GOOD DESIGN AWARD

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Special Award
Company Info

2020

GOOD DESIGN|グッドデザイン金賞

Award-winning item
commercial facility [Yamasen Japanese Restaurant]
Business Owner
COTS COTS LTD.
Category
Construction/space design for commercial use
Company
TERRAIN architects (Japan)
COTS COTS LTD. (Uganda)
Award Number
20G161033
Outline of Good Design Award winners
Outline of Good Design Award winners 2020

Outline* The shown information is the one as of the awarded date and might has been changed.

Outline

The Japanese restaurant and small shops were built with abundant open-air space which enhances local climate, materials and techniques in Uganda, eastern Africa. Under a big thatched roof, entrepreneurs are gathering to share ideas and activities which also attracts local people.

Producer

Masahiro Shimizu, Kazumasa Miyamoto, Fumiko Miyashita, Yoshifumi Yamaguchi, Taro Mizuno, Kiiza Lawrence/ COTS COTS LTD.

Designer

Ikko Kobayashi, Fumi Kashimura, Shinnosuke Yamashita Albert Wasswa, TERRAIN architects + Yoshinori Suzuki, Hinako Igarashi, TECTONICA INC. + Mitsuhiro Kanada, Tokyo University of The Arts

More information

https://terrain-arch.com/works/110/

Already in service/use
2018/10

Evaluation

This project in the Ugandan capital involved the development of a Japanese restaurant and stores selling Japanese products. It appears that the local standard of construction was such that heavy machinery could not be used and that it was essential to curb shipping costs and the use of expensive construction materials in order to keep the overall cost down. Accordingly, the architect chose fast-growing, cheap local eucalyptus—usually used for scaffolding—as the structural material and decided to use a construction method that involved assembling the timber into strong, lightweight trusses that were steadily erected manually, without the use of machines. Traditional local thatch was used for the roofing, creating a well-ventilated, pleasantly shaded space that takes advantage of the stable local climate which, as the city is located just under the equator at an altitude of 1,200 m, maintains a temperature of 30°C throughout the year. The architect fulfilled their fundamental role of finding a mode of construction that suited the local conditions, in the form of its climate, culture, and construction technology. In addition, their ethical stance and the results of the design chime well with the philosophy of the Japanese cuisine and products sold there, making it an appropriate approach to commerce. Overall, this is a highly praiseworthy project.

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