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周博 & 蔡雨洋
漿果設計研究所聯合創始人
Zhou Bo & Cai Yucai
Co-Founder of Jingle Design







商業邏輯的進化迭代下，
空間「邊界」早已成為一個模糊概念。
從拒絕平庸的突破到反格式化的重塑，
「黑牛の店」因革新而生。
請隨我們一起走入這場「平行世界」，
感知人、空間與食物間的煥新體驗。



Amid the upgrading of business logic,the "boundary"of space has become a vague concept. From the breakthrough of rejecting mediocrity to the reshaping of anti-formatting, the Black Bull Restaurant is born out of innovation. Please follow us into this "parallel world"to perceive a fresh experience among human, space and food.

如何認知邊界？在卷入創新風暴的商業時代下，“邊界”并非指代終點。相反，所有的邊界都是常規，等待著每一個處于多元消費語境中的我們，去突破、重塑與再造。

How to perceive boundaries? In an innovation- centered commercial era,"boundary" doesn't refer to the destination. On the contrary, as all boundaries are conventional, every one of us in a diversified consumption context needs to transcend and reconstruct.



在日式烤肉店 —— 黑牛の店中，漿果設計所扮演的正是傳統邊界的打破者。考量體驗經濟下的場景力價值，其率先以拒絕格式化的先鋒主張，演繹了一個破除固有思維的“平行時空”,在革新連鎖化商業下千篇一律的日式風格烙印外，又于場所體驗的創新中，喚起食客、空間與品牌的情感鏈接。

In the Black Bull Restaurant,a Japanese Yakiniku one,Jingle Design has acted as a pioneer to break throughthe traditional boundaries.Considering the scene values in the experience economy,it has taken the lead in rejecting to be formatted,thus creating a"parallel space"that breaks fixed spatial thinking.It not only renovates the stereotyped Japanese style under the chain business,but also evokes the emotional connection between diners,space and brand in innovative experience.

“平行時空這一概念，建立在場景感知的創造上。當食客走入這里，便進入了設計師精心構設的特定情境里。在條條多維軸線的交疊下，一種陌生化的反常規體驗，將人帶入脫離外部世界而又沉浸于當下用餐意境的樂趣中，進而達成從深刻空間記憶至品牌商業價值的轉換。”

“The concept of parallel space is based on the creation of scene perception. When diners walk in, they will enter a specific scenario elaborately created by the designers. Under the overlapping of multi-dimensional axes, a strange and unconventional experience will lift people out of the external world, and immerse themselves in the pleasure of present dining mood, in a bid to achieve the transformation from deep space memory to brand commercial value.”

如同轉動了時間的齒輪，伴著幽暗而溫暖的燈光烘托，曲折蜿蜒的行進動線將人引入至一場平行時空的生動情境中。而其間鏤空穹頂的曲面構造，又仿若這場奇妙旅途中的精神島嶼，令人不覺沉浸其中，靜享當下。

Like turning the gears of time, a winding motion line, with the dark and warm lighting, will introduce people to a vivid situation of traveling through time. The hollow dome with curved structure resembles a spiritual island in this wonderful journey, enabling people to immerse themselves into it and enjoy the moment.

“弧形、圓形的理性幾何語素，往往以最簡單的要素，掙脫了熱潮之下的固有模式，并積淀起強烈的空間能量。”餐桌與裝置兩個維度的曲線，作為附著浪漫主義的優雅構造，籠罩著平行時空的別樣感知，與食客的情感體驗密切相連。

"The rational geometric semantics of curves and circles, often with the simplest elements, break from the inherent patterns and accumulate a strong spatial energy." The curves of the dining table and the installation, as elegant constructions attached to romanticism, envelop a different perception of parallel time and space, thus closely connecting to the emotional experience of diners.

開放與圍合間，圓形空間的聚攏感與向心力，與充盈暖意的磚紅與亮銅色，釋放著一種松弛舒愜的包裹感。當人置身其中，圍爐而餐的自在氛圍無限蔓延，無論外在感官抑或內在身心，均于此刻暫別都市喧囂、盡然褪去疲憊，沉浸于對美食的尋味。

Between openness and enclosure, the circular space's sense of gathering and centripetal force, along with the warm brick red and vibrant copper tones, exude a sense of comfort and relaxation. As a free atmosphere of dining around the fire spreads infinitely, people’s sensors and body and mind will temporarily leave the hustle and bustle of the city behind, shed fatigue and indulge themselves in delicacy.

轉至細節的打磨，設計師調集點線面間的構圖和光影，進而將食客的感官體驗，與空間的不同觸點相連。無論是有酒有故事的溫馨相聚，還是靜靜嘗美食的愉悅安然，都可以于此找到一種理想的自在狀態。

Turning to the polishing of details, the designers have integrated the composition and light and shadow between points and lines, thus connecting the sensory experience of diners with different touch points of the space. Whether it is a warm gathering with wine and stories, or the pleasure of quietly tasting food, people can find an ideal state of ease here.

當將距離拉遠時，食客享用烤肉的畫面構成一幅生機盎然的野趣圖：圍坐火爐、炙烤紅肉、斗牛為伴。口腹之欲和精神情感在這里均獲得強烈的滿足感。

When the camera zooms out, the picture of diners enjoying the roast meat forms a vibrant wild picture: sitting around the fire, roasting red meat accompanied by fighting bulls. Both the appetite and the spirit get a strong sense of satisfaction here.

“某種角度而言，這里正代表著對傳統日料餐飲空間的重塑。在這個'平行時空’中，物意、意境與心境層層遞進，交織相融。我們希望每一位落座的客人，都可以在這里，在包容著無窮想象的空間中，重返舒適的節奏，享受于美好的用餐體驗。”

"In some way, this exactly represents a reinvention of the traditional Japanese restaurant space. In this parallel space, the material meaning, the mood and the state of mind are interwoven and blended. We hope that every guest who settles in can return to the comfortable rhythm and enjoy in a beautiful dining experience here, in a space that embraces endless imagination."

富有儀式感的用餐之美，何止在于眼前的食物，從場所、氛圍至味蕾，其間耐人尋味的，總是那份不可言說的意趣。在黑牛の店中， 漿果設計透過商業場景的導演功力，將這種意趣，藏在游離于日常之外的平行世界中。條條軸線、景意深深，空間之韻婉轉而綿長。

The beauty of ritualistic dining is not only in the food, but also in the place, the atmosphere and the taste buds, in which the unspeakable interest is always intriguing. In the Black Bull Restaurant, Jingle Design has hidden this interest in a parallel world outside the daily life through the directing skills of commercial scenes. The space enjoys an elegant rhythm due to all axis and profound scenes context.



由此，在Z世代為主導的消費文化下，作為為革新而生的餐飲空間，黑牛の店以煥然一新的面貌，驅動消費體驗的升級，并率先實現對傳統日料空間的突圍再造，激發品牌的無限可能。

As a result, under the consumption culture dominated by Generation Z, the Black Bull Restaurant as a eating space born for innovation, drives the upgrading of consumer experience with a new look, and takes the lead in rebuilding the traditional Japanese food space, thus stimulating the infinite possibilities of the brand.

黑牛の店 平面圖





項目 NAME｜黑牛の店 Black Bull Restaurant
地址 LOCATION｜中國·沈陽 Shengyang, China
面積 AREA｜330㎡ 330 Square Meters
時間 DATE｜2021.12 December 2021
設計 FIRM｜Jingle Design 漿果設計研究所
主創 DESIGNER｜周博、蔡雨洋 Zhou Bo, Cai Yuyang
團隊 TEAM｜馬迪、朱原逸、曹娜、曾凡龍、董學勇、宋柳彤 Ma DI, Zhu Yuanyi, Cao Na, Zeng Fanlong, Dong Xueyong, Song Liutong
攝影 PHOTOGRAHPY｜圖派視覺 TOPIA Vision
材料 MATERIALS｜花崗巖，鏡面不銹鋼，木飾面，金屬造型，藝術涂料 Granite, mirror stainless steel, wood veneer, metal molding, art paint

漿果 Jingle Design
寓意澎湃鮮活的果實。
Jingle Signifies
A Surging and Vibrant Fruit.



漿果設計研究所由周博和蔡雨洋兩位先鋒設計師創立于2016年，于上海、沈陽分別設有公司，團隊致力于“用商業邏輯成就空間美學價值；為美好體驗持續創造無限驚喜”。提供從商業定位與規劃、空間設計、軟裝陳設、裝置藝術的全局觀專業服務，為商業品牌打造持久續航力。

Jingle Design Institute was founded in 2016 by two pioneering designers, Zhou Bo and Cai Yuyang, with offices in Shanghai and Shenyang respectively. The team is committed to " achieving spatial aesthetics with business logic; creating amazing experiences continuously". Jingle Design provides holistic professional services, from business positioning and planning, space design to soft furnishings and installation art, which help to create sustainable value for commercial brands.



秉持“讓商業空間更鮮活”的品牌理念，漿果設計持續探索商業空間與交互體驗中的無限可能。作為空間體驗的導演與生活方式的意見領袖，漿果團隊不斷推翻昨天的自己，呈現更具前沿思考的設計。作品涵蓋精品酒店、度假溫泉、餐飲零售空間、美業會所與展廳設計等多元商業領域，讓空間體驗者沉浸于美學與體驗并呈的感官互動之中。

With the brand concept of "making commercial spaces vibrant", Jingle Design constantly explores the possibilities in commercial spaces and interactive experiences. As directors of spatial experiences and lifestyle opinion leaders, the Jingle team overturns the past to present more cutting-edge design. Their work covers diverse commercial spaces, including boutique hotels, resort spas, food and beverage retail spaces, beauty clubs and showroom designs, which allow the space to be both aesthetically and experientially satisfying.