Bean to Bar Lounge Bivalni Prostor by Riki Watanabe

Bean to Bar Lounge Bivalni Prostor by Riki Watanabe is a highly esteemed winner of the very prestigious 2020 Srebrna nagrada A' Design Award in Oblikovanje notranjega prostora in razstav Competition Category.

SrebrnaInterier· 2020

Bean to Bar Lounge Bivalni Prostor

by Riki Watanabe

Client: Joke

Srebrna nagrada A' Design Award Winner in Interier Category

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Verified Award Winner

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Colors

The Design

About Bean to Bar Lounge Bivalni Prostor

Pomemben element tega dizajna je bil, da se izkaže privlačnost uporabljenih materialov. Glavni uporabljeni material je bila zahodna rdeča cedra, ki jo uporabljajo tudi v njihovi prvi trgovini na Japonskem. Za prikaz materiala je Riki Watanabe zložil mozaični vzorec, tako da je enega drugega za drugim zložil kot parket, tako da so v bistvu materiali uporabili neenakomerne barve. Kljub uporabi istih materialov je Riki Watanabe uspel spreminjati izraze glede na vidne kote.

The Recognition

About the Srebrna nagrada A' Design Award

Bean to Bar Lounge Bivalni Prostor je prejemnik Srebrne nagrade A' Design Award, izjemno prestižnega priznanja, ki se podeljuje čudovitim, impresivnim vrhunskim oblikovanjem. Prejemniki Srebrne nagrade so izjemno briljantna in zelo ustvarjalna dela, ki ponazarjajo izjemno strokovnost, talent in bistrost svojih oblikovalcev. Od Bean to Bar Lounge Bivalni Prostor se pričakuje, da bo čudovito, zgledno delo, opazno profesionalno in globoko inovativno. To oblikovanje, nagrajeno s Srebrno nagrado A' Design Award, je zelo opazen, občudovan izum, ki koristi in premika meje umetnosti, znanosti, oblikovanja in tehnologije. Bean to Bar Lounge Bivalni Prostor je stvaritev, ki ji mnogi zavidajo, ki prebuja želje, prinaša pozitivna čustva in vzbuja začudenje in občudovanje.

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