resilient caulk around edges of drywall is very important
|Katsuya Hollywood by Philippe Starck and DesignArc. |
Acoustical design by David Lord, 45dB.com
The large, traditional Noren hanging above
the sushi bar presented an opportunity
for massive sound absorption
in a hard-surface, reflective space.
As restaurateurs strive to attract a younger crowd,
they've ditched the pile carpets, soft tablecloths
and plush velvet booths for crowded communal tables,
clattering open kitchens and pounding Rihanna music.
It's all amplified by cavernous ceilings, spartan walls and bare floors.
Yelp has begun listing noise levels atop its ratings.
OpenTable, a reservations service, allows reviewers to rate
restaurants as "quiet," "moderate" or "energetic."
Several national restaurant reviewers
now factor sonic quality into their reports.
The Rundown LA, which sends email blasts on local activities,
provides noise ratings when it reviews eateries.
According to the nationwide Zagat survey,
noise has become the second-biggest complaint
among diners, behind lousy service.
In Los Angeles, 18% of diners ranked noise
as their top peeve last year, up from 12% in 2011.
|Multiple layers and folds of highly porous, pleated 32 oz. velour|
makes the Noren effective against longer wavelength (lower frequency) sounds.
In order to be effective against “bass” frequencies, sound-absorbing
acoustical panels typically need to be at least two inches thick.
more on Acoustics Consulting at 45dB.com
|Sushi Bar Plan|
Adaptive Reuse of a Historic Building.
Program activities take place at three levels,
each of which is acoustically distinct and separate.
First Floor: Restaurant, 220 capacity
Second Floor: Entertainment, 600 capacity
Rooftop: Lounge, 145 capacity
|The rooftop lounge is covered with a |
tensile fabric sound absorber and
surrounded by a 6 ft. laminated glass
|Rear Elevation: Rooftop Lounge.|
|Acoustical analysis of rooftop sound levels|
|Acoustical Stratagem for sound isolation / separation|
of loud amplified music on second floor
from the quiet restaurant below on ground floor.
Architecture Design: Bryan Ridley
Acoustics: David Lord, 45dB.com