Gurunavi Co., Ltd. press release (2024.11.06) Gurunavi Co., Ltd. “RED U-35 2024” The first “Red Egg” is born from Italian cuisine! Masahiro Kato (34 years old) (Italy’s “La Credenza”) was the top of the 478 people. Japan’s largest chef competition to discover young talent of the new era RED U-35 (RYORININ’s EMERGING DREAM U-35) Executive Committee is organizing the chef competition “RED U-35 2024” (sponsored by RED U-35), which aims to discover and support young chefs under the age of 35. Committee, Gurunavi Co., Ltd.), after the final judging, Masahiro Kato (Italian cuisine “La Credenza (Italy) has been selected. This is the first time that a “red egg” has been created from Italian cuisine.
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https://prcdn.freetls.fastly.net/release_image/1511/1421/1511-1421-14614b857d8aeec35cbbcd17e3cbf0e0-1296×509.jpg Red Egg (Grand Prix) Prize 5 million yen *4 million yen to the winner and 1 million yen to the store they belong to. *However, in the case of the owner/chef, the gift will be given to either the owner or the restaurant. ■Award comment Even after the final screening, I still had issues to solve, and I wanted to do my best for the next one. I was aiming for the Red Egg, but I was surprised to receive the award. I think the biggest reason for my success this time was that I was able to convey my own original experience and story to everyone. We would like to express our gratitude to the many people who have prepared for this competition, and to the judges who took time out of their busy schedules to judge the competition. Second Grand Prix: Yuya Nakamura (29 years old) Japanese restaurant “INA
restaurant” (Nara Prefecture)
https://prcdn.freetls.fastly.net/release_image/1511/1421/1511-1421-0a06c08fd425aa1eca987b85069b1cb0-1279×515.jpg Semi-Grand Prix Prize 500,000 yen ■Award comment I’m really happy to have been selected as the runner-up, but I also feel disappointed because I’ve been preparing so far for the Red Egg, and I’ve continued to burn with passion. However, I feel like I accomplished my goal by completing the screening process, and I have no regrets at all. Rather than just being selected as the runner-up, I will use the experience I gained here to work hard to become a chef who can play an active role in the wider world. Gold Egg/Final Judging Contestants *Final Judging Order
https://prcdn.freetls.fastly.net/release_image/1511/1421/1511-1421-73823c5cfc5c0ac152e5ef3cb6c9de75-1044×500.jpg Name Age Specialty Store (company) name Store location Position/Title 1 Yoshihiro Maruyama 33 years old Japanese
cuisine Ruri-AN Kumamoto Prefecture Head chef 2 Tomoru Nakagawa 30 years old Japanese cuisine cenci Kyoto prefecture chef 3 Yuya Nakamura 29 years old Japanese cuisine INA restaurant Nara Prefecture Owner and chef 4 Ryoji Machida 34 years old Japanese cuisine Kikunoi Akasaka (preparing to become independent) Tokyo Sous Chef 5 Masahiro Kato 34 years old Italian cuisine La Credenza Italian Chef ■Award ceremony video: https://www.youtube.com/@REDunder35 Asako Kishi Award / Hisao Taki Award Asako Kishi Award: Yuki Takaesu (33 years old) Dessert “BAMBAKUN” (Tokyo) Chef Hisao Taki Award: Yasuaki Tsujioka (35 years old) Cooking instructor at Chef Create Yokohama Studio (Kanagawa Prefecture)
https://prcdn.freetls.fastly.net/release_image/1511/1421/1511-1421-22af14e871b9e267e7e4ee8f17f08d2a-1031×463.jpg [Asako Kishi Award] The award is given to the top female chef by the late Asako Kishi, the founder of RED U-35, in recognition of her contribution to the development of Japanese food as a dietary journalist. [Hisao Taki Award] This award is given by Hisao Taki, the founder of RED U-35, chairman and founder of Gurunavi Co., Ltd., in anticipation of his success as a chef and his
contribution to the future development of food. “RED U-35 2024” Jury/Advisor
https://prcdn.freetls.fastly.net/release_image/1511/1421/1511-1421-4325832f9797e794224bb33ad597190f-1554×774.jpg Chief Judge General Comment: Fumiko Kitsuneno Food Producer/Consultant The theme of this competition was “Be yourself,” and all the judges looked at the entries with great interest, thinking that no two entries are the same and that each one is truly precious and rich. In the end, I had to choose one person, so I evaluated them based on how they reflected their “personality” in their dishes. Overall, I felt that there were more unique dishes, and that everyone was expressing themselves freely. Your past environment, upbringing, and experiences are important aspects of your identity, but rather than being too tied to them, you should build on what you have cultivated and fearlessly take on new challenges in the future. I would like you to further refine your sense of self. General Producer Review: Kundo Koyama The level of “RED U-35” has become higher and higher as the years go by, and I think young chefs are becoming more and more aware of it. When we first started, many people wanted to make delicious food, but now more and more people want to solve social issues. In 2018, Red Egg’s Shota Itoi said, “As a chef, you make people happy with food, and that same feeling is returned to you,” which left an impression on me. Social issues are important, but I wish more chefs would think about how much they can make people happy. In addition, it has been decided that the final of the 2025 competition will be held at the Osaka-Kansai Expo. It will be a stage that attracts attention from all over the world, and I want to think about our connections with the world. We would like more people to participate in “RED U-35,” which will be further scaled up. CO-ORGANIZER (co-sponsor): AB Capital Co., Ltd. Thank you to everyone who participated in RED U-35. Congratulations to all the award recipients. This year’s theme was “Be yourself,” and I was moved by how everyone was seriously considering and expressing themselves and their cooking. Thank you for your inspiration. We will continue to support all chefs who strive to make their dreams come true. I wish you all the best in your endeavors. “RED U-35 2025” Jury panel *As of November 6, 2024
https://prcdn.freetls.fastly.net/release_image/1511/1421/1511-1421-e875d381c3f737dc949404ba4d4fd46c-1283×796.jpg “RED U-35 2024” Tournament Overview ■ ORGANIZERS: RED U-35 (RYORININ’s EMERGING DREAM U-35) Executive Committee Gurunavi Co., Ltd. ■ CO-ORGANIZERS (co-sponsor): AB Capital Co., Ltd. ■SUPPORTERS： emCAMPUS FOOD Nissui Co., Ltd. Japan Airlines Co., Ltd. Arila Co., Ltd. Yamasa Soy Sauce Co., Ltd. Location Research Co., Ltd. Traders Market Co., Ltd. ■ Official website:
https://www.redu35.jp/ ■Recruitment: “Chefs under 35” who aim to become “food creators” who will open up a new era *Age is 35 years or younger as of December 31, 2024 (date of birth is after January 1, 1989) ■Award: Grand Prix Prize of 5 million yen (RED EGG) *4 million yen to the winner and 1 million yen to the store they belong to. *However, in the case of owner-chefs or freelancers, the gift will be given to either the owner or the store. Second Grand Prix Prize of 500,000 yen ■Application period: June 3, 2024 (Monday) 14:00 to June 24, 2024 (Monday) 18:00 *Japan time ■Application theme/issue: “Be yourself” The world is diverse, and so is its food. In the trend of society where everyone can play an active role, “individuality” and “originality” will become valuable in the future. What do you create and what message do you send by combining “me” and “food”? We are looking for your suggestions and vision. [Application issues] (1) Essay: What does “being yourself” mean to you as a chef? And how did you incorporate that “personality” into your cooking? Please write about these two points in 1200 characters or less. (2) Cooking: “Be yourself” (menu, concept, recipe, food photos) ■Application qualifications: ●Be under 35 years old as of December 31, 2024 (date of birth is after January 1, 1989) ●A person whose main job is cooking. *Applications accepted include chefs working in restaurants and accommodation facilities,
confectionery and bakery chefs, freelance chefs, traveling chefs, culinary researchers, and cooking school instructors in Japan and overseas. *Students (students enrolled in school who are not yet employed) are not eligible to apply. However, chefs who are employed or starting a business while still being students may apply. ●Nationality does not matter, but if you are a foreign national, you must have at least 3 years of experience working in a cooking-related field in Japan. ●Documents submitted at the time of application (hereinafter referred to as “application documents”) and communication by the screening committee, etc. must be in Japanese. *Entries and application documents written in languages other than Japanese will not be accepted. (Menu names, etc. can be in foreign languages. Be sure to include a bilingual translation.) ●Be able to participate in all judging and award ceremonies held. *Online screening will be conducted using the web conferencing tool “Zoom.” -Have not won the Grand Prix (RED EGG) in the past at RED U-35 ■ Tournament progress: ・First screening July-August “Document screening” Propose an essay and menu on the theme “Be yourself.” We will test your vision as a chef, your ability to come up with menus, and your creativity. ・Second screening August to September “Video screening” Submit a video menu of the theme “Be yourself” proposed in the first round. The participants will be asked to convey the main points of the menu that they have come up with, and how they can convey the thoughts that went into it through video to garner interest and sympathy. The video will be released on the official website (YouTube). ・Third screening Thursday, October 3, 2024 “Online interview screening” “Online interview screening” with a judge. Through online presentations and communication, the judges will select people they would like to meet and try their food as finalists. ・Final Judging, Award Ceremony Tuesday, November 5, 2024 “Tasting Judgment” For the final judging, participants will create a dish that expresses their “personality,” and the judges will taste it. A panel of judges will decide the Grand Prix winner and announce the next star, “Red Egg (Grand Prix).” ■Judging points: ・Human skills and social skills as a chef ・Not only technical ability, but also inventiveness, expressiveness, perspective, and sense ・Vision to open up a new era ■ Jury panel: Fumiko Kitsuneno / Food producer/consultant (chief judge) Yuji Wakiya / Wakiya Ikshomicharo Owner Chef Hiroshi Sasaki / Gion Sasaki Host Sawako Kimishima / Food Journalist Yoshiki Tsuji / Principal of Tsuji Culinary School / Representative of Tsujicho Group Yuri Nomura / eatrip owner/chef Hiroshi Kobayashi / villa aida owner chef Hiroki Yoshitake / Restaurant Sola Owner Chef ■ Advisor: Hiroshi Mizohata / Public Interest Incorporated Foundation Osaka Tourism Bureau Chairman Sakiko Yamada / FOOD LOSS BANK Co., Ltd. Representative Director and President ■ General producer: Kundo Koyama / Broadcast writer ■ RED U-35 initiator: Asako Kishi (deceased) / Diet journalist Hisao Taki / Chairman and Founder of Gurunavi Inc.