本帖最后由 Koyori 于 2022-2-23 15:20 编辑
日本Koyori设计工作室，由Nahoko Nakamura和Masahiko Nakamura共同创立于2010年，他们不仅是事业的伙伴，更是亲密的爱人。服务内容涵盖建筑、室内、家具和产品设计等，旨在发扬日本传统的工艺之美。
Koyori Design Studio was founded in 2010 by Nahoko Nakamura and Masahiko Nakamura, who are not only business partners, but also close lovers. The service covers architecture, interior, furniture and product design, aiming to promote the beauty of traditional Japanese craftsmanship.
由Koyori设计的N Restaurants位于京都Shijo Kawaramachi的Yanagikoji街，街道两旁排列着雅致的排屋和柳树。这是一家由Yanagikoji TAKA的老板经营的新餐厅，也在同一条街上，Koyori之前有幸参与了设计。
N Restaurants, designed by Koyori, is located on Yanagikoji Street in Shijo Kawaramachi, Kyoto, which is lined with elegant row houses and willow trees. It's a new restaurant on the same street, run by the owner of Yanagikoji TAKA, which Koyori was lucky enough to design.
与第一家餐厅不同，这家餐厅想要为顾客提供了一个轻松的空间，可以安静地坐在桌边慢慢地享用食物。N餐厅被要求设计成一个能够体现世界著名的业主厨师的愿景以及更有感觉的店铺空间。厨师希望在充分发挥食材的同时，做出细腻而有感染力的料理。和主厨的料理一样，店铺空间也需要素材，来给人带来深刻的印象。为此，Koyori构思了一个有震撼力的强有力的空间，他们努力创造精致的和崇高的内部空间。
Unlike the first restaurant, this restaurant wanted to provide a relaxing space for customers to sit quietly at a table and enjoy their food slowly. N restaurant was asked to design a shop space that reflected the vision of the world famous owner-chef as well as a more feeling. The chef wants to make the most of the ingredients while creating delicate and appealing dishes. Like the chef's cuisine, the store space needs ingredients to make an impression. To this end, Koyori conceived a powerful space with a strong impact, and they strove to create exquisite and sublime interior Spaces.
Koyori工作室将厨房当作一个舞台，进行创作和计划，使用简单的材料产生来打造一种手工的感觉，比如采用了手工日本纸和抹灰。然后，用一个坚固的胡桃木做台面，给人一种浓浓的氛围觉。就这样，一个大胆的主厨世界观被放映在这个空间内，也实现了创造一个反映厨师精致且大胆的愿景的空间。
The Koyori studio uses the kitchen as a stage for creation and planning, using simple materials to create a handmade feel, such as handmade Japanese paper and plastering. Next, make mesa with a solid walnut, feel a kind of thick atmosphere to the person. In this way, a bold chef's world view is projected into the space, which also realizes the creation of a space that reflects the chef's refined and bold vision.
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