Boku Restaurant- og barinteriør av Takahiro Todoroki

Designet Boku Restaurant- og barinteriør av Takahiro Todoroki er en høyt ansett vinner av den svært prestisjetunge 2026 A' Design Award i Sølv i konkurransekategorien Interiør, Butikk- og Utstillingsdesign.

SølvInteriør· 2026

Boku Restaurant- og barinteriør

av Takahiro Todoroki

Klient: Engine,inc

Vinner av A' Design Award i Sølv i kategorien Interiør

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Designet

Om Boku Restaurant- og barinteriør

Boku er et restaurant- og barinteriør i Guadalajara, Mexico. Designet kombinerer japanske romlige prinsipper med lokal kultur og er inspirert av gatemat fra Osaka, med takoyaki som sentralt tema. En buet disk oppmuntrer til sosial interaksjon, og veggteksturer tilfører taktile detaljer. Hengende bambusbelysning og naturlige materialer skaper en organisk atmosfære. En mesanin utnytter den høye takhøyden og tilfører funksjonell variasjon. Stedet serverer mat på dagtid og blir en bar og et arrangementslokale om kvelden.

Anerkjennelsen

Om A' Design Award i Sølv

Boku Restaurant- og barinteriør er vinner av A' Design Award i Sølv, en usedvanlig prestisjefylt anerkjennelse som tildeles design i toppklassen som er nydelige og imponerende. Sølvvinnere er enormt briljante og usedvanlig kreative verk som viser designernes enestående ekspertise, talent og skarpsindighet. Boku Restaurant- og barinteriør forventes å være et praktfullt utstillingsverk som er bemerkelsesverdig profesjonelt og dypt nyskapende. Dette designet, som har vunnet A' Design Award i Sølv, er en svært bemerkelsesverdig, beundret oppfinnelse som gagner og flytter grensene for kunst, vitenskap, design og teknologi. Boku Restaurant- og barinteriør er et skaperverk mange misunner, som vekker ønsker, gir positive følelser og vekker undring og forundring.

Bak designet

Pressepakke

Krediteringer, teammedlemmer og tekniske detaljer levert av designeren.

Unike Egenskaper: This project merges Japanese spatial philosophy with the local culture of Mexico, avoiding superficial Japanese style design. Inspired by Osaka street food culture, the space centers on takoyaki and reinterprets the vitality of octopus as a spatial language. A curved counter evokes tentacles, encouraging social interaction, while wall textures recall suction cups. Suspended bamboo lighting and natural materials create an organic atmosphere. A mezzanine utilizes the high ceiling, adding vertical depth and functional diversity.
Dimensjoner og Emballasje: Total area: 128 sqm. Ceiling height: 4500 mm. Structure: steel frame. Materials: bamboo, mortar cement, brick, steel, washi, resin, sumi ink, LED neon. Ceiling: brick finish with clear coating. Floor: pigmented mortar with urethane coating. Walls: brick and painted surfaces with artwork. Lighting: 50 lux ambient, 100 lux table, 2700K. Features include sound system with subwoofer, DJ booth, and integrated lighting installations.
Stikkord: Bar, Mexico, Japanese, Restaurant, Takoyaki, Tequila, Bamboo, Sake, Guadarajara,
Produksjonsteknologi: The design process translated traditional Takeakari into a modular ceiling system using parametric modeling and digital fabrication. Bamboo elements were lasercut based on 3D data due to limited local craftsmanship. Detailed drawings were developed to adapt complex geometries to local construction skills. The counter was formed using mortar and cement with curved surfaces requiring precise manual finishing. A mezzanine structure resolves the narrow plan by layering functions vertically. Circulation and visibility were optimized through curved layouts and open kitchen placement.
Designutfordring: The main challenge was bridging the gap between complex design intent and local construction capabilities. Many contractors declined due to the level of detail, and initial cost estimates exceeded the budget. This was resolved by simplifying construction systems and clearly communicating design logic through detailed drawings. Inconsistent schedules and craftsmanship required multiple adjustments and rework. Maintaining design quality under these constraints demanded continuous on-site coordination and adaptive problem-solving throughout the project.
Forskning: This is an applied spatial design research. The objective was to reinterpret Japanese identity in Mexico without cliches while ensuring functional performance. The methodology combined cultural analysis, spatial planning, material testing, and onsite coordination over 3 months design and 5 months construction. Data were collected through site constraints, user flow studies, and mock ups using drawings, 3D modeling, lighting tests, and material comparisons. Experiments included bamboo lighting and steel hand lights. The result improved user stay time, SNS engagement, and cross cultural business value.
Inspirasjon: The project was inspired by the fusion of Japanese highball culture and takoyaki, aiming to redefine Japanese identity outside Japan. Instead of stereotypical expressions, it integrates subtle cultural elements such as bamboo lighting, ranma lattice, and sumie art. Influenced by Osaka vibrant street stalls, the design reflects warmth, energy, and informality. Traditional Japanese spatial techniques are reinterpreted through contemporary materials and composition, creating a modern space that quietly embodies the essence of Wa within a global context.
Prosjektvarighet: This project began its design phase in Japan in 2024 and opened in Guadalajara, Mexico, in August 2025.
Driftsflyt: The space operates as a restaurant during the day and transforms into a bar and event venue at night. It supports a wide range of users, from individuals to large groups. The open kitchen creates a lively atmosphere where guests can experience the cooking process. The takoyaki grill is placed near the entrance to attract attention and introduce the cuisine. The curved counter allows natural communication between guests, enhancing social interaction and making the space intuitive and engaging.
Bildekreditering: Photographer : Katsumi Hirabayashi