A Message from the Head Judge
This year, the Washoku World Challenge will be held online, due to the spread of the new Coronavirus infection.
While entries from Japanese cuisine chefs are expected, we also hope to receive applications from those who have absorbed the essence and spirit of Japanese cuisine, ranging from students to professional chefs.
And, we would like all applicants to incorporate the basis and technics of Japanese cuisine into their own unique dishes.
Today, we find ourselves in a very difficult situation. I do not think, however, that this hardship will last forever. In the time like this, we, chefs, should continue to improve ourselves, learn cuisine of various countries, and refine our own technique. In the next post-COVID-19 era, I sincerely wish the chefs to make dishes that will make people smile more around the world.
It is in such a situation that the chefs need to do their best!
We look forward to welcoming many participants.
Owner & Chef of Kikunoi
Chairman of Japanese Culinary Academy
A Message from the Deputy Head Judge
As you are aware, we are unable to hold the Washoku World Challenge as usual due to the global impact of COVID-19. However, in order not to forget the ideas that “food brings joy” and “deliciousness brings pleasure”, we think we should not stop the contest. We decided to hold it online prioritizing everyone's health and safety. One might say that we can only understand the true pleasure of cuisine by tasting it, but we think it is also true that we can enjoy Japanese cuisine with our five senses.
On this occasion, we ask you to create your own original two dishes and submit their photos and recipes. We will evaluate factors such as the Japanese culinary skills involved in their design as well as plating, color scheme and ballance. We will also judge based on your comments expressing your thoughts and passion for Japanese cuisine.
We look forward to receiving many applications!
President of Kyoto Culinary Art College
World Class Chefs
Mr. Pascal BARBOTOwner and Chef of Restaurant ASTRANCE, Paris, France
Address: 32 Rue de Longchamp, 75016 Paris, France (*In preparation)
Restaurant ASTRANCE will reopen after moving to the former location of “Le Jamin” by Joël Robuchon in the 16th arrondissement of Paris.
Tel: +33 1 40 50 84 40
Pascal BARBOT was born in Vichy in central France.
As a young culinary student and an avid traveler, Barbot began his hands-on education at some of the top restaurants in Europe and Australia. Then, he had worked for 5 years with mentor Chef Alain PASSARD at L’Arpège, who taught him to respect the most basics of food materials.
In 2000, he finally opened his own restaurant Restaurant ASTRANCE together with Christophe Rohat. Restaurant ASTRANCE turned out to be a culinary force in the Parisian restaurant scene receiving its first Michelin star after only one year after the opening, the second star in 2005, and the third in 2007. He earned the prestigious Best Cook in France award in 2005.
Mr. Kei KOBAYASHIOwner and Chef of Restaurant KEI, Paris, France
Address: 5 Rue Coq Héron, 75001 Paris, France
Tel: +33 1 42 33 14 74
Kei KOBAYASHI was born in Nagano and started his career as a French chef in Nagano and Tokyo. After gaining some experience of French cuisine in Japan, Kei moved to France to improve his knowledge. He explored the French provinces to better appreciate the richness of French gastronomy.
He consequently settled in Paris and started working with the famous chef Alain Ducasse at Restaurant Alain Ducasse at Plaza Athenee in Paris. He worked there for 7 years and then opened his own restaurant, Restaurant KEI in March 2011. In 2020, the restaurant has received three stars of the MICHELIN Guide.
Mr. Andoni LUIS ADURIZOwner and Chef of Mugaritz, San Sebastián, Spain
Address: Aldura Aldea, 20, 20100 Errenteria, Gipuzkoa, Spain
Tel: +34 943 522 455
Andoni LUIS ADURIZ was born in San Sebastian in 1971. Developed his appreciation for both new the Basque cuisine and local produce.
On finishing his studies, he went to Catalonia to work in El Bulli, home of one of the world's most renowned chefs Ferran Adrià. In 1998, Andoni opened Mugaritz, which has been recognized with 2 Michelin stars since 2006. Andoni has given classes in Harvard University, the MIT, the University of Basque Country, Deusto University, among others. During his professional life, Andoni has earned prizes such us Spanish National Gastronomy Prize, the St. Pellegrino Chef’s Choice Award of The World’s 50 Best Restaurants from St. Pellegrino, the Eckart Witzigmann Prize and the Healthy Cuisine Award by the Royal Academy of Gastronomy.
Mr. Pedro SUBIJANA REZAOwner and Chef of Akelarre,
San Sebastián, Spain
Address: Padre Orkolaga Ibilbidea, 56, 20008 Donostia, Gipuzkoa, Spain
Tel: +34 943 311 209
Pedro Subijana, born in San Sebastián, Spain, opened the Restaurante Akelarre in the same city in 1975.
Inspired by the spirit of the Nouvelle Cuisine promoted in France, Pedro Subijana, together with Juan Mari Arzak (owner and chef of a 3 Michelin-starred restaurant Arzak), led the culinary revolution that took place in the 70s, resulting in the birth of the New Basque Cuisine.
The Restaurante Akelarre has 3 Michelin stars, 3 suns in the Repsol guide and is a member of "Relais & Chateaux", as well as of "Les Grandes Tables du Monde".
Also, Pedro presented a Spanish TV program for 15 years and has published a number of books.
Mr. Derek WILCOXExecutive Chef of Shoji at 69 Leonard Street
Shoji at 69 Leonard Street
Address: 69 Leonard St, New York, NY 10013, U.S.A.
Tel: +1 212 404 4600
After graduating from the Culinary Institute of America with honors, Derek Wilcox is the first, and still the only Westerner to complete a full 7-year apprenticeship at a traditional Japanese Kaiseki restaurant, the 3-Michelin-star Kikunoi in Kyoto. After leaving Kikunoi he worked at Moriyasu Meats, one of Tokyo’s top butchers for Kobe and Matsuzaka beef. He then moved on to train at Ginza Sushi Aoki, one of the last few beacons of traditional Edomae sushi. In late 2017, he took over as the executive chef of Shoji at 69 LEONARD STREET in NYC and earned a coveted 3-star review from the New York Times and named one of the ten best new restaurants of the year.
Earned gold-medal certification in Japanese cooking skills from the Ministry of Agriculture, Forestry and Fisheries of Japan.