Hiroaki Iwasa tomonidan Tsukiji Sushiiwa Tsukijiten Sushi Restorani

Hiroaki Iwasa tomonidan yaratilgan Tsukiji Sushiiwa Tsukijiten Sushi Restorani — Ichki Makon va Ko'rgazma Dizayni tanlov toifasida nufuzli 2024 A' Design Award Temir Mukofoti mukofotining yuqori baholangan g'olibidir.

TemirInterer· 2024

Tsukiji Sushiiwa Tsukijiten Sushi Restorani

muallif: Hiroaki Iwasa

Mijoz: Tsukiji Sushiiwa Tsukijiten

Interer toifasida A' Design Award Temir Mukofoti g'olibi

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A' Design Award saytida ko'rish Press-reliz Mukofot nishoni

Ranglar

Dizayn

Tsukiji Sushiiwa Tsukijiten Sushi Restorani haqida

Tsukiji Sushiiwa Tsukijiten Tokiodagi Tsukijida, sobiq markaziy baliq bozori yaqinida loyihalashtirilgan. Sushi bugungi kunda jahon miqyosidagi taom sifatida tanilganligi sababli, ushbu loyihaning maqsadi kelajak avlodlarga o'tkaziladigan nafis makonni yaratish, odamlar oshpazning an'anaviy mahorati va Edomae sushi an'analaridan bahramand bo'ladigan joyni shakllantirish edi. Edomae sushining mohiyati - oshpazning minimal qo'l ishi orqali yangi dengiz mahsulotlarining imkoniyatlarini maksimal darajada ochib berishdan iborat. Shuning uchun, yangi dengiz mahsulotlari va oshpazning mahorati ajralib turadigan tarzda sushi peshtaxtasini loyihalashga e'tibor qaratildi.

Tan olinish

A' Design Award Temir Mukofoti haqida

Tsukiji Sushiiwa Tsukijiten Sushi Restorani A' Design Award Temir Mukofotining g‘olibi bo‘lib, bu yaxshi loyihalangan ijodlardan kutiladigan kasbiy va sanoat talablariga javob beradigan yaxshi dizaynlarga beriladigan nufuzli e’tirofdir. Temir g‘oliblari o‘z yaratuvchilarining katta mahorati, yuksak ixtisosligi, mutaxassis tushunchasi va ijodiy salohiyatini namoyon etadi. Tsukiji Sushiiwa Tsukijiten Sushi Restorani yuqori qadrlanadigan, hayrat bilan qaraladigan va suyukli, amaliy hamda innovatsion ijod bo‘lishi kutiladi. A' Design Award Temir Mukofotini qo‘lga kiritgan ushbu dizayn soha eng yaxshi amaliyotlarini uyg‘unlashtiradi va bilim hamda iste’dod bilan bog‘langan layoqatli texnik xususiyatlarga ega. Tsukiji Sushiiwa Tsukijiten Sushi Restorani puxtaligi uchun hurmatga sazovor bo‘lib, dunyoni yaxshiroq joyga aylantirishga yordam beradigan hayot sifatini yaxshilashni taqdim etish uchun loyihalangan.

Dizayn ortida

Press-kit

Dizayner tomonidan taqdim etilgan kreditlar, jamoa a'zolari va texnik tafsilotlar.

Noyob xususiyatlar: 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.
O'lchamlar va qadoqlash: 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.
Teglar: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Ishlab chiqarish texnologiyasi: 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.
Dizayn muammosi: 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.
Tadqiqot: 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.
Ilhom: 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.
Loyiha muddati: 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.
Ish jarayoni: 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.
Rasm mualliflari: Photographer: Kozo Takayama