世界中より寿司職人が東京に集結!|Gathered sushi craftsman in Tokyo from all over the world!

Competition Rules

  • HOME »
  • Competition Rules

Eligibility

① A person of holding at least 5 years and above of experience in making Sushi
in Japan and abroad.
② A person who had received training or taken test held by All Japan Sushi Association
and World Sushi Skills Institute.
③ A person who hold any nationality other than Japan nationality.

 

flow

 

Edomae Sushi Open Competition Overview

1.Advance preparation

1) Kohada (Japanese shad) or Aji (horse mackerel)- to remove the scales,
head, intestines and the bloody substances flesh.
※ to be completed before the competition begins.

2.Preparation session (preparation skill) Time limit 30 minutes

1) Food material used
Evaluation on the preparation skills & techniques of 2 Akagai (Ark shell),
1 Anago (Sea eel), and 2 Kohada (Japanese shad) or 2 Aji (Horse mackerel)
the prepared food material will then be used for “nigiri session’ after
this evaluation.

 
2)Contents
Akagai (Ark shell): open the shell and remove the intestines and clean
its band.Examination item (each 5 points, a total of 25 points)

  1. Does not have any intestine left on the flesh.
  2. Does not have any flesh stick to the intestine that have been removed. (to be showed on the spot to the judges the cut intestines)
  3. The mucus and dirt on the band has been cleaned.
  4. Have a clean knife.
  5. It is cut symmetrically to the left and right.

Anago (Eel): securely nail and dress (gut) the eel,
(either opening the back or front belly)
Examination item (each 10 points, a total of 40 points)

  1. Does not have any flesh on the removed bone and are cleanly dressed.
  2. Does not have bone left on the flesh. (the treated bone and dressed fin to be showed on the spot)
  3. Filleted in both dorsal fin and ventral fin.
  4. It is opened symmetrically to the left and right, a clean knife even after removing of bloody substances.

Kohada (Japanese shad): Remove scales, dorsal fin, gut the fish
Examination item (each 5 points, a total of 20 points)

  1. Cleanly scaled and clean dorsal fin.
  2. Smooth and neat cut.
  3. Does not have flesh on the removed bone.
  4. Any intestinal membrane and the likes has been removed, fish has been cut opened symmetrically to the left and right.

Aji (Horse mackerel): Cutting into three parts (Sanmai-oroshi)
Examination item (each 5 points, a total of 20 points)

  1. Cleanly scaled and clean cut from dorsal fin.
  2. Smooth and neat cut of fillet.
  3. Does not have flesh on the removed bone.
  4. Any intestinal membrane and the like has been removed, fish has been opened symmetrically to the left and right.

3) Additional points

  • Each participants is to put up their hand immediately once they have finished their task and his or her work will be evaluated. (Start to 30 minutes)
  • Complete task within 10 minutes, 20 points.
  • Complete task in 10 to 20 minutes, 10 points.
  • Complete task in 20 to 30 minutes, no added point.
3.Preparation session (preparation skills and techniques). (to be prepared by own self)

1) Content

  • Kohada (Japanese Shed) to be seasoned with salt for 10 minutes, and then soaked in vinegar for 10 minutes.
  • Aji (horse mackerel) is, sprinkled with salt and leave for 5 minutes, then washed by vinegar.
  • Prepared Kohada (Japanese Shed) or Aji (horse mackerel), and Akagai (ark shell) will be used in the “Nigiri session”.
  • Cooking method for Anago’s (conger eel) is free.
  • Prepared Anago (conger eel) or Aji will be used for the Nigiri session.
4.Nigiri session Time limit 40 minutes

1) Food
Buri (Yellow tail), Hotate (Scallops), Tuna, shrimp, salmon, squid, Kampachi (Amberjack), Akagai (ark shell), Kohada (Japanese Shed) or Aji (horse mackerel), salmon roe, Tobiko, Soboro (ground meat), cucumber, seaweed, Gari (sushi ginger), omelet, Sasa (bamboo leaves) will be supplied by the organizer.
 
2) Content

  • Finish incorporating a dish of more than 35 but less than 45 pieces of sushi by using the above-mentioned ingredients. (It must be counted)
  • 1 kazari sushi will be deemed as 4 pieces of nigiri sushi, 2 kazari-maki sushi is regarded as 1 piece of sushi.
  • Battera, box sushi, bar sushi, will be regarded as one nigiri for every two cuts.
  • 1 single roll of hoso-maki is regarded as two nigiri sushi; 1 roll of chumaki,or futomaki is regarded as a three pieces.
  • It is desirable that participants bring their own sushi plate and tray, however if it is not possible, participants are allowed use the dishes prepared by the tournament organizer. (with advance application)

※ No restriction on the numbers of dishes used.
※ Participants are allowed to bring in any decorative items such as
leaves, flowers.
※ Participants who cannot bring their own sushi plate and tray please
inform the management office in advance.

5.Examination points

One’s hygiene management as a cook, to the preparation techniques and sushi making skill will be reviewed comprehensively in the examination.
 
1) Basic points
Hygiene management 30 points, Preparation techniques 85 points,
sushi making skills 80 points, bamboo cutting 5 points, total to 200-point.
 
2) Additional points
There are maximum up to 20 points allocated in the preparation
session (preparation skills and techniques).
 
3) Deduction of points

  • Participants who continue to work even after end of examination time will be disqualified.
  • Cutting of finger or hand will have 10 points deducted/ per jury.
  • In case of insufficient numbers of Nigiri sushi produced, there will be a deduction of 5 points / piece.

Creative Sushi Open Competition Overview

1.Top 20 finalist from Edo-mae Sushi Open Competition. Time limit 40 minutes

1) Food
Buri (Yellow tail), Hotate (Scallops), Tuna, shrimp, salmon, squid, Kampachi (Amberjack), Akagai (ark shell), Kohada (Japanese Shed) or Aji (Horse Mackerel), salmon roe, Tobiko, Soboro (ground meat), cucumber, seaweed, gari (sushi ginger), omelet, Sasa (bamboo leaves) will be supplied by the organizer.
 
※ Participants are required to use the Anago they prepared on the previous day.
※ Participants are free to bring in any ingredients or seasoning they want to use.
 
2) Contents

  • Using the above food material, prepare a dish with more than 35 but less than 45 pieces of sushi, including Nigiri and Maki (roll sushi). Separately, make another 10 pieces for tasting evaluation by judges.
  • Please be sure the sushi is made before the judges arrive at your place for tasting evaluation.
  • 1 piece of kazari sushi will be deemed as 4 pieces of nigiri sushi, 2 kazari-maki sushi is regarded as 1 piece of nigiri sushi.
  • Battera, box sushi, bar sushi, will be regarded as one nigiri for every two cuts.
  • 1 single roll of hoso-maki is regarded as two nigiri sushi; 1 roll of chumaki,or futomaki is regarded as a three pieces.
  • It is desirable that participants bring their own plate and tray, however if it is not possible, participants are allowed use the plates prepared by the tournament organizer. (need advance application) Judges will evaluate the preparation skills as well as taking the aesthetics aspects into their consideration.
  • In order for participants to exert their sense and sushi skill to the fullest, participants may use decorative items in their work and presentation.
  • It is allowed to use the same plate or tray for both Edo-mae Sushi Open Competition and Creative Sushi Open Competition, however it is also desirable that the sushi match well with the tray or plate used.

※ There are no limitations on the numbers and shapes of dishes used.
However, the balance of the number of sushi and dishes
will be evaluated and taken into consideration.
※ Participants who cannot bring their own sushi plate and tray please inform
the management office in advance.
※ Participants are allowed to do advanced preparation and bring in if the
preparation work take more than an hour.
※ Marinated and processed ingredients (block etc.) are allowed to be
brought in, however cutting of fish to final shape has to be done
in the competition.
※ You are required to apply to management office a day in advance
if you need to do preparation work after Edo-mae Sushi Competition,
such as marinating, flavoring, harden by chilling work.
※ All work must be done alone by the participant himself or herself only
and no assistant is allowed. Any violation will result in disqualification.

2.Examination points

From hygiene management of a chef, to preparation techniques, completion of work and taste will be reviewed.
 
1) Basic points
Hygiene management 20 points, Preparation skills and
completion 90 points, Taste 30 points, presentation 10 points,
total to 150 points.
 
2) Deduction

  • Participants who continue to work even after end of examination time will be disqualified.
  • Cutting of finger or hand will have 10 points deducted/ per jury.
  • In case of insufficient numbers of sushi produced, there will be a deduction of 5 points / piece.
 
PAGETOP
Copyright © WORLD SUSHI CUP JAPAN All Rights Reserved.
Powered by WordPress & BizVektor Theme by Vektor,Inc. technology.