Koji Saryo Café / Atsushi Suzuki + Branding Transit Studio

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Koji Saryo Café / Atsushi Suzuki + Branding Transit Studio

Courtesy of Transit Branding Studio ™Courtesy of Transit Branding Studio ™Courtesy of Transit Branding Studio ™Courtesy of Transit Branding Studio ™+ 11

Courtesy of Transit Branding Studio ™
Courtesy of Transit Branding Studio ™

Text description provided by the architects. Located in a luxury resort and shopping mall in Mie Prefecture, this cafe operated by rice-koji maker Uonuma Jozo offers amazake, a sweet fermented koji drink, and other koji products. The materials, colors and shapes of the coffee were inspired by the heat of fermentation of the koji and the traditional architecture of Uonuma, the company’s hometown in northern Japan, where snow can accumulate. more than three meters high in winter.

Courtesy of Transit Branding Studio ™
Courtesy of Transit Branding Studio ™
Plan
Plan

During the koji-making process, heat is released when microorganisms consume organic matter, that is, the heat of fermentation is vital, living heat that changes from second to second. . This space was designed with a similar mindset. For example, the flushed red light fixture surrounded by benches in the center of the room is intentionally lowered to eye level to create a striking hue contrast when viewed from the outside.

Courtesy of Transit Branding Studio ™
Courtesy of Transit Branding Studio ™
Courtesy of Transit Branding Studio ™
Courtesy of Transit Branding Studio ™

As guests sit on the bench and gaze at the greenery outside, their perception of color gradually changes. Plus, the red plaster floor adds to the reddish light that reflects off the faces of the people in the cafe. This sequence of color transformations is intended to express the living heat of fermentation.

Courtesy of Transit Branding Studio ™
Courtesy of Transit Branding Studio ™



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