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SHOTENKENCHIKU /July , 2020 | 2020 | SHOTENKENCHIKU

July 2020, SUMMARY

SHOTENKENCHIKU is monthly magazine of Japanese interior design / store design / commercial architecture


 


SPECIAL FEATURE

Think about the world with / after COVID-19.

Urgent questionnaire; how designers think.

(Page 44)


Novel coronavirus disease, COVID-19 appeared in the end of last year and the infection fiercely spread on global scale. The connections among architectures and cities make transmission vectors to claim a lot of victims. Numerous commercial establishments, like hotels and restaurants, suffered a huge economic blow, which make us rethink the way of design.
Shotenkenchiku magazine starts to cover this issue from now on.This time, we featured a questionnaire for architects and interior designers. Also, a talk among them. Here, you find some hints and useful information from how they think over this inevitable disaster.

 

SPECIAL FEATURE/HAND CRAFTED INTERIOR

WMV VISVIM

(Page 78)


photo / Nacasa & Partners


Hiroki Nakamura, director of fashion brand VISVIM firstly designed a store near Meguro river, Nakameguro, Tokyo. Based upon a theme of “home”, the spatial design considered a neighborhood mixed by residents and shops. The store is spacious with big opening and void, renovated from an old house.
The mud exterior wall used, dirt floor, stencil dying Fusuma sliding doors, and chiseled floor remind us of traditional techniques of craftsmanship and they smartly match with vintage furniture and rags from all over the world, giving a feeling of a modern and eclectic style.
Designer : Hiroki Nakamura  

 

SPECIAL FEATURE/HAND CRAFTED INTERIOR

SIRI SIRI SHOP

(Page 89)



A flagship shop of jewelry brand SIRI SIRI opened in a room of a vintage apartment in Akasaka, Tokyo. The environmental design was done by Momoko Kudo of MMA and she created two rooms for demonstrating goods and sale. The former is a fantastic area with a floor made of resin, mica, and China ink. Wood boxes are installed there. The walls were painted blue gray with shiny glass beads. The interior, as a whole, highlights various craftsmen’s handwork.
Designer : MMA

 

FEATURE ARTICLE 1/Beer Bar & Brewery

MT.FUJI BREWING

(Page 112)



Located at the foot of the Mt.Fuji, this brewery uses pure spring water in the site and it has a restaurant where they use local foodstuff as a resource circulation. Echoing to a ridge line of Mt.Fuji, the establishment has a pitched roof. To have big air volume and low-ceiling dining area, this brewery building was planned, considering function of each area. The interior is open and usable, and you can feel sense of community. A counter and bench seats are provided under overhanging eaves.
Designer : SUPPOSE DESIGN OFFICE

 

FEATURE ARTICLE 1/Beer Bar & Brewery

KAMIKATZ STONEWALL HILL CRAFT & SCIENCE

(Page 131)



This project is the second factory of craft beer KAMIKATZ RISE & WIN Brewing Co. (established in 2015) in Kamikatsuchou, Tokushima prefecture. Renovated from a sawmill standing in the valley, this establishment was born as a complex of brewery, yeast culture lab, tasting tower, and owners’ barrel rooms for both personal and corporations use. The tasting tower adjacent to main brewery was designed by British architectural firm ASSEMBLE and construction of the whole was done by Kohsuke Horie. Here visitors can enjoy beer multi-directionally.
Designer : Assemble Studio + Kohsuke Horie

 
 
FEATURE ARTICLE 2/CASUAL DINING

RIGO SPANISH ITALIAN

(Page 143)



Thirty minutes-walk from the downtown Oahu, Hawaii, this renovated restaurant on the roadside serves Spanish and Italian. The original building was Hawaiian Midcentury one built in 1970s. Making the most of the existing breeze blocks, plaster boards, terrazzo, and Hawaiian Koa parts, a designer created modern and nostalgic environment. Just above an open kitchen, there is a long beautiful wine cellar and art pieces of bullfight are impressive, which let people sense Italian and Spanish.
Designer : SWeeT

 
 
FEATURE ARTICLE 2/CASUAL DINING

DUE ITALIAN SHIBUYA

(Page 152)



This ramen noodle bar has 29.75 square meter floor areafor a rising star Italian chef. Boundary between a kitchen and dining area was got rid of to show the whole baldly. Appearance of a kitchen in the middle of common space of a commercial complex. From the wall, ceiling, to the kitchen, a design shows one continuity, including tables, lamps, and kitchen machines. The appearance of the bar is very iconic and alluring with extraordinary elements. Curiosity and novelty of this environment suite to the chef who is always seeking new shapes of cuisine.
Designer : SUPPOSE DESIGN OFFICE

 

FEATURE ARTICLE 2/CASUAL DINING

the GARDEN

(Page 155)



Located in Nakameguro, the GARDEN is a complex of restaurant, wine shop, flower shop and book shop. It has no boundary for anyone to enjoy himself, like at any corner of a garden. Visitors can appreciate books and plants while they are waiting for meals and are staying in the wine cellar if they want to select and browse wines.
You can sit anywhere you like and you are free to enjoy food, wine, or whatever you like by your favorite way. Most materials used in the interior make you feel something natural and the spatial design also aims for fusion of the outside and the inside of the garden.
Designer : LEC

 

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                       FROM JAPAN                        

BACK NUMBER

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SHOTENKENCHIKU is the only magazine which has been dedicating to Japanese store design and commercial architecture since 1956. The magazine offers readers the very latest interior design of restaurants, hotels, fashion stores, hair salons, etc with many pictures, detailed floor plans and information of main materials. It is considered to be a must-read for architects, interior designers.  

 

SHOTENKENCHIKU Official Site   (JP)

https://www.shotenkenchiku.com



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