Tsukiji Sushiiwa Tsukijiten Restoran Sushi by Hiroaki Iwasa

Tsukiji Sushiiwa Tsukijiten Restoran Sushi by Hiroaki Iwasa is a highly esteemed winner of the very prestigious 2024 A' Design Award Basi in Interior Competition Category.

BasiInterior· 2024

Tsukiji Sushiiwa Tsukijiten Restoran Sushi

by Hiroaki Iwasa

Client: Tsukiji Sushiiwa Tsukijiten

A' Design Award Basi Winner in Interior 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 Tsukiji Sushiiwa Tsukijiten Restoran Sushi

Tsukiji Sushiiwa Tsukijiten dirancang di Tsukiji Tokyo, tatanggo nan lamo pasar ikan pusat. Karano sushi kini alah dikenali sabagai masakan dunia, tujuan proyek ko adolah untuak marancang ruang nan elok nan dapek diwariskan ka maso depan, tampek urang dapek manikmati kaahlian tradisional koki dan tata cara sushi Edomae. Inti dari sushi Edomae adolah untuak memaksimalkan potensi makanan lauik segar malalui karajo tangan minimal dek koki. Oleh karano itu fokus pado marancang konter sushi, supayo makanan lauik segar dan kaahlian koki tampak manonjoal.

The Recognition

About the A' Design Award Basi

Tsukiji Sushiiwa Tsukijiten Restoran Sushi adolah pamenang A' Design Award Basi, sabuah pangakuan nan bapresti nan dibarikan ka rancangan nan elok nan mamanuhi kaparluan profesional jo industri nan dipaokan dari ciptaan nan dirancang jo elok. Pamenang Basi mamparlihatkan kamahiran nan gadang, spesialisasi nan tinggi, pamahaman pakar jo kapasitas kreatif panciptanyo. Tsukiji Sushiiwa Tsukijiten Restoran Sushi dipaokan manjadi ciptaan nan sangaik dihormati, dikagumi jo disayangi, nan praktis jo inovatif. Rancangan nan manang Basi iko mamasukkan praktik tabaik industri jo punyo ciri teknis nan cakap nan bapautan jo ilimu jo bakaik. Tsukiji Sushiiwa Tsukijiten Restoran Sushi dihormati karano katalitiannyo jo dirancang untuak maningkekkan kualitas hiduik jo mambantu manjadikan dunia tampek nan labiah elok.

Behind the Design

Press Kit

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

Unique Properties: 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.
Dimensions & Packaging: 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.
Tags: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Production Technology: 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.
Design Challenge: 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.
Research: 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.
Inspiration: 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.
Project Duration: 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.
Operation Flow: 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.
Image Credits: Photographer: Kozo Takayama