Takumi Ka Hare ho Restorante ka Yu Ting Liu and Ling Ling Xiao - NI Space Design

Moralo oa Takumi Ka Hare ho Restorante ka Yu Ting Liu and Ling Ling Xiao - NI Space Design ke mohlodi oa khau e hlomphehang haholo ya 2025 Moputso oa Silevera oa A' Design Award Mokhahleong oa Tlhodisano oa Moralo wa Sebaka sa Ka Hare le Dipontsho.

SileveraKa Hare· 2025

Takumi Ka Hare ho Restorante

ka Yu Ting Liu and Ling Ling Xiao - NI Space Design

Moreki: NI Space Design

Mohlodi oa Moputso oa Silevera oa A' Design Award Mokhahleong oa Ka Hare

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Mohlodi oa Khau ea Netefaditsweng

Netefatsa Boemo ba Khau bakeng sa #164239

Sheba ho A' Design Award Tokollo ya Boraditaba Baeche ya Moputso

Mebala

Moralo

Mabapi le Takumi Ka Hare ho Restorante

Takumi ke moralo wa ka hare wa restorante o ahilweng ho potoloha robatayaki, e leng mokgwa wa Sejapane wa ho besa dijo hodima seboping se bulehileng sa sekwere. Tlhophiso ya sebaka e hlophisitswe jwaloka lebala la boithabiso. Mekgutlonyana e kobehileng le marulelo a phahameng di bopa sebaka, mme ditulo tse behilweng ka mokgwa o sa lekaneng di fa moeti e mong le e mong pono e hlakileng ya khaontara ya moapehi. Lesela la tshepe, dithaele tsa mosaiki, ditene tsa kgalase le fatshe la terrazzo di eketsa ponaletso le botebo. Mebala ya lamunu e kgubedu e hopotsa mofuthu wa mollo, ha mebala e putswa e leka-lekanya sebopeho. Dibaka tsa ho jela tse bulehileng halofo le dibaka tsa lekunutu di ntlafatsa boinotshi. Sebaka sena se koahela dimithara tse sekwere tse 264.4.

Kamohelo

Mabapi le Moputso oa Silevera oa A' Design Award

Takumi Ka Hare ho Restorante 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. Takumi Ka Hare ho Restorante 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. Takumi Ka Hare ho Restorante 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.

Ka Mora Moralo

Sete ya Boraditaba

Litlhaku, ditho tsa sehlopha le lintlha tsa botekgeniki tse fanoeng ke moetsi wa moralo.

Boleng bo Ikhethang: Robatayaki refers to a cooking method where food is grilled on a square, open grill, with people gathered around to watch and enjoy. Building on this imagery, the designers broke away from traditional Japanese frameworks, using curves and high ceilings to create a theatrical effect. The interwoven arcs create diverse scenes. With the robatayaki bar as the core, seating is layered and staggered, providing the depth of a stage. The freely flowing curves overlap within the space. Glass brick walls add an illusionary element, transforming the restaurant into a grand performance venue.
Boholo le Phuthelo: The total area of the venue, excluding the kitchen, is 264.4 square meters, encompassing the chef's counter (itamae) area, VIP booths, open seating area, booths, and waiting area.
The first impression is created by the waiting area, which also serves as a photo spot. The area features a main visual element of a flaming washi paper artwork, connecting with the image of a grill. As one moves to the right and enters the restaurant, the staggered layout ensures that every seating area has a clear view of the robatayaki grilling at the chef's counter (itamae).
Lithegi: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Theknoloji ya Tlhahiso: Metal mesh, mosaic tiles, glass bricks, and terrazzo flooring create a sense of transparency and modernity, while also enhancing openness and interaction. Departing from the traditional Japanese palette of light beige, the design primarily uses orange-red tones to evoke the warmth and vibrancy of fire. Gray tones are incorporated to balance the intensity of the overall color scheme, making the space more visually appealing and expressive. The VIP booths are particularly highlighted for their uniqueness and luxury.
Phephetso ya Moralo: Challenges included differences in material selection and construction standards. Since the site is located in Shanghai, known as the 'fashion capital,' the design had to be impeccably eye-catching. Due to regional differences in materials, some ideas could not be fully realized as originally planned, leading to the need to replace certain design elements. Fortunately, the final adjustments resulted in a high-standard, high-quality presentation. The designers preserved the aesthetic and functionality of the project, demonstrating adaptability and innovative thinking in the face of challenges.
Dipatlisiso: The space is designed like a theater, with curves and high ceilings creating a layered seating arrangement. Every seat offers a perfect view of the chef's culinary artistry while also enhancing privacy. The orange-red tones and reflective materials recreate the robatayaki cooking process, with metal mesh and glass bricks interwoven into the details. As the aroma of fresh ingredients fills the air, dinners can experience a sensory journey. The remodeling project undoubtedly allows the brand to once again capture the market's favor, this time with an even more innovative and modern flair.
Kgothaletso: Inspired by traditional Japanese cuisine, robatayaki is a sensory cooking method where ingredients are arranged around a brick grill. It offers diners an exquisite dining experience, which is also one of the brand's distinctive features. In the past, the design concept often focused on restoring classic Japanese elements. However, the owner wanted this restaurant to have a different style. The designers combined a dramatic layout with semi-open dining areas to enhance privacy and visual appeal.
Nako ya Projeke: The project finished in January 2024 in Shanghai.
Tsamaiso ya Mosebetsi: The renovated restaurant enhances the brand's image while increasing the venue's appeal. Moreover, the restaurant's reopening during the post-pandemic recovery period saw a noticeable increase in per-customer spending, indicating that the restaurant's market positioning and renovation strategy successfully attracted a more upscale clientele. The service model, which combines specialty cuisine with interior design, further solidified the restaurant's position in the local culinary scene, bringing in a new and loyal customer base.
Litho tsa Sehlopha: Yu-Ting Liu, Ling-Ling Xiao
Litlotla tsa Setshwantsho: NI Space Design