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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.

CALL FOR YOUNG CHEFS.

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

2017(5th)

  • RED EGG
    -Grand Prix-

    Kenji Akai

    French Cuisine
    "ARK CLUB GEIHINKAN Hiroshima[TAKE and GIVE NEEDS Co., Ltd.]"(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
    "Chinese Restaurant, Shangu” (Tokyo)

  • GOLD EGG
    -Second Place-

    Tatsuya Noda

    French Cuisine
    "La Luciole" (Tokyo)

  • GOLD EGG

    Kenta Kayama

    French Cuisine
    "Margotto e Baciare" (Tokyo)

  • GOLD EGG

    Masaki Kurata

    Japanese Cuisine
    "Kurata" (Tokyo)

  • GOLD EGG

    Tsuyoshi Miyazaki

    French Cuisine
    "Noglu Saintonge" (Paris France)

  • GOLD EGG

    Fumio Yonezawa

    French Cuisine
    "Jean-Georges Tokyo" (Tokyo)

  • SILVER EGG Asako Kishi Award

    Haruka Sawachi

    French Japone Cuisine
    "6036" (Paris France)

2014(2nd)

  • RED EGG
    -Grand Prix-

    Hiroki Yoshitake

    Fusion Cuisine
    "Restaurant Sola Paris” (France)

  • 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
    "Wakiya Ichiemi Charou" (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" (France)

  • 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 Restaurant
    "W's Lotus Garden" (Fukuoka)

ABOUT

Eligibility

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

・vChefs 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 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 2017/18

RED U-35 GENERAL PRODUCER

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

KEEP IN TOUCH

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TEAM OF RED PROJECT

RED U-35 2018 サポーター

イノベーションパートナー

認証

RED U-35は、beyond2020 プログラム認証事業です。

後援