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.
Chefs (age 35 or younger) who dream of becoming new culinary creators
- You must be age 35 or younger on December 31, 2025 (your date of birth must be on or after January 1, 1990).
- 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), patissier (pastry), boulanger (baker), freelance chef, personal chef, culinary researchers, and instructors at culinary schools.
* Students (unemployed and currently attending school) cannot apply.
However, students who have been working or starting their own businesses while still students are eligible to apply.
- Applications are accepted from people of all nationalities with at least one year 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.
- You can apply using a name that is not your real name (such as a handle name).
- People who do not want to show their face cannot apply.
Application Period:
14:00 April 1 (Tue.) – 16:00 April 28, 2025 (Mon.)
Please check here for the application details of RED U-35 2025 competition.
Click here (Japanese language only)
Japan to the World - EARTH FOODS 25
The year 2025 will be a time when the world will be connected and ideas for the future will be exchanged.
For chefs, this is an opportunity to explore the value and essence of Japanese food, create something new, and share their ideas and messages with the world.
Use the "EARTH FOODS 25" list of foods that originate in Japan to propose your vision.
Application Guidelines
(1) Essay: What does "From Japan to the World" mean to you as a chef? And how did you incorporate the concept of "From Japan to the World" into your cuisine using EARTH FOODS 25? (1200 words or less)
(2) Culinary Presentation: Dishes using the food list EARTH FOODS 25 with the theme "From Japan to the World" (menu, concept, recipe, and photos of the dish)
・1st : Document Screening
・2nd : Video Screening
・3rd : Online Screening
・Final(that is held in a different manner at every contest)
*The final event is scheduled to take place on October 4th and 5th at the EXPO 2025 Osaka, Kansai site in Osaka.
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.
・Personality and communicativeness that the contestant has as a chef.
・Skills, creativity, expressive abilities, and talent.
・Potential and vision for the future.
Grand Prix
Prize money of 5 million yen
Second Place
Prize money of 500,000 yen
Gold Egg
Passed the 3rd screening
Silver Egg
Passed the 2nd screening
Bronze Egg
Passed the 1st screening
RED EGG
-Grand Prix-
Masanori Kato
Italian Cuisine
“Ristorante Venissa” (Italy)
GOLD EGG
-Second Place-
Yuya Nakamura
Japanese Cuisine
"INA restaurant" (Nara)
GOLD EGG
Norihiro Nakagawa
Japanese Cuisine
"cenci" (Kyoto)
GOLD EGG
Ryoji Machida
Japanese Cuisine
"Akasaka Kikunoi" (Tokyo)
GOLD EGG
Yoshihiro Maruyama
Japanese Cuisine
"Ruri-AN" (Kumamoto)
Asako Kishi Award
Yuki Takaesu
Dessert
"BAMBAKUN" (Tokyo)
RED EGG
-Grand Prix-
Yui Yamamoto
French Cuisine
“ESqUISSE” (Tokyo)
GOLD EGG
-Second Place-
Yusuke Nishiyama
Satoyama Cuisine
"respiracion" (Ishikawa)
GOLD EGG
Ryouta Anazawa
Japanese Cuisine
"Satoyama Jujo" (Niigata)
GOLD EGG
Koki Kiyofuji
French Cuisine
"KOKYU" (Tokyo)
GOLD EGG
Kyohei Kurokawa
Western Cuisine
"Restaurant Blossom" (Ishikawa)
RED EGG
-Grand Prix-
Kenya Sakai
Japanse Cuisine
“Nihonryouri Kenya” (Kyoto)
GOLD EGG
-Second Place-
Shusuke Kubota
French Cuisine
"Omakase@Stevens" (Singapore)
GOLD EGG
Asako Kishi AwardYoko Kimoto
French Cuisine
"RESTAURANT HYÈNE" (Tokyo)
GOLD EGG
Naoto Ohno
Modern French
"Syn” (Fukuoka)
preparing for a start-up
GOLD EGG
Ryuta Sawai
French Cuisine
“Blanc” (Paris)
GOLD EGG
Ryouji Machida
Japanese Cuisine
“Akasaka Kikunoi” (Tokyo)
Hisao Taki Award
Yurika Kitano
French Cuisine
"Pilgrim" (Paris)
RED EGG
-Grand Prix-
Kohei Horiuchi
Yamanashi Gastronomy
preparing for a start-up
GOLD EGG
-Second Place-
Tatsuya Noda
French Cuisine
"nôl" (Tokyo)
GOLD EGG
Asako Kishi AwardChilan Donguyen
French Cuisine
"CHILAN (Vietnamese Cuisine & Wine)" (Hiroshima)
GOLD EGG
Takahiro Inoue
Gastronomy
"Pesceco" (Nagasaki)
Hisao Taki Award
Katsuji Yoshino
Modern Australian Cuisine
"Society Restaurant" (Australia)
RED EGG
-Grand Prix-
not applicable
GOLD EGG
-Second Place-
Yohei Narita
Japanese Cuisine
preparing for a start-up
GOLD EGG
-Second Place-
Tatsuya Noda
French Cuisine
"nôl" (Tokyo)
GOLD EGG
Asako Kishi Award Hisao Taki AwardNae Ogawa
French Cuisine
"natuRe Waikiki" (Hawaii, USA)
GOLD EGG
Yusuke Takagi
Creative Spice
"Fujiyama Curry" (Tokyo)
GOLD EGG
Satoshi Ogino
Japanese Cuisine
"Akasaka Ogino" (Tokyo)
GOLD EGG
Takahiro Inoue
Gastronomy
"Pesceco" (Nagasaki)
Hisao Taki Award
Masahiko Kawano
French Japanese
"RÊVE" (Singapore)
Hisao Taki Award
Hiromichi Hisada
French Cuisine
"Christopher Coutanceau" (Rochelle, France)
RED EGG
-Grand Prix-
Shota Itoi
French Cuisine
"Auberge eaufeu" (Ishikawa)
GOLD EGG
-Second Place-
Koshiro Tateiwa
Chinese Cuisine
"Wakiya Ichiemi Charou" (Tokyo)
GOLD EGG
-Second Place-
Masashi Motooka
French Cuisine
"restaurant KAM" (Saitama)
GOLD EGG
Asako Kishi AwardSaki Yamamoto
French Cuisine
"Hilton Okinawa Sesoko Resort AMAHAJI" (Okinawa)
GOLD EGG
Tohru Kawashima
Japanese Cuisine
"Ipponsugi Kawashima" (Ishikawa)
GOLD EGGHisao Taki Award
Tamaki Kobayashi
French Cuisine
"Maison PIC" (Valence, France)
SILVER EGG Hisao Taki Award
Manabu Asanuma
Japanese Cuisine
"ODO" (New York, USA)
Hisao Taki Award
Junichi Honda
Japanese Cuisine
"SUN with AQUA Japanese Dining" (Shanghai)
RED EGG
-Grand Prix-
Kenji Akai
innovative
"AKAI" (Hiroshima)
GOLD EGG
-Second Place-
So Otowa
French Cuisine
"Otowa restaurant" (Tochigi)
GOLD EGG
Fuma Saki
Japanese Cuisine
freelance (Tokyo)
GOLD EGG
Riku Yakushijin
French Cuisine
"unis" (Tokyo)
GOLD EGG
Tomoya Yamaguchi
Italian Cuisine
freelance (Tokyo)
SILVER EGG Asako Kishi Award
Chinatsu Fujiki
French Cuisine
looking for a new job
RED EGG
-Grand Prix-
Kazutoyo Inoue
Chinese Cuisine
"szechwan restaurant Chen” (Tokyo)
GOLD EGG
-Second Place-
Yohei Narita
Japanese Cuisine
preparing for a start-up
GOLD EGG
Asako Kishi Award
Yukino Katsura
Western Cuisine
"Bouley Test Kitchen" (New York, USA)
GOLD EGG
Kenya Sakai
Japanese Cuisine
"Japanese Cuisine Kenya" (Kyoto)
GOLD EGG
Moe Hattori
Chinese Cuisine
"Lao-Fuu-Tsaii[main restaurant]" (Hyogo)
GOLD EGG
Yasuhiro Fujio
French Cuisine
"middle" (Kyoto)
RED EGG
-Grand Prix-
Hiroyuki Shinohara
Chinese Cuisine
"ShinoiS" (Tokyo)
GOLD EGG
-Second Place-
Tatsuya Noda
French Cuisine
"nôl" (Tokyo)
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)
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
"chinois Renpo" (Saitama)
GOLD EGG
Koichi Maekawa
Japanese Cuisine
"Ryoriya Maekawa" (Kyoto)
GOLD EGG
Hironori Maeda
Japanese Cuisine
"The 13 Hotel Tokugawa" (Macau)
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
freelance (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
"dots -JIA XIANG CAI-" (Tokyo)
Head judge
Fumiko Kono
Culinary Producer & Consultant
Judge
Yuji Wakiya
"Wakiya Ichiemi Charou"
Chef-owner
Judge
Hiroshi Sasaki
"Gion Sasaki"
Chef-owner
Judge
Sawako Kimijima
Food journalist
Judge
Yoshiki Tsuji
The Head of the Board of Directors at Tsuji Culinary Institute
Judge
Yuri Nomura
"eatrip" Chef,
Food Director, Artist
Judge
Hajime Yoneda
"HAJIME"
Chef-owner
Judge
Kanji Kobayashi
"villa aida"
Chef-owner
Judge
Hiroki Yoshitake
"Restaurant Sola"
Chef-owner
Hiroshi Mizohata
Osaka Convention & Tourism Bureau
President
General Producer
Kundo Koyama
Script writer
Proposer
Asako Kishi
(the late)
Journalist and Culinary critic
Proposer
Hisao Taki
Gurunavi Inc. Chairman and Director
Organizer Representative
Akio Sugihara
Gurunavi Inc. President and Representative Director
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
