Takumi Ingaphakathi leRestyu ngu-Yu Ting Liu and Ling Ling Xiao - NI Space Design

Uyilo olubizwa ngokuba yi-Takumi Ingaphakathi leRestyu olwenziwe ngu-Yu Ting Liu and Ling Ling Xiao - NI Space Design ngumwini obekekileyo webhaso elinobukhazikhazi le-2025 Ibhaso Lesilivere le-A' Design Award Kudidi Lokhuphiswano lwe-Uyilo lweNdawo yangaPhakathi kunye noMboniso.

IsilivereIngaphakathi· 2025

Takumi Ingaphakathi leRestyu

ngu Yu Ting Liu and Ling Ling Xiao - NI Space Design

Umxhasi: NI Space Design

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

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Umwini Webhaso Oqinisekisiweyo

Qinisekisa Isimo Sebhaso se-#164239

Jonga kwi-A' Design Award Uxwebhu Lweendaba Ibheji Yembasa

Imibala

Uyilo

Malunga ne-Takumi Ingaphakathi leRestyu

ITakumi yingaphakathi lerestyu elakhiwe kwirobatayaki, indlela yaseJapan yokosa ukutya kwigridi evulekileyo ekwisikwere. Uyilo lucwangciswe njengeqonga lemidlalo. Iigophe kunye neengqameko eziphakamileyo zibumba isithuba, kwaye izihlalo ezibekwe ngokungalinganiyo zinika wonke undwendwe umbono ocacileyo wekhawuntara yomseki wokutya. Umgqawulo wentsimbi, iithayile zemozeyiki, iiblokhi zeglasi kunye nomgangatho weterrazzo zongeza ukubonakala nobunzulu. Iithoni ezibomvu-orenji zikhumbuza ngobushushu bomlilo, ngelixa iithoni ezingwevu zilungelelanisa isicwangciso. Iindawo zokutyela ezivulwe ngokuyinxenye kunye neebhuthi zabucala ziphucula ubumfihlo. Le ndawo igubungela iimitha ezingama-264.4 ezisikwere.

Ukuqatshelwa

Malunga ne-Ibhaso Lesilivere le-A' Design Award

Takumi Ingaphakathi leRestyu ngumphumeleli weIbhaso Lesilivere le-A' Design Award, ukuqatshelwa okuhlonitshwayo ngokungaqhelekanga okunikwa imiyilo yomgangatho ophezulu, entle nechukumisayo. Abaphumeleleyo beSilivere ziimveliso ezikhazimlayo kakhulu nezidala kakhulu ezibonisa ubungcali obuphawulekayo, italente nobukrelekrele babayili bazo. Takumi Ingaphakathi leRestyu iyathenjwa ukuba ibe ngumsebenzi omhle womzekelo, onobungcali obuphawulekayo nezinto ezintsha ezinzulu. Lo myilo uphumeleleyo weIbhaso Lesilivere le-A' Design Award yimveliso ebonakalayo kakhulu, ethandwayo enceda kwaye inyusa imida yobugcisa, inzululwazi, uyilo kunye nobuchwephesha. Takumi Ingaphakathi leRestyu yimveliso enomona omkhulu kuyo evusa iinqwenelo, izisa iimvakalelo ezintle kwaye ivuselela ukumangaliswa nokumangala.

Emva Koyilo

Ikhithi Yeendaba

Iziqinisekiso, amalungu eqela kunye neenkcukacha zobugcisa ezinikezelwe ngumyili.

Iimpawu Ezizodwa: Robatayaki refers to a cooking method where food is grilled on a square, open grill, with people gathered around to watch and enjoy. Building on this imagery, the designers broke away from traditional Japanese frameworks, using curves and high ceilings to create a theatrical effect. The interwoven arcs create diverse scenes. With the robatayaki bar as the core, seating is layered and staggered, providing the depth of a stage. The freely flowing curves overlap within the space. Glass brick walls add an illusionary element, transforming the restaurant into a grand performance venue.
Imilinganiselo nePakishini: The total area of the venue, excluding the kitchen, is 264.4 square meters, encompassing the chef's counter (itamae) area, VIP booths, open seating area, booths, and waiting area.
The first impression is created by the waiting area, which also serves as a photo spot. The area features a main visual element of a flaming washi paper artwork, connecting with the image of a grill. As one moves to the right and enters the restaurant, the staggered layout ensures that every seating area has a clear view of the robatayaki grilling at the chef's counter (itamae).
Iithegi: Robatayaki, Modern Aesthetics, Dramatic Space, Orange-Red Tone, Visual Feast
Ubuchwepheshe Bokuvelisa: Metal mesh, mosaic tiles, glass bricks, and terrazzo flooring create a sense of transparency and modernity, while also enhancing openness and interaction. Departing from the traditional Japanese palette of light beige, the design primarily uses orange-red tones to evoke the warmth and vibrancy of fire. Gray tones are incorporated to balance the intensity of the overall color scheme, making the space more visually appealing and expressive. The VIP booths are particularly highlighted for their uniqueness and luxury.
Umngeni Woyilo: Challenges included differences in material selection and construction standards. Since the site is located in Shanghai, known as the 'fashion capital,' the design had to be impeccably eye-catching. Due to regional differences in materials, some ideas could not be fully realized as originally planned, leading to the need to replace certain design elements. Fortunately, the final adjustments resulted in a high-standard, high-quality presentation. The designers preserved the aesthetic and functionality of the project, demonstrating adaptability and innovative thinking in the face of challenges.
Uphando: The space is designed like a theater, with curves and high ceilings creating a layered seating arrangement. Every seat offers a perfect view of the chef's culinary artistry while also enhancing privacy. The orange-red tones and reflective materials recreate the robatayaki cooking process, with metal mesh and glass bricks interwoven into the details. As the aroma of fresh ingredients fills the air, dinners can experience a sensory journey. The remodeling project undoubtedly allows the brand to once again capture the market's favor, this time with an even more innovative and modern flair.
Inkuthazo: Inspired by traditional Japanese cuisine, robatayaki is a sensory cooking method where ingredients are arranged around a brick grill. It offers diners an exquisite dining experience, which is also one of the brand's distinctive features. In the past, the design concept often focused on restoring classic Japanese elements. However, the owner wanted this restaurant to have a different style. The designers combined a dramatic layout with semi-open dining areas to enhance privacy and visual appeal.
Ubude Beprojekthi: The project finished in January 2024 in Shanghai.
Ukuhamba Komsebenzi: The renovated restaurant enhances the brand's image while increasing the venue's appeal. Moreover, the restaurant's reopening during the post-pandemic recovery period saw a noticeable increase in per-customer spending, indicating that the restaurant's market positioning and renovation strategy successfully attracted a more upscale clientele. The service model, which combines specialty cuisine with interior design, further solidified the restaurant's position in the local culinary scene, bringing in a new and loyal customer base.
Amalungu Eqela: Yu-Ting Liu, Ling-Ling Xiao
Amagunya Emifanekiso: NI Space Design