Tsukiji Sushiiwa Tsukijiten Restoran Sushi oleh Hiroaki Iwasa

Reka bentuk Tsukiji Sushiiwa Tsukijiten Restoran Sushi oleh Hiroaki Iwasa ialah pemenang yang sangat dihormati bagi 2024 A' Design Award Besi yang amat berprestij dalam Kategori Pertandingan Reka Bentuk Ruang Dalaman dan Pameran.

BesiDalaman· 2024

Tsukiji Sushiiwa Tsukijiten Restoran Sushi

oleh Hiroaki Iwasa

Klien: Tsukiji Sushiiwa Tsukijiten

Pemenang A' Design Award Besi dalam Kategori Dalaman

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Sahkan Status Anugerah untuk #154888

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Reka Bentuk

Mengenai Tsukiji Sushiiwa Tsukijiten Restoran Sushi

Tsukiji Sushiiwa Tsukijiten direka bentuk di Tsukiji Tokyo, berjiran dengan bekas pasar ikan pusat. Memandangkan sushi kini dikenali sebagai hidangan sejagat, matlamat projek ini adalah untuk mereka bentuk ruang yang sofistikated yang dapat diwariskan ke masa hadapan, sebuah tempat di mana pengunjung dapat menikmati kemahiran tradisional chef dan etiket sushi Edomae. Intipati sushi Edomae adalah untuk memaksimumkan potensi makanan laut segar melalui sentuhan tangan yang minimal oleh chef. Oleh itu, fokus diberikan kepada reka bentuk kaunter sushi, supaya kesegaran makanan laut dan kemahiran chef dapat menonjol.

Pengiktirafan

Mengenai A' Design Award Besi

Tsukiji Sushiiwa Tsukijiten Restoran Sushi ialah pemenang A' Design Award Besi, pengiktirafan yang berprestij yang dianugerahkan kepada reka bentuk yang baik yang memenuhi keperluan profesional dan industri yang dijangka daripada ciptaan yang direka dengan baik. Pemenang Besi menunjukkan kemahiran yang besar, kepakaran yang tinggi, kefahaman pakar dan keupayaan kreatif penciptanya. Tsukiji Sushiiwa Tsukijiten Restoran Sushi diharapkan menjadi ciptaan yang sangat dihargai, dikagumi dan disayangi yang praktikal dan inovatif. Reka bentuk pemenang A' Design Award Besi ini menyepadukan amalan terbaik industri dan mempunyai ciri teknikal yang kompeten yang dikaitkan dengan kepakaran dan bakat. Tsukiji Sushiiwa Tsukijiten Restoran Sushi dihormati kerana ketelitiannya dan direka untuk memberikan peningkatan kualiti hidup yang membantu menjadikan dunia tempat yang lebih baik.

Di Sebalik Reka Bentuk

Kit Akhbar

Kredit, ahli pasukan dan butiran teknikal yang disediakan oleh pereka.

Ciri-Ciri Unik: 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.
Dimensi & Pembungkusan: 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.
Tag: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Teknologi Pengeluaran: 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.
Cabaran Reka Bentuk: 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.
Penyelidikan: 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.
Inspirasi: 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.
Tempoh Projek: 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.
Aliran Operasi: 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.
Kredit Imej: Photographer: Kozo Takayama