Bean to Bar Lounge 休息室 by Riki Watanabe is a highly esteemed winner of the very prestigious 2020 A' Design Award 銀獎 in 室內空間及展覽設計 Competition Category.

銀室內· 2020

Bean to Bar Lounge 休息室

by Riki Watanabe

Client: Joke

A' Design Award 銀獎 Winner in 室內 Category

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Colors

The Design

About Bean to Bar Lounge 休息室

該設計的一個重要元素是展現所用材料的吸引力。所使用的主要材料是西部紅柏，也用於日本的第一家商店。作為材料展示的一種方式，渡邊里基（Riki Watanabe）通過利用材料的本質，即不均勻的顏色，像鑲木地板一樣將一塊一塊地堆積起來，從而堆疊了馬賽克圖案。儘管使用了相同的材料，但通過剪裁它們，渡邊里基成功地能夠根據視角改變表情。

The Recognition

About the A' Design Award 銀獎

Bean to Bar Lounge 休息室是 A' Design Award 銀獎得主，這是授予頂級、華美而令人印象深刻的設計的極為崇高的認可。銀獎得主是極其卓越、極具創造力的作品，展現出其設計師傑出的專業技能、才華與敏銳。預計Bean to Bar Lounge 休息室將成為一件出色的典範之作，兼具非凡的專業性與深刻的創新性。這件贏得 A' Design Award 銀獎的設計是一項備受矚目、令人欽佩的發明，造福並拓展藝術、科學、設計和技術的界限。Bean to Bar Lounge 休息室是一件令人羨慕的創作，它喚起渴望，帶來積極的情感，並激發驚嘆與讚嘆。

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