Application Schedule

Final tournament

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.

ภาษาไทย(Tai languages)

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)
30 minutes
Basic knife skills:
One 15cm long daikon radish
Techniques tested:
- 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.

Scheduled Cities for Qualifying Tournaments

Final Competition Details


Specified theme – Cooking time: 90 minutes

Based on the dish theme "New Year's nimono-wan", contestants will freely exercise his or her imagination to cook a nimono bowl for five people using the common ingredients incorporating the theme below.

Theme - New year's nimono-wan Specified common ingredients for five people
  • Usu kudzu jitate (mildly kudzu-thickened broth)
  • Hamaguri shinjo (hamaguri clam dumpling)
  • Red and white root crops (carrot and daikon [Japanese radish])
  • Shungiku
  • Matsuba yuzu (pine-needle style yuzu peel)
  • 250g minced white fish fillet
  • 5 hamaguri clams
  • 150g daikon (Japanese radish)
  • 100g carrot
  • 1/4 bunch shungiku
  • 1/5 yuzu
  • 1/2 egg
  • 10g kudzu powder
  • 25g kombu kelp
  • 25g katsuobushi (bonito flakes)
  • 1.4L water
  • Seasonings (salt, usukuchi shoyu [soy sauce])
*Contestants must use all of the following ingredients.
* The contestants must use ichiban dashi (first soup stock) extracted from the kombu kelp and katsuobushi prepared at the venue.


The evaluation will be based on cooking process and skillful handling, including the appropriate dashi extracting procedure for Japanese cuisine, the actual nimono-wan imagined and created from the dish theme, seasoning process, and usage of basic seasonings.


Screened theme "Fuchidaka-mori" – Cooking time: 3.5 hours*
* Day 1: 90 minutes of preparation, Day 2: 120 minutes of cooking

The contestants will make fuchidaka-mori that they submitted at the screening for five people.

  • * The size is 172mm x 172mm x H58mm for the dish and 172mm x 172mm x H10mm for the lid.
  • * The arrangement is considered to be complete when the lid is closed. The contestant must limit the height of the arrangement so the lid can be closed.
  • * The contestants can bring in kobachi (small dishes or bowls) for arrangement.
    → Please note that the height of the kobachi must be 4.5cm or less since the lid can be closed.
    Considering the appearance, one or two pieces of kobachi per one fuchidaka is recommended.


Evaluation criteria include the basic attitude towards cuisine as a washoku chef, cleanliness knowledge, cooking knowledge and skills, appearance including color balance, and seasoning.