由fathom建築設計公司設計的ripi烘培坊坐落在日本酒井,空間圍繞著透明的理念建造。商店被設計成一個連續的空間,廚房和服務區間僅由鋼和玻璃邊框分開,可以完全打開連接兩個空間。

located in front of sakai station, in sakai city, japan, the ripi bakery by architecture & design firm fathom is built around the concept of transparency. the shop has been designed as a continuous space, where the kitchen and service area are divided only by a steel and glass border, which can be fully opened to connect the two directly.

 

除了ripi麵包房的視覺透明度,fathom更注重空間感官上的透明度,保持廚房和服務區之間的空間平衡,確保兩者不成為同一個空間。商店通過一個全玻璃的入口歡迎顧客進入店內,服務區牆壁、地板和櫃台都是用混凝土建造的。整個空間內部大部分都是由無機材料構成,這些材料也可以在廚房設備中找到。廚房位於後麵,有一個顏色不均勻的巨大遮光罩,表麵用特殊的石灰漆刻字。

beyond the visual transparency of the ripi bakery, fathom has put emphasis on transparency in a more sensorial sense, equalizing the spatial balance between the kitchen and the service area, while at the same time making sure the two do not become completely the same space. the shop welcomes customers through an all-glass entrance and into the service area, where the walls, floor and counter are all built in concrete. the entire interior is built with mostly inorganic materials that are also found in kitchen equipment. located at the very back, the kitchen features a voluminous hood that is colored unevenly and finished with lettering in special lime paint.

 

餐飲空間,國外餐廳設計,日本,烘培坊,Fathom

餐飲空間,國外餐廳設計,日本,烘培坊,Fathom

 

服務區以無機材料和顏色為主,而唯一的有機元素是中心彎曲的展示台、植物和人。與此同時,新鮮出爐的烤麵包、手工麵包和糕點的味道與無機空間形成對比,成為吸引顧客的中心點。

the service area is finished in mostly inorganic materials and colors, while the only organic elements are the curvy display in the center, the plants and humans. at the same time, the smell of freshly baked, artisan bread and pastries contrast the inorganic space, becoming the central point of attraction in the shop.

 

餐飲空間,國外餐廳設計,日本,烘培坊,Fathom

餐飲空間,國外餐廳設計,日本,烘培坊,Fathom

餐飲空間,國外餐廳設計,日本,烘培坊,Fathom

餐飲空間,國外餐廳設計,日本,烘培坊,Fathom

餐飲空間,國外餐廳設計,日本,烘培坊,,Fathom

餐飲空間,國外餐廳設計,日本,烘培坊,Fathom

餐飲空間,國外餐廳設計,日本,烘培坊,Fathom

∇ 手繪圖
餐飲空間,國外餐廳設計,日本,烘培坊,Fathom

完整項目信息
項目名稱:ripi
項目位置:日本廣島
項目類型:餐飲空間/麵包店
完成時間:2019
設計公司:fathom
攝影:tatsuya tabii

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