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Sushi Koji Restaurant by Ryuji Kojo, Toshihiro Obata |
Home > Winners > Design #152864 >Interview |
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FS: What is the main principle, idea and inspiration behind your design?
RK: Our design principle is to derive mental experiences from physical experiences. Specifically, this includes: ・Experiences of visitors or users ・Movements and scale of the human body ・Relationship between the human body and materials ・Perception of spatial scale ・Aura emitted by the forms
FS: What has been your main focus in designing this work? Especially what did you want to achieve?
RK: We particularly focused on the physical experience of the guests in our design. In a space of just about 23 square meters, we have created a unique spatial and dining experience. To achieve this, we have planned pathways from the entrance towards the seating area where guests change their orientation several times before heading towards their seats, with the head chef welcoming them directly from the front. Additionally, we have meticulously manipulated the heights of various elements. Furthermore, we have focused on the materials used, including handmade Japanese paper (washi) that we specifically crafted for this project.
FS: What are your future plans for this award winning design?
RK: We plan to design new seating areas on the second floor in the future.
FS: How long did it take you to design this particular concept?
RK: After numerous iterations and studies, we spent approximately six months designing it.
FS: Why did you design this particular concept? Was this design commissioned or did you decide to pursuit an inspiration?
RK: As it's a personal establishment, we unraveled the chef's artisanal demeanor and personality within the context of the design. We prioritized inspiration drawn from sushi, preserving its essence while infusing the space with a narrative-driven concept.
FS: Is your design being produced or used by another company, or do you plan to sell or lease the production rights or do you intent to produce your work yourself?
RK: It has not been produced or used by other companies, and there are no plans to sell or lease the production rights.
FS: What made you design this particular type of work?
RK: We have designed several sushi restaurants in the past, and that experience has been leveraged in this project.
FS: Where there any other designs and/or designers that helped the influence the design of your work?
RK: The classical Japanese aesthetic influences us. For example, designers like Jo Nagasaka of Schemata Architects and Shinichiro Ogata of SIMPLICITY.
FS: Who is the target customer for his design?
RK: Customers involved in commercial design. Ordinary people.
FS: What sets this design apart from other similar or resembling concepts?
RK: ・Emphasis on experiential design within the space ・Attention to detail in materials ・Narrative quality of the space
FS: How did you come up with the name for this design? What does it mean?
RK: The restaurant is named after the head chef.
FS: Which design tools did you use when you were working on this project?
RK: We use 3D CAD, Photoshop, and Illustrator.
FS: What is the most unique aspect of your design?
RK: ・Material composition ・Manipulation of scale ・Reinterpretation of Japanese design and composition
FS: Who did you collaborate with for this design? Did you work with people with technical / specialized skills?
RK: Woodworker: Wataru Sakai Calligrapher: Mikiko Kayama Graphic Designer: Natsuko Saka / TSUTO Washi: Takaharu Maeda / Kamisukishikoushitsu
FS: What is the role of technology in this particular design?
RK: The use of NC router to enhance the appeal of wood through processing. Unlike conventional methods, we perform wood processing that resembles the production of products.
FS: How did you decide to submit your design to an international design competition?
RK: We decided to apply with the aim of widely promoting spaces that combine Japanese design with modern technology and acquiring new clients. At the same time, we want to create social value for our firm.
FS: What did you learn or how did you improve yourself during the designing of this work?
RK: We were able to reaffirm the core of the designs our firm undertakes. Particularly, we learned a lot about emphasizing the aspects of physical space that humans experience firsthand.
FS: Thank you for providing us with this opportunity to interview you.
A' Design Award and Competitions grants rights to press members and bloggers to use parts of this interview. This interview is provided as it is; DesignPRWire and A' Design Award and Competitions cannot be held responsible for the answers given by participating designers.
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