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That dish is a new destination
To promote Shizuoka City's rich food culture and the skills and passion of the chefs who support it, and to enhance its appeal as a city that people want to visit for its food, we are establishing the "Shizuoka Best Chef Award."
J I M I Gastronomy Shizuoka
[JIMI Gastronomy Shizuoka]
Shizuoka City's "J I M I Gastronomy Tourism"
In Shizuoka City, we are promoting a culinary experience called "J I M I Gastronomy Shizuoka," which aims to pass on the richness of food to the future while preserving the abundant ingredients nurtured in the natural environment with an altitude difference of 6,000 meters from the Southern Alps to Suruga Bay, as well as the people, history, culture, and environment surrounding local food. "J I M I" is a uniquely Japanese word that not only expresses deliciousness, but also nourishment for the body, spiritual satisfaction, and even the deep value of things. It also embodies the warm, unpretentious taste of the region. These words, along with the vast natural environment and abundant ingredients, embody Shizuoka City, which has a history and culture associated with Tokugawa Ieyasu. We are focusing on "J I M I" as the sixth taste following umami, and are promoting a unique gastronomy tourism that enhances the health of people's "mind" and "body" and protects the "health of nature" (without burdening the environment).
About
[About the awards]
Purpose of the event
Your dish can become the purpose of someone's journey.
The "Shizuoka Best Chef Award" recognizes chefs who deeply understand local ingredients and food culture, and who create new value in collaboration with producers and the community. Beyond just the deliciousness of the food, the award celebrates chefs who embody the spirit of "JIMI Gastronomy Shizuoka" by showcasing their passion for the region, respect for ingredients, connections with producers, and efforts to pass on food culture to the future. This award aims to share the challenges of these chefs, who enhance the region's appeal, with the nation and the world. Through this award, we hope to connect local people, ingredients, and culture, making "Shizuoka's food" a travel destination in itself, and promoting sustainable tourism that encourages tourists to stay longer and interact with the local community.
Digest of the Shizuoka Best Chef Awards Ceremony, held on February 15, 2026 (Sunday)
schedule
Award ceremony
2027
Sunday, March 7th
Third round of judging: [Tasting judging]
2027
Sunday, February 28th
Second stage of selection: [Document review]
Mid-December 2026
First stage of screening: [Document review]
Late November 2026
First stage of screening: [Document review]
2026
Monday, November 30th
Digest of the Shizuoka Best Chef Awards Ceremony, held on February 15, 2026 (Sunday)
Application Guidelines
Application period
From September 1st (Tue), 2026 to November 10th (Tue), 2026, until 17:00.
Eligibility
This program is for chefs who have restaurants in Shizuoka City, Shimada City, Yaizu City, Fujieda City, Makinohara City, Yoshida Town, or Kawanehoncho (those who work in the above areas are also eligible), and who meet one of the following criteria.
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Those who actively use local ingredients and value connections with the local community.
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Those who embrace new ideas and challenges to carry local food culture into the future.
How to apply
[Input Content]
① Basic Information: Name (phonetic spelling), date of birth, age, address (store), contact information (phone number), store URL, cuisine genre
② Background to becoming a chef
③ Local ingredients used (commitment to the local community)
Producers and partners who support our food culture together (Producer name, farm/ranch/fisherman/business name, supplier, main ingredients, years of business relationship, reason for choosing them)
④ Menu (1 item): Name of the dish you would like people to try (signature dish or new dish is acceptable), description of ingredients, price per person, and photos of the dish you will submit (up to 3 photos).
⑤ SDGs and Sustainability Initiatives
⑥ Initiatives for Local Communities
⑦ Vision for the Future
⑧ HACCP (Hygiene Management)
⑨ Other important initiatives
*We will conduct a first and second round of screening based on the information you submit.
*We will conduct a first and second round of screening based on the information you submit.
schedule
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People who actively incorporate ingredients from Shizuoka and value their connection with the local community.
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People who are taking on new ideas and challenges to connect Shizuoka's food culture to the future.
Review System
The judging panel, consisting of Chief Judge Yoichiro Sato, Kiyomi Mikuni, and several other judges, will conduct a rigorous evaluation based on the judging criteria, which will focus on aspects such as the concept of the dish, regional characteristics, how the ingredients are used, and creativity.
Last year's award benefits
- Award plaque - Publication in FDA in-flight magazine - Inclusion in tourist itineraries - Video production - Media publicity, etc.
We support efforts to pass on local food culture to the next generation.
*Applications may be submitted either by the individual themselves or by a third party.
Apply here.
Contact information for inquiries regarding applications
If you have any questions or concerns regarding your application, please contact the person in charge or the address below.
TEL: 054-260-5251 FAX: 054-260-5261 Mail: info@piese.net (Piese Ltd.)
This applies to those who meet all or any of the following criteria:
Application period
October 24, 2025 (Friday) - October 22, 2025 (Thursday)
Eligibility
Chefs with restaurants in Shizuoka City (those currently employed at restaurants within the city are also welcome)
People who actively incorporate ingredients from Shizuoka and value their connection with the local community.
People who are taking on new ideas and challenges to connect Shizuoka City's food culture to the future
Review process
First round of selection (document and project proposal review)
Based on the submitted entries, judges will comprehensively evaluate the dish's concept, regional characteristics, use of ingredients, and creativity.Document screening (evaluation of culinary concept and contribution to the local community)
Based on the submitted materials, we evaluated the chef's thoughts, philosophy, and connection to the local community.First selection round (document and philosophy review)
Not only the perfection of the dish, but also the underlying philosophy and regional characteristics.
How to apply
Applications will be accepted through this website from Friday, October 24th, 2025 to Thursday, October 22nd, 2025. Please apply via the "Apply" button on the special awards website. *Both self-nominations and nominations by others are accepted.
[Regarding the input content]
Please include basic information such as your name and store name, details and photos of the dishes you would like customers to try, and how you utilize local ingredients.
Review System
The judging panel, head judge Yoichiro Sato, and five special judges, including judge Kiyomi Mikuni, will conduct a rigorous evaluation based on the judging criteria. The judging criteria will focus on items such as the concept of the dish, regional characteristics, how the ingredients are used, and creativity.
From those selected for the second round of judging, under the above judging system, the following will be selected:
The recipients of the Grand Prize and Special Prizes were decided.
Results Announcement
Prize
One Grand Prize winner and several Excellence Award winners. [Examples of prizes]
- Award ceremony and presentation of a plaque - Information dissemination through "JIMI (Tasteful) Gastronomy Shizuoka" - Recommendation for the 2026 "Cooking Masters" (Ministry of Agriculture, Forestry and Fisheries) etc.
[Award Recipients]
2025 Award Recipients
[Application Guidelines]
Apply
October 24, 2025 (Friday) - November 20, 2025 (Thursday)
Application period
Eligibility
People who actively incorporate ingredients from Shizuoka and value their connection with the local community.
People who are taking on new ideas and challenges to connect Shizuoka City's food culture to the future
This program is for chefs who have a restaurant in Shizuoka City (including those employed at restaurants within the city) and who meet one of the following criteria:
Review process
[Regarding the input content]
Please include basic information such as your name and store name, details and photos of dishes you would like customers to try, and how you utilize local ingredients.
How to apply
Applications will be accepted through this website from Friday, October 24, 2025 to Thursday, November 20, 2025. Please apply via the "Apply" button on the special awards website.
*Applications can be submitted by self-nomination or nomination by others.
Review System
The five judges, including Chief Judge Yoichiro Sato and Judge Seizo Mikuni, will conduct a rigorous evaluation based on the judging criteria. The judging criteria will focus on items such as the concept of the dish, regional characteristics, how the ingredients are used, and creativity.
One Grand Prize winner and several Excellence Award winners. [Examples of prizes]
- Award ceremony
- Information dissemination through "JIMI Gastronomy Shizuoka" - Recommendation for the 2026 "Domestic Distinguished Awards"
etc.
From among those selected for the second round of judging, the recipients of the Grand Prize, Excellence Awards, and other awards were determined as follows, under the judging system described above.
Results Announcement
[About the Judging Process] First Round of Judging (Document and Project Review) Based on the submitted content, the culinary concept, regional characteristics, use of ingredients, and creativity will be comprehensively reviewed.
[About the Judging Process] First Round of Judging (Document and Project Review) Based on the submitted content, we will comprehensively evaluate the concept of the dish, regional characteristics, how the ingredients are used, and creativity.
Applications for the 2025 fiscal year are now closed.
Judges
[Judges]
Jury Chairperson
Mr.Yoichiro Sato
Director of the Fujinokuni Museum of Earth Environmental History. Doctor of Agriculture. First president of the Japanese Food Culture Society. Expert in research on the origins of Japanese food culture and food culture based on regional climate and environment.
Jury Member
Mr.Kiyomi Mikuni
Owner-chef of "Mikuni" in Yotsuya, Tokyo. He is a leading figure in the Japanese French cuisine scene and advocates the philosophy of "local production for local consumption."
others
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