设计师 Hiroaki Iwasa 的作品 Hakata Isoragi 海鲜盖饭餐厅荣获了极具声望的 2026 A' Design Award 铁奖，竞赛类别为室内空间与展览设计。

铁室内· 2026

Hakata Isoragi 海鲜盖饭餐厅

设计师： Hiroaki Iwasa

客户: Isoragi

室内类别A' Design Award 铁奖获奖者

7,301

已验证的获奖者

验证 #174792 的获奖状态

访问网站在A' Design Award上查看新闻稿获奖徽章

色彩

设计作品

关于 Hakata Isoragi 海鲜盖饭餐厅

本项目坐落于博多站大楼内，这里是国际交流的历史门户，也是重要的交通枢纽。设计以当地海鲜料理为载体，表达城市的文化个性。传统工艺、天然材料、匠人技艺与精心布局的灯光相互融合，营造出深邃而宁静的氛围。以光影揭示材料的质感。通过将空间与美食相连，设计将日常用餐呈现为一种植根于日本文化与感性的体验。

荣誉认可

关于A' Design Award 铁奖

Hakata Isoragi 海鲜盖饭餐厅是 A' Design Award 铁奖得主，这是授予满足人们对设计精良的创作所期待的专业与工业要求的优良设计的声望认可。铁奖得主展现出其创作者的高超技艺、高度专业化、专家级的理解力和创造能力。预计Hakata Isoragi 海鲜盖饭餐厅将成为一件备受推崇、令人钦佩且被珍爱的创作，既实用又创新。这件赢得 A' Design Award 铁奖的设计整合了行业最佳实践，并拥有与专业知识和才华相结合的称职技术特性。Hakata Isoragi 海鲜盖饭餐厅因其严谨而受到尊重，旨在提供有助于让世界变得更美好的生活品质改善。

设计幕后

媒体资料包

由设计师提供的致谢、团队成员及技术详情。

独特属性: This project draws on Hakata's history as an international gateway and its setting between sea and forest. The design expresses regional identity through traditional colors, textures, and local materials, integrating crafts, preserved foods, and spatial composition as a unified cultural experience. Developed with local artisans, the space functions as an active platform for regional culture. Its layered layout and food-centered concept offer travelers a brief yet immersive encounter with local heritage and hospitality.
尺寸与包装: Total floor area: 71.12 square meters
Kitchen area: 18.43 square meters
Dining area: 52.69 square meters
标签: Hakata, Regional identity, Local culture, Cultural storytelling, Japanese crafts, Local materials, Japanese restaurant, Kaisen Donburi, Immersive experience, Station commercial space
生产技术: The design emphasizes regional identity through material expression and artisanal techniques. A dark plaster wall mixed with local earth and charcoal is hand-applied, its tonal variations abstractly referencing waves of the Genkai Sea. Recessed red display shelves incorporate Hakata-ori textile, while wood panels and furnishings with pronounced natural grain evoke surrounding forests. Controlled lighting and material composition guide visual focus and spatial depth. Individually directed lighting enhances each dish while creating quiet personal space. The project was realized through close collaboration with local artisans, integrating traditional craft with contemporary spatial design.
设计挑战: The main challenge was transforming a compact commercial space in a busy station into a high-performing environment that balanced cultural storytelling with customer appeal. Internally, culinary, spatial, and regional narratives had to be unified into a seamless experience. Externally, constraints of the new terminal building, strict fire codes, mechanical limits, and tight construction schedules posed challenges. Integrating original menu concepts and craft displays without crowding the space required careful zoning, sequencing, and coordination with stakeholders to ensure both functionality and emotional impact.
研究: Type of Research: Applied design research. Research Objective: To articulate Hakata's identity through spatial and culinary design. Methodology: Contextual and collaborative field research and iterative development. Data Collection: Site visits, interviews with artisans and chefs, and material mockups. Participants: Design team, owner, craftspeople, chefs. Results: Integrated spatial experience linking food and craft. Insights: Evidence based sensory design communicates cultural value. Effect: Cultural engagement and business performance.
灵感: The project is inspired by the cultural and geographical characteristics of Hakata, a city surrounded by sea and forest and historically a Japanese gateway connected to the Silk Road. The design interprets this context through traditional colors, textures, crafts, and regional materials to construct a spatial experience of local culture. It presents and sells local crafts and processed foods while integrating regional food culture, where a fresh Seafood Donburi transforms into Ochazuke, creating a layered experience. It aims to provide travelers with a brief yet immersive encounter with local culture and relaxation at the main terminal.
项目周期: The project commenced in January 2010 and was completed in March 2011 in Hakata, Fukuoka Prefecture, Japan.
操作流程: The space offers multiple ways for visitors to enjoy their time. Counter seats allow solo diners to watch chefs at work while savoring fresh, quick meals. Window seats provide serene sea views, and small tables are perfect for sharing dishes with friends. The menu encourages a smooth dining flow, starting with seafood bowls that can be elegantly turned into ochazuke. A curated display of local crafts and preserved foods adds cultural allure and invites gentle exploration. The layout ensures each visit feels both personal and seamless.
图片版权: Photographer/ Hiroshi Mizusaki