RED|U-35

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concept

RED U-35 (RYORININ’s EMERGING DREAM) was launched in 2013 as Japan’s largest culinary competition to discover the young talented chefs of tomorrow. Backed by Japan’s food industry leaders, this contest evaluates its contestants from a completely different perspective compared to other competitions for the purpose of discovering and supporting the growth of a new generation of chefs (creators) who are filled with dreams, ambitions, and new values. Our hope is that this competition will inspire the chefs of our future, help to shape their vision, and thus, raise the foundation and values of Japan’s culinary world in the future.

How do you feel right now as you go about your work every day? Why do you do what you do? For whom do you do what you do? Are you able to envision your future dreams? If you have big dreams right now, and if you aspire, from the bottom of the heart, to obtain your dream, we encourage you to enter this contest. And…if you feel that you could be losing your dreams and hopes for the future, we encourage you to enter this contest. This culinary contest will bring you to the ultimate crossroad in your life as a chef. The angels that will guide you into becoming a star chef are waiting for you, here.

past winners

2016

RED EGG -Grand Prix-

Kazutoyo Inoue

Chinese Cuisine

GOLD EGG -Second Place-

Yohei Narita

Japanese Cuisine

GOLD EGG-Asako Kishi Award-

Yukino Katsura

French Cuisine

GOLD EGG

Kenya Sakai

Japanese Cuisine

GOLD EGG

Moe Hattori

Chinese Cuisine

GOLD EGG

Yasuhiro Fujio

French Cuisine

2015

RED EGG -Grand Prix-

Hiroyuki Shinohara

Chinese Cuisine

GOLD EGG -Second Place-

Tatsuya Noda

French Cuisine

GOLD EGG

Kenta Kayama

French Cuisine

GOLD EGG

Masaki Kurata

Japanese Cuisine

GOLD EGG

Tsuyoshi Miyazaki

French Cuisine

GOLD EGG

Fumio Yonezawa

French Cuisine

2014

RED EGG -Grand Prix-

Hiroki Yoshitake

Fusion Cuisine

GOLD EGG -Second Place-

Kenichiro Sekiya

French Cuisine

GOLD EGG

Daisuke Kaneko

French Cuisine

GOLD EGG

Hiraku Fukushima

Chinese Cuisine

GOLD EGG

Koichi Maekawa

Japanese Cuisine

GOLD EGG

Hironori Maeda

Japanese Cuisine

2013

RED EGG -Grand Prix-

Keizo Sugimoto

French Cuisine

GOLD EGG -Second Place-

Shintaro Awa

French Cuisine

GOLD EGG -Second Place-

Akihiro Kogishi

French Cuisine

GOLD EGG

Kenichiro Sekiya

French Cuisine

GOLD EGG

Seita Nakahara

Italian Cuisine

GOLD EGG

Daisuke Hiraga

about

Eligibility

Chefs age 34 and younger who dream of becoming a great chef

  • Chefs of Japanese nationality who are currently working at restaurants or hotels
    (both in and outside of Japan)
  • Non-Japanese chefs are also eligible if they have permanent resident status in Japan.

process of the competition

  • 1st : Document Screening
  • 2nd : Screening Through Video (YouTube)
  • 3rd : Technical Screening
  • Final (that is held in a different manner at every contest)

RED U-35 screens its applicants using a unique method that is completely different from other culinary contests, in order to discover potential star chefs of the future. The contest receives nearly 500 applicants every year. These contestants are screened for their skills and personality through a process that takes about half a year. The first step is document screening, followed by the second screening through video (YouTube), then the third step of technical screening, followed by the fourth and final screening that is held in a different manner at every contest. The key point of these screenings is that the judges look not at the level of perfection and skills at this present time, but for possibilities and potentials of the contestants to make great strides in the future. The competition ends with an award ceremony, at which the final results are announced, and the Grand Prix winner is presented widely to the general public.

Points of the competition

  • Passion, belief and dreams that the contestant has as a chef.
  • Skills, inventiveness, expressive abilities and talent.
  • Future prospects and potential.

Prize

Grand Prix

Secon Place

Asako Kishi Award

2016 CEREMONEY 2015 CEREMONEY 2014 CEREMONEY 2013 CEREMONEY

judges
RED U-35 2017/18 Judges

Head judge

Yuji Wakiya

Owner & Chef

Judge

Tsutomu Ochiai

Owner & Chef

Judge

Shinya Tasaki

Sommelier

Judge

Kunio Tokuoka

Executive Chef

Judge

Akira Senjyu

Composer

Judge

Yoshiki Tsuji

Chairman and Head
of the Board of Directors

Judge

Toshihiko Yoroizuka

Owner & Chef

Judge

Fumiko Kono

Producer of cuisines

Judge

Shinobu Namae

Director & Executive Chef

Judge

Jun Kurogi

Owner & Chef

RED U-35 GENERAL PRODUCER

General Producer

Kundo Koyama

Script writer

club red

CLUB RED is a creative culinary laboratory that brings RED U-35 (RYORININ's EMERGING DREAM) contestants who received high ratings (passed the first screening / received the Bronze Egg or above) together with the contests’ successive judges. The club conducts diverse activities to give chefs a place to exchange, experience, and promote their culinary pursuits.

The club was launched in spring 2015 in order to realize RED U-35’s philosophy of discovering young talented chefs of tomorrow, and fostering them to become future star chefs of Japan. By partnering actively with many different companies, organizations and local governments, CLUB RED provides its members with opportunities to conduct activities that take them beyond the confines of the kitchen of their own restaurant, thus serving the purpose of enabling them to gain a depth of experience as a chef, as well as having them contribute to Japan’s culinary future. We believe in the future of CLUB RED, which holds great value and potential toward unearthing exquisite tastes.