customer spending, indicating that the restaurant's market positioning and renovation strategy successfully attracted a more upscale clientele. The service model, which combines specialty cuisine with interior design, further solidified the restaurant's position in the local culinary scene, bringing in a new and loyal customer base.
Team Members: Yu-Ting Liu, Ling-Ling Xiao
Image Credits: NI Space Design