Tsukiji Sushiiwa Tsukijiten سوشي رستورانت by Hiroaki Iwasa

Tsukiji Sushiiwa Tsukijiten سوشي رستورانت by Hiroaki Iwasa is a highly esteemed winner of the very prestigious 2024 د اوسپنې A' Design Award جایزه in د دننۍ فضا او نندارتون ډیزاین Competition Category.

اوسپنهدننۍ ډیزاین· 2024

Tsukiji Sushiiwa Tsukijiten سوشي رستورانت

by Hiroaki Iwasa

Client: Tsukiji Sushiiwa Tsukijiten

د اوسپنې A' Design Award جایزه Winner in دننۍ ډیزاین Category

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The Design

About Tsukiji Sushiiwa Tsukijiten سوشي رستورانت

تسوکیجي سوشیوا تسوکیجیتین په توکیو کې د تسوکیجي په سیمه کې ډیزاین شوی، چې د پخواني مرکزي کب بازار ګاونډی دی. له هغه وخته چې سوشي اوس مهال د نړۍ په کچه د خواړو په توګه پیژندل کیږي، د دې پروژې هدف یو پیچلی فضا ډیزاین کول وو چې راتلونکي ته ولیږدول شي، داسې ځای چې خلک کولی شي د شیف د دودیزو مهارتونو او د ایدومای سوشي د آداب څخه خوند واخلي. د ایدومای سوشي اصل دا دی چې د شیف لخوا د لږ لاسي کار له لاري د تازه سمندري خواړو احتمالي ظرفیت اعظمي کچې ته ورسوي. له همدې امله په سوشي کاونټر ډیزاین تمرکز وشو، ترڅو چې تازه سمندري خواړه او د شیف مهارتونه ښکاره شي.

The Recognition

About the د اوسپنې A' Design Award جایزه

Tsukiji Sushiiwa Tsukijiten سوشي رستورانت د اوسپنې A' Design Award جایزې ګټونکی دی، یوه ویاړلې پېژندنه چې ښو ډیزاینونو ته ورکول کېږي چې هغه مسلکي او صنعتي اړتیاوې پوره کوي چې له ښه ډیزاین شویو جوړښتونو څخه تمه کېږي. د اوسپنې ګټونکي د خپلو جوړوونکو لویه مهارت، لوړه تخصص، کارپوهانه پوهه او خلاقي وړتیا ښيي. له Tsukiji Sushiiwa Tsukijiten سوشي رستورانت څخه تمه کېږي چې یو ډېر ارزښتناک، ستایل شوی او ګران جوړښت وي چې عملي او نوښتګر دی. دا د اوسپنې A' Design Award جایزې ګټونکی ډیزاین د صنعت غوره کړنلارې یو ځای کوي او وړ تخنیکي ځانګړتیاوې لري چې له پوهې او استعداد سره تړلي دي. Tsukiji Sushiiwa Tsukijiten سوشي رستورانت د خپل دقت له امله درناوی کېږي او د ژوند د کیفیت داسې ښه والی وړاندې کولو لپاره ډیزاین شوی چې نړۍ یو ښه ځای ګرځولو کې مرسته کوي.

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