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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.

ABOUT

RED U-35 2022

Co-Creating Our Food of the Future
――What will the chefs of the future be connected to, and how will they adapt?

The global paradigm shift has led to a revaluation of the future prospect of chefs (creators).
Whether within or outside the kitchen, chefs can work anytime, anywhere, without being restricted by space or time.
What to offer, what to create, what to communicate, what to set in motion.
One person's knowledge and ideas alone cannot make it all happen. By coming together and connecting with each other, something new can be created.
Learning about different values will help improve the value of food culture in the future.
With new judges, RED U-35 2022 aims to be the stage for exchanging and executing ideas among the next generation of culinary creators.
We hope to discover new talents who believe in changing the future of the world through the power of food, as well as the talented chefs of tomorrow.
We are proud to announce the 9th edition of RED U-35 2022.

Eligibility – RED U-35 2022

Chefs (age 35 or younger) who dream of becoming new culinary creators

- You must be age 35 or younger on December 31, 2022 (your date of birth must be on or after January 1, 1987).
- 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.

- Applications are accepted from people of all nationalities with 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.

Application Details

Application Period:
14:00 June 1 (Wed) – 18:00 June 22, 2022 (Wed)

Please check here for the application details of RED U-35 2022 competition.

Click here (Japanese language only)

Application Theme

Journey

To journey, to visit, to eat, to feel happy.
What does the ‘journey’ mean to you?
Since travel restrictions are still in place,
What is the ‘journey’ you think about as a chef?
What is the value or vision you propose?
Express your thoughts and message about ‘food’ and ‘journey’ as a chef. Your application is always welcome.

Application Guidelines
(1) Express your thoughts and message about the word ‘journey’ as a chef (in 1200 words or less).
(2) Cuisine: The dish that best represents your journey (Menu name, concept, price, cooking time, recipe, and picture)

Process of the competition

・1st : Document Screening
・2nd : Video Screening
・3rd : Online 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

・Personality and communicativeness that the contestant has as a chef.
・Skills, creativity, expressive abilities, and talent.
・Potential and vision for the future.

Prize

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

Asako Kishi Award

Awarded to the highest-placed female chef

Hisao Taki Award

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

PAST WINNERS

2021(8th)

  • 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 Award

    Chilan 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)

2019(7th)

  • 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 Award

    Nae 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)

2018(6th)

  • 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 Award

    Saki 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)

2017(5th)

  • 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

2016(4th)

  • 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)

2015(3rd)

  • 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)

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
    "chinois Renpo" (Saitama)

  • GOLD EGG

    Koichi Maekawa

    Japanese Cuisine
    "Ryoriya Maekawa" (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
    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)

JUDGES RED U-35 2022/23

RED U-35 2022 ADVISOR

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

TEAM OF RED PROJECT

RED U-35 2022

ORGANIZERS主催
CO-ORGANIZERS共催
SUPPORTER
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