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.

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.

- You must be age 36 or younger on December 31, 2021 (your date of birth must be on or after January 1, 1985).
- You must be a professional chef (your main line of work must be in the culinary profession).
* Applications are accepted not only from chefs who work at restaurants or hotels (both in and outside of Japan), but also from those who work as chefs on call, culinary researchers, and instructors at culinary schools.
* Students (unemployed and currently attending school) cannot apply.
- Applications are accepted from people of all nationalities. However, non-Japanese persons must have at least three years of experience working in Japan in the culinary profession.
- The application procedures and all communication during the competition will be in the Japanese language.
- You must be able to attend all judging events and award ceremonies held in Japan.
- You and the restaurants/hotels at which you work must not be affiliated in any way with any organized crime groups or other antisocial forces.
- Former grand prize winners of previous RED U-35 competitions (RED EGG) cannot apply.

Applicants are free to interpret this theme in their own way and should express their ideas and messages as chefs through the menus that they invent.

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.

Awarded to the highest-placed female chef

Awarded to give encouragement to a young Japanese chef currently working overseas who shows promise of achieving dramatic growth in the future

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