Bean to Bar Lounge Salo by Riki Watanabe

Bean to Bar Lounge Salo by Riki Watanabe is a highly esteemed winner of the very prestigious 2020 Igihembo cya A' Design Award cya Ifeza in Igishushanyo cy'Imbere y'Inyubako Competition Category.

IfezaImbere y'Inyubako· 2020

Bean to Bar Lounge Salo

by Riki Watanabe

Client: Joke

Igihembo cya A' Design Award cya Ifeza Winner in Imbere y'Inyubako Category

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Colors

The Design

About Bean to Bar Lounge Salo

Ikintu cyingenzi cyiki gishushanyo kwari ukuzana ubujurire bwibikoresho byakoreshejwe. Ibikoresho nyamukuru byakoreshwaga ni imyerezi itukura y’iburengerazuba, nayo ikoreshwa mu bubiko bwabo bwa mbere mu Buyapani. Nuburyo bwo kwerekana ibikoresho, Riki Watanabe yashyizeho igishushanyo cya mozayike ateranya ibice umwe umwe nka parquet, akoresha ishingiro ryibikoresho amabara ataringaniye. Nubwo yakoresheje ibikoresho bimwe, mubikata, Riki Watanabe yashoboye guhindura imvugo bitewe nuburyo bwo kureba.

The Recognition

About the Igihembo cya A' Design Award cya Ifeza

Bean to Bar Lounge Salo ni uwegukanye Igihembo cya A' Design Award cya Ifeza, ishimwe ridasanzwe ry'agaciro gakomeye ritangwa ku bishushanyo byo ku rwego rwo hejuru, byiza kandi bikora ku mutima. Abegukanye Ifeza ni ibihangano by'ubuhanga bukomeye kandi bifite guhanga kwinshi, bigaragaza ubuhanga bwimbitse, impano n'ubushishozi bw'ababihanze. Bean to Bar Lounge Salo biteganyijwe ko izaba igihangano cy'icyitegererezo, gifite ubunyamwuga bukomeye n'udushya twimbitse. Iki gishushanyo cyegukanye Ifeza ni igihangano kizwi kandi gishimwa, gifasha kugura imbibi z'ubuhanzi, ubumenyi, ubushushanyo n'ikoranabuhanga. Bean to Bar Lounge Salo ni igihangano benshi bifuza, gikangura ibyifuzo, gitanga amarangamutima meza kandi gitera igitangaza.

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: Bean to Bar chocolate specialty store DandeLion chocolate in San Francisco. Bean to Bar Lounge, Japan first concept shop, is a tasting lounge, where They can enjoy single origin chocolate sweets from each production area.
The most important element of this project was to bring out the best and unexpected charms of the materials used.Riki Watanabe believes that was the best way to express the store.
Dimensions & Packaging: FLOOR AREA 49.20 square metre
Tags: cafe, Lounge, chocolate,
Production Technology: The main material used was western red cedar, which is also used in their first store in Japan. It was vital to maintain a level of consistency for the brand's image in Japan.As a way of showing the material, he stacked up a mosaic pattern by piling together pieces one by one like a parquet, making use of the essence of the western red cedar uneven colors.Despite using the same materials, by cutting them out, he was successfully able to vary the expressions depending on the viewing angles.
Design Challenge: Riki Watanabe challenged he combined the three requirements of unlikely use of material, craftsmanship, and cuteness in a small space and to bring out the brand colors in a meaningful way.
Research: Riki Watanabe researched brands approach to materials, especially their relationship to cacao, believed that was the best way to express the brand.
Inspiration: Riki Watanabe took inspiration from DandeLion chocolate approach to materials, especially their relationship to cacao, believing that was the best way to express the brand.
Project Duration: The project started in October 2018 in Tokyo Japan and finished in February 2019 in Tokyo Japan.
Operation Flow: Bean to Bar chocolate specialty store Dandelion chocolate in San Francisco. Bean to Bar Lounge, Japan's first concept shop, is a tasting lounge , where They can enjoy single origin chocolate sweets from each production area.
Image Credits: #1,Photographer Masato Kawano
#2,Photographer Masato Kawano
#3,Photographer Masato Kawano
#4,Photographer Masato Kawano
#5,Photographer Masato Kawano