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Designing a Base for Authentic Edomae Sushi Culture

Hiroaki Iwasa's Tsukiji Sushiiwa Tsukijiten project aimed to design a sophisticated space that could be passed on to the future, allowing people to enjoy the traditional skills and sushi etiquette of Edomae sushi, one of the roots of sushi culture. The restaurant was designed to become the base for authentic Edomae sushi culture, focusing on maximizing the potential of fresh seafood through minimal hand work by the chef. The project included a sushi counter and tatami rooms for group gatherings.

Utilizing an excellent network of craftsmen, Iwasa successfully completed the project by gathering highly skilled individuals, including a wood craftsman, plasterer, mason, and a craftsman with skills to handle and paste handmade Japanese paper.

The restaurant, located in Tsukiji Tokyo, neighbor of the former central fish market, features a total floor area of 254.5m2, a sushi counter with 14 seats, large tatami room with 18 seats, small tatami room with 6 seats, floor seating space with 18 seats, table space with 14 seats, as well as a kitchen, men's and women's toilets, and storage.

Customers can interact with the chef at the sushi counter, choosing from seasonal seafood and customizing dishes. The space is designed to encourage conversation about sushi, the season, crafted wares, and more.

Despite the challenges of refining the immersivity of traditional sushi in a large space, Iwasa successfully designed the restaurant with details in consideration, ensuring an optimal interactive environment between customers and the sushi.

Photographer: Kozo Takayama

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