The Japanese Cuisine Competition Committee has decided to cancel the Hong Kong Qualifying Tournament in light of the current socio-political situation in Hong Kong.Instead, the entries will be evaluated and judged by the committee based on the recipe and photo submissions. The announced winners will then advance to the final, to be held at Kyoto on Sunday 8th March 2020. We are pleased to announce the closing date has now been extended to 30th September. We look forward to receiving your entries.


The Japanese Culinary Arts Competition is presented by Japanese Culinary Academy, Kyoto, Japan and is a biannual event in which non-Japanese chefs working abroad in Japanese cuisine or in other cuisine compete using their skills and knowledge of Japanese cuisine. This is the seventh such competition. The theme of the 7th Japanese Culinary Arts Competition is SHOKU NO HANAYAGI. The objective of SHOKU NO HANAYAGI is the achievement of a beautiful and exciting presentation for each prepared dish. The harmonious display of the five colors, red, green, orange, white and black in the prepared food itself including its container is essential to achieving this goal. Chefs utilize these five basic colors to create presentations that appeal to the diner’s eye and entertain other senses to maximize the dining experience. The competition is conducted in two phases. The contestants first compete at a regional level at one of the four world-wide regions outside Japan. The winners of the regional competitions are invited to Japan, expenses paid, for the final competition to be held in Kyoto.


1. Regional Qualifying Competitions
September 23, 2019 at Nakamura Academy, Seoul
Hong Kong
October 3, 2019 at Towngas Cooking Centre, Hong Kong
North America
January 13, 2020 at Institute of Culinary Education, New York
January 17, 2020 at Waitrose Cookery School, Finchley Road, London
Six locations
2. Final Competition, Kyoto, Japan
Kyoto, Japan
March 8, 2020 at Kyoto Culinary Art College, Kyoto


Final Competition
Winner 1,000,000 yen
2nd prize 300,000 yen
3nd prize 100,000 yen
Regional Qualifying Competitions
Winner 50,000 yen
2nd prize 30,000 yen
3nd prize 20,000 yen
Winners of the Regional Qualifying Competitions gain the opportunity to apprentice at one of the top Japanese restaurants in Japan.


Those who have more than five years cooking experience as a professional chef are eligible. Past applicants to the competition can re-enter the competition.


Create three recipes for four serving portions with focus on SHOKU NO HANAYAGII including the use of the five basic colors to create exciting and appealing presentations. The dishes must be produced using three classical Japanese preparation techniques, Takimono (Note 1) (simmered dish), Yakimono (Note 1) (grilled dish) and Agemono (Note 1) (deep-fried dish). One dish from each category is required. Photos of the created dishes should be taken, selecting the best photo of each for submission.
Click ‘Entry’ on the menu bar or the ‘Entry’ button below and register by filling in the ENTRY FORM. Submit three recipes with accompanying photos. The deadline of the submission is August 20 for Hong Kong, all rest country is September 30 2019. South Korea is closed. The screening process will select six contestants in each region. The results will be announced to all applicants and on the website: by the end of November 2019.
You can download the 'Recipe Form'
Regional Qualifying Competitions outside Japan for four selected regions competions will be held at the designated dates and locations. The contestants will be asked to prepare the three previously submitted dishes with four servings of each for submission to the judges at the regional competition. The winner will be announced at the end of the competition.
Regional Qualifying Competition winners will fly to Japan and compete at the Kyoto Final Competition on March 8, 2020. The travel and accommodation expenses, and an interpreter are provided to each contestant by the Japanese Culinary Academy. In this final competition contestants are asked to prepare a Shokado Bento (Note 2) , a bento box using ingredients revealed to the contestants and supplied to them by the organization on the day of the competition. Using these supplied ingredients, the chefs may use recipes of their choice to fill the compartments of the bento box. The recipes are to utilize classical Japanese cooking techniques and the number of dishes prepared is at the discretion of each chef. A grand award ceremony will be held after the competition and selection of the winner and the runners-up will be announced.


Note 1: Takimono, Yakimono, Agemono
1. Takimono
Takimono is a simmered dish that is part of a Kaiseki course meal. One or more selected traditional ingredients – vegetables, seafood and fowl - are cooked in flavored dashi with seasonings such as shoyu, mirin and sea salt. In some Takimono dishes ingredients are cooked in the flavored broth until the cooking liquid is almost all absorbed; others are cooked for a short time in the cooking liquid and served with it. The use of fresh, seasonal ingredients and seasonal herbs, the method of cooking and presentation of the dish determines the quality of a Takimono dish. The use of the five basic colors to maximize beautiful presentation and stoke the anticipation of the diners is a must.
Yakimono is a grilled dish that is part of a Kaiseki course meal. The most popular Yakimono item is seafood. Properly prepared, individually cut seafood is placed on skewers and is cooked over a high-heat binchotan charcoal fire. Yakimono also includes dishes that are prepared over an open fire, such as Japanese rolled omelet in a pan and ingredients roasted in the oven. The use of fresh, seasonal ingredients, the method of preparation and cooking, and the use of suitable garnish determine the quality of a Yakimono dish. The use of the five basic colors to maximize beautiful presentation and stoke the anticipation of the diners is a must.
3. Agemono
Agemono is a deep-fried dish that can be part of a Kaiseki course meal course. The most popular Agemono is tempura. The selection of fresh seasonal ingredients, proper pre-cooking preparation, cooking ingredients to keep them crisp and juicy and proper presentation determine the quality of an Agemono dish. The use of five basic colors to maximize beautiful presentation and stoke the anticipation of the diners is a must.
Note 2: Shokado Bento for Kyoto Final
The Shokado Bento is a light meal in which collection of prepared dishes are beautifully presented in a Shokado Bento box. The Shokado Bento box is about 11-inches on each side and 2.8 inch deep. The interior of the box is divided into four equal sections with each section possibly containing more than one dish. Prepared dishes are to be presented in these spaces and the dishes must be created using representatives of the classical Japanese preparation techniques that include Takimono (simmered dish), Yakimono (grilled dish), Mukotsuke (sashimi), Gohanmono (rice dish), Aemono (dressed dish), Agemono (deep-fried dish) or Sunomono (vinegared dish). Naturally, for this competition the chef’s choice of techniques will be consistent with the ingredients supplied by the Academy.