Takumi Interior de Restaurante por Yu Ting Liu and Ling Ling Xiao - NI Space Design

O design Takumi Interior de Restaurante por Yu Ting Liu and Ling Ling Xiao - NI Space Design é um vencedor altamente estimado do prestigioso 2025 A' Design Award de Prata na Categoria de Competição Design de Espaços Interiores e Exposições.

PrataInterior· 2025

Takumi Interior de Restaurante

por Yu Ting Liu and Ling Ling Xiao - NI Space Design

Cliente: NI Space Design

Vencedor do A' Design Award de Prata na Categoria Interior

39,577

Vencedor de Prémio Verificado

Verificar Estado do Prémio para #164239

Ver no A' Design Award Comunicado de Imprensa Selo do Prémio

Cores

O Design

Sobre Takumi Interior de Restaurante

Takumi é um interior de restaurante concebido em torno do robatayaki, um método japonês de grelhar alimentos numa grelha quadrada aberta. A disposição do espaço é organizada como um teatro. Curvas e tetos altos moldam o ambiente, e os assentos dispostos de forma escalonada garantem a todos os clientes uma visão desimpedida do balcão do chef. Malha metálica, azulejos em mosaico, tijolos de vidro e pavimento em granilite acrescentam transparência e profundidade. Os tons laranja-avermelhados evocam o calor do fogo, enquanto os tons de cinza equilibram a composição. Áreas de refeição semiabertas e cabines privadas melhoram a privacidade. O espaço ocupa 264,4 metros quadrados.

O Reconhecimento

Sobre o A' Design Award de Prata

Takumi Interior de Restaurante conquistou o A' Design Award de Prata, um reconhecimento extraordinariamente prestigiado atribuído a designs de topo de gama, deslumbrantes e impressionantes. Os vencedores da Prata são obras tremendamente brilhantes e extremamente criativas que ilustram a perícia, o talento e a acuidade excecionais dos seus designers. Espera-se que Takumi Interior de Restaurante seja uma obra maravilhosa e de referência, notavelmente profissional e profundamente inovadora. Este design vencedor do A' Design Award de Prata é uma invenção muito notável e admirada, que beneficia e faz avançar as fronteiras da arte, da ciência, do design e da tecnologia. Takumi Interior de Restaurante é uma criação imensamente invejada que desperta desejos, traz sentimentos positivos e faz nascer espanto e deslumbramento.

Por Trás do Design

Kit de Imprensa

Créditos, membros da equipa e detalhes técnicos fornecidos pelo designer.

Propriedades Únicas: Robatayaki refers to a cooking method where food is grilled on a square, open grill, with people gathered around to watch and enjoy. Building on this imagery, the designers broke away from traditional Japanese frameworks, using curves and high ceilings to create a theatrical effect. The interwoven arcs create diverse scenes. With the robatayaki bar as the core, seating is layered and staggered, providing the depth of a stage. The freely flowing curves overlap within the space. Glass brick walls add an illusionary element, transforming the restaurant into a grand performance venue.
Dimensões e Embalagem: The total area of the venue, excluding the kitchen, is 264.4 square meters, encompassing the chef's counter (itamae) area, VIP booths, open seating area, booths, and waiting area.
The first impression is created by the waiting area, which also serves as a photo spot. The area features a main visual element of a flaming washi paper artwork, connecting with the image of a grill. As one moves to the right and enters the restaurant, the staggered layout ensures that every seating area has a clear view of the robatayaki grilling at the chef's counter (itamae).
Etiquetas: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Tecnologia de Produção: Metal mesh, mosaic tiles, glass bricks, and terrazzo flooring create a sense of transparency and modernity, while also enhancing openness and interaction. Departing from the traditional Japanese palette of light beige, the design primarily uses orange-red tones to evoke the warmth and vibrancy of fire. Gray tones are incorporated to balance the intensity of the overall color scheme, making the space more visually appealing and expressive. The VIP booths are particularly highlighted for their uniqueness and luxury.
Desafio de Design: Challenges included differences in material selection and construction standards. Since the site is located in Shanghai, known as the 'fashion capital,' the design had to be impeccably eye-catching. Due to regional differences in materials, some ideas could not be fully realized as originally planned, leading to the need to replace certain design elements. Fortunately, the final adjustments resulted in a high-standard, high-quality presentation. The designers preserved the aesthetic and functionality of the project, demonstrating adaptability and innovative thinking in the face of challenges.
Pesquisa: The space is designed like a theater, with curves and high ceilings creating a layered seating arrangement. Every seat offers a perfect view of the chef's culinary artistry while also enhancing privacy. The orange-red tones and reflective materials recreate the robatayaki cooking process, with metal mesh and glass bricks interwoven into the details. As the aroma of fresh ingredients fills the air, dinners can experience a sensory journey. The remodeling project undoubtedly allows the brand to once again capture the market's favor, this time with an even more innovative and modern flair.
Inspiração: Inspired by traditional Japanese cuisine, robatayaki is a sensory cooking method where ingredients are arranged around a brick grill. It offers diners an exquisite dining experience, which is also one of the brand's distinctive features. In the past, the design concept often focused on restoring classic Japanese elements. However, the owner wanted this restaurant to have a different style. The designers combined a dramatic layout with semi-open dining areas to enhance privacy and visual appeal.
Duração do Projeto: The project finished in January 2024 in Shanghai.
Fluxo de Operação: The renovated restaurant enhances the brand's image while increasing the venue's appeal. Moreover, the restaurant's reopening during the post-pandemic recovery period saw a noticeable increase in per-customer spending, indicating that the restaurant's market positioning and renovation strategy successfully attracted a more upscale clientele. The service model, which combines specialty cuisine with interior design, further solidified the restaurant's position in the local culinary scene, bringing in a new and loyal customer base.
Membros da Equipa: Yu-Ting Liu, Ling-Ling Xiao
Créditos de Imagem: NI Space Design