Tsukiji Sushiiwa Tsukijiten Ile-ijeun Sushi láti ọwọ́ Hiroaki Iwasa jẹ́ aṣẹ́gun olókìkí púpọ̀ ti 2024 Àmì-ẹ̀yẹ Irin A' Design Award nínú Ẹ̀ka Ìdíje Àpẹẹrẹ Àyà Inú Ilé àti Ibi Àfihàn.
IrinInú Ilé· 2024
Tsukiji Sushiiwa Tsukijiten Ile-ijeun Sushi
látọ̀wọ́ Hiroaki Iwasa
Oníbàárà: Tsukiji Sushiiwa Tsukijiten
Aṣẹ́gun Àmì-ẹ̀yẹ Irin A' Design Award nínú Ẹ̀ka Inú Ilé
Aṣẹ́gun Àmì Ẹ̀yẹ Tí a Jẹ́rìísí
Jẹ́rìísí Ipò Àmì Ẹ̀yẹ fún #154888Àpẹrẹ Náà
Nípa Tsukiji Sushiiwa Tsukijiten Ile-ijeun Sushi
A ṣe apẹrẹ Tsukiji Sushiiwa Tsukijiten ni Tsukiji Tokyo, nitosi ọja ẹja aringbungbun tẹlẹ. Nitori sushi ti di ounjẹ ti a mọ kakiri agbaye ni ọjọ oni, Ero iṣẹ akanṣe yii ni lati ṣe apẹrẹ aaye ti o dara julọ eyiti a le fi ranṣẹ si ọjọ iwaju, ibi ti awọn eniyan le gbadun ọgbọn ibile oludana ati iṣe sushi ti Edomae sushi. Ipilẹṣẹ Edomae sushi ni lati mu agbara ti ẹja omi okun tuntun pọ si nipasẹ iṣẹ ọwọ ti o kere ju lati ọdọ oludana. Nitorinaa a dojukọ lori apẹrẹ tabili sushi, ki ẹja omi okun tuntun ati ọgbọn oludana le han kedere.
Ìdánimọ̀ Náà
Nípa Àmì-ẹ̀yẹ Irin A' Design Award
Tsukiji Sushiiwa Tsukijiten Ile-ijeun Sushi jẹ́ olùborí Àmì-ẹ̀yẹ Irin A' Design Award, ìdánimọ̀ olókìkí tí a fún àwọn àwòṣe tó dára tí wọ́n pàdé àwọn ohun tí iṣẹ́ àti ilé-iṣẹ́ nílò tí a retí láti ọ̀dọ̀ àwọn ẹ̀dá tí a ṣàwòṣe dáradára. Àwọn olùborí Irin ń fi ìjáfáfá ńlá, ìmọ̀ pàtó gíga, òye ògbóǹtarìgì àti agbára ìṣẹ̀dá àwọn olùṣẹ̀dá wọn hàn. A retí pé Tsukiji Sushiiwa Tsukijiten Ile-ijeun Sushi yóò jẹ́ ẹ̀dá tí a kà sí gidigidi, tí a gbóríyìn fún tí a sì nífẹ̀ẹ́, tó wúlò tó sì ní ìmúṣẹ̀dá tuntun. Àwòṣe tó borí Àmì-ẹ̀yẹ Irin A' Design Award yìí ń kó àwọn ọ̀nà tó dára jùlọ ilé-iṣẹ́ jọ, ó sì ní àwọn ànímọ́ ìmọ̀-ẹ̀rọ tó péye tí a so mọ́ ìmọ̀ ṣíṣe àti ẹ̀bùn. A bọ̀wọ̀ fún Tsukiji Sushiiwa Tsukijiten Ile-ijeun Sushi nítorí ìfọ̀kànbalẹ̀ rẹ̀, a sì ṣàwòṣe rẹ̀ láti pèsè ìmúdára ìgbésí ayé tó ń ran ayé lọ́wọ́ láti di ibi tó dára jù.
Lẹ́yìn Àpẹrẹ Náà
Àkójọ Ìròyìn
Àwọn ẹ̀tọ́, àwọn ọmọ ẹgbẹ́ àti àlàyé ìmọ̀ ẹ̀rọ tí olùṣàpẹrẹ pèsè.
- Àwọn Ohun Àkànṣe
- 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.
- Ìwọ̀n àti Àpò
- 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. - Àwọn Àkọlé
- Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant
- Ìmọ̀-ẹ̀rọ Ìṣelọ́pọ̀
- 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.
- Ìpèníjà Àpèsè
- 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.
- Ìwádìí
- 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.
- Ìmísí
- 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.
- Àkókò Iṣẹ́ Àkànṣe
- 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.
- Ìlànà Ìṣiṣẹ́
- 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.
- Ìfọwọ́sí Àwòrán
- Photographer: Kozo Takayama
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