Sho Uyilo lwangaphakathi lwendawo yokutyela ngu-Variety Enterprise Co., Ltd

Uyilo olubizwa ngokuba yi-Sho Uyilo lwangaphakathi lwendawo yokutyela olwenziwe ngu-Variety Enterprise Co., Ltd ngumwini obekekileyo webhaso elinobukhazikhazi le-2021 Ibhaso Lebhronzi le-A' Design Award Kudidi Lokhuphiswano lwe-Uyilo lweNdawo yangaPhakathi kunye noMboniso.

IbhronziIngaphakathi· 2021

Sho Uyilo lwangaphakathi lwendawo yokutyela

ngu Variety Enterprise Co., Ltd

Umxhasi: Variety Enterprise Co., Ltd

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

8,904

Umwini Webhaso Oqinisekisiweyo

Qinisekisa Isimo Sebhaso se-#119459

Jonga kwi-A' Design Award Uxwebhu Lweendaba Ibheji Yembasa

Imibala

Uyilo

Malunga ne-Sho Uyilo lwangaphakathi lwendawo yokutyela

Sho yindawo yangaphakathi yendawo yokutyela yamaJapan eKaohsiung, eTaiwan, eneendawo ezingama-220 skwere mitha. Uyilo luqhubeka nomoya weDen eTokyo, oluzuza kwi-ryotei, indlu yokutyela yendabuko yamaJapan. Amaplanga omsedare atshileyo nezixhobo zensimbi zenza umnyango ophambili wokungena. Umgangatho weslate ukhumbuza ilitye elisetyenziswe eDen, kwaye ii-lattice ezincinci ecaleni kwendlela zenza ukukhanya nesithunzi zibengezele njengengadi engaphakathi. Uphahla lwenziwe ngemisi yaseTaiwan, kwaye izihlalo zenziwe zizingcali eTainan. Indawo yokusebenza evulekileyo ivumela abapheki abaliqela ukuba basebenze ngaxeshanye. Iprojekthi yagqitywa ngoDisemba 2020.

Ukuqatshelwa

Malunga ne-Ibhaso Lebhronzi le-A' Design Award

Sho Uyilo lwangaphakathi lwendawo 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. Sho Uyilo lwangaphakathi lwendawo 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. Sho Uyilo lwangaphakathi lwendawo 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: The head restaurant Den in Tokyo is inspired by ryotie, a traditional Japanese style restaurant. Instead of being restricted by traditions, Den connects itself to the world with innovation and a sense of humor. Taiwan-based branch Sho carries on the elements.
Imilinganiselo nePakishini: The project is 220 square meter.
Iithegi: Restaurant, Commercial, Interior Design, Space, Design
Ubuchwepheshe Bokuvelisa: The yakisugi ban at the main entry may seem rough, but on the second look you’ll find that it connects with metal hardware beautifully, carving out a Japanese-garden-like entry in a modern architecture.
Umngeni Woyilo: Walking into the room, however, brightness and openness play strong contrast and tell a different narrative. At the ryotei a set of cypress counter lies, separating the space into dining area and working area. The whitewash lime wall and the niches show the essence of the space: simplicity. In a traditional ryotie, the working station is usually small and multilevel. Yet here in Sho, the station in opened up where chefs can work smoothly without bumping into each other. This also fits the new multiplex trend in Japanese cuisine.
Uphando: The celling is made of bamboos from Taiwan, reforming into a design that reminds the viewers not only subtle impressions of a wooden cabinet but also a sense of modern neatness. The seats with a Nordic style design are customized by craftsmen in Tainan. Different cultures blending in perfectly with each other in Sho, representing the exclusive spirit and the braveness to explore on this land.
Inkuthazo: True flavor is found in unseasoned food. Chinese writer Hong said in his book Vegetable Roots. However, this concept seems to be more practiced in Japanese cuisine.
Ubude Beprojekthi: The project finished in December 2020 in Kaohsiung, Taiwan.
Ukuhamba Komsebenzi: The slate on floor in intended to remind people of the Oya slates used in Den. Going through the path and then upstairs, thin lattices on the side blur the line between light and shadow. The route from entry to the entrance is an indoor teien experience, which represents the faint ambience in a Japanese garden.
Amalungu Eqela: Designer: Hsin-Feng Lin
Designer: Chia-Yen Wei
Designer: Wei-Lin Wu
Amagunya Emifanekiso: Image #1-5: Photographer Kevin Wu, Sho, 2020