Ukiyoe 主要功能：餐廳 by Fabio Su is a highly esteemed winner of the very prestigious 2026 A' Design Award 銅獎 in 室內空間及展覽設計 Competition Category.

銅室內· 2026

Ukiyoe 主要功能：餐廳

by Fabio Su

Client: Zendo Design

A' Design Award 銅獎 Winner in 室內 Category

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Verified Award Winner

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Visit Site View at A' Design Award Press Release Award Badge

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The Design

About Ukiyoe 主要功能：餐廳

書冊內容：呢間日式迴轉壽司餐廳，完美融合咗在地採購、可持續發展同環保嘅理念。外觀採用木紋鋁百葉，喚起阿里山巍峨壯麗嘅意象。內部設計向日治時期建築遺產致敬，展現一系列精緻嘅天然材質。透過將浮世繪元素與傳統日式美學相融合，呢個空間為食客帶嚟一場完美調和自然與文化嘅用餐體驗。

The Recognition

About the A' Design Award 銅獎

Ukiyoe 主要功能：餐廳是 A' Design Award 銅獎得主，這是授予以創造力、獨創性和敏銳見長的傑出設計的極具聲望的認可。銅獎得主是技藝嫻熟、創意驚人的作品，印證了其設計師豐富的經驗、想像力與機智。預計Ukiyoe 主要功能：餐廳將成為一件備受推崇、令人欽佩且被珍愛的物品，兼具顯著的專業性與創新性。這件贏得 A' Design Award 銅獎的設計融入藝術、科學、設計和技術領域的最佳實踐，並因注重細節而出類拔萃。Ukiyoe 主要功能：餐廳出色地滿足需求，觸動渴望，迷住情感，並吸引好奇心。

Behind the Design

Press Kit

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

Unique Properties: To reflect the local culture and natural landscape, the exterior of the building uses a wood grain aluminum louvers to outline the shape of Alishan mountain, while the interior part retains the building during the Japanese occupation period and plenty of materials. To emphasize the cultural background of conveyor belt sushi, Japanese cuisine and the deliciousness of the ingredients, the most representative "Ukiyo-e" wallpaper is stretched along the space, reappearing bustling scene of Edo period.
Dimensions & Packaging: The 261 square-meters space is divided with a semitransparent material with wooden louvers and different lanterns to create an open visual. Unprocessed cypress wood and rustic iron are used to reduce the environmental impact. Subverting the tradition, the design team adopts double tracks to meet the diverse needs, and by narrowing the distance between the chefs and guests at Itabasahi area, giving a rich and cozy experience for them.
Tags: Restaurant, Japanese, Taiwan, Integration, Conveyor belt sushi, Local, Sustainable, Environmentally friendly
Production Technology: Cypress wood, granite skin, night pearl antique surface, incense fir, H-shaped steel, wood grain aluminum grille, Ukiyo-e output map, wood grain brick, rust plate, cola stone
Design Challenge: The creative and research challenge of this project lies in seamlessly integrating local natural imagery, architectural elements from the Japanese colonial period, and Japanese aesthetic principles within the efficiency-driven conveyor-belt sushi dining model. At the same time, the design must balance the use of sustainable materials, rational circulation planning, and enhanced customer interaction, ultimately creating a dining space that achieves both cultural depth and spatial comfort under functional, cost, and environmental constraints.
Research: This study takes a Japanese conveyor-belt sushi restaurant as a case example to explore the application of the concepts of locality, sustainability, and environmental responsibility in dining space design. By integrating imagery inspired by the Alishan mountain landscape, architectural elements from the Japanese colonial period, and the Japanese aesthetic principles of simplicity and shadow, the design combines sustainable materials with a dual-track circulation system to create a dining environment that balances cultural depth, interactivity, and comfort.
Inspiration: This project is located in Yuanlin, Changhua, Taiwan and is a Japanese conveyor-belt sushi branch in Yuanlin.We continue the design language of our Chiayi flagship store while incorporating local characteristics and elements of Japanese dining culture to create a restaurant space rich in storytelling.With the main concept of "local, sustainable and eco-friendly", we draws on the characteristics of Chiayi's most famous Alishan mountain landscape and the characteristics of the forestry settlement, while blending into the essence of Japanese dining culture.
Project Duration: The project was designed to begin in January 2024 and be completed in Yuanlin, Taiwan, in November 2024.
Operation Flow: I With the concept of "handling complexity by simplicity," the restaurant interprets sustainability through reinforcement methods to stabilize the structure. The exterior draws the local natural landscape, exploring the harmony between human and nature, and the Japanese "shaded" aesthetic. As Japanese Ukiyo-e "the Kanagawa Surfing" throughout the interior, it reflects the Japanese cuisine background and presents a fresh dining experience.
Image Credits: Image#1:Photographer LIN FU MING, zendo, 2025
Image#2:Photographer LIN FU MING, zendo, 2025
Image#3:Photographer LIN FU MING, zendo, 2025
Image#4:Photographer LIN FU MING, zendo, 2025
Image#5:Photographer LIN FU MING, zendo, 2025