Yamaki Zushi Primary Function: Moralo oa ka Hare oa Restaurant by Yu-Fan Kao and Wei-Hua Lin

Yamaki Zushi Primary Function: Moralo oa ka Hare oa Restaurant by Yu-Fan Kao and Wei-Hua Lin is a highly esteemed winner of the very prestigious 2022 Moputso oa Silevera oa A' Design Award in Moralo wa Sebaka sa Ka Hare le Dipontsho Competition Category.

SileveraKa Hare· 2022

Yamaki Zushi Primary Function: Moralo oa ka Hare oa Restaurant

by Yu-Fan Kao and Wei-Hua Lin

Client: Drawin Design Studio

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

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Verified Award Winner

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View at A' Design Award Press Release Award Badge

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The Design

About Yamaki Zushi Primary Function: Moralo oa ka Hare oa Restaurant

Yamaki Zushi ke sebaka sa ka hare sa restaurant ea Majapane se Taiwan. Sefahleho se entsoe ka litafole tsa tšepe tse bopiloeng joaloka mapolanka a lehong a Majapane a sireletsang serame, e leng se fanang ka ponahalo e mahwaba le ea khale. Ka hare, sebaka se lefifi se tšooana sa Karesenzui, letangoana la litlhapi le atrium li tlisa leseli la letsatsi le tlhaho ka har'a sebaka. Ho fanoa ka libaka tse peli tsa ho jella: khaonthara e bulehileng e nang le litulo tse leshome le metso e 'meli ho pota-pota setsi sa ho pheha, le libokose tsa poraefete. Sipresi, teak, lehong le sa pentiloeng, thepa e etselitsoeng ho tšoana le majoe le Baizou, e leng thepa e sebelisitsoeng hape e tsoang moloreng oa seretse se chesang, li fokotsa mongobo le monko oa ho pheha.

The Recognition

About the Moputso oa Silevera oa A' Design Award

Yamaki Zushi Primary Function: Moralo oa ka Hare oa Restaurant ke mohapi oa Moputso oa Silevera oa A' Design Award, kananelo e hlomphehang haholo e fuoang meralo e phahameng ka ho fetesisa, e ntle le e tsosang maikutlo. Bahapi ba Silevera ke mesebetsi e khanyang haholo le e nang le boqapi bo ikhethang e bontšang botsebi, talenta le bohlale ba baqapi ba eona. Yamaki Zushi Primary Function: Moralo oa ka Hare oa Restaurant e lebelletsoe ho ba mosebetsi o motle, oa mohlala, o nang le boprofeshenale bo bonahalang le mehopolo e mecha e tebileng. Moralo ona o hapileng Moputso oa Silevera oa A' Design Award ke mohopolo o hlokomelehang haholo le o ratoang o tlisang molemo mme o sutumelletsang meeli ea bonono, mahlale, moralo le theknoloji. Yamaki Zushi Primary Function: Moralo oa ka Hare oa Restaurant ke mosebetsi oo batho ba bangata ba o lakatsang, o tsosang litakatso, o tlisang maikutlo a matle le o tsosetsang ho makala le ho hlolla.

Behind the Design

Press Kit

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

Unique Properties: First, the restaurant exterior is made of hardware in the shapes of weatherboard inspired by Japanese wooden weatherboards; the vintage-like facade appearance has created a sense of roughness through the added layers. Old materials are reused by continuing the original red brickwork technique from the former restaurant to this new space; yet, wooden bricks are applied instead of red bricks and have inherited the collage characteristics of the original design. The red brickwork and weatherboard designs have transferred the imagery and atmosphere of the former shop while adding a sense of Japanese.
Dimensions & Packaging: The interior is built on the core of (the co-existence of men and nature). It has outlined the sense of (rough rustic) through the Karesenzui-like cement walls, shale-like materials, fish pond, tree sceneries, and atrium. At the same time, many wooden materials are applied for a spatial extension, creating the maximum richness in low-convergence changes of materials. The interior is decorated with gratings and window flaring that connected the Karesenzui landscaping at the entrance, practicing the core of this spatial design concept.
Tags: Dining space, Japanese, eco-friendly materials, Karesenzui, cypress.
Production Technology: Rusted iron, unpainted wood, cypress, teak, rock-imitated materials, Cadoni flooring, Baizou, rocks.
Baizou is a material recycled from volcano ashes in Japan. It could eliminate formaldehyde while decreasing moisture and smells.
Design Challenge: With the advantage of free deployment, how to combine the client requirements with spatial arrangements to create a smooth traffic flow for employees and customers was one of the critical issues of this design. Finally, the designer mixed the overall structure with materials and construction method; combining different materials in the same tone such as cypress, unpainted wood, and teak with Baizou allows the space to decompose residual smells of cooking effectively.
Research: The exterior is built in a rain staircase shape with rust-imitated materials; the use of vintage-like materials has intentionally given guests the first impression of roughness. After entering the interior, a dark-grey Karesenzui scenery shows up, and the dark-toned space has used an atrium method to draw daylight from outdoors. An open-end dining area and VIP boxes are introduced after the hallway; different materials in the same tone are applied to create a spatial extension. Unordered layers are created using cypress, unpainted woods, teak, rock-imitated materials, and Cadoni flooring.
Inspiration: Aesthetics and simplicity develop this design concept. The spatial is divided by rough and delicate methods inside out, allowing users to experience different atmospheres between the transformation of areas.
Project Duration: The project finished in May 2021 in Taiwan.
Operation Flow: The overall spatial is mainly divided into two dining areas. One is the open-end counter area that contains twelve seats; these seats surround the cooking station. The square-shaped arrangement has echoed with the wooden diagonal planes on the disordered ceiling; also, the wooden tile screens have all together shown a peaceful atmosphere in the same tones. The other seating area is designed as private boxes; the steady, low-key wooden materials surround the seats with hardware screens.
Team Members: Yu-Fan Kao, Wei-Hua Lin
Image Credits: DRAWIN DESIGN STUDIO