Tsukiji Sushiiwa Tsukijiten سشی ریستوراں by Hiroaki Iwasa

Tsukiji Sushiiwa Tsukijiten سشی ریستوراں by Hiroaki Iwasa is a highly esteemed winner of the very prestigious 2024 A' Design Award آہنی انعام in داخلی جگہ اور نمائش ڈیزائن Competition Category.

لوہاداخلی سجاوٹ· 2024

Tsukiji Sushiiwa Tsukijiten سشی ریستوراں

by Hiroaki Iwasa

Client: Tsukiji Sushiiwa Tsukijiten

A' Design Award آہنی انعام Winner in داخلی سجاوٹ Category

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The Design

About Tsukiji Sushiiwa Tsukijiten سشی ریستوراں

سوکیجی سوشیوا سوکیجی ٹین کو ٹوکیو کے سوکیجی میں ڈیزائن کیا گیا، جو سابقہ مرکزی مچھلی مارکیٹ کے پڑوس میں واقع ہے۔ چونکہ سشی اب عالمی سطح پر ایک معروف کھانا ہے، اس پروجیکٹ کا ہدف ایک نفیس جگہ تخلیق کرنا تھا جو مستقبل میں منتقل کی جا سکے، جہاں لوگ شیف کی روایتی مہارتوں اور ایڈومائے سشی کے آداب سے لطف اندوز ہو سکیں۔ ایڈومائے سشی کا جوہر شیف کے کم سے کم ہاتھ کے کام کے ذریعے تازہ سمندری غذا کی صلاحیت کو زیادہ سے زیادہ بڑھانا ہے۔ لہٰذا سشی کاؤنٹر کو ڈیزائن کرنے پر توجہ مرکوز کی گئی، تاکہ تازہ سمندری غذا اور شیف کی مہارتیں نمایاں ہوں۔

The Recognition

About the A' Design Award آہنی انعام

Tsukiji Sushiiwa Tsukijiten سشی ریستوراں A' Design Award آہنی انعام کا فاتح ہے، جو ان اچھے ڈیزائنز کو دیا جانے والا باوقار اعتراف ہے جو اچھی طرح ڈیزائن کی گئی تخلیقات سے متوقع پیشہ ورانہ اور صنعتی تقاضوں کو پورا کرتے ہیں۔ آہنی انعام کے فاتحین اپنے تخلیق کاروں کی عظیم مہارت، اعلیٰ تخصص، ماہرانہ فہم اور تخلیقی صلاحیت کو ظاہر کرتے ہیں۔ Tsukiji Sushiiwa Tsukijiten سشی ریستوراں سے توقع کی جاتی ہے کہ وہ ایک نہایت قدر کی جانے والی، سراہی جانے والی اور عزیز تخلیق ہوگا جو عملی اور جدید ہے۔ A' Design Award آہنی انعام جیتنے والا یہ ڈیزائن صنعت کے بہترین طریقوں کو یکجا کرتا ہے اور مہارت اور ہنر سے جڑی ہوئی قابل تکنیکی خصوصیات رکھتا ہے۔ Tsukiji Sushiiwa Tsukijiten سشی ریستوراں اپنی باریک بینی کی وجہ سے قابل احترام ہے اور معیار زندگی کی ایسی بہتری فراہم کرنے کے لیے ڈیزائن کیا گیا ہے جو دنیا کو ایک بہتر جگہ بنانے میں مدد دیتی ہے۔

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