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

Lucrarea Takumi Interior de Restaurant de Yu Ting Liu and Ling Ling Xiao - NI Space Design este un câștigător de mare prestigiu al premiului 2025 A' Design Award de Argint în Categoria de Competiție Design Interior.

ArgintInterior· 2025

Takumi Interior de Restaurant

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

Client: NI Space Design

Câștigător al premiului A' Design Award de Argint în Categoria Interior

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Designul

Despre Takumi Interior de Restaurant

Takumi este un interior de restaurant construit în jurul conceptului robatayaki, o metodă japoneză de a găti alimentele pe un grătar pătrat deschis. Amenajarea este organizată ca un teatru. Curbele și tavanele înalte modelează spațiul, iar locurile dispuse eșalonat oferă fiecărui oaspete o vedere clară asupra tejghelei bucătarului-șef. Plasa metalică, plăcile de mozaic, cărămizile de sticlă și pardoseala din terrazzo adaugă transparență și profunzime. Tonurile de portocaliu-roșu evocă căldura focului, în timp ce tonurile de gri echilibrează schema cromatică. Zonele de luat masa semi-deschise și separeurile private îmbunătățesc intimitatea. Locația se întinde pe 264,4 metri pătrați.

Recunoașterea

Despre A' Design Award de Argint

Takumi Interior de Restaurant a câștigat A' Design Award de Argint, o recunoaștere extraordinar de prestigioasă acordată designurilor de top, superbe și impresionante. Câștigătorii Argintului sunt lucrări extraordinar de strălucite și extrem de creative, care ilustrează expertiza, talentul și perspicacitatea remarcabile ale designerilor lor. Se așteaptă ca Takumi Interior de Restaurant să fie o lucrare minunată, de referință, remarcabil de profesionistă și profund inovatoare. Acest design câștigător al A' Design Award de Argint este o invenție foarte notabilă și admirată, care aduce beneficii și împinge limitele artei, științei, designului și tehnologiei. Takumi Interior de Restaurant este o creație extrem de invidiată, care trezește dorințe, aduce sentimente pozitive și stârnește uimire și mirare.

În Spatele Designului

Dosar de Presă

Credite, membri ai echipei și detalii tehnice furnizate de designer.

Proprietăți Unice: 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.
Dimensiuni și Ambalare: 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).
Etichete: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Tehnologie de Producție: 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.
Provocare 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.
Cercetare: 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.
Inspirație: 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.
Durata Proiectului: The project finished in January 2024 in Shanghai.
Flux Operațional: 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.
Membrii Echipei: Yu-Ting Liu, Ling-Ling Xiao
Credite Imagini: NI Space Design