Tsukiji Sushiiwa Tsukijiten Restawrang Sushi ni Hiroaki Iwasa

Ang disenyo na Tsukiji Sushiiwa Tsukijiten Restawrang Sushi ni Hiroaki Iwasa ay isang lubhang iginagalang na nagwagi ng napaka-prestihiyosong 2024 A' Design Award na Bakal sa Kategoryang Paligsahan na Disenyo ng Interyor na Espasyo at Eksibisyon.

BakalInteryor· 2024

Tsukiji Sushiiwa Tsukijiten Restawrang Sushi

ni Hiroaki Iwasa

Kliyente: Tsukiji Sushiiwa Tsukijiten

Nagwagi ng A' Design Award na Bakal sa Kategoryang Interyor

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Mga Kulay

Ang Disenyo

Tungkol sa Tsukiji Sushiiwa Tsukijiten Restawrang Sushi

Ang Tsukiji Sushiiwa Tsukijiten ay idinisenyo sa Tsukiji Tokyo, kalapit ng dating sentral na pamilihan ng isda. Dahil ang sushi ay kinikilala na ngayon bilang pandaigdigang lutuin, ang layunin ng proyektong ito ay lumikha ng sopistikadong espasyo na maipapamana sa hinaharap, isang lugar kung saan masisiyahan ang mga tao sa tradisyonal na kasanayan ng chef at sa etiketa ng Edomae sushi. Ang esensya ng Edomae sushi ay ang pagmaximisa sa potensyal ng sariwang seafood sa pamamagitan ng minimal na paghahawak ng chef. Kaya, nakasentro ang disenyo sa sushi counter, upang higit na maipakita ang sariwang seafood at ang husay ng chef.

Ang Pagkilala

Tungkol sa A' Design Award na Bakal

Ang Tsukiji Sushiiwa Tsukijiten Restawrang Sushi ay nagwagi ng A' Design Award na Bakal, isang prestihiyosong pagkilalang iginagawad sa mga mahuhusay na disenyong tumutugon sa mga propesyonal at pang-industriyang kinakailangang inaasahan sa mga mahusay na pagkakadisenyong likha. Ang mga nagwagi ng Bakal ay nagpapakita ng dakilang husay, mataas na espesyalisasyon, dalubhasang pag-unawa at kakayahang malikhain ng kanilang mga lumikha. Inaasahang ang Tsukiji Sushiiwa Tsukijiten Restawrang Sushi ay isang lubos na pinahahalagahan, hinahangaan at minamahal na likhang praktikal at makabago. Ang disenyong ito na nagwagi ng A' Design Award na Bakal ay nagsasama ng pinakamahuhusay na kasanayan ng industriya at may mahuhusay na katangiang teknikal na may kasamang kaalaman at talento. Ang Tsukiji Sushiiwa Tsukijiten Restawrang Sushi ay iginagalang dahil sa kaingatan nito at idinisenyo upang maghatid ng mga pagpapabuti sa kalidad ng buhay na tumutulong gawing mas mabuting lugar ang mundo.

Sa Likod ng Disenyo

Press Kit

Mga kredito, miyembro ng koponan at teknikal na detalye na ibinigay ng taga-disenyo.

Mga Natatanging Katangian: 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.
Mga Sukat at 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.
Mga Tag: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Teknolohiya sa Produksyon: 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.
Hamon sa Disenyo: 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.
Pananaliksik: 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.
Inspirasyon: 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.
Tagal ng Proyekto: 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.
Daloy ng Operasyon: 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.
Mga Credit ng Larawan: Photographer: Kozo Takayama