Bean to Bar Lounge 休息室 by Riki Watanabe is a highly esteemed winner of the very prestigious 2020 A' Design Award 银奖 in 室内空间与展览设计 Competition Category.

银室内· 2020

Bean to Bar Lounge 休息室

by Riki Watanabe

Client: Joke

A' Design Award 银奖 Winner in 室内 Category

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Verified Award Winner

Verify Award Status for #90033

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Colors

The Design

About Bean to Bar Lounge 休息室

该设计的一个重要元素是展现所用材料的吸引力。所使用的主要材料是西部红柏，也用于日本的第一家商店。作为材料展示的一种方式，渡边里基（Riki Watanabe）通过利用材料的本质，即不均匀的颜色，像镶木地板一样将一块一块地堆积起来，从而堆叠了马赛克图案。尽管使用了相同的材料，但通过剪裁它们，渡边里基成功地能够根据视角改变表情。

The Recognition

About the A' Design Award 银奖

Bean to Bar Lounge 休息室是 A' Design Award 银奖得主，这是授予顶级、华美而令人印象深刻的设计的极为崇高的认可。银奖得主是极其卓越、极具创造力的作品，展现出其设计师杰出的专业技能、才华与敏锐。预计Bean to Bar Lounge 休息室将成为一件出色的典范之作，兼具非凡的专业性与深刻的创新性。这件赢得 A' Design Award 银奖的设计是一项备受瞩目、令人钦佩的发明，造福并拓展艺术、科学、设计和技术的边界。Bean to Bar Lounge 休息室是一件令人羡慕的创作，它唤起渴望，带来积极的情感，并激发惊叹与赞叹。

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: 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.
Dimensions & Packaging: FLOOR AREA 49.20 square metre
Tags: cafe, Lounge, chocolate,
Production Technology: 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.
Design Challenge: 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.
Research: Riki Watanabe researched brands approach to materials, especially their relationship to cacao, believed that was the best way to express the brand.
Inspiration: 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.
Project Duration: The project started in October 2018 in Tokyo Japan and finished in February 2019 in Tokyo Japan.
Operation Flow: 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.
Image Credits: #1,Photographer Masato Kawano
#2,Photographer Masato Kawano
#3,Photographer Masato Kawano
#4,Photographer Masato Kawano
#5,Photographer Masato Kawano