Bean to Bar Lounge Ko Te Louho by Riki Watanabe

Bean to Bar Lounge Ko Te Louho by Riki Watanabe is a highly esteemed winner of the very prestigious 2020 A' Design Award Hiriwa in Hoahoa Roto Whare me te Whakaaturanga Competition Category.

HiriwaRoto Whare· 2020

Bean to Bar Lounge Ko Te Louho

by Riki Watanabe

Client: Joke

A' Design Award Hiriwa Winner in Roto Whare Category

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Verified Award Winner
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Colors

The Design

About Bean to Bar Lounge Ko Te Louho

Ko tetahi waahanga nui o tenei hoahoa ko te whakaputa i te piira o nga rauemi e whakamahia ana. Ko nga mea matua e whakamahia ana ko te hita te tae whero, e whakamahia ana hoki i roto i to raatau toa tuatahi i Japan. Hei huarahi e whakaatu ai i nga rauemi, i whakairihia e Riki Watanabe tetahi tauira mo te peita ma te tarapoti i nga waahanga takitahi ano he whakatipu, ma te whakamahi i te mea nui o nga rawa o nga tae kore. Ahakoa te whakamahi i nga rauemi ano, ma te tapahi i a ia, i kaha angitu a Riki Watanabe ki te rereke i nga korero, i runga ano i nga kokonga tiro.

The Recognition

About the A' Design Award Hiriwa

Ko Bean to Bar Lounge Ko Te Louho te toa o te A' Design Award Hiriwa, he whakaaetanga tino whai mana e hoatu ana ki ngā hoahoa taumata teitei rawa, ātaahua me te whakamīharo. Ko ngā toa Hiriwa he mahi tino kanapa, tino auaha e whakaatu ana i te mātanga, te pūmanawa me te mōhio hōhonu o ā rātou kaihoahoa. E tūmanakohia ana ko Bean to Bar Lounge Ko Te Louho he mahi whakamīharo, he tauira, he tino ngaio, he auaha hōhonu. Ko tēnei hoahoa i toa i te Hiriwa he hanganga rongonui, whakamīharotia e whai wāhi ana ki te whakawhānui i ngā rohe o te toi, te pūtaiao, te hoahoa me te hangarau. Ko Bean to Bar Lounge Ko Te Louho he mahi e hae ana te tini, e whakaara ana i ngā hiahia, e kawe mai ana i ngā kare-ā-roto pai, ā, e whakaoho ana i te mīharo.

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