【餐廳】黑泡泡 | 雪月花日本料理 ? 和歌俳句雪月花

設計 08-06

DESIGN CONCEPT

無論多麼精巧圓熟的概念與定義，最後大都會淪為對「形式」的誅伐。所以黑泡泡的總設計師、也是本案的主持設計師孫天文先生說：我們可以拒絕任何形式的理論和觀點，但卻無法拒絕來自其生存的建築、居住的室內所帶給你的潛在影響，相比之下似乎「傳達什麼」比爭論「這是什麼」更有意義。

No matter how exquisite the concept and definition are, they most likely end up to be judge about"Form". Therefore chief designer from Shanghai Hip-pop as well as maindesigner of this project Mr. Sun said: we may reject any form of theory oropinion, however, we can"t refuse the potential influence from the architectural and interior environment that we live in. It seems "what do you want to convey"is more significant than to argue "what it is".

這種似乎孤傲的夫子自道說到底其實是一種誠意滿滿的精神姿態，這也是設計師第一步就將這間料理店的名字改為「雪月花」的緣起。

The seemingly round about self-praise is actually a spiritual attitude with great sincerity, and this is the reason why the designer took "Setsugekka" as the name ofthis restaurant in the very beginning.

無論是被稱為「永遠的旅人」的芭蕉的一首：「今夜雪紛紛，許是有人過箱根」；還是明惠上人的「更憐風雪漫月身」；又抑或是「喜見雪朝來」、「花不為伊開」和「月明堪久賞」，在日本的和歌俳句，雪月花代表了自然萬物，也代表著歡喜哀愁——對於空間設計的頂尖高手，技術上的完美已經是題中應有之義，所爭的分毫就在於文化視野和底蘊的大巧不工。

Whether verses:"Tonightis snowing, someone must be passing the Hakone" by Matsuo Basho whois called "Forever Traveler";"What a pity that the moon is coveredby blizzard" by Maruyama; or "Happy to see snow coming""Floweringis not for someone" or "Enjoy the bright moon for a long time"; inJapanese Waka&Haiku, Setsugekka represents natural beings, as well as joyand sadness emotions—for top space designers, the perfection of technique hasalready become prerequisite; what makes one"s work out-performs other"s is the visionand understanding of culture that contains greatness in simplicity.

雕刻櫻花的超白玻璃、藍色的LED光帶，全黑的壽司台背景……每一處都有驚艷，但每一處又並不足以涵蓋整體的禪意妙旨——而只有當這些水乳交融，才形成適當，以「適當」這兩字提醒自己誠實的傳達，便是至臻完美的因果，至於其他設計師錙銖必較的何種風格、業界評價，於孫天文先生而言，已經沒多大興趣去追究了。

The ultra-clear glasse

ngraved with

the sakura, blue led light band, complete black background of sushicounter...everywhere is amazing, but no where alone can give full expression tothe sense of Zen of the whole space—only when all of these mix harmoniously, thenan appropriate design is obtained. And it comes the most perfect cause andeffect while the designer uses "appropriate" to describe honestly the design. As for the style of the design and the comment from the industry, bothof which are attached great importance by other designers; yet Mr. Sun has notmuch interest in them.

日本料理的精髓是「不時不食」，「寒意上心頭時，就得為鯛魚開始做準備」（古今青柳：小山裕久），百鍊刀工、精確手感之外，關鍵是心的感悟，設計其實同樣如此——魚躍在花見，花開在眼前，用剎那，問候浮生，而其根本端由卻在於浸淫行業多年的修為。

The essence of JapaneseCuisine is "right time to eat", "you have to prepare for thesnapper when you feel the chills in your heart"(quoted from HirohisaKoyama).Besides fine knife skills and precise touch feel, to get a perfect Japanese Cuisine, your inner insight is the key, so dose design— while enjoying

ripplingblossom

before the eyes, it comes the "aha moment".But the marvelous insight does not come for no reason, it dues to years of practicing experience in design industry.