Tsukiji Sushiiwa Tsukijiten Sushirestaurant by Hiroaki Iwasa

Tsukiji Sushiiwa Tsukijiten Sushirestaurant by Hiroaki Iwasa is a highly esteemed winner of the very prestigious 2024 A' Design Award in IJzer in Interieur en Tentoonstellingsontwerp Competition Category.

IJzerInterieur· 2024

Tsukiji Sushiiwa Tsukijiten Sushirestaurant

by Hiroaki Iwasa

Client: Tsukiji Sushiiwa Tsukijiten

A' Design Award in IJzer Winner in Interieur Category

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Verified Award Winner

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View at A' Design Award Press Release Award Badge

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The Design

About Tsukiji Sushiiwa Tsukijiten Sushirestaurant

Tsukiji Sushiiwa Tsukijiten werd ontworpen in Tsukiji Tokyo, naast de voormalige centrale vismarkt. Omdat sushi tegenwoordig wereldwijd bekend staat als cuisine, was het doel van dit project het ontwerpen van een verfijnde ruimte die kan worden doorgegeven aan de toekomst, een plek waar mensen kunnen genieten van de traditionele vaardigheden van de chef en de sushi-etiquette van Edomae sushi. De essentie van Edomae sushi is het maximaliseren van het potentieel van verse zeevruchten door minimaal handwerk van de chef. Daarom lag de focus op het ontwerpen van de sushibar, zodat de verse zeevruchten en de vaardigheden van de chef' optimaal tot hun recht komen.

The Recognition

About the A' Design Award in IJzer

Tsukiji Sushiiwa Tsukijiten Sushirestaurant is winnaar van de A' Design Award in IJzer, een prestigieuze erkenning die wordt toegekend aan goede ontwerpen die voldoen aan de professionele en industriële eisen die worden verwacht van goed ontworpen creaties. Winnaars in IJzer tonen grote vaardigheid, hoge specialisatie, deskundig inzicht en het creatieve vermogen van hun makers. Tsukiji Sushiiwa Tsukijiten Sushirestaurant wordt verwacht een hooggewaardeerde, bewonderde en gekoesterde creatie te zijn die praktisch en innovatief is. Dit ontwerp dat de A' Design Award in IJzer heeft gewonnen, integreert de beste praktijken uit de sector en heeft bekwame technische kenmerken die verbonden zijn met knowhow en talent. Tsukiji Sushiiwa Tsukijiten Sushirestaurant wordt gerespecteerd om zijn grondigheid en is ontworpen om verbeteringen van de levenskwaliteit te bieden die helpen de wereld een betere plek te maken.

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