Tsukiji Sushiiwa Tsukijiten Makhaayadda Sushi oo uu sameeyey Hiroaki Iwasa

Naqshadda Tsukiji Sushiiwa Tsukijiten Makhaayadda Sushi oo uu sameeyey Hiroaki Iwasa waa mid aad u sharaf badan oo ku guulaysatay tartanka qaybta Naqshadeynta Qolalka Gudaha iyo Bandhigyada ee 2024 Abaalmarinta Birta ah ee A' Design Award.

BirGudaha· 2024

Tsukiji Sushiiwa Tsukijiten Makhaayadda Sushi

Hiroaki Iwasa uu sameeyay

Macmiilka: Tsukiji Sushiiwa Tsukijiten

Ku Guuleystaha Abaalmarinta Birta ah ee A' Design Award ee Qaybta Gudaha

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Ku Guuleystaha Abaalmarinta La Xaqiijiyey

Xaqiiji Xaaladda Abaalmarinta #154888

Ka Eeg A' Design Award War-saxaafadeed Calaamadda Abaalmarinta

Midabada

Naqshadeynta

Wax ku saabsan Tsukiji Sushiiwa Tsukijiten Makhaayadda Sushi

Tsukiji Sushiiwa Tsukijiten waxaa lagu naqshaddeeyay magaalada Tsukiji ee Tokyo, oo deriska u ah suuqii kalluunka ee dhexe ee hore. Maadaama sushi maanta loo yaqaanno cunto caalami ah, ujeedada mashruucan waxay ahayd in la abuuro meel casri ah oo mustaqbalka loo sii gudbin karo, halkaas oo dadku ku raaxaysan karaan xirfadaha dhaqanka ah ee kariyaha iyo edebta sushi ee Edomae. Sifada ugu muhiimsan ee Edomae sushi waa in la kobciyo awoodda kalluunka cusub iyada oo loo marayo hawl yar oo gacan ah oo kariyuhu qabanayo. Sidaa darteed, diiradda waxaa la saaray naqshadeynta miiska sushi, si kalluunka cusub iyo xirfadaha kariyuhu ay cad ugu muuqdaan.

Aqoonsiga

Wax ku saabsan Abaalmarinta Birta ah ee A' Design Award

Tsukiji Sushiiwa Tsukijiten Makhaayadda Sushi waa guuleystaha Abaalmarinta Birta ah ee A' Design Award, aqoonsi sharaf leh oo la siiyo naqshado wanaagsan oo buuxiya shuruudaha xirfadeed iyo kuwa warshadeed ee laga filayo hal-abuurro si wanaagsan loo naqshadeeyay. Guuleystayaasha Birta waxay muujiyaan xirfad weyn, takhasus sare, fahan khabiir iyo awood hal-abuur oo abuurayaashooda. Tsukiji Sushiiwa Tsukijiten Makhaayadda Sushi waa hal-abuur la filayo inuu noqdo mid aad loo tixgeliyo, la ixtiraamo oo la jecel yahay, wax ku ool ah oo cusub. Naqshadahan ku guuleystay Abaalmarinta Birta ah ee A' Design Award wuxuu isku daraa hab-dhaqannada ugu wanaagsan warshadda wuxuuna leeyahay sifooyin farsamo oo karti leh oo ku xiran aqoon iyo hibo. Dhammaystirkeeda awgeed, Tsukiji Sushiiwa Tsukijiten Makhaayadda Sushi waa mudan ixtiraam, waxaana loo naqshadeeyay inay keento hagaajin nololeed oo ka caawisa in adduunka laga dhigo meel ka wanaagsan.

Gadaasha Naqshadeynta

Xirmada Warbaahinta

Shahaadooyinka, xubnaha kooxda iyo faahfaahinta farsamada ee uu bixiyay naqshadeeluhu.

Sifooyinka Gaarka ah: 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.
Cabbirka & Qaabaynta: 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.
Summado: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Tiknoloojiyada Soo Saarka: 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.
Caqabadda Naqshadda: 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.
Cilmi-baadhis: 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.
Dhiirrigelinta: 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.
Muddada Mashruuca: 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.
Socodka Hawlgalka: 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.
Amaanta Sawirrada: Photographer: Kozo Takayama