Biiird Yakitori / bigER club design

Biiird Yakitori / bigER club design

Biiird Yakitori / bigER club design - Exterior photography, Windows, FacadeBiiird Yakitori / bigER club design - Interior photographyBiiird Yakitori / bigER club design - Interior photographyBiiird Yakitori / bigER club design - Interior photography, Dining room, Brick, Bench+ 35


  • Area Area of ​​this architecture project Area :
    274 m²

  • Year Year of realization of this architectural project

    Year:


    2022


  • Photographs
Biiird Yakitori / bigER club design - Interior photography, Facade, Windows
© Siming Wu

Text description provided by the architects. Food has always been an irreplaceable reality, influencing people’s daily lives from the inside out and acting as an essential cue to reshape commercial spaces. The characteristics of the ingredients and the cooking methods of each type of food and drink interact with the form of the meal, combining many intrinsic factors to create a variety of dining experiences. In this project, bigER club design experimented with how Yakitori as a form of restoration can be used to create the space.

Biiird Yakitori / bigER club design - Interior photography, Facade
© Siming Wu

What is “yakitori”? The ‘yakitori stalls’ that once populated the streets of Japan have transformed into ‘yakitori restaurants’, but what has remained unchanged is their relaxed, urban atmosphere – listening to the crackle in front of a charcoal fire after the work, and the warmth of the experience of eating and drinking in front of a crackling fire. In recent years, Yakitori, once a subsidiary of Izakaya in China, has gradually become a branch of its own as consumption has intensified and become segmented.

Biiird Yakitori / bigER club design - Interior photography, Facade, Column
© Siming Wu
Biiird Yakitori / bigER club design - Interior photography, Facade, Column
© Siming Wu

Generation of space. Food has always been an irreplaceable reality, influencing people’s daily lives from the inside out and acting as an essential cue to reshape commercial spaces. The characteristics of the ingredients and cooking methods of each type of food and drink interact with the form of the meal, combining many intrinsic factors to create a variety of typologies of dining spaces, developing a unique sense of “ritual” and even a particular culinary culture. For example, in the Chongqing pot and the northeast iron pot stew, the dining table (stove) and the pot itself support some of the kitchen functions so that meals and cooking are intertwined between diners, creating a form of social interaction between users. .

At Ichiran Ramen in Japan, the seats are lined up around the kitchen, with partitions separating the diners. The spout in front of the seats is a direct extension of the kitchen, ensuring high quality and standardized production in “seconds”. The partition can be removed if two people are traveling together, but this is not common. The “no socializing, no eye contact” single-table, one-dish dining style allows people to finally settle down and focus on a bowl of ramen. Biiird Japanese Yakitori, a sub-brand of Sushi Gin, is located on the first floor of Block 3 of SKY PARK. The bigER club design studio analyzes the site with less than 300 square meters. The design not only focuses on space and materials, but also experiments with how Yakitori as a form of restoration can be used to create space.

Biiird Yakitori / bigER club design - Interior photography, Dining room
© Siming Wu

Respond to urban space. The commercial area where the site is located has a unified glazed facade offering a constant feeling of permeability to the space. The permeability created by the glass facade is interrupted by a row of ornamental columns of inappropriate proportions as one passes through the atrium of the commercial area. Beneath the columns are individual spaces, with the store entrances facing the same direction, perfectly aligned but unrelated to the arrangement of the columns. Some entrances face the corridors, resulting in a lack of space for the entrances, and the entrance door is only two meters wide as the junction between the halls and the shops. Enter the site, the design potential of the site (5m in height) can be seen before stores 10 to 13 have been interconnected. The spatial connection was not simply by means of rows, but partly horizontally and partly top-down. There are open spaces and relatively separate spaces separated by a shear wall and connected only by a one meter wide door. In addition, some spaces are doubled in height.

Biiird Yakitori / bigER club design - Interior photography, Beam
© Siming Wu

After passing through the two 6m*12m stores, the bigER club design expected a large square space, but instead they found a 500mm*500mm column in the middle of the square space . As the only separate column on the site, it not only divides the space, but also significantly affects the overall functional flow. One of the design tasks was to have all the dining areas in the form of a bar, which meant that the length of the bar determined the number of seats, so the design team experimented with different shapes and possibilities of the bar to find the optimal solution. the solution.

Biiird Yakitori / bigER club design - Interior photography
© Siming Wu
Biiird Yakitori / bigER club design - Interior photography, Dining room, Table, Chair
© Siming Wu

More than design. After analyzing site conditions and functional requirements, bigER club design decided to place the dining room and kitchen in the vast space with the columns, with the dining room surrounding and wrapping the kitchen inward. In contrast, the columns are hidden in the kitchen. This avoids the abruptness of a column in the middle of the space and creates a continuous half-ring space, increasing visual continuity. More importantly, the efficiency between the kitchen and the dining room has been improved. Although pleased with the capacity and efficiency of the main spaces, the east side of the space is almost entirely covered by the two large functional divisions of the kitchen and the dining room. The remaining small service spaces such as toilets, storage rooms and staff changing rooms should be intelligently mediated on site and organically integrated into a multifunctional “core” (infrastructure and circulation core) placed on one side. At this point the “design” is “done”. The design of the bigER club does not want to stop at aesthetics, problem solving and efficiency. Private spaces may be able to release a certain degree of social properties (advertising) through a certain strategy.

Biiird Yakitori / bigER club design - Interior photography
© Siming Wu

Talk about a “doctrine”. By dividing the central functional spaces, the dining room and the “core” are independent of each other but partially connected, thus creating a more “interesting” residual space in an organized way. In terms of spatial possibilities, the design of the bigER club attempted to reactivate some of the remaining space outside of meal times, perhaps as additional social spaces and exhibition spaces. Spatial forms often reflect social forms, as well as the production relationships and logic underlying a particular stage. The relationship between people and space, people and people, people and things, is constantly reconfigured with the spatial empowerment of consumption and entertainment via the Internet. When achieved with some success, this satisfaction can lead to the experience and exploration of the “new” being limited by specific popular contexts. Like a typical contradiction in the business space, we had to respect the business logic and solve the problem while discussing a certain “doctrine”.

Biiird Yakitori / bigER club design - Interior photography, Painting
© Siming Wu

Luz W. German