Tsukiji Sushiiwa Tsukijiten Fale'aiga Sushi e Hiroaki Iwasa

O le mamanu Tsukiji Sushiiwa Tsukijiten Fale'aiga Sushi e Hiroaki Iwasa o se manumalo maualuga tele o le fa'ailoga mamalu 2024 A' Design Award Uʻamea i le Vaega Tauva Mamanu Totonu.

UʻameaTotonu· 2024

Tsukiji Sushiiwa Tsukijiten Fale'aiga Sushi

na mamanuina e Hiroaki Iwasa

Tagata Fa'atau: Tsukiji Sushiiwa Tsukijiten

Manumalo o le A' Design Award Uʻamea i le Vaega Totonu

15,085

Manumalo Fa'ailoga Fa'amaonia

Fa'amaonia le Tulaga o le Fa'ailoga mo #154888

Va'ai i le A' Design Award Fa'asalalauga Pailesi o le Fa'ailoga

Lanu

Le Mamanu

E Uiga ia Tsukiji Sushiiwa Tsukijiten Fale'aiga Sushi

Na mamanuina le Tsukiji Sushiiwa Tsukijiten i Tsukiji Tokyo, e lata ane i le maketi i'a autu sa muamua iai. Talu ai ua lauiloa nei le sushi o se meaʻai faʻalelalolagi, o le sini o lenei galuega o le mamanuina lea o se avanoa matagofie e mafai ona tuʻuina atu i le lumanaʻi, o se nofoaga e mafai ai e tagata ona fiafia i tomai masani a le kuka ma aga faʻaaloalo o le sushi Edomae. O le autu o le sushi Edomae o le faʻateleina lea o le gafatia o iaʻi fou e ala i ni galuega lima faʻaitiitia a le kuka. O lea na taulaʻi atu ai i le mamanuina o le laulau sushi, ina ia iloga ai iaʻi fou ma tomai a le kuka.

Le Fa'ailogaina

E Uiga i le A' Design Award Uʻamea

O le A' Design Award Uʻamea na manumalo ai Tsukiji Sushiiwa Tsukijiten Fale'aiga Sushi, o se faamaoniga mamalu e tuuina atu i mamanu lelei e faataunuu ai manaʻoga faapolofesa ma pisinisi e faamoemoeina mai galuega ua mamanuina lelei. O ē manumalo i le Uʻamea e faaalia ai le tomai tele, le faapitoa maualuga, le malamalama o tagata poto ma le mafai fatufatuaʻi o ē na faia. E faamoemoeina Tsukiji Sushiiwa Tsukijiten Fale'aiga Sushi e avea ma mea ua matuā vivii, mataʻina ma pelepelea e aogā ma fou. O lenei mamanu na manumalo i le A' Design Award Uʻamea e tuufaatasia ai faiga sili o le pisinisi ma e iai uiga faatekonolosi mafai ua fesoʻotaʻi ma le poto ma le taleni. Ona o lona faatuatuaina, e tatau ai Tsukiji Sushiiwa Tsukijiten Fale'aiga Sushi ona faaaloalogia ma ua mamanuina e tuuina mai ai faaleleiga o le olaga e fesoasoani e faia ai e le lalolagi se nofoaga e sili atu ona lelei.

I Tua o le Mamanu

Pepa Fa'asalalau

Fa'amaoniaga, sui o le 'au ma fa'amatalaga fa'atekinisi na saunia e le tagata mamanu.

Uiga Fa'apitoa: 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.
Fua & Fa'apipi'i: 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.
Fa'ailoga: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Tekonolosi Gaosiga: 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.
Lu'itau o le Mamanu: 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.
Su'esu'ega: 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.
Fa'aosofia: 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.
Umi o le Poloketi: 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.
Fa'agasologa o Galuega: 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.
Fa'aaloaloga o Ata: Photographer: Kozo Takayama