In order to further promote Japanese cuisine as a culture throughout the world, it is important not only to serve delicious food to customers with refined techniques, but also to have a deep understanding of the background of Japanese cuisine and the culture of Japan. “ This year marks the 10th anniversary of the Washoku World Challenge.
All six will go on to compete in Final Tournament in Tokyo in late February 2023. One finalist will be selected at each of the Regional Qualifying Tournaments, as well as one highly commended runner-up, and two finalists from the Online Qualifying Tournament will be selected. In total, six finalists will be selected from the four qualifying tournaments. Each regional tournament will include a Japanese cuisine workshop with a leading Japanese Chef. The European Regional Qualifying Tournament will be held at Le Cordon Bleu in Paris on Monday 24 October the North American Regional Qualifying Tournament will be held at the Institute of Culinary Education in New York on Monday 7 November and the Asian Regional Qualifying Tournament will be held at Commune Kitchen in Singapore on Friday 21 November. and Director of Taiwa Gakuen Hospitality Industry Development Center). NAKATA Masahiro (Director of Taiwa Gakuen Inc. MURATA Yoshihiro (Japanese Cuisine Goodwill Ambassador*, Owner & Chef of Kikunoi, and Chairman of the Japanese Culinary Academy) and Deputy Head Judge is Mr. Head Judge of Washoku World Challenge is Mr. The Washoku World Challenge judges look forward to seeing how this year’s contenders will maximise the flavour of this indispensable Japanese cuisine basic. The theme was chosen with the aim to get back to basics, which is essential for Japanese cuisine. The theme of this year’s competition is DASHI, the Japanese soup stock which is the cornerstone of so many Japanese dishes. Six finalists will be selected from the four qualifying tournaments to participate in the Final Tournament in Tokyo in late February 2023. The competition is open to applicants based anywhere in the world, providing that they are not of Japanese nationality.įor the past two years, Washoku World Challenge has been held online due to the impact of the Covid-19 pandemic, but this year will see the return of Regional Qualifying Tournaments in three international cities and an Online Qualifying Tournament. Washoku World Challenge is an annual competition for culinary professionals with a passion for Japanese cuisine and a desire to further develop their skills and knowledge.
#WASHOKU BEYOND SUSHI LICENSE#
Sumi-no-Toki has won first place in the License Collaboration category of the Tableware International Awards of Excellence 2018.Washoku World Challenge, the Japanese cuisine competition organised by the Ministry of Agriculture, Forestry and Fisheries of Japan, is delighted to announce plans for its 10th anniversary edition. * Sumi-no-Toki dishware is created in collaboration between Hiroko Koshino and the long-established ceramics manufacturer, Nikko Co., Ltd. Time: 5:30 pm – 10:30 pm (last order: 9:00 pm)Ĭontact: The Prince Gallery Restaurant Reservations, Tel: 03-3234-1136 (10:00 am – 8:00 pm, ends at 7:00 pm on Saturday, Sunday, and holidays) Venue: The Prince Gallery Tokyo Kioicho WASHOKU SOUTEN (35F) We hope you will take this opportunity to enjoy the new Japanese cuisine at Prince Gallery Tokyo Kioicho WASHOKU SOUTEN.ĭates: Friday, June 29 – Sunday, September 30, 2018 The WASHOKU SOUTEN main dining area of The Prince Gallery Tokyo Kioicho offers contemporary Japanese (“WASHOKU”) cuisine, served on Sumi-no-Toki dishware designed by Hiroko Koshino.ĭuring the event, you can enjoy new sushi kaiseki (course meals) with an artistic sensibility that goes beyond the borders of traditional Japanese cuisine, in a space surrounded by Hiroko Koshino’s artwork.
0 kommentar(er)
