Bean to Bar Lounge Igumbi Lokuphumla ngu-Riki Watanabe

Uyilo olubizwa ngokuba yi-Bean to Bar Lounge Igumbi Lokuphumla olwenziwe ngu-Riki Watanabe ngumwini obekekileyo webhaso elinobukhazikhazi le-2020 Ibhaso Lesilivere le-A' Design Award Kudidi Lokhuphiswano lwe-Uyilo lweNdawo yangaPhakathi kunye noMboniso.

IsilivereIngaphakathi· 2020

Bean to Bar Lounge Igumbi Lokuphumla

ngu Riki Watanabe

Umxhasi: Joke

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

32,872

Umwini Webhaso Oqinisekisiweyo

Qinisekisa Isimo Sebhaso se-#90033

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

Imibala

Uyilo

Malunga ne-Bean to Bar Lounge Igumbi Lokuphumla

Into ebalulekileyo kolu loyilo yayikukukhupha isikhalazo sezinto ezisetyenzisiweyo. Izinto eziphambili ezisetyenzisiweyo yayiyintshona yomsedare obomvu, ekwasetyenziswa kwivenkile yabo yokuqala eJapan. Njengendlela yokubonisa isixhobo, uRiki Watanabe ubambe ipatheni ebunjiweyo ngokudibanisa iziqwengana nganye njengeparadise, esebenzisa isixhobo sezinto ezingalinganiyo imibala. Ngaphandle kokusebenzisa izixhobo ezifanayo, ngokuzisika, uRiki Watanabe wakwazi ngempumelelo ukutshintsha amabinzana kuxhomekeka kwii-angles zokujonga.

Ukuqatshelwa

Malunga ne-Ibhaso Lesilivere le-A' Design Award

Bean to Bar Lounge Igumbi Lokuphumla 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. Bean to Bar Lounge Igumbi Lokuphumla 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. Bean to Bar Lounge Igumbi Lokuphumla 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: Bean to Bar chocolate specialty store DandeLion chocolate in San Francisco. Bean to Bar Lounge, Japan first concept shop, is a tasting lounge, where They can enjoy single origin chocolate sweets from each production area.
The most important element of this project was to bring out the best and unexpected charms of the materials used.Riki Watanabe believes that was the best way to express the store.
Imilinganiselo nePakishini: FLOOR AREA 49.20 square metre
Iithegi: cafe, Lounge, chocolate,
Ubuchwepheshe Bokuvelisa: The main material used was western red cedar, which is also used in their first store in Japan. It was vital to maintain a level of consistency for the brand's image in Japan.As a way of showing the material, he stacked up a mosaic pattern by piling together pieces one by one like a parquet, making use of the essence of the western red cedar uneven colors.Despite using the same materials, by cutting them out, he was successfully able to vary the expressions depending on the viewing angles.
Umngeni Woyilo: Riki Watanabe challenged he combined the three requirements of unlikely use of material, craftsmanship, and cuteness in a small space and to bring out the brand colors in a meaningful way.
Uphando: Riki Watanabe researched brands approach to materials, especially their relationship to cacao, believed that was the best way to express the brand.
Inkuthazo: Riki Watanabe took inspiration from DandeLion chocolate approach to materials, especially their relationship to cacao, believing that was the best way to express the brand.
Ubude Beprojekthi: The project started in October 2018 in Tokyo Japan and finished in February 2019 in Tokyo Japan.
Ukuhamba Komsebenzi: Bean to Bar chocolate specialty store Dandelion chocolate in San Francisco. Bean to Bar Lounge, Japan's first concept shop, is a tasting lounge , where They can enjoy single origin chocolate sweets from each production area.
Amagunya Emifanekiso: #1,Photographer Masato Kawano
#2,Photographer Masato Kawano
#3,Photographer Masato Kawano
#4,Photographer Masato Kawano
#5,Photographer Masato Kawano