Hidomu Kojima Wins First Place in Japan for the 59th Ars Nova International Culinary Prize

In a significant achievement for Japanese cuisine, Hidomu Kojima, the sous chef at 'La Table de Joël Robuchon', has been selected as the top contestant in the Japanese qualifiers for the 59th Ars Nova International Culinary Prize. This prestigious award will have him represent Japan at the world finals scheduled to take place in Paris, France, on February 2, 2027.

The Ars Nova International Culinary Prize, a respected international cooking competition, has its roots in the 'Le Taittinger International Culinary Prize,' which was established by the renowned Champagne house Taittinger in 1967. Throughout its history, luminaries such as Joël Robuchon have been recognized as winners, paving the way for many succeeding chefs. In 2024, the competition was rebranded as the 'Ars Nova International Culinary Prize,' marking the beginning of a new chapter in its legacy.

Kojima's journey to first place involved a rigorous selection process that included preliminary document reviews followed by a practical examination centered around the theme of 'free-range chicken and lobster.' His talent shone through, earning him the coveted title of Japan’s representative at the upcoming international competition.

This achievement is particularly noteworthy, as Kojima had previously secured third place in the 2024 and 2025 Japanese qualifiers. His determination and continuous improvement have finally culminated in this prestigious recognition as Japan’s delegate.

Kojima's Acceptance Comments

Kojima expressed heartfelt gratitude towards those who supported and encouraged him throughout his culinary journey. He said, "I am tremendously happy to be selected as Japan's representative after my third attempt. It is a great joy to showcase the knowledge and skills I have gleaned from my time at 'Joël Robuchon' as part of this accomplishment."

Looking ahead to the international competition in February, he is committed to achieving excellent results and aims to provide even more delightful dishes to the diners who frequent his restaurant. “I will continue to strive hard and I appreciate your ongoing support,” he added.

About Hidomu Kojima

Born in 1993 in Aichi Prefecture, Kojima graduated from Tsuji Culinary Institute and gained experience in hotels and French restaurants before joining 'Gastronomy Joël Robuchon' in June 2021. In August 2025, he became the sous chef at 'La Table de Joël Robuchon.' His remarkable accolades include placing third in the Japanese qualifiers of the Ars Nova International Culinary Prize in both 2024 and 2025, followed by his recent first-place success in 2026.

La Table de Joël Robuchon

Located in the prestigious 'Château Restaurant Joël Robuchon,' 'La Table de Joël Robuchon' offers a refined yet casual approach to modern French cuisine, featuring dishes that highlight the natural flavors of the ingredients. The restaurant exudes an elegant and airy ambiance, with a lavender color scheme inspired by French tradition. Its attached terrace is surrounded by vibrant flowers and greenery, creating a relaxed dining environment.

Recognized with an impressive Michelin star in the 'Michelin Guide Tokyo 2026', this restaurant has consistently appeared in the guide for 19 consecutive years since its inception. For those interested, more information can be obtained through their official website here and their Instagram account is available at @robuchon_tokyo.