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. Pedro Subijana RezaOwner and Chef of Akelarre,
San Sebastián, Spain
Address: Padre Orkolaga Ibilbidea, 56, 20008 Donostia, Gipuzkoa,
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.