Bean to Bar Lounge Igumbi Lokuphumula by Riki Watanabe

Bean to Bar Lounge Igumbi Lokuphumula by Riki Watanabe is a highly esteemed winner of the very prestigious 2020 Umklomelo Wesiliva we-A' Design Award in Ukudizayina Ingaphakathi Competition Category.

IsilivaIngaphakathi· 2020

Bean to Bar Lounge Igumbi Lokuphumula

by Riki Watanabe

Client: Joke

Umklomelo Wesiliva we-A' Design Award Winner in Ingaphakathi Category

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Colors

The Design

About Bean to Bar Lounge Igumbi Lokuphumula

Into ebalulekile yalomklamo kwakuwukukhipha isikhalazo sezinto ezisetshenziswayo. Izinto zokwakha ezisetshenzisiwe kwakuyinsedari ebomvu yasentshonalanga, nayo esetshenziswa esitolo sabo sokuqala eJapan. Njengendlela yokubonisa lokho okwenziwe, uRiki Watanabe wahlanganisa iphethini yokuhlobisa ngokufaka izingcezu ngazinye njengephephadonga, esebenzisa isisekelo sempahla engalingani. Naphezu kokusebenzisa izinto ezifanayo, ngokuzisika, uRiki Watanabe wakwazi ngempumelelo ukuhluka izinkulumo ngokuya ngama-engeli wokubuka.

The Recognition

About the Umklomelo Wesiliva we-A' Design Award

Bean to Bar Lounge Igumbi Lokuphumula iwinile uMklomelo Wesiliva we-A' Design Award, ukwaziswa okuhloniphekile ngokungajwayelekile okunikezwa imiklamo esezingeni eliphezulu, ebukekayo nethinta kakhulu. Abawinile beSiliva yimisebenzi egqamile kakhulu nedala kakhulu ebonisa ubungcweti obuphawulekayo, italente nobuhlakani babaklami babo. Bean to Bar Lounge Igumbi Lokuphumula ilindeleke ukuba ibe ngumsebenzi omuhle wesibonelo, onobungcweti obuphawulekayo nezinto ezintsha ezijulile. Lo mklamo owinile uMklomelo Wesiliva we-A' Design Award uyinto entsha ebonakala kakhulu nethakazelisayo esiza futhi isunduza imingcele yobuciko, isayensi, ukuklama nobuchwepheshe. Bean to Bar Lounge Igumbi Lokuphumula iyinto enomhawu omkhulu kuyo evusa izifiso, ilethe imizwa emihle futhi ivuse ukumangala nokuxakeka.

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