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The 6th Yoshida Group National Cooking Championship

The 6th Yoshida Group National Cooking Championship will take place on August 21, 2025. This event, organized by Yoshida Co., Ltd., known for its restaurants such as 'Shoya' and 'Oshoku Sanhonke,' aims to enhance cooking skills and pass down these techniques to the next generation. With around 300 skilled chefs participating from approximately 300 locations nationwide, this championship is not just a competition but a celebration of culinary artistry and tradition.

Highlights from the Competition

Leading up to this thrilling final event, the competition has included a series of rigorous rounds. Over the past six months, participants have engaged in preliminary and quarterfinal rounds, narrowing the field down to three exceptional finalists. These skilled chefs will now compete for the top prize, demonstrating their expertise and creativity. The results will be disclosed on September 25, during an event celebrating the group. Viewers can follow the championship’s updates on Yoshida's official YouTube channel, 'ShoyaTube', where videos of the competition will be shared regularly.

Purpose of the Championship

In an industry increasingly focused on efficiency, the Yoshida Group continues to prioritize the essence of home-cooked meals. Established in 1971, Yoshida firmly believes in maintaining the warmth of human touch through culinary practices. The championship aims not only to foster healthy competition among chefs but also to provide a platform for skill sharing among culinary professionals. The event promotes an environment where chefs can refine their techniques, ensuring the preservation and evolution of traditional cooking methods.

Final Competition Overview

• - Theme: 'Celebratory Dish' with a ¥10,000 course (120 minutes)
• - Date: August 21, 2025 (Thursday)
• - Venue: DS.L Headquarters, Haneda, Ota Ward, Tokyo
• - Finalists:

- Naoki Yoshida, 'Oshoku Sanhonke' Tachikawa Branch
- Minoru Kanno, First Sales Department, responsible for 'Shoya' and 'Nonbee' in the Kanto area
- Hiroki Nobuki, 'Auto Kitchen' Shibuya Branch

During the finals, judges will evaluate the overall skill set required of each chef, including not only the taste of the dishes but also the presentation and safety practices in food preparation. The participants must work efficiently in teams, ensuring that they avoid food waste while delivering a cohesive dining experience. Each chef will create a course meal that reflects harmony and skillful technique across various cuisines including Japanese, Western, and Chinese cooking styles.

Notable Judges of the Final

The judging panel consists of distinguished figures in the culinary world, including:

• - Tadaaki Agai, Representative Director of Easten, President of Kanagawa Chuo Cooking Association
• - Yoshiaki Kishi, Executive Director of Grand Chef Co., Ltd.
• - Hiroaki Kuroda, Japanese Cuisine Advisor at New Otani Makuhari Hotel
• - Akihiko Murata, Owner of 'Suzunari'
• - Kenji Yoshimoto, Executive Chef of Grand Prince Hotel Takanawa and Le Trianon

Additionally, the panel will be led by Nobusuke Noma, Vice President of Yoshida Co., Ltd.

Call for Collaboration

The 6th Yoshida Group National Cooking Championship has garnered support from numerous companies wishing to contribute to the growth and sustainability of culinary arts. The collaboration of sponsors highlights the event's importance in promoting cooking skills and techniques for future generations. Supporters include various enterprises across the food and beverage industries, marking a broad basis of collaboration ranging from local restaurants to large corporations.

This championship not only serves as a competitive event but also as a crucial step in ensuring the continuity of culinary passion, fostering a culture of excellence, and bridging gaps between generations of culinary professionals. As chefs prepare to showcase their skills, the spirit of cooperation, tradition, and innovation will shine through, ensuring the legacy of the Yoshida Group's commitment to culinary craftsmanship continues.