Tsukiji Sushiiwa Tsukijiten

Sushi Resutaurant for Tsukiji Sushiiwa Tsukijiten

Tsukiji Sushiiwa Tsukijiten was design in Tsukiji Tokyo, neighbor of former central fish market. Since sushi is now a days known as a world wide cuisine, The goal of this project was to design a sophisticated space which can be passed on to the future, a place where people can enjoy chef's traditional skills and sushi etiquette of Edomae sushi. The essence of Edomae sushi is to maximize the potential of fresh seafood through minimal hand work by the chef. Therefore focused on designing the sushi counter, so that the fresh seafood and chef's skills will stand out.

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Tsukiji Sushiiwa Tsukijiten by Hiroaki Iwasa

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Sushi Resutaurant by Hiroaki Iwasa

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Hiroaki Iwasa Tsukiji Sushiiwa Tsukijiten

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Hiroaki Iwasa Sushi Resutaurant

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Hiroaki Iwasa Interview

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Tsukiji Sushiiwa Tsukijiten Sushi Resutaurant Press Releases

For Tsukiji Sushiiwa Tsukijiten, find press releases in a variety of languages: English.

Tsukiji Sushiiwa Tsukijiten Sushi Resutaurant Media Articles

We provide articles ready for publication on Tsukiji Sushiiwa Tsukijiten, offered in several languages: Portuguese, Korean, Japanese, Hindi, English, Spanish, French, Italian, German, Dutch, Chinese (Mandarin), Indonesian, Arabic (Standard), Turkish and Russian.

Unique Properties

Since sushi is now a days known as a world wide cuisine, his main goal was to design the restaurant to become the base for authentic Edomae sushi culture. The essence of Edomae sushi is to maximize the potential of fresh seafood through minimal hand work by the chef. Therefore,He focused on designingthe the sushi counter, so that the fresh seafood and chef's skills will stand out.In addition,He also designed tatami rooms that canaccommodate group gatheringdiningsas well.

Tags

Sushi restaurant, Sushi counter, Tatami sheats, Japanese restaurant

Production Technology

Based on the detailed design, He utilized an excellent network of constructers. A precious wood craftsman who handles the distribution and processing of the massive Hinoki(Japanese cypress),a plasterer who has a high level of skill for each part, a mason who finishes the material uniquely,and a craftsman with the skills to handle and paste handmade Japanese paper. The project was successfully completed by gathering many highly skilled craftsmen and their extraordinary techniques.

Design Challenge

The challenge was to refine the immersivity of the traditional sushi and to design it in such large space.Especially at the sushi counter, He adjusted the height of the floor so that the customers and chef can share a similar view, setting each counter to suit the purpose. Furthermore, to reduce noise in the customer's view, a frameless glass showcase made of highly transparent glass was half-embedded in the counter. This restaurant was designed with such details in consideration.

Project Duration

Design began in April 2006, construction began in January 2007, and was completed in May 2007 in Tsukiji Tokyo, neighbor of former central fish market.

Operation Flow

Customers come for chef’s skilled dishes, high-quality ingredients,and a space where they can enjoy them.Especially atthe sushi counter, instead of choosing from the menu,customers can choose fromthe seasonal seafoodin front of them, interacting with the chef to customize adish.Sushi culture is not only enjoying the conversation about sushi, but also conversing about the season, crafted wares, brewed sake, and more.This is exactly what this space is for.

Research

In order to design the optimal interactive environment between customers and the sushi, He conducted research and repeated prototypes to understand and refine the relationship between the customers and the chef at the sushi counter space.In particular, He researched the visibility and dimensions, such as the height gap of the viewpoint between seated customers and standing chef. Also, He thoroughly looked into the chef's behavior and also the size of glass showcases and where to place them.

Inspiration

The goal of this project was to design a sophisticated space which can be passed on to the future, a place where people can enjoy chef's traditional skills and sushi etiquette of Edomae sushi, one of the roots of sushi culture. In order to achieve that goal, Hiroaki Iwasa was inspired by researching the basic behavior and preparations of chef, relationships with customers, meal etiquette, modern services and backyards.

Image Credits

Photographer: Kozo Takayama

Project Overview

Tsukiji Sushiiwa Tsukijiten Sushi Resutaurant has been a Iron winner in the Interior Space and Exhibition Design award category in the year 2023 organized by the prestigious A' Design Award & Competition. The Iron A' Design Award is awarded to good designs that meet the rigorous professional and industrial standards set by the A' Design Awards. This recognition is reserved for works that demonstrate a solid understanding of design principles and show creativity within their execution. Recipients of the Iron A' Design Award are acknowledged for their practical innovations and contributions to their respective fields, providing solutions that improve quality of life and foster positive change. These designs are a testament to the skill and dedication of their creators, showcasing their ability to address real-world challenges through thoughtful design.

Iron Recognition

Hiroaki Iwasa was recognized with the coveted Iron A' Design Award in 2024, a testament to excellence of their work Tsukiji Sushiiwa Tsukijiten Sushi Resutaurant.

Hiroaki Iwasa Press Releases

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Tsukiji Sushiiwa Tsukijiten: A Sophisticated Space for Edomae Sushi Culture

Hiroaki Iwasa's Tsukiji Sushiiwa Tsukijiten project aimed to create a sophisticated space for enjoying chef's traditional skills and sushi etiquette, completed in May 2007 in Tsukiji Tokyo.

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