Tsukiji Sushiiwa Tsukijiten Sushi Restavracija – avtor Hiroaki Iwasa

Delo Tsukiji Sushiiwa Tsukijiten Sushi Restavracija avtorja Hiroaki Iwasa je izjemno cenjeni dobitnik prestižne nagrade 2024 Železna nagrada A' Design Award v tekmovalni kategoriji Oblikovanje notranjega prostora in razstav.

ŽeleznaInterier· 2024

Tsukiji Sushiiwa Tsukijiten Sushi Restavracija

avtor/ica: Hiroaki Iwasa

Naročnik: Tsukiji Sushiiwa Tsukijiten

Dobitnik nagrade Železna nagrada A' Design Award v kategoriji Interier

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Preverite status nagrade za #154888

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Dizajn

O dizajnu Tsukiji Sushiiwa Tsukijiten Sushi Restavracija

Tsukiji Sushiiwa Tsukijiten je bil zasnovan v Tsukijiju v Tokiu, v soseščini nekdanje osrednje ribiške tržnice. Ker je sushi danes znan kot svetovna kulinarika, je bil cilj tega projekta zasnovati prefinjen prostor, ki ga bo mogoče prenesti v prihodnost, kraj, kjer lahko ljudje uživajo v tradicionalnih veščinah chefa in etiketi Edomae sushija. Bistvo Edomae sushija je maksimizirati potencial svežih morskih sadežev z minimalnim ročnim delom chefa. Zato je bil poudarek na oblikovanju sushi pulta, tako da sveži morski sadeži in chefove veščine izstopajo.

Priznanje

O nagradi Železna nagrada A' Design Award

Tsukiji Sushiiwa Tsukijiten Sushi Restavracija je prejemnik Železne nagrade A' Design Award, prestižnega priznanja, ki se podeljuje dobrim oblikovanjem, ki izpolnjujejo profesionalne in industrijske zahteve, pričakovane od dobro zasnovanih stvaritev. Prejemniki Železne nagrade kažejo veliko spretnost, visoko specializacijo, strokovno razumevanje in ustvarjalne zmožnosti svojih ustvarjalcev. Od Tsukiji Sushiiwa Tsukijiten Sushi Restavracija se pričakuje, da bo visoko cenjena, občudovana in ljubljena stvaritev, ki je praktična in inovativna. To oblikovanje, nagrajeno z Železno nagrado A' Design Award, vključuje najboljše prakse panoge in ima kompetentne tehnične lastnosti, povezane s strokovnim znanjem in talentom. Zaradi svoje temeljitosti si Tsukiji Sushiiwa Tsukijiten Sushi Restavracija zasluži spoštovanje in je zasnovan tako, da zagotavlja izboljšave kakovosti življenja, ki pomagajo narediti svet boljši kraj.

V ozadju dizajna

Komplet za medije

Zasluge, člani ekipe in tehnične podrobnosti, ki jih je posredoval oblikovalec.

Edinstvene lastnosti: 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.
Dimenzije in embalaža: 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.
Oznake: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Proizvodna tehnologija: 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.
Oblikovalski izziv: 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.
Raziskave: 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.
Inspiracija: 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.
Trajanje projekta: 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.
Potek delovanja: 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.
Zasluge za slike: Photographer: Kozo Takayama