20182018

雪月花日本料理

Owner:长春市原味日本料理

Designer:上海黑泡泡建筑装饰设计工程有限公司

业主单位:长春市原味日本料理
室内设计:上海黑泡泡建筑装饰设计工程有限公司
项目规模:1,300平方米
室内面积:1,300平方米
建成时间:2016年12月
设计周期:4个月
Owner:Changchun Ajimi Original Japanese Cuisine
Interior Design Consultant:Shanghai Hipp Architectural Decoration Design Co., Ltd.
Project Scale:1,300㎡
Interior Area:1,300㎡
Date of Completion:2016.12
Cycle of Design:4 months


无论多么精巧圆熟的概念与定义,最后大都会沦为对“形式”的诛伐。所以本案的主持设计师孙天文先生说:我们可以拒绝任何形式的理论和观点,但却无法拒绝来自其生存的建筑、居住的室内所带给你的潜在影响,相比之下似乎“传达什么”比争论“这是什么”更有意义,这也是设计师第一步就将这间料理店的名字改为“雪月花”的缘起。
日本料理的精髓是“不时不食”百炼刀工、精确手感之外,关键是心的感悟,设计其实同样如此——鱼跃在花见,花开在眼前,用刹那,问候浮生,而其根本端由却在于浸淫行业多年的修为。



No matter how exquisite the concept and definition are, they most likely end up to be judge about ‘Form’. Therefore chief designer Mr. Sun said: we may reject any form of theory or opinion, however, we can't refuse the potential influence from the architectural and interior environment that we live in. It seems ‘what do you want to convey’ is more significant than to argue ‘what it is’, this is the reason why the designer took ‘Setsugekka’ as the name of this restaurant in the very beginning.
The essence of Japanese Cuisine is ‘right time to eat’, Besides fine knife skills and precise touch feel, to get a perfect Japanese Cuisine, your inner insight is the key, so dose design—while enjoying rippling blossom before the eyes, it comes the ‘aha moment’. But the marvelous insight does not come for no reason, it dues to years of practicing experience in design industry.




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