Tsukiji Sushiiwa Tsukijiten Ristorant tas-Sushi minn Hiroaki Iwasa

Id-disinn Tsukiji Sushiiwa Tsukijiten Ristorant tas-Sushi minn Hiroaki Iwasa huwa rebbieħ stmat ħafna tal-prestiġjuż 2024 Premju A' Design Award tal-Ħadid fil-Kategorija tal-Kompetizzjoni ta' Disinn ta' Spazji Interjuri u Wirjiet.

ĦadidInterjur· 2024

Tsukiji Sushiiwa Tsukijiten Ristorant tas-Sushi

minn Hiroaki Iwasa

Klijent: Tsukiji Sushiiwa Tsukijiten

Rebbieħ tal-Premju A' Design Award tal-Ħadid fil-Kategorija ta' Interjur

15,085

Rebbieħ ta' Premju Ivverifikat

Ivverifika l-Istatus tal-Premju għal #154888

Ara fuq A' Design Award Stqarrija għall-Istampa Badge tal-Premju

Kuluri

Id-Disinn

Dwar Tsukiji Sushiiwa Tsukijiten Ristorant tas-Sushi

Tsukiji Sushiiwa Tsukijiten ġie ddisinjat f'Tsukiji Tokyo, ġar tal-eks suq ċentrali tal-ħut. Peress li s-sushi llum il-ġurnata huwa magħruf bħala kċina dinjija, l-għan ta' dan il-proġett kien li jiġi ddisinjat spazju sofistikat li jista' jgħaddi għall-futur, post fejn in-nies jistgħu jgawdu l-ħiliet tradizzjonali tax-xef u l-etiketta tas-sushi tal-Edomae sushi. L-essenza tal-Edomae sushi hija li jimmassimizza l-potenzjal tal-frott tal-baħar frisk permezz ta' xogħol manual minimu mix-xef. Għalhekk iffokat fuq id-disinn tal-counter tas-sushi, sabiex il-frott tal-baħar frisk u l-ħiliet tax-xef jidhru prominenti.

Ir-Rikonoxximent

Dwar il-Premju A' Design Award tal-Ħadid

Tsukiji Sushiiwa Tsukijiten Ristorant tas-Sushi huwa rebbieħ tal-Premju A' Design Award tal-Ħadid, rikonoxximent prestiġjuż mogħti lil disinji tajbin li jissodisfaw ir-rekwiżiti professjonali u industrijali mistennija minn ħolqien imfassal tajjeb. Ir-rebbieħa tal-Ħadid juru l-ħila kbira, l-ispeċjalizzazzjoni għolja, il-fehim espert u l-kapaċità kreattiva tal-ħallieqa tagħhom. Huwa mistenni li Tsukiji Sushiiwa Tsukijiten Ristorant tas-Sushi ikun ħolqien imqabbar ħafna, mammirat u maħbub li huwa prattiku u innovattiv. Dan id-disinn rebbieħ tal-Ħadid jintegra l-aħjar prattiki tal-industrija u għandu karatteristiċi tekniċi kompetenti marbuta mal-għarfien u t-talent. Tsukiji Sushiiwa Tsukijiten Ristorant tas-Sushi huwa rispettat għall-eżattezza tiegħu u mfassal biex itejjeb il-kwalità tal-ħajja u jgħin jagħmel id-dinja post aħjar.

Wara d-Disinn

Kit għall-Istampa

Krediti, membri tat-tim u dettalji tekniċi pprovduti mid-disinjatur.

Proprjetajiet Uniċi: 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.
Dimensjonijiet u Ippakkjar: 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.
Tikketti: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Teknoloġija tal-Produzzjoni: 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.
Sfida tad-Disinn: 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.
Riċerka: 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.
Ispirazzjoni: 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.
Tul tal-Proġett: 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.
Fluss tal-Operazzjoni: 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.
Krediti tal-Immaġni: Photographer: Kozo Takayama