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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 2021 ONLINE

The mission in a post-COVID world for new generation of culinary creators

RED U-35 2020 competition has been canceled due to the COVID-19 pandemic. The past devastating year experience has driven drastic paradigm shift and gave us a chance to reflect our primal challenge we are facing. What should we do when returning to normality does not necessarily mean the life will go back to what we took for granted? This inevitable fight drives many innovations.

Our mission is to contribute for carving out a new path for the culinary world in this new normal era with new talented creators. Therefore, we decided to carry out our competition in this year. We believe in changing the future of the world through the power of food, and the power of challenging food creators. RED U-35 will restart for chasing for the new possibilities and carry out the 8th tournament as “on-line competition”.

*As a general rule, RED U-35 requires full attendance to each competition and final ceremony to all applicants. As for this year, we understand that it might be difficult to join competition with limited timeline for overseas residents due to entry restrictions. Therefore, we will prepare special regulation for this year via on-line competition. Specific regulation for each stage will be provided as the competition progress.

Eligibility – RED U-35 2021

Chefs (age 36 or younger) who dream of becoming new culinary creators

- 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.

Application Theme – RED U-35 2021

A dish for the future

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.

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

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

Prize

Grand Prix

Prize money of 5 million yen

Second Place

Prize money of 500,000 yen

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

2019(7th)

  • RED EGG
    -Grand Prix-

    not applicable

  • GOLD EGG
    -Second Place-

    Yohei Narita

    Japanese Cuisine
    "Kikunoi [main restaurant]" (Kyoto)

  • GOLD EGG
    -Second Place-

    Tatsuya Noda

    Défricher cuisine
    "Collective Maison nôl" (Tokyo)

  • GOLD EGG

    Asako Kishi Award Hisao Taki Award

    Nae Ogawa

    French Cuisine
    "Paris.Hawaii" (Hawaii)

  • GOLD EGG

    Yusuke Takagi

    Chinese Cuisine
    looking for a new job

  • GOLD EGG

    Satoshi Ogino

    Japanese Cuisine
    "Akasaka Ogino" (Tokyo)

  • GOLD EGG

    Takahiro Inoue

    Italian Cuisine
    "Pesceco" (Nagasaki)

  • Hisao Taki Award

    Masahiko Kawano

    French Cuisine
    "béni" (Singapore)

  • Hisao Taki Award

    Hiromichi Hisada

    French Cuisine
    "La table de Breizh café" (Cancale, France)

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
    preparing for a start-up

  • 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
    "Otowa restaurant" (Tochigi)

  • GOLD EGG

    Fuma Saki

    Japanese Cuisine
    looking for a new job

  • GOLD EGG

    Riku Yakushijin

    French Cuisine
    preparing for a start-up

  • 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)

  • RED EGG
    -Grand Prix-

    Kazutoyo Inoue

    Chinese Cuisine
    "szechwan restaurant Chen” (Tokyo)

  • GOLD EGG
    -Second Place-

    Yohei Narita

    Japanese Cuisine
    "Kikunoi[main restaurant]" (Kyoto)

  • GOLD EGG
    Asako Kishi Award

    Yukino Katsura

    Western Cuisine
    "Bouley at Home" (New York)

  • GOLD EGG

    Kenya Sakai

    Japanese Cuisine
    "Kyo Seika" (Kyoto)

  • GOLD EGG

    Moe Hattori

    Chinese Cuisine
    "Lao-Fuu-Tsaii[main restaurant]" (Hyogo)

  • GOLD EGG

    Yasuhiro Fujio

    French Cuisine
    preparing for a start-up

2015(3rd)

  • RED EGG
    -Grand Prix-

    Hiroyuki Shinohara

    Chinese Cuisine
    "ShinoiS" (Tokyo)

  • GOLD EGG
    -Second Place-

    Tatsuya Noda

    Défricher cuisine
    "Collective maison 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
    "Sola Factory co." (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 Yusenkyo" (Kanagawa)

  • 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)

JUDGES RED U-35 2021

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 2021 ONLINE

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