Image Credit : Photography: ICY CYWORKS
Project Overview
Aumann, a grilled Eel rice, is one of the most famous dishes in the capital. The chief apprenticed under Itoh Chū who is the master of grilled crab. The cooking of Aumann has adhered to the traditional Kansai grilling technique since it was founded, emphasizing utmost freshness in ingredients and the meticulous interpretation of flavors. Its designer aims to create a here-and-now “context” based on space in which diners can not only taste the most authentic delicacies but also immerse themselves in the authentic local culture as if they were truly there.
On the basis of this dish, people can trace back to Kyoto, the center of Kansai culture.
Drawing inspiration from shrines, temples, gardens, and paintings of this ancient capital with a history spanning a thousand years, the designer combined these cultural icons and the essence of the cuisine brand. As a result, a unique space was created, seamlessly integrating food and culture through the design of spatial structure, materials, and scenes.
Project Commissioner
Project Creator
Team
Fan Jie, Du Xiaobo, Guan Qijia, Wang Nong
Project Brief
To immerse diners in the art of culinary craftsmanship intertwined with time, the designer integrates the Japanese architectural concept of "Teioku ichinyo" into the public space, emphasizing the viewer's relationship with the surroundings. As guests stroll into the spacious lobby, they encounter a golden installation reminiscent of Kinkaku-ji, crafted with Kyoto's traditional metalworking techniques.
The juxtaposition of the kitchen area with the lobby creates an engaging narrative between culinary artistry and artistic installations, echoing the essence of the reclusive beauty of Kinkaku-ji. Inspired by Kyoto's intricate street patterns, the spatial layout balances openness and intimacy. Nestled within Beijing's CBD, the dining space, shielded by bamboo, offers a respite from the urban bustle, where meticulously prepared dishes elevate taste buds beyond geographical boundaries. Decor elements subtly convey traditional Japanese aesthetics with a modern touch, while sculptures like the Daruma dolls and countryside cats inject whimsical charm, fostering relaxation.
Paper-inspired elements breathe life into the facade, while wallpapers and translucent DuPont paper create a layered ambiance akin to Yamamoto Baiitsu's ink scrolls. Through the Japanese aesthetic principle of "monoaware," the space resonates with genuine emotions, inviting diners to appreciate beauty and savor the essence of food amid the passage of time.
Project Innovation/Need
At Aumann Japanese Cuisine, FUNUN LAB introduces a groundbreaking concept that redefines the dining experience by seamlessly integrating culinary artistry with spatial aesthetics. Unlike traditional restaurants, we go beyond mere gastronomy, offering guests an immersive journey into a world where ancient tradition meets contemporary design. Our innovation lies in the meticulous fusion of centuries-old culinary techniques with modern spatial arrangements, creating a harmonious synergy that transcends boundaries of time and place. Through inspired architectural elements and culinary excellence, we provide a transformative experience where every detail is thoughtfully curated to captivate the senses. From the ethereal ambiance evoked by golden installations inspired by Kyoto's iconic landmarks to the intimate dining spaces reminiscent of its labyrinthine alleyways, each aspect of our project brings a new dimension to the market. By offering diners the opportunity to not only savor exquisite flavors but also immerse themselves in a rich tapestry of cultural heritage, Aumann Japanese Cuisine sets a new standard for culinary innovation. Whether it's the tantalizing aroma of our signature grilled eel rice or the whimsical sculptures adorning our space, every element serves to elevate the dining experience to unparalleled heights, making it a destination unlike any other in the market.
Design Challenge
The primary design challenge for Aumann Japanese Cuisine lay in harmonizing the rich cultural heritage of Japanese monoaware with contemporary spatial aesthetics, while also meeting the practical needs and expectations of the market. This encompassed a multifaceted approach, addressing various aspects such as material selection, understanding consumer preferences, effective timing, and communication strategies.
One of the key challenges was to strike a balance between traditional and modern elements in the spatial design, ensuring that the essence of Kyoto's heritage was preserved while also offering a fresh and innovative experience to diners. This involved careful consideration of materials, textures, and architectural elements to evoke a sense of authenticity while still catering to modern sensibilities.
Furthermore, understanding the evolving needs and preferences of the market played a crucial role in shaping the project. Through thorough market research and analysis, we identified the desire for immersive dining experiences that transcend the ordinary, prompting us to integrate elements of cultural storytelling and sensory engagement into the design.
Effective timing and communication were also essential in ensuring the success of the project. From coordinating the construction timeline to effectively communicating the vision and concept to stakeholders, every step required meticulous planning and execution to bring the project to fruition.
Ultimately, the design challenge revolved around creating a space that not only showcased culinary excellence but also served as a cultural landmark, captivating the hearts and palates of diners while setting new standards for innovation in the market.
Sustainability
At Aumann Japanese Cuisine, sustainability is ingrained in our operations as a guiding principle. We take a holistic approach, focusing on environmental, social, and economic sustainability to benefit both people and the planet.
Our commitment to local sourcing ensures that we support regional producers while minimizing transportation emissions. Additionally, we prioritize the use of sustainably sourced, renewable wood materials in our interior design to prevent deforestation and habitat loss.
In construction, we minimize pollution and environmental degradation through low-impact methods and off-site processing. We also incorporate recycled and upcycled materials in our interior design to reduce reliance on virgin resources.
For social sustainability, we uphold fair labor practices and support local artisans and craftsmen in our supply chain, fostering an inclusive work environment where employees can thrive and contribute to their communities.
Economically, we prioritize long-term viability and profitability without compromising environmental and social responsibility. Our investment in sustainable practices reduces operating costs and creates value for stakeholders, contributing to the resilience of the economy.
Interior Design - International Hospitality - Eat & Drink
This award celebrates innovative and creative building interiors where people eat and drink - this includes bars, restaurants, cafes and clubs. Judging consideration is given to space creation and planning, furnishings, finishes, aesthetic presentation and functionality. Consideration also given to space allocation, traffic flow, building services, lighting, fixtures, flooring, colours, furnishings and surface finishes.
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