Tsukiji Sushiiwa Tsukijiten Restoranti ya Sushi by Hiroaki Iwasa is a highly esteemed winner of the very prestigious 2024 Tuzo ya Chuma ya A' Design Award in Usanifu wa Nafasi za Ndani na Maonyesho Competition Category.
ChumaMambo ya Ndani· 2024
Tsukiji Sushiiwa Tsukijiten Restoranti ya Sushi
Client: Tsukiji Sushiiwa Tsukijiten
Tuzo ya Chuma ya A' Design Award Winner in Mambo ya Ndani Category
Verified Award Winner
Verify Award Status for #154888The Design
About Tsukiji Sushiiwa Tsukijiten Restoranti ya Sushi
Tsukiji Sushiiwa Tsukijiten ilibuniwa huko Tsukiji Tokyo, jirani na soko kuu la zamani la samaki. Kwa kuwa sushi siku hizi inajulikana kama chakula cha kimataifa, lengo la mradi huu lilikuwa kubuni nafasi yenye ustadi ambayo inaweza kuendelezwa kwa vizazi vijavyo, mahali ambapo watu wanaweza kufurahia ustadi wa jadi wa mpishi mkuu na adabu za sushi ya Edomae. Kiini cha sushi ya Edomae ni kufichua uwezo kamili wa vyakula vya baharini vipya kupitia kazi ndogo za mikono zinazofanywa na mpishi mkuu. Kwa hiyo, msisitizo uliwekwa katika kubuni kaunta ya sushi, ili vyakula vya baharini vipya na ustadi wa mpishi mkuu viwe dhahiri zaidi.
The Recognition
About the Tuzo ya Chuma ya A' Design Award
Tsukiji Sushiiwa Tsukijiten Restoranti ya Sushi ni mshindi wa Tuzo ya Chuma ya A' Design Award, utambuzi wenye heshima unaotolewa kwa miundo mizuri inayokidhi mahitaji ya kitaalamu na ya kiviwanda yanayotarajiwa kutoka kwa kazi zilizobuniwa vizuri. Washindi wa Chuma huonyesha ustadi mkubwa, utaalamu wa hali ya juu, uelewa wa kitaalamu na uwezo wa kibunifu wa waumbaji wao. Tsukiji Sushiiwa Tsukijiten Restoranti ya Sushi inatarajiwa kuwa kazi inayothaminiwa sana, kupendwa na kuenziwa, ambayo ni ya vitendo na bunifu. Muundo huu ulioshinda Tuzo ya Chuma ya A' Design Award unajumuisha mbinu bora za tasnia na una sifa za kiufundi zenye uwezo zilizounganishwa na ujuzi na kipaji. Tsukiji Sushiiwa Tsukijiten Restoranti ya Sushi inaheshimiwa kwa uangalifu wake na imebuniwa kutoa maboresho ya ubora wa maisha yanayosaidia kuufanya ulimwengu kuwa mahali bora zaidi.
Behind the Design
Press Kit
Credits, team members and technical details provided by the designer.
- Unique Properties
- 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.
- Dimensions & Packaging
- 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. - Tags
- Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
- Production Technology
- 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.
- Design Challenge
- 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.
- Research
- 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.
- Inspiration
- 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.
- Project Duration
- 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.
- Operation Flow
- 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.
- Image Credits
- Photographer: Kozo Takayama
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