Sho Mosebetsi wa Mantlha: Moralo wa Ka Hare wa Restorent by Variety Enterprise Co., Ltd

Sho Mosebetsi wa Mantlha: Moralo wa Ka Hare wa Restorent by Variety Enterprise Co., Ltd is a highly esteemed winner of the very prestigious 2021 Moputso oa Boronse oa A' Design Award in Moralo wa Sebaka sa Ka Hare le Dipontsho Competition Category.

BoronseKa Hare· 2021

Sho Mosebetsi wa Mantlha: Moralo wa Ka Hare wa Restorent

by Variety Enterprise Co., Ltd

Client: Variety Enterprise Co., Ltd

Moputso oa Boronse oa A' Design Award Winner in Ka Hare Category

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Colors

The Design

About Sho Mosebetsi wa Mantlha: Moralo wa Ka Hare wa Restorent

Sengoloa sa Buka: Sho ke ka hare ho restorent ya Sejapane e Kaohsiung, Taiwan, e nang le sebaka sa 220 square metres. Moralo ona o tswela pele ka moya wa Den e Tokyo, e hlahisang tekanyo ho tswa ho ryotei, ntlo ya jang ya setso sa Sejapane. Mapolanka a cedar a chesitsoeng le disebediswa tsa tsepe di theha monyako o moholo. Fatše la slate le hopotsa lejwe le sebediswang ho Den, mme dinaledi tse mahlophe tse haufi le tsela di ferekanya leseli le moriti joalo ka serapa se ka hare. Marulelo a entswe ka bamboo ea Taiwan, mme ditulo di entswe ke basebetsi ba bohlale ba Tainan. Sebaka se bulehileng sa mosebetsi se lumella dipheki tse ngata ho sebetsa ka nako e le nngwe. Morero ona o phethetswe ka December 2020.

The Recognition

About the Moputso oa Boronse oa A' Design Award

Sho Mosebetsi wa Mantlha: Moralo wa Ka Hare wa Restorent ke mohapi oa Moputso oa Boronse oa A' Design Award, kananelo e hlomphehang haholo e fuoang meralo e ikhethang e tsejoang ka boqapi, bohlale ba ho qapa le bohlale. Bahapi ba Boronse ke lintho tse nang le bokhoni ka ho felletseng le boqapi bo hlollang tse tiisang boiphihlelo bo bongata, mohopolo le bokhoni ba ho iphumana ba baqapi ba tsona. Sho Mosebetsi wa Mantlha: Moralo wa Ka Hare wa Restorent e lebelletsoe ho ba ntho e hlomphuoang haholo, e ratoang le e ratehang, e nang le boprofeshenale bo bonahalang le mehopolo e mecha. Moralo ona o hapileng Moputso oa Boronse oa A' Design Award o kenyelletsa mekhoa e metle ka ho fetesisa bonong, mahlaleng, moralong le theknolojing mme o hlahella ka ho tsepamisa maikutlo lintlheng tse nyenyane. Sho Mosebetsi wa Mantlha: Moralo wa Ka Hare wa Restorent e kutloisisa litlhoko hantle, e ama litakatso, e hapa maikutlo mme e tsosa takatso ea ho tseba.

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: The head restaurant Den in Tokyo is inspired by ryotie, a traditional Japanese style restaurant. Instead of being restricted by traditions, Den connects itself to the world with innovation and a sense of humor. Taiwan-based branch Sho carries on the elements.
Dimensions & Packaging: The project is 220 square meter.
Tags: Restaurant, Commercial, Interior Design, Space, Design
Production Technology: The yakisugi ban at the main entry may seem rough, but on the second look you’ll find that it connects with metal hardware beautifully, carving out a Japanese-garden-like entry in a modern architecture.
Design Challenge: Walking into the room, however, brightness and openness play strong contrast and tell a different narrative. At the ryotei a set of cypress counter lies, separating the space into dining area and working area. The whitewash lime wall and the niches show the essence of the space: simplicity. In a traditional ryotie, the working station is usually small and multilevel. Yet here in Sho, the station in opened up where chefs can work smoothly without bumping into each other. This also fits the new multiplex trend in Japanese cuisine.
Research: The celling is made of bamboos from Taiwan, reforming into a design that reminds the viewers not only subtle impressions of a wooden cabinet but also a sense of modern neatness. The seats with a Nordic style design are customized by craftsmen in Tainan. Different cultures blending in perfectly with each other in Sho, representing the exclusive spirit and the braveness to explore on this land.
Inspiration: True flavor is found in unseasoned food. Chinese writer Hong said in his book Vegetable Roots. However, this concept seems to be more practiced in Japanese cuisine.
Project Duration: The project finished in December 2020 in Kaohsiung, Taiwan.
Operation Flow: The slate on floor in intended to remind people of the Oya slates used in Den. Going through the path and then upstairs, thin lattices on the side blur the line between light and shadow. The route from entry to the entrance is an indoor teien experience, which represents the faint ambience in a Japanese garden.
Team Members: Designer: Hsin-Feng Lin
Designer: Chia-Yen Wei
Designer: Wei-Lin Wu
Image Credits: Image #1-5: Photographer Kevin Wu, Sho, 2020