Chef Jun Jibiki of Komazushi, Japan, has been named the first ever Global Sushi Challenge champion at the event’s final in Tokyo.
The inaugural Global Sushi Challenge brought together the best sushi chefs from 14 countries, decided by national competitions earlier this year.
The competition is the brainchild of the Norwegian Seafood Council (NSC) and the World Sushi Skills Institute (WSSI) and is the result of the longstanding relationship for seafood and sushi between Norway and Japan.
It aims to increase global knowledge and competence in the art of sushi making, while showcasing Norwegian salmon as a premium choice for sushi toppings and educating chefs on the principles for handling food to be served raw.
Taking second place at this year’s final was Chef King Meng Tan from Singapore, while Chef Takatoshi Toshi from the United States was third.
Finalists competed over two rounds in the same format as the national competitions: an Edomae Sushi Round to evaluate basic skills for making sushi, and an Original Sushi Round to evaluate creativity.
Representing the United Kingdom was country champion Chef Xia Jia Tian, who said, “The Global Sushi Challenge has been a great experience, meeting so many people from so many sushi restaurants. I am so lucky to be here in Tokyo working with everybody. I have learnt a great deal about the Japanese culture sushi skills that are not widely utilized and understood in the U.K. and look forward to using them on my return.”
