KUKAN DESIGN AWARD 2024
日本空間デザイン賞2024 Short List受賞

Aoyama Beniya, which has been in business for 100 years, has always been particular about making wagashi that reflect the changing seasons. In this relocation to the same Minami-Aoyama location, the store was redesigned to provide a “spatial experience that responds to the changing of the seasons”. The lineup, which changes with the seasons, is the essence of the sweets, and the wooden patterns handed down in BENIYA speak to this desire. The visuals of the wooden pattern wall rhythmically lined up and the time-honored signboard from the time of the establishment not only convey tradition and technique, but also create a psychological empathy that BENIYA’s creations are still shining today, with newness coexisting with the highlights of the old history. Because of the corner location, the approach garden along the circular perimeter is provided as a pathway through the community, leading people of all ages and genders into the store. The circular interior atrium captures natural light, and the trees on the approach are projected into the store as seasonal silhouettes. This is a highly intimate space where the owner has the opportunity to explain the passion and message of the creator while sitting on benches facing each other as if reaching out a hand. By eating wagashi while sitting there, you can receive the changes of the seasons with all five senses.

創業100年を迎える「青山紅谷」は、季節の移ろいを投影した和菓子づくりにこだわってきた。同じ南青山での本移転に際して「季節の変化に呼応する空間体験」ができるよう店内を一新した。季節ごとに変わるラインナップにこそ真髄が込められ、その思いは紅谷に伝わる木型が物語る。立地が角地のため円形の外周に沿ったアプローチガーデンを地域の通り抜け通路として提供し、老若男女を問わず店内に導く。円形の店内の吹き抜けは自然光を捉え、アプローチの樹木は季節に応じたシルエットとなって店内に投影される。手を差し伸べるように向かい合うベンチに腰掛けながら、店主が作り手の熱量とメッセージを説明できる機会を持てる親密度の高い空間。そこに身を置きながら和菓子を食することで季節の移ろいを五感で受け取ることができる。