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RED U-35 −RYORININ’S EMERGING DREAM−

JAPAN’S LARGEST CULINARY COMPETITION TO DISCOVER THE YOUNG TALENT OF TOMORROW.

CONCEPT

DISCOVERING THE TALENTED CHEFS OF TOMORROW AND THEIR DELICIOUS NEW CREATIONS.

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.

WHAT, BEYOND THE ACT OF COOKING, ARE THE YOUNG CHALLENGERS—THE TALENTED CHEFS WHO INSPIRE US WITH THEIR DELECTABLE DISHES—SEARCHING FOR?

And who are these challengers, these next-generation food creators with fresh perspectives, that are inspired to introduce sweeping changes?
They are young, ambitious chefs that step outside their own comfort zone to interact with farmers and other producers throughout Japan and to experience diverse food cultures around the world. Together, they take a hard look at the food-related issues facing society in their search for what lies beyond the act of cooking.
This is what the RED PROJECT is all about. We discover new talent through the RED U-35 competition, and bring these chefs together through CLUB RED so that they can connect with one another and create something new.

PAST WINNERS

2018(6th)

  • RED EGG
    -Grand Prix-

    Shota Itoi

    French Cuisine
    "Maison de Taka Ashiya" (Hyogo)

  • GOLD EGG
    -Second Place-

    Koshiro Tateiwa

    Chinese Cuisine
    "Wakiya Ichiemi Charou" (Tokyo)

  • GOLD EGG
    -Second Place-

    Masashi Motooka

    French Cuisine
    "Restaurant Bio-s" (Shizuoka)

  • GOLD EGG

    Asako Kishi Award

    Saki Yamamoto

    French Cuisine
    "CONRAD TOKYO" (Tokyo)

  • GOLD EGG

    Tohru Kawashima

    Japanese Cuisine
    "Nihon no Yado Notoraku - Yoimachi" (Ishikawa)

  • GOLD EGGHisao Taki Award

    Tamaki Kobayashi

    French Cuisine
    "Maison Vérot" (Paris)

  • SILVER EGG Hisao Taki Award

    Manabu Asanuma

    Japanese Cuisine
    "MIFUNE NY" (New York)

  • Hisao Taki Award

    Junichi Honda

    Japanese Cuisine
    "SUN with AQUA Japanese Dining" (Shanghai)

2017(5th)

  • RED EGG
    -Grand Prix-

    Kenji Akai

    innovative
    "AKAI" (Hiroshima)

  • GOLD EGG
    -Second Place-

    So Otowa

    French Cuisine
    "CIEL ET SOL" (Tokyo)

  • GOLD EGG

    Fuma Saki

    Japanese Cuisine
    "Kyoto Kitcho Arashiyama[main restaurant]" (Kyoto)

  • GOLD EGG

    Riku Yakushijin

    French Cuisine
    "SUGALABO Inc." (Tokyo)

  • GOLD EGG

    Tomoya Yamaguchi

    Italian Cuisine
    "IL TEATRINO DA SALONE" " (Tokyo)

  • SILVER EGG Asako Kishi Award

    Chinatsu Fujiki

    French Cuisine
    "Restaurant Umi" (Tokyo)

2016(4th)

2015(3rd)

  • RED EGG
    -Grand Prix-

    Hiroyuki Shinohara

    Chinese Cuisine
    preparing for a start-up

  • GOLD EGG
    -Second Place-

    Tatsuya Noda

    French Cuisine
    "Ôya paris" (Paris)

  • GOLD EGG

    Kenta Kayama

    Creative Cuisine
    "Margotto e Baciare" (Tokyo)

  • GOLD EGG

    Masaki Kurata

    Japanese Cuisine
    "Kurata" (Tokyo)

  • GOLD EGG

    Tsuyoshi Miyazaki

    French Cuisine
    "Noglu Saintonge" (Paris)

  • GOLD EGG

    Fumio Yonezawa

    Char-broiled aging meat Cuisine
    "The Burn" (Tokyo)

  • SILVER EGG Asako Kishi Award

    Haruka Sawachi

    French Japone Cuisine
    "6036" (Paris)

2014(2nd)

  • RED EGG
    -Grand Prix-

    Hiroki Yoshitake

    Creative Cuisine
    "Restaurant Sola" (Fukuoka)

  • GOLD EGG
    -Second Place-

    Kenichiro Sekiya

    French Cuisine
    "L'ATELIER de Joël Robuchon" (Tokyo)

  • GOLD EGG

    Daisuke Kaneko

    French Cuisine
    "L'AS/CORK" (Tokyo)

  • GOLD EGG

    Hiraku Fukushima

    Chinese Cuisine
    "Turandot garyukyo" (Tokyo)

  • GOLD EGG

    Koichi Maekawa

    Japanese Cuisine
    "Gion Sasaki" (Kyoto)

  • GOLD EGG

    Hironori Maeda

    Japanese Cuisine
    "The 13 Hotel Tokugawa" (Macau)

2013(1st)

  • RED EGG
    -Grand Prix-

    Keizo Sugimoto

    French Cuisine
    "Restaurant La FinS” (Tokyo)

  • GOLD EGG
    -Second Place-

    Shintaro Awa

    French Cuisine
    "Hotel Le Bristol Paris" (paris)

  • GOLD EGG
    -Second Place-

    Akihiro Kogishi

    French Cuisine
    "Au gout du jour merveille HAKATA" (Fukuoka)

  • GOLD EGG

    Kenichiro Sekiya

    French Cuisine
    "L'ATELIER de Joël Robuchon" (Tokyo)

  • GOLD EGG

    Seita Nakahara

    Italian Cuisine
    "Terra" (Singapore)

  • GOLD EGG

    Daisuke Hiraga

    Chinese Cuisine
    "W's Lotus Garden" (Fukuoka)

ABOUT

Eligibility

Chefs (age 35 or younger) who dream of becoming great chefs

- Has Japanese nationality or permanent resident status in Japan
- Must be age 35 or younger as of December 31, 2019 (birthday must be on or after January 1, 1984)
- Chefs working at restaurants or hotels (both in and outside of Japan)
- Must be able to attend all screening processes and the award ceremony held in Japan
- Applicants, as well as the restaurants or hotels that the applicants are employed at, must not be members of or be affiliated with any crime groups or antisocial organizations

Process of the competition

・1st : Document Screening
・2nd : Online Screening
・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 evaluation

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

Prize

JUDGES RED U-35 2019

RED U-35 GENERAL PRODUCER

RED U-35 PROPOSER

CLUB RED

CLUB RED is a creative culinary laboratory that brings RED U-35 (RYORININ's EMERGING DREAM) contestants who received high ratings (received the Bronze Egg or above and Asako Kishi Award / Hisao Taki Award) 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

KEEP IN TOUCH

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TEAM OF RED PROJECT

RED U-35 2019 サポーター

後援

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