Event information

This year, the contest will be held online with an expanded scope of participation, including chefs of Japanese cuisine from across the world and culinary school students.

The final held in Tokyo on Feb. 20th and 21st brought together 5 chefs who won the qualifying rounds in Hong Kong, Singapore, Paris, San Sebastian and New York.

New York Qualifying Tournament was held on 13th January 2020 at Institute of Culinary Education and 6 chefs competed for their technical expertise and passion for Japanese food.

Basque Qualifying Tournament was held on 27th November 2019 at Basque Culinary Center and 6 chefs competed for their technical expertise and passion for Japanese food.

Paris Qualifying Tournament was held on 5th November 2019 at Le Cordon Bleu and 6 chefs competed for their technical expertise and passion for Japanese food.

Singapore Qualifying Tournament was held on 1th October 2019 at SHATEC and 9 chefs competed for their technical expertise and passion for Japanese food.

Hong Kong Qualifying Tournament was held on 14th August 2019 at International Culinary Institute and 8 chefs competed for their technical expertise and passion for Japanese food.

A Japanese cooking class was held at the Basque Culinary Center (BCC) in Spain.

2019 Japanese Food and Ingredients Demand Expansion Seminar & Reception Held in Vietnam

The ultimate Japanese cuisine battle between 6 chefs from around the world

Six contestants from the world competed for their highly skilled Japanese cooking

On February 13, 2018, the Ministry of Agriculture, Forestry and Fisheries of Japan held the French contest which used Japanese ingredients for the first time in Paris (venue: Ferrandi Paris).