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Tokiwa

Fumihiko Sano Studio

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Bronze

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Comments
Innovation
Functionality
Creativity
Eco-Social Impact
Total
JURY VOTES
Restaurant
5.62
6.92
5.85
6.69
6.27
Mustafa Afsaroglu
Mustafa Afsaroglu Interior Designer, Co-founder at TS-DS
A really nice interpretation of a t...
5
7
7
7
6.5
Sonya Simmonds
Sonya Simmonds Global Head of Design & Build at Spotify
I really enjoy the exterior contras...
6
7
5
6
6
Meryem Yalcin
Meryem Yalcin Assistant Professor at TOBB University of Economics and Technology
7
7
7
8
7.25
Mike Tristram
Mike Tristram Strategic Lead at Checkland Kindleysides
Love the almost residential feel an...
8
7
6
8
7.25
Hans J. Galutera
Hans J. Galutera Founder and CEO at HG DesignWorks LLC
There is a wonderful simplicity to...
5
8
5
7
6.25
Jun Aizaki
Jun Aizaki Founder & Owner at Crème Jun Aizaki Architecture & Design
I really like how the sequence of t...
4
7
6
6
5.75
Rosie Haslem
Rosie Haslem Director at Spacelab / Labthinks
Sensitive choice of materials and c...
5
7
7
7
6.5
Dang Ming
Dang Ming Founding Partner / Chief Designer at HONG Designworks / XUST
6
7
5
7
6.25
Francesca Perani
Francesca Perani Founder at Francesca Perani Enterprise
5
7
6
7
6.25
Luís Pedra Silva
Luís Pedra Silva Founder and Lead Architect at Pedra Silva Arquitectos
I like the simplicity and pragmatis...
4
7
5
6
5.5
Wang Guan
Wang Guan Founder of Matrix Design at Matrix Design
6
5
5
6
5.5
Jose Manuel Ferrero
Jose Manuel Ferrero Creative Director at Estudihac JM Ferrero
6
7
6
5
6
Minyu Zhang
Minyu Zhang Interior Design Director at SUNAC ShangHai Group
6
7
6
7
6.5
Client
Tokiwa Co., Ltd.
Floor area
58.27 ㎡
Completion
2020
photographer

This project is a new store reopened by a chef who has been a Japanese restaurant in Ginza for about 20 years. The interior design is a Sukiya style to reflect the chef’s personal fondness of tea ceremonies. The entire area is divided into an entrance, a private room, a counter, a table area. The design and materials were selected to differ in the nature of the space, based on the aesthetics of a traditional Japanese tea ceremony room. The door of the façade is made from a 350 years old single piece of Kirishima cedar with a brass frame, a design fitting to represent the design of the restaurant. For the approach from the entrance to the dining area, the light is narrowed in the entrance space with a combination of burned cedar and black-dyed handmade Japanese paper to contrast the textures of the black wrought iron plate. After passing through the dark corridor, a private room is visible with a large chestnut wood column. In the private room, the ceiling is designed with wickerwork finish with indirect lighting which is covered with a gold paint pattern with a pine printed screen door. The red pine floor beam is combined with the base plate of Japanese cypress to complement the table made of a solid piece of zelkova wood. For the counter seats, Yoshino cypress wood with a width of 650 mm was used to create clean details with sharp edges. The counter and the fixtures on the back are also made from Yoshino cypress. The board and batten ceiling is finished with Yoshino cedar. The Yoshino cypress table seats are accented with small Japanese cedar logs from North Kyoto, small bamboo pieces, notched shingle ceiling boards, and niche designed with camellia logs. The outer garden is decorated with moss, autumn leaves and camellia. The height is adjusted so that the fallen leaves and camellia flowers can be seen on the ground from the window. Representative of how the chef selects specific ingredients for a dish, materials were derived from a design of a traditional tea ceremony which incorporated Sukiya techniques and expression methods. As the design will develop with age, the space successfully represent the identity of the chef with an interest in tea ceremonies.