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Bean to Bar Lounge آرامده by Riki Watanabe
Bean to Bar Lounge آرامده by Riki Watanabe
Bean to Bar Lounge آرامده by Riki Watanabe
Bean to Bar Lounge آرامده by Riki Watanabe
Bean to Bar Lounge آرامده by Riki Watanabe

چاندي انٽيرئر · 2020

Bean to Bar Lounge آرامده

by Riki Watanabe

  • A' Design Award چاندي انعام 2020 in انٽيرئر
  • CLIENT: Joke
  • Estimated Number of Design Views: 32,872
  • Verification code 3271819E07 · Verify this award
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Colors

About Bean to Bar Lounge آرامده

هن ڊزائن جو هڪ اهم عنصر استعمال ٿيل مواد جي اپيل کي ٻاهر ڪ theڻ هو. مکيه مواد استعمال ڪيو ويو مغربي ڳاڙھو ديودار ، جيڪو پڻ جاپان ۾ انهن جي پهرين اسٽور ۾ استعمال ڪيو ويندو آهي. مواد کي ڏيکارڻ جي طريقي جي طور تي ، رڪي وتنابي هڪ پارڪو وانگر هڪ هڪ کي ٽڪرا ٺاهي هڪ موزائي نموني کي ڇڪيندي ، مواد جي جوهر کي ناہموار رنگن مان استعمال ڪندي. ساڳيو مواد استعمال ڪرڻ جي باوجود ، انهن کي ڪٽڻ سان ، رڪي وتنابه ڪاميابي سان ڏسڻ جي زاوين تي منحصر طور تبديل ڪرڻ جي قابل ٿي چڪي هئي.

About the A' Design Award چاندي انعام

Bean to Bar Lounge آرامده A' Design Award چاندي انعام جو کٽيندڙ آهي، غير معمولي حد تائين معزز اعتراف جيڪو اعليٰ ترين درجي جي، شاندار ۽ متاثر ڪندڙ ڊيزائنن کي ڏنو وڃي ٿو. چاندي جا کٽيندڙ تمام گهڻا روشن ۽ انتهائي تخليقي ڪم آهن، جيڪي پنهنجي ڊيزائنرن جي شاندار مهارت، صلاحيت ۽ ذڪاوت کي ظاهر ڪن ٿا. Bean to Bar Lounge آرامده کان اميد ڪئي وڃي ٿي ته اهو هڪ شاندار نمائشي ڪم هوندو، قابل ذڪر حد تائين پيشه ورانه ۽ ڳوڙهي جدت وارو. هي ڊيزائن جنهن A' Design Award چاندي انعام کٽيو آهي، هڪ انتهائي قابل ذڪر، ساراهيل ايجاد آهي جيڪا فائدو ڏئي ٿي ۽ فن، سائنس، ڊيزائن ۽ ٽيڪنالاجي جون حدون وڌائي ٿي. Bean to Bar Lounge آرامده هڪ اهڙي تخليق آهي جنهن تي گهڻا حسد ڪن ٿا، جيڪا خواهشون جاڳائي ٿي، مثبت جذبا آڻي ٿي ۽ حيرت ۽ تعجب جي چڻنگ ٻاري ٿي.

Press Kit

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

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