Sirivha Mukati · 2020
Bean to Bar Lounge Imba Yekutandarira
- Mubairo weSirivha we A' Design Award 2020 in Mukati
- CLIENT: Joke
- Estimated Number of Design Views: 32,872
- Verification code 3271819E07 · Verify this award
Colors
About Bean to Bar Lounge Imba Yekutandarira
Chinhu chakakosha cheiyi dhizaini yaive kuburitsa kukwezva kwezvinhu zvinoshandiswa. Chinhu chikuru chakashandiswa yaive yekumavirira misidhari, iyo inoshandiswawo muchitoro chavo chekutanga muJapan. Senzira yekuratidza zvinhu izvi, Riki Watanabe akasunga maratiki pamwe nekurongedza pamwe chete zvimedu neparty, achishandisa chirevo chemidziyo isina kufanana. Kunyangwe kushandisa zvishandiso zvakafanana, nekuzvicheka-cheka, Riki Watanabe akakwanisa kusiyanisa mataudzirwo zvichienderana nemakona ekuona.
About the Mubairo weSirivha we A' Design Award
Mubairo weSirivha we A' Design Award wakahwinwa ne Bean to Bar Lounge Imba Yekutandarira, rukudzo rwakakwirira zvikuru runopiwa kumadhizaini epamusoro, anonaka uye anofadza. Vakunda veSirivha mabasa anopenya kwazvo uye ane kugadzira kwakasiyana anoratidza unyanzvi, hunyanzvi hwekusikwa nekungwara kwevagadziri vawo. Bean to Bar Lounge Imba Yekutandarira inotarisirwa kuva basa rinoshamisa, rinotangira vamwe, rine hunyanzvi hunoonekwa uye zvitsva zvakadzika. Dhizaini iyi yakahwina Mubairo weSirivha we A' Design Award chigadzirwa chinoshamisa, chinokudzwa chinobatsira uye chinosundira mberi miganhu yehunyanzvi, sayenzi, dhizaini netekinoroji. Bean to Bar Lounge Imba Yekutandarira chigadzirwa chinoshuvirwa nevazhinji, chinomutsa zvishuvo, chinouya nemanzwiro akanaka uye chinomutsa kushamisika.
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
