Japan, 02 September

Starting time: All day
Place: ABC Cooking Shiodome City Center Studio ( Map )

The “Global Sushi Challenge 2015” Japan national competition was held on September 2, 2015 at the ABC Cooking Shiodome City Center Studio in Tokyo, Japan. For the Japan national competition, 11 sushi chefs were selected to participate in the competition. The competition consisted of two rounds; the “Edomae Sushi Round,” which evaluates basic skills for preparing sushi, and the “Original Sushi Round,” which assesses creativity. 5 specialists judged the rounds: Mr. Masayoshi Kazato, Head of the World Sushi Skills Institute; Mr. Tadashi Yamagata, Head of Sushi Organization Zenkoku Sushi Shoseikatsu Eisei Dougyou Kumiai Rengokai; Mr. Takatoshi Suzuki, Head chef at Chisen; Mr. Masato Nagase, Vice president of publisher Asahiya Shuppan; and sushi comic artist, Mr. Roswell Hosoki.

Results of the Japan National Competition              

1st placed winner – Mr. Jun Jibiki (Komazushi, Tokyo and Kanagawa prefecture)

2nd placed winner – Mitsuru Hayashi (Kin Zushi, Gifu prefecture)

3rd placed winner - Mr. Osamu Shimizu (Otaru Masazushi, Tokyo) 

Japan Challenger, Mr. Jun Jibiki 

Mr. Jibiki has 27 years’ work experience as a sushi chef. One of his reasons for entering the competition is to compete and test his ability. Mr. Jibiki said that his priority is to make good use of the ingredients, and this competition is no exception. He said, “I have a chance to participate in the Grand Final, so I want to aim to become the best in the world.”

Comment by Mr. Kazato, Head of the World Sushi Skills Institute

Mr. Kazato said, “The level for many of the sushi dishes was high in this competition because creativity is reflected in ‘Japanese’ sushi. In particular, the sushi by 1st place winner Mr. Jibiki was excellent! He prepared a sauce, which made great use of the ingredients.”


“PICHIT” sheets are an easy-to-use kitchen wrap for fish and meat to remove excess water without the use of salt, eliminate smells, and concentrate juices when refrigerated.
It is also effective in preventing freezer burn and lipid oxidation for raw fish when freezing and defrosting.

Kewpie Jyozo Co.,Ltd. produces and distributes vinegar products, and we are one of a group company of Kewpie corporation witch hold the largest mayonnaise market share in Japan.
We are the first company that create vinegar witch is suitable to western-style seasoning in Japan.
In addition to Japanese-style vinegar and sushi vinegar used for traditional Japanese foods and sushi, we also produce apple vinegar and wine vinegar for western-style recipe and seasoning.
We strive create innovation by combining our long-held tradition and knowledge, with our original and latest fermentation technologies.

The town of Tako is located east of Tokyo’s Narita Airport, the world’s gateway to Japan. There is the rice in Tako which grew up with a rich ground named “Tako Koshihikari Rice”, side dishes are unnecessary because of the amazing taste of the rice. Sushi chefs, who are especially particular about their rice, say, “Sushi rice should be ‘Tako Koshihikari Rice’.” This rice will be used during the Global Sushi Challenge.
Tako town boasts fresh produce, and is surrounded by fresh air, and a rich cultural heritage. Why don’t you come experience this? Please come and visit Tako for yourself.

HASEGAWA CORPORATION, provides the range of Kitchen Wares most befitting to esteemed Sushi Chefs. Our product line, like cutting boards, sushi mats; are considered second to none when it comes to meeting and upholding "Hygiene" to its highest standards. Today, with sushi being readily available in many parts of the world, we are all the more committed to provide kitchen wares not only with high standards of hygiene, but ones that are also functional and user-friendly, from Japan to the world!

Why Yamasa?
The highest quality recognition:
We produce the very best soy sauce in our state-of art plants, however, brewing processes remains the same as in 1645. YAMASA soy sauce has been preferred among the majority of high-end
Japanese restaurants, sushi restaurants and kabayaki-eel restaurants.
We have strived to produce genuine soy sauce and to maintain authentic skills since we first started soy sauce brewing in 1645. The brilliant reds and delicious flavours are the result of all this tradition and history.