“Global Sushi Challenge 2015 – Japan National Competition”

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. 11 sushi chefs competed in the Japan competition. The competition consisted of two rounds; the “Edomae Sushi Round,” which evaluated basic skills for preparing sushi, and the “Original Sushi Round,” which assessed creativity. The GSC congratulates the winner of the Japan national competition Mr. Jun Jibiki, chef at Komazushi in Tokyo and Kanagawa prefecture. He will participate in the Grand Final to be held on November 25, 2015 at the Tokyo Marriott Hotel.

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.”


About the Norwegian Seafood Council

Founded in 1991 by the Ministry of Fisheries, the Norwegian Seafood Council (NSC) builds awareness of and educates the public on seafood from Norway. Headquartered in Tromsø, Norway with a U.S. branch in Boston, Mass., the NSC carries out Norwegian Seafood promotional, media, marketing and public relations campaigns and is a resource for market information in more than 20 different markets. Its efforts are financed by the Norwegian seafood industry itself. As the world’s second- largest exporter of seafood, Norway provides quality, nutrient-rich seafood to over 150 different countries and is the world’s largest joint marketer of seafood.

About the World Sushi Skills Institute

The World Sushi Skills Institute (WSSI) is part of All Japan Sushi Association endorsed by the Ministry of Agriculture, Forestry and Fisheries (MAFF) in Japan. WSSI conduct sushi skills seminars and workshops around the world, promoting hygiene, art of sushi and aiming to increase the knowledge about sushi and “train the trainers” who can demonstrate correct skills and raise the quality of sushi chefs abroad with special focus on hygienic and safe handling of seafood for raw consumption.