Bean to Bar Lounge Zal by Riki Watanabe is a highly esteemed winner of the very prestigious 2020 A' Design Award Kumush Mukofoti in Ichki Makon va Ko'rgazma Dizayni Competition Category.

KumushInterer· 2020

Bean to Bar Lounge Zal

by Riki Watanabe

Client: Joke

A' Design Award Kumush Mukofoti Winner in Interer 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

Ushbu dizaynning muhim elementi ishlatilgan materiallarning jozibadorligini namoyish etish edi. Amaldagi asosiy material g'arbiy qizil sidr edi, u Yaponiyadagi birinchi do'konida ham ishlatilgan. Materialni namoyish qilishning bir usuli sifatida, Riki Watanabe, mozaikadan naqsh solib, parchalarni birma-bir qo'yib, materiallarning mohiyatini notekis ranglardan foydalangan. Xuddi shu materiallardan foydalanganiga qaramay, ularni kesib tashlash bilan, Riki Vatanabe ko'rish burchaklariga qarab iboralarni muvaffaqiyatli o'zgartira oldi.

The Recognition

About the A' Design Award Kumush Mukofoti

Bean to Bar Lounge Zal 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. Bean to Bar Lounge Zal 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. Bean to Bar Lounge Zal ko‘pchilik havas qiladigan, istaklarni uyg‘otadigan, ijobiy tuyg‘ular olib keladigan hamda hayrat va ajablanish uyg‘otadigan ijoddir.

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