Takahiro Todoroki tomonidan Boku Restoran va bar interyeri

Takahiro Todoroki tomonidan yaratilgan Boku Restoran va bar interyeri — Ichki Makon va Ko'rgazma Dizayni tanlov toifasida nufuzli 2026 A' Design Award Kumush Mukofoti mukofotining yuqori baholangan g'olibidir.

KumushInterer· 2026

Boku Restoran va bar interyeri

muallif: Takahiro Todoroki

Mijoz: Engine,inc

Interer toifasida A' Design Award Kumush Mukofoti g'olibi

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Tasdiqlangan mukofot g'olibi

#183326 uchun mukofot holatini tasdiqlash

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

Ranglar

Dizayn

Boku Restoran va bar interyeri haqida

Boku — Meksikaning Gvadalaxara shahridagi restoran va bar interyeri. Dizayn yapon fazoviy tamoyillarini mahalliy madaniyat bilan uyg'unlashtiradi hamda Osaka ko'cha taomlaridan, xususan markaziy mavzu sifatida takoyakidan ilhomlangan. Egri chiziqli peshtaxta ijtimoiy muloqotni rag'batlantiradi, devor teksturalari esa taktil nafislik qo'shadi. Osilgan bambuk yoritgichlar va tabiiy materiallar organik muhit yaratadi. Mezonin baland shiftdan unumli foydalanib, funksional xilma-xillik qo'shadi. Maskan kunduzi taomlar bilan xizmat ko'rsatib, kechqurun bar va tadbirlar maydoniga aylanadi.

Tan olinish

A' Design Award Kumush Mukofoti haqida

Boku Restoran va bar interyeri A' Design Award Kumush Mukofotining g‘olibi bo‘lib, bu go‘zal, ulug‘vor va ta’sirchan eng yuqori darajadagi dizaynlarga beriladigan favqulodda nufuzli e’tirofdir. Kumush g‘oliblari o‘z dizaynerlarining ajoyib mahorati, iste’dodi va o‘tkirligini ko‘rsatuvchi juda yorqin va o‘ta ijodiy asarlardir. Boku Restoran va bar interyeri ajoyib, namunaviy, diqqatga sazovor darajada kasbiy va chuqur innovatsion asar bo‘lishi kutiladi. A' Design Award Kumush Mukofotini qo‘lga kiritgan ushbu dizayn san’at, fan, dizayn va texnologiya chegaralarini kengaytiruvchi juda e’tiborga loyiq, tahsinga sazovor ixtirodir. Boku Restoran va bar interyeri ko‘pchilik havas qiladigan, istaklarni uyg‘otadigan, ijobiy tuyg‘ular olib keladigan hamda hayrat va ajablanish uyg‘otadigan ijoddir.

Dizayn ortida

Press-kit

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

Noyob xususiyatlar: This project merges Japanese spatial philosophy with the local culture of Mexico, avoiding superficial Japanese style design. Inspired by Osaka street food culture, the space centers on takoyaki and reinterprets the vitality of octopus as a spatial language. A curved counter evokes tentacles, encouraging social interaction, while wall textures recall suction cups. Suspended bamboo lighting and natural materials create an organic atmosphere. A mezzanine utilizes the high ceiling, adding vertical depth and functional diversity.
O'lchamlar va qadoqlash: Total area: 128 sqm. Ceiling height: 4500 mm. Structure: steel frame. Materials: bamboo, mortar cement, brick, steel, washi, resin, sumi ink, LED neon. Ceiling: brick finish with clear coating. Floor: pigmented mortar with urethane coating. Walls: brick and painted surfaces with artwork. Lighting: 50 lux ambient, 100 lux table, 2700K. Features include sound system with subwoofer, DJ booth, and integrated lighting installations.
Teglar: Bar, Mexico, Japanese, Restaurant, Takoyaki, Tequila, Bamboo, Sake, Guadarajara,
Ishlab chiqarish texnologiyasi: The design process translated traditional Takeakari into a modular ceiling system using parametric modeling and digital fabrication. Bamboo elements were lasercut based on 3D data due to limited local craftsmanship. Detailed drawings were developed to adapt complex geometries to local construction skills. The counter was formed using mortar and cement with curved surfaces requiring precise manual finishing. A mezzanine structure resolves the narrow plan by layering functions vertically. Circulation and visibility were optimized through curved layouts and open kitchen placement.
Dizayn muammosi: The main challenge was bridging the gap between complex design intent and local construction capabilities. Many contractors declined due to the level of detail, and initial cost estimates exceeded the budget. This was resolved by simplifying construction systems and clearly communicating design logic through detailed drawings. Inconsistent schedules and craftsmanship required multiple adjustments and rework. Maintaining design quality under these constraints demanded continuous on-site coordination and adaptive problem-solving throughout the project.
Tadqiqot: This is an applied spatial design research. The objective was to reinterpret Japanese identity in Mexico without cliches while ensuring functional performance. The methodology combined cultural analysis, spatial planning, material testing, and onsite coordination over 3 months design and 5 months construction. Data were collected through site constraints, user flow studies, and mock ups using drawings, 3D modeling, lighting tests, and material comparisons. Experiments included bamboo lighting and steel hand lights. The result improved user stay time, SNS engagement, and cross cultural business value.
Ilhom: The project was inspired by the fusion of Japanese highball culture and takoyaki, aiming to redefine Japanese identity outside Japan. Instead of stereotypical expressions, it integrates subtle cultural elements such as bamboo lighting, ranma lattice, and sumie art. Influenced by Osaka vibrant street stalls, the design reflects warmth, energy, and informality. Traditional Japanese spatial techniques are reinterpreted through contemporary materials and composition, creating a modern space that quietly embodies the essence of Wa within a global context.
Loyiha muddati: This project began its design phase in Japan in 2024 and opened in Guadalajara, Mexico, in August 2025.
Ish jarayoni: The space operates as a restaurant during the day and transforms into a bar and event venue at night. It supports a wide range of users, from individuals to large groups. The open kitchen creates a lively atmosphere where guests can experience the cooking process. The takoyaki grill is placed near the entrance to attract attention and introduce the cuisine. The curved counter allows natural communication between guests, enhancing social interaction and making the space intuitive and engaging.
Rasm mualliflari: Photographer : Katsumi Hirabayashi