・Dishes must either be an original created by the applicant or by the restaurant managed by the applicant (or where the applicant is employed). Restaurant employees wishing to enter the competition must obtain the permission of the owner or restaurant manager.

・Applicants must apply with one à la carte dish (or one dish that is part of a course), and may make up to three entries.

・Applicants may not enter a dish for this contest that has already won a prize in another contest.

・Recipes entered in this competition must be replicable by a third party, so must include a list of ingredients and instructions as to how much of each ingredient to use, the process of how to make the dish, and presentation.

・Sweets, desserts, and drinks cannot be entered in the competition.

・Initial screening
The applications will be reviewed to determine which entrants demonstrate achievements as a Washoku chef and present originality in their dishes and a solid knowledge of Japanese food preparation. Each entry will then be judged on its level of “Japaneseness”, degree of the perfection, and originality. The outstanding entries will be replicated according to the recipe included in the application and taste-tested before the finalists are selected. The list of finalists will be announced in mid-October.

・Competition
The actual competition between the finalists will be held in Tokyo on November 23, 2015. The Third Washoku World Challenge Secretariat pays travel and accommodation expenses for the finalists. Contestants will be asked to make the dish that they described in their application, plus another assigned dish (to be announced at a later date) to evaluate their basic Washoku skills. Judges will evaluate the contestants based on their culinary skills and the degree of perfection of their dishes.