Bean to Bar Lounge Cehuiyan by Riki Watanabe

Bean to Bar Lounge Cehuiyan by Riki Watanabe is a highly esteemed winner of the very prestigious 2020 Mahuizolli A' Design Award Iztacteocuitlatl in Callitic Tlacauhtli ihuan Tlanextilizpan Tlachihchihualiztli Competition Category.

IztacteocuitlatlCallitic· 2020

Bean to Bar Lounge Cehuiyan

by Riki Watanabe

Client: Joke

Mahuizolli A' Design Award Iztacteocuitlatl Winner in Callitic Category

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Colors

The Design

About Bean to Bar Lounge Cehuiyan

Ce huei tlamantli ipan inin tlachihualoni omoteneuh quenin monextiz in tlamantli imahuizyo. In tlahcotlamantli omotlatlalih tonatiuhco chichiltic cedro cuahuitl, noihqui momachtihtoc in inacatopa calacoyan Xapon. Inic quinextiz in tlamantli, Riki Watanabe oquichiuh ce mosaico tlahtlalilli, quitencoa ce ce tlapamitl iuhquin parquet, quinamictia in tlamantli inepapan itlapal. Manel momachtihtoc in ixquich tlamantli, pampa quitequih, Riki Watanabe huel oquichiuh nepapan neixcuitiltin ipan in tlachializnemiliztin.

The Recognition

About the Mahuizolli A' Design Award Iztacteocuitlatl

Bean to Bar Lounge Cehuiyan ca in quicuic in Mahuizolli A' Design Award Iztacteocuitlatl, hueyi tlamahuizoliztli tlen momaca in huel yectli, tlanextic ihuan mahuiztic tlachihualli. In quicuicah Iztacteocuitlatl ca cenca cualli ihuan cenca yancuic tlachihualli in quinextia in tlamatiliztli, toltecayotl ihuan ixtlamatiliztli intlachihuanime. Ca quinequi in Bean to Bar Lounge Cehuiyan ca cenca cualli, cenca motequiuhtia ihuan yancuic. Ni dizayno in quicuic Iztacteocuitlatl quihuelitia in toltecayotl, tlamatiliztli, dizayno ihuan teknolohia. Bean to Bar Lounge Cehuiyan quiyolchicahua in tlacah, quipaquiltia ihuan quitlamahuiztiltia.

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