Tsukiji Sushiiwa Tsukijiten Irestyurenti Yesushi ngu-Hiroaki Iwasa

Uyilo olubizwa ngokuba yi-Tsukiji Sushiiwa Tsukijiten Irestyurenti Yesushi olwenziwe ngu-Hiroaki Iwasa ngumwini obekekileyo webhaso elinobukhazikhazi le-2024 Ibhaso Lentsimbi le-A' Design Award Kudidi Lokhuphiswano lwe-Uyilo lweNdawo yangaPhakathi kunye noMboniso.

IntsimbiIngaphakathi· 2024

Tsukiji Sushiiwa Tsukijiten Irestyurenti Yesushi

ngu Hiroaki Iwasa

Umxhasi: Tsukiji Sushiiwa Tsukijiten

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

15,389

Umwini Webhaso Oqinisekisiweyo

Qinisekisa Isimo Sebhaso se-#154888

Jonga kwi-A' Design Award Uxwebhu Lweendaba Ibheji Yembasa

Imibala

Uyilo

Malunga ne-Tsukiji Sushiiwa Tsukijiten Irestyurenti Yesushi

I-Tsukiji Sushiiwa Tsukijiten yayilelwe e-Tsukiji Tokyo, kufutshane nemarike yeentlanzi ephakathi eyayisakuba ikhona. Njengoko i-sushi ngoku yaziwa njengesidlo sehlabathi lonke, injongo yaliprojekthi yayikukuyila isithuba esiphucukileyo esinokudluliselwa kwikamva, indawo apho abantu banokukonwabela izakhono zemveli zompheki kunye ne-etiquette yesushi ye-Edomae. Intsingiselo ye-Edomae sushi kukwandisa amandla okwenyani okulwandle olutsha ngomsebenzi omncinci wesandla wompheki. Ngoko ke kugxilwe ekuyileni ikhawuntara yesushi, ukuze okulwandle olutsha kunye nezakhono zompheki kuvelele.

Ukuqatshelwa

Malunga ne-Ibhaso Lentsimbi le-A' Design Award

Tsukiji Sushiiwa Tsukijiten Irestyurenti Yesushi ngumphumeleli weIbhaso Lentsimbi le-A' Design Award, ukuqatshelwa okuhlonitshwayo okunikwa imiyilo elungileyo eyanelisa iimfuno zobungcali neemveliso ezilindelekileyo kwimveliso ezicwangciswe kakuhle. Abaphumeleleyo beNtsimbi babonisa ubuchule obukhulu, ubuchule obuphezulu, ukuqonda kwengcali namandla okuyila abayili babo. Tsukiji Sushiiwa Tsukijiten Irestyurenti Yesushi iyathenjwa ukuba ibe yimveliso exatyiswa kakhulu, edunyiswayo nethandwayo esebenzayo neyinto entsha. Lo myilo uphumeleleyo weIbhaso Lentsimbi le-A' Design Award udibanisa iindlela ezilungileyo kakhulu zemboleko kwaye unezimpawu zobuchwephesha ezifanelekileyo ezidityaniswe nolwazi netalente. Tsukiji Sushiiwa Tsukijiten Irestyurenti Yesushi iyahlonelwa ngenxa yenkcukacha yayo kwaye yacwangciselwa ukunika uphuculo lomgangatho wobomi olunceda ukwenza ihlabathi libe yindawo engcono.

Emva Koyilo

Ikhithi Yeendaba

Iziqinisekiso, amalungu eqela kunye neenkcukacha zobugcisa ezinikezelwe ngumyili.

Iimpawu Ezizodwa: Since sushi is now a days known as a world wide cuisine, his main goal was to design the restaurant to become the base for authentic Edomae sushi culture. The essence of Edomae sushi is to maximize the potential of fresh seafood through minimal hand work by the chef. Therefore,He focused on designingthe the sushi counter, so that the fresh seafood and chef's skills will stand out.In addition,He also designed tatami rooms that canaccommodate group gatheringdiningsas well.
Imilinganiselo nePakishini: specification,
Total floor area:254.5m2,
Sushi counter: 14 seats,
Large tatami room: 18 seats,
Small tatami room: 6 seats,
Floor seating space: 18 seats,
Table space: 14 seats,
Kitchen, men's and women's toilets, storage.
Iithegi: Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
Ubuchwepheshe Bokuvelisa: Based on the detailed design, He utilized an excellent network of constructers. A precious wood craftsman who handles the distribution and processing of the massive Hinoki(Japanese cypress),a plasterer who has a high level of skill for each part, a mason who finishes the material uniquely,and a craftsman with the skills to handle and paste handmade Japanese paper. The project was successfully completed by gathering many highly skilled craftsmen and their extraordinary techniques.
Umngeni Woyilo: The challenge was to refine the immersivity of the traditional sushi and to design it in such large space.Especially at the sushi counter, He adjusted the height of the floor so that the customers and chef can share a similar view, setting each counter to suit the purpose. Furthermore, to reduce noise in the customer's view, a frameless glass showcase made of highly transparent glass was half-embedded in the counter. This restaurant was designed with such details in consideration.
Uphando: In order to design the optimal interactive environment between customers and the sushi, He conducted research and repeated prototypes to understand and refine the relationship between the customers and the chef at the sushi counter space.In particular, He researched the visibility and dimensions, such as the height gap of the viewpoint between seated customers and standing chef. Also, He thoroughly looked into the chef's behavior and also the size of glass showcases and where to place them.
Inkuthazo: The goal of this project was to design a sophisticated space which can be passed on to the future, a place where people can enjoy chef's traditional skills and sushi etiquette of Edomae sushi, one of the roots of sushi culture. In order to achieve that goal, Hiroaki Iwasa was inspired by researching the basic behavior and preparations of chef, relationships with customers, meal etiquette, modern services and backyards.
Ubude Beprojekthi: Design began in April 2006, construction began in January 2007, and was completed in May 2007 in Tsukiji Tokyo, neighbor of former central fish market.
Ukuhamba Komsebenzi: Customers come for chef’s skilled dishes, high-quality ingredients,and a space where they can enjoy them.Especially atthe sushi counter, instead of choosing from the menu,customers can choose fromthe seasonal seafoodin front of them, interacting with the chef to customize adish.Sushi culture is not only enjoying the conversation about sushi, but also conversing about the season, crafted wares, brewed sake, and more.This is exactly what this space is for.
Amagunya Emifanekiso: Photographer: Kozo Takayama