本項(xiàng)目位于室外廣場，設(shè)計(jì)目標(biāo)是將一間現(xiàn)代且前衛(wèi)的咖啡館引入一個原本傳統(tǒng)而單調(diào)的區(qū)域。本案的性質(zhì)介于外賣店鋪和入座式餐廳之間，旨在結(jié)合兩者的視覺美學(xué)：年輕文化的閃光之處和經(jīng)典餐廳的扎實(shí)品質(zhì)。自項(xiàng)目初創(chuàng)以來，設(shè)計(jì)都融入了日本設(shè)計(jì)的視覺特征，以襯映餐廳提供的日式甜點(diǎn)。

Located in an outdoor plaza, the goal is to introduce the cafe’s modern and forward presence to an otherwise traditional and subdued area. It is neither a grab-and-go cafe place nor a sit-down restaurant. It exists in the intersection of the two, and thus aims to combine the visual aesthetics of both; the brightness of the youth-led culture and the solid steadfast quality of a classic eatery. All the while, the design infuses visual traits of Japanese design to reflect the Japanese style dessert that it serves.

▼項(xiàng)目概覽，overview of the project ?Scott Norsworthy

高聳天花板柔和的曲線和明亮的黃色映襯著現(xiàn)代寺廟般的結(jié)構(gòu)，迎接游客的到來。光從天花散發(fā)出來，柔和地照亮了空間的各個角落。入口空間的兩側(cè)是走廊。

Visitors are greeted by the soft curve and bright yellow of the high canopy as it frames a modern temple-like structure. Light emanates from it, softly brightening all corners of the space.

▼高聳的弧形天花，a high canopy with soft curve ?Scott Norsworthy

▼銷售柜臺，the counter ?Scott Norsworthy

入口空間的兩側(cè)是走廊。進(jìn)入走廊，客人可以得到兩種空間體驗(yàn)：翻動煎餅的喧囂煙火氣和隱藏在一個小空間里的舒適氛圍。

It is flanked by corridors on either side. By entering the side valleys, two experiences become available; the hustle and bustle of pancake flipping and the cozy feeling of being tucked away in a small pocket of space.

▼煎餅區(qū)域，pancake cooking area ?Scott Norsworthy

▼煎餅操作臺近景，close shot of the pancake cooking bar ?Scott Norsworthy

狹長的168平方米空間內(nèi)需要滿足三個關(guān)鍵要求：送貨/取貨訂單空間、店內(nèi)顧客可以不受打擾地交談和用餐的隱私空間，以及易于接近且高度可見的前廳。

The narrow and long 168 square meter space needed to fulfill three key requirements: a space for delivery/pickup orders, privacy for in-store customers where they can converse and dine undisturbed, and an accessible and highly visible front of house.

▼相對安靜的坐談區(qū)域，a quiet seating area ?Scott Norsworthy

疫情使外賣和送貨變得更加普遍，因此設(shè)計(jì)必須考慮與交通流量相關(guān)的空間分配。如何最大限度地減少客戶的出行？這個狹窄的空間如何以有機(jī)和被動的方式為不同的客戶提供不同的空間？

The pandemic has made take-out and delivery more prevalent and it became essential to consider the distribution of space in relation to the flow of traffic. How can the travel of customers be minimized? How can this narrow space host distinct zones for different customers in an organic and passive fashion?

▼桌椅近景，close shot of the table and seats ?Scott Norsworthy

解決方案的形式是突出空間的長度，營造一種走在小巷街道上的感受。通過將銷售柜臺放置在弧形元素的前方，使其成為入口迎客空間，在兩個對比區(qū)域之間創(chuàng)造了“內(nèi)部和外部”之間的簡單交流。

The solution came in the form of highlighting the length of the space and creating a feeling of walking down a side alley street. By placing the sales counter in the front of the curved element, it effectively becomes the entrance, creating a simple dialogue of “inside & outside” between two contrasting zones.

▼入口處的logo，logo at the entrance space ?Scott Norsworthy

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