Uyilo olubizwa ngokuba yi-Ukiyoe Yokutyela olwenziwe ngu-Fabio Su ngumwini obekekileyo webhaso elinobukhazikhazi le-2021 Ibhaso Lebhronzi le-A' Design Award Kudidi Lokhuphiswano lwe-Uyilo lweNdawo yangaPhakathi kunye noMboniso.

IbhronziIngaphakathi· 2021

Ukiyoe Yokutyela

ngu Fabio Su

Umxhasi: Zendo Interior Design

Umwini we-Ibhaso Lebhronzi le-A' Design Award Kudidi Lwe-Ingaphakathi

14,425

Umwini Webhaso Oqinisekisiweyo

Qinisekisa Isimo Sebhaso se-#109109

Tyelela iSayithi Jonga kwi-A' Design Award Uxwebhu Lweendaba Ibheji Yembasa

Imibala

Uyilo

Malunga ne-Ukiyoe Yokutyela

Iprojekthi ixhasa ingcamango "yokuphatha ukuntsonkotha ngokulula". Umphandle wesakhiwo usebenzisa iilouvers zokhuni ukubandakanya umfanekiso wenkcubeko yentaba kunye nehlathi, kunye nentetho yeengcinga zaseJapan "ezinomthunzi". Umyili wasebenzisa umsebenzi we-Ukiyo, ebonisa inkcubeko yaseJapan; ibhokisi yangasese izisa imvakalelo ezukileyo yexesha le-Edo. Ukuguqula i-conveyor ibhanti ye-sushi yokudlela, umyili usebenzisa uyilo oluphindwe kabini kunye nokunciphisa umgama phakathi kwabapheki kunye neendwendwe kwindawo ye-ltabasahi.

Ukuqatshelwa

Malunga ne-Ibhaso Lebhronzi le-A' Design Award

Ukiyoe Yokutyela ngumphumeleli weIbhaso Lebhronzi le-A' Design Award, ukuqatshelwa okuhlonitshwayo kakhulu okunikwa imiyilo ephawulekayo eyahlukaniswa kukuyila, ubukrelekrele nobukrelekrele. Abaphumeleleyo beBhronzi ziimveliso ezinobuchule obukhulu nezidala ngokumangalisayo ezingqina amava aphangaleleyo, ukucinga nokwazi ukuzenzela kwabayili bazo. Ukiyoe Yokutyela iyathenjwa ukuba ibe yimpahla exatyiswa kakhulu, edunyiswayo nethandwayo enobungcali obuphawulekayo nezinto ezintsha. Lo myilo uphumeleleyo weIbhaso Lebhronzi le-A' Design Award ubandakanya iindlela ezilungileyo kakhulu kubugcisa, inzululwazi, uyilo kunye nobuchwephesha kwaye ugqwesile ngenxa yokunikela ingqalelo kwiinkcukacha. Ukiyoe Yokutyela iyanelisa iimfuno ngokumangalisayo, ichukumisa iinqwenelo, ikhwebela iimvakalelo kwaye itsala umdla.

Emva Koyilo

Ikhithi Yeendaba

Iziqinisekiso, amalungu eqela kunye neenkcukacha zobugcisa ezinikezelwe ngumyili.

Iimpawu Ezizodwa: To reflect the local culture and natural landscape, the exterior of the building uses a wood grain aluminum louvers to outline the shape of Alishan mountain, while the interior part retains the building during the Japanese occupation period and plenty of materials. To emphasize the cultural background of conveyor belt sushi, Japanese cuisine and the deliciousness of the ingredients, the most representative "Ukiyo-e" wallpaper is stretched along the space, reappearing bustling scene of Edo period.
Imilinganiselo nePakishini: The 297 square-meters space is divided with a semitransparent material with wooden louvers and different lanterns to create an open visual. Unprocessed cypress wood and rustic iron are used to reduce the environmental impact. Subverting the tradition, the design team adopts double tracks to meet the diverse needs, and by narrowing the distance between the chefs and guests at Itabasahi area, giving a rich and cozy experience for them.
Iithegi: Restaurant, Japanese, Taiwan, Integration, Conveyor belt sushi, Local, Sustainable, Environmentally friendly
Ubuchwepheshe Bokuvelisa: Cypress wood, granite skin, night pearl antique surface, incense fir, H-shaped steel, wood grain aluminum grille, Ukiyo-e output map, wood grain brick, rust plate, cola stone
Umngeni Woyilo: The original site was an abandoned old building, lacking of bearing capacity, we retains the main body of the building and uses reinforcement methods. Local beams and columns are fixed with irons while the entire structure becomes stronger by using H-shaped steel. All the pipelines are reconfigured, breaking away the conventional Japanese-style architecture and successfully bringing out the unique features.
Uphando: How to regenerate existing an abandoned old building and inject fashion elements into it with both functionality and traditional style. Make the work conform to the main spirit of its brand, for the research purpose of this case.
Inkuthazo: This project is located in Chiayi City, Taiwan. It is a Japanese style conveyor belt sushi restaurant. We preserve the original Japanese architecture and integrate it with local elements and Japanese style dining culture to make a dining space that is full of story. With the main concept of "local, sustainable and eco-friendly", we draws on the local most famous Alishan mountain landscape and the characteristics of the forestry settlement, while blending into the essence of Japanese dining culture.
Ubude Beprojekthi: The project design started in June 2018, completed in December 25, 2019 in Chiayi City, Taiwan
Ukuhamba Komsebenzi: With the concept of "handling complexity by simplicity," the restaurant interprets sustainability through reinforcement methods to stabilize the structure. The exterior draws the local natural landscape, exploring the harmony between human and nature, and the Japanese "shaded" aesthetic. As Japanese Ukiyo-e "the Kanagawa Surfing" throughout the interior, it reflects the Japanese cuisine background and presents a fresh dining experience.
Amalungu Eqela: SU,CHIUNG-HSU: Architect / Designer
SU,CHIUNG-HSU: Creative Director
CHIOU,YU-JR: Designer
WEI TSUNG-JU: Designer Assistant
Amagunya Emifanekiso: Image#1:Photographer Jian Ren-Yi, zendo, 2020.
Image#2:Photographer Jian Ren-Yi, zendo, 2020.
Image#3:Photographer Jian Ren-Yi, zendo, 2020.
Image#4:Photographer Jian Ren-Yi, zendo, 2020.
Image#5:Photographer Jian Ren-Yi, zendo, 2020.