Final tournament in Tokyo:
February 13th and 14th, 2018
Regional qualifying tournaments
|Deadline for entry:||Notification of application screening results:||Qualifying tournament:||Venue:|
|London||Deadline for entry: 18 Aug||Notification of application screening results: 6 Sep||London: 16 Sep||Venue: Waitrose Cookery School Finchley Road|
|New York, Los Angeles||Deadline for entry: 22 Sep||Notification of application screening results: Mid-Oct||New York: 30 Oct||Venue: Institute of Culinary Education|
|Los Angeles: 2 Nov||Venue: Sushi Chef Institute|
|Hong Kong, Bangkok||Deadline for entry: 20 Oct||Notification of application screening results: Early-Nov||Bangkok: 21 Nov||Venue: Kasetsart University|
|Hong Kong: 6 Dec||Venue: Towngas cooking centre|
|Tokyo||Deadline for entry: 1 Dec||Notification of application screening results: Mid-Dec||Tokyo: 22 Jan, 2018||Venue: 厨BO! SHIODOME|
- * Travel and hotel expenses for qualifying tournaments are to be paid for by the contestants.
- * Travel and hotel expenses for the final tournament will be covered by the contest organizing committee.
- * There is no participation fee.
Qualifying Tournament Details
Contestants passing the application screening will be competing in the qualifying tournament in the following:
|1. Test of cooking technique (basic knife skills)
|Basic knife skills:
One 15cm long daikon radish
- Daikon katsura muki 30cm
- Daikon ken for roughly three people
- Daikon wagiri, shikishi giri, tanzaku giri
|2. Suimono (for five people) 90minutes||Contestants will be asked to cook the recipe they have submitted for the application screening.
The soup must use dashi made from kombu kelp and bonito flakes.
bowls necessary for the two tests mentioned above will be provided by the organizing committee.
Please follow the instructions of the judges as you perform the tests.