Sushi Koji Indawo Yokutyela ngu-Ryuji Kojo and Toshihiro Obata

Uyilo olubizwa ngokuba yi-Sushi Koji Indawo Yokutyela olwenziwe ngu-Ryuji Kojo and Toshihiro Obata ngumwini obekekileyo webhaso elinobukhazikhazi le-2024 Ibhaso Lebhronzi le-A' Design Award Kudidi Lokhuphiswano lwe-Uyilo lweNdawo yangaPhakathi kunye noMboniso.

IbhronziIngaphakathi· 2024

Sushi Koji Indawo Yokutyela

ngu Ryuji Kojo and Toshihiro Obata

Umxhasi: Sushi koji

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

13,419

Umwini Webhaso Oqinisekisiweyo

Qinisekisa Isimo Sebhaso se-#152864

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

Imibala

Uyilo

Malunga ne-Sushi Koji Indawo Yokutyela

Le ndawo yokutyela ye-sushi isebenzisa izinto zendalo ezininzi. Uyilo lwaphefumlelwa ubuntu obufudumeleyo bomnikazi kunye nesimo sakhe njengomchwephesha. Ikhawunta yenziwe ngeengcongconi ze-ginkgo ne-padouk, zasikwa nge-blade eyenzelwe kwaye zagqitywa ngokugudileyo emiphetho, kwaye amaqhekeza asetyenziswa kwibhodi ye-sushi. Izitulo ezenziwe nge-cypress yalapha zayilwa ukuze zigxininise umthamo womthi. I-Washi ezindongeni yenziwe nge-mulberry ecutshungiswayo, kwaye iipateni zendalo zazenziwa ngokugalela i-Gofun ephepheni ngexesha lenkqubo yokwenza iphepha. Ezi zinto zidala umoya onokuzivakala apha kuphela.

Ukuqatshelwa

Malunga ne-Ibhaso Lebhronzi le-A' Design Award

Sushi Koji Indawo 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. Sushi Koji Indawo 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. Sushi Koji Indawo 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 sushi restaurant was designed using natural materials. There is only an 8-seat counter where guests can enjoy the sushi while watching the chef's work. The scrap ginkgo wood used for the countertop was utilized for the sushi board and cutting board. Chairs designed with the grain of the wood in mind, walls covered with original Washi, and signboards made of maple plates dyed by iron mordant not only reduce the waste of resources, but also create a healing effect with the use of solid wood.
Imilinganiselo nePakishini: Floor space 24 m2
Iithegi: Interior, Restaurant, Sushi, Material, Japan, Fukuoka
Ubuchwepheshe Bokuvelisa: Avoiding the use of industrial products as much as possible, original handmade Washi and solid wood were used as the main materials. Washi on the walls was made by processing mulberry, and organic patterns were created by pouring gofun (Japanese powdered pigment) during the papermaking process. The countertops were cut with a custom blade to smooth the edges, and the chairs made of local cypress were joined with double mortise and tenon to ensure high strength and durability.
Umngeni Woyilo: The challenge was to efficiently arrange the seats without making it feel cramped. We placed great importance on the design of "ma", a uniquely Japanese aesthetic that is expressed in Japanese architecture and art. The fan-shaped counters and ceiling design give the impression of spreading endlessly. On the walls with minimal decoration, a single-flower vase is placed, creating a relationship in which the flowers and the blank space enhance each other. People can feel more expansive than area.
Uphando: In working on the project, we considered "design as a brand". We extended the owner's worldview and spatial experience by directing a wide range of tools to communicate the store (brand), such as signage, business cards, and thank-you letters, using a space design approach and some of the materials used.
Inkuthazo: Client is a sushi chef who has worked at many famous restaurants. In designing a sushi restaurant that would open when he became independent, we were inspired by him. To embody his warm personality and his attitude as a craftsman who brings out the flavor of ingredients, we created a space that gently envelops guests with soft materials. The space, created while taking advantage of the original characteristics of materials, will grow in depth with time, fostering an atmosphere only felt here.
Ubude Beprojekthi: Completed in December 2022, Fukuoka city, Japan
Ukuhamba Komsebenzi: In order to create the maximum number of seats, the counter is designed fan-shaped. By doing this, creating a space around the entrance that separates it from the seating area, and also creating a gently changing scene in a space of only 24 m2. Guests pass through the door covered with cedar planks, change their minds at the entrance, and arrive at the seating area as if guided by the curved wall. They can enjoy sushi without worrying about the outside or the comings and goings of people.
Iipathenti: Copyrights belong to STUDIO MOUN, 2023
Amalungu Eqela: Creative Director : STUDIO MOUN
Architect : Ryuji Kojo + Toshihiro Obata / STUDIO MOUN
Constructor : Yasutsunegumi
Branding Director : Hanae Yoshizaki / H Branding Works
Graphic Designer : Natsuko Saka / TSUTO
Calligrapher : Mikiko Kayama
Lighting Designer : Ryohei Koyama / ModuleX
Washi : Kamisukishikoushitsu
Bespoke Chair : Wataru Sakai
Amagunya Emifanekiso: Image #1-4 : Photographer Toshihisa Ishii / Blitz Studio
Image #5 : Photographer Airi Inoue