Bean to Bar Lounge Zal by Riki Watanabe is a highly esteemed winner of the very prestigious 2020 A' Design Award Kümüş Baýragy in Içki Giňişlik we Sergi Dizaýny Competition Category.

KümüşIçki Bezeg· 2020

Bean to Bar Lounge Zal

by Riki Watanabe

Client: Joke

A' Design Award Kümüş Baýragy Winner in Içki Bezeg Category

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Verified Award Winner
Verify Award Status for #90033

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Colors

The Design

About Bean to Bar Lounge Zal

Bu dizaýnyň möhüm elementi, ulanylýan materiallaryň özüne çekijiligini ýüze çykarmakdy. Ulanylan esasy material günbatar gyzyl kedr bolup, Japanaponiýadaky ilkinji dükanynda hem ulanylýar. Riki Watanabe materialy görkezmegiň usuly hökmünde, parket ýaly bölekleri birin-birin ýygnap, materiallaryň düýp manysyny deň bolmadyk reňklerden peýdalanyp, mozaika nagyşyny düzdi. Şol bir materiallary ulanandygyna garamazdan, olary kesip, Riki Watanabe, görüş burçlaryna baglylykda aňlatmalary üýtgedip bildi.

The Recognition

About the A' Design Award Kümüş Baýragy

Bean to Bar Lounge Zal A' Design Award Kümüş Baýragynyň ýeňijisidir; bu owadan, belent we täsirli ýokary derejeli dizaýnlara berilýän adatdan daşary abraýly ykrarnamadyr. Kümüş ýeňijileri dizaýnerleriniň ajaýyp bilimini, zehinini we ýiti aňyny görkezýän aşa ýalpyldawuk we örän döredijilikli eserlerdir. Bean to Bar Lounge Zal ajaýyp, nusgalyk, üns çekiji derejede hünärmenlikli we çuňňur täzelikçi eser bolmagy garaşylýar. A' Design Award Kümüş Baýragyny gazanan bu dizaýn sungatyň, ylmyň, dizaýnyň we tehnologiýanyň çäklerine peýda berýän we ony öňe sürýän örän üns çekiji, haýran galynýan oýlap tapyşdyr. Bean to Bar Lounge Zal köpüň gabanjyna sezewar bolýan, isleglerimizi oýarýan, oňyn duýgulary getirýän we haýranlyk we geň galmagy döredýän eserdir.

Behind the Design

Press Kit

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

Unique Properties: Bean to Bar chocolate specialty store DandeLion chocolate in San Francisco. Bean to Bar Lounge, Japan first concept shop, is a tasting lounge, where They can enjoy single origin chocolate sweets from each production area.
The most important element of this project was to bring out the best and unexpected charms of the materials used.Riki Watanabe believes that was the best way to express the store.
Dimensions & Packaging: FLOOR AREA 49.20 square metre
Tags: cafe, Lounge, chocolate,
Production Technology: The main material used was western red cedar, which is also used in their first store in Japan. It was vital to maintain a level of consistency for the brand's image in Japan.As a way of showing the material, he stacked up a mosaic pattern by piling together pieces one by one like a parquet, making use of the essence of the western red cedar uneven colors.Despite using the same materials, by cutting them out, he was successfully able to vary the expressions depending on the viewing angles.
Design Challenge: Riki Watanabe challenged he combined the three requirements of unlikely use of material, craftsmanship, and cuteness in a small space and to bring out the brand colors in a meaningful way.
Research: Riki Watanabe researched brands approach to materials, especially their relationship to cacao, believed that was the best way to express the brand.
Inspiration: Riki Watanabe took inspiration from DandeLion chocolate approach to materials, especially their relationship to cacao, believing that was the best way to express the brand.
Project Duration: The project started in October 2018 in Tokyo Japan and finished in February 2019 in Tokyo Japan.
Operation Flow: Bean to Bar chocolate specialty store Dandelion chocolate in San Francisco. Bean to Bar Lounge, Japan's first concept shop, is a tasting lounge , where They can enjoy single origin chocolate sweets from each production area.
Image Credits: #1,Photographer Masato Kawano
#2,Photographer Masato Kawano
#3,Photographer Masato Kawano
#4,Photographer Masato Kawano
#5,Photographer Masato Kawano