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» 9:52AM THURSDAY, NOVEMBER 26, 09'

Sketching 101: Sushi Tableware
Over the past two weeks, I have focused on both the form and function of the sushi tableware. Referencing Japanese classic bento boxes and Katachi, an awesome book on the origin of classic Japanese design, I began sketching ideals on how to refine the form of the tableware.

During discussions with Dr. Winegarden in studio, we examined the process of the chef during the user study and how the guests would interact with the tableware. I decided to decrease the overall scale of the tableware to a size similar to other tableware systems on the market. I also decreased surface area and added a little more sharpness to the corners. However, since I will be making the mold for these plates through the process of vacuum forming, I needed to keep a small 2 degree draft on the corners.

After I vacuum form the molds, I will cast each of them with a mixture of epoxy resin and bamboo powder. Since my project's material is "natural forms of wood," I thought it would be appropriate to use the by-products of the wood used to create the molds of my tableware. Thus, I am using white ash, bamboo, and Hinoki cypress sawdust and wood powder along with the resin to create solid pieces. Cool, right?



Some of the initial sketches of the sushi plate tableware...

You can already see the difference from my second study model that I vacuum formed from polystyrene:






» 5:29PM SATURDAY, NOVEMBER 14, 09'

User Studies: Japanese Influenced Tableware


» 7:50AM WEDNESDAY, NOVEMBER 04, 09'

Update on Project 2: Initial Study Models

Food and Tableware combine all of my elements perfectly: Ethnicity (Diasporic populations and other ethnicities), natural forms of wood (tableware is often created out of wood to communicate the warmth of the wood), and lightness. In addition, with a focus on Japanese cuisine and the Japanese dining experience, emphasis can be placed on the emotional aspects of tableware.

 

According to Savory/Japan.com, “tableware is just as important to Japanese cuisine as the food itself. Choosing the perfect serving vessel for a certain dish is an art form, and in Japan (as anywhere), the better the restaurant, the more exquisite the tableware.”

 

Important points of design consideration for Friday, November 6, 2009:

  • How does the container size correlate to the dish being served?
  • How does the rice bowl or miso soup bowls integrated with the tableware system?
  • How are the chopsticks placed in the tableware system? Can they be integrated to fit seamlessly into the system?
  • How is the food presented by the chef or the server to the guests?
  • Where can wasabi/ginger be placed in the system?

***How does the tableware system break apart to reveal all of the dishes?

***What types of material can be integrated in the resin? Rice, nori, etc?


» 3:43PM SUNDAY, NOVEMBER 01, 09'

Rise Restaurant: A Japanese Fusion Dining Experience

RISE RESTAURANT: A cultural experience of Japanese dining

Yesterday evening I decided to further investigate my design direction for Project 2 by dining at a local Japanese Fusion restaurant in downtown Atlanta.

A Japanese Fusion restaurant works perfectly with my Diaspora focus of ethnicity for this project. These “fusion” restaurants represent the roots of the authentic Japanese culture and cuisine intermingling with the Western aspects of our American tastes. While holding fast to the ceremonious celebration and respect for the Japanese dining experience, Rise Sushi Lounge also seeks to attract local Atlanta clientele. The restaurant is owned by Tony Wang who studied under renowned Japanese chef Yamatason.

Throughout the course of the evening, I gained insightful knowledge on the preparation of Japanese cuisine and learned through the experience of the dinner where design opportunities may exist.

Check out the pictures! Special thanks to chef Michael Noe for his expertise and a delicious experience.

 
Presentation of food at Rise Sushi Lounge Bar


Calamari with pickled peppers, sweet and sour ginger sauce, mango and smoked salmon sashimi roll, miso soup