Special AwardsOctober 2023

Special Awards Japan 2024

The Special Awards Japan 2024 celebrate diversity and commitment to preserving the environment and biodiversity across Japan.

Innovation Award

An innovative chef or restaurateur who has pivoted to new and creative business ideas.

Sponsored by

CaillouTokyo · Koichi ADACHIDiscover a small revolution in dining at a restaurant where your meal is a spontaneous culinary creation, inspired by the day's freshest harvest. Here, haute couture meets haute cuisine, presenting guests with an array of prime seasonal ingredients, setting the stage for a feast that stimulates all senses. What sets this venue apart is its engaging ambiance, where the menu is a fluid conversation between you and chef Koichi Adachi's expert team. Each dialogue shapes a unique, tailor-made dining adventure, diverging from the predictability of conventional eateries. Complementing this sensory journey is a cellar treasured with approximately 200 curated wine selections. The collection, rich with exclusive French vintages, promises an authentic backdrop to each meticulously crafted dish, making every visit a sophisticated gastronomic narrative waiting to be unfold.

New Talent of the Year

Most promising chefs of the year.

Sponsored by

Entre NousKobe · Hideki TAKAYAMANestled in the heart of Kobe's bustling Sannomiya district lies "entre nous," a culinary gem where tradition meets innovation. Ascending to its second-floor haven, patrons are greeted by an ambiance of earthen walls and soft wooden tones, true to the establishment's name, "between us" At the helm is Chef Hideki Takayama, whose gastronomic journey began at 18. His refined artistry, honed in France's elite kitchens and celebrated through prestigious accolades like the Bocuse d'Or, culminated in the creation of entre nous in 2022. His fusion of French technique and Japanese aesthetics has garnered international acclaim. Takayama's menu is a homage to Japan's diverse landscapes, featuring locally-sourced delights such as Akashi sea bream and Tamba chestnuts. His “Origami” mousseline, a vibrant carrot ensemble, epitomizes his philosophy: a synergy of flavor, locality, and visual artistry. Wine connoisseurs will revel in the 7,000-bottle cellar, with curated pairings that include rare French vintages and unique Taiwanese teas. But Chef Takayama's culinary expertise extends beyond the boundaries of his restaurant's walls. In a heartwarming and thoughtful endeavor, he is actively collaborating with hospitals and nursing homes to develop gastronomy tailored to the needs of elderly individuals requiring care. This endeavor, born out of compassion and culinary mastery, exemplifies his commitment to both his craft and the well-being of the community he serves. "Entre nous" not only tantalizes the taste buds but also exemplifies the confluence of tradition, innovation, and a genuine commitment to the diverse culinary needs of its patrons, including those in their golden years. Chef Hideki Takayama's dedication to both his art and the community is a demonstration of the enduring power of gastronomy to bring people together and enhance their lives, regardless of age or circumstance.

New Destination Championship Award

Fukui PrefectureVice-Governor Yasuhiro NakamuraFukui Prefecture, a jewel in central Honshu, is renowned for its culinary diversity, deeply influenced by its geographical segmentation into the northern "Reihoku" and southern "Reinan" regions, separated by the Kinome Pass. The historical provinces of Echizen and Wakasa have left an indelible mark, resulting in contrasting cultural and culinary practices between the two zones. This vibrant prefecture, often referred to as "Etsuzan Jakusui" or the "Dinosaur Kingdom" boasts a landscape of lush mountains and sparkling waters. Its climate, affected by the Tsushima Current, presents significant differences between Reihoku and Reinan, shaping the agricultural and seafood offerings of each area. The bounty of Fukui is not just limited to its terrain but also flows through its springs and rivers, contributing to its reputation for exquisite water, which nourishes everything from paddy fields to sake breweries. Celebrated events like Jingu-ji Temple's "O-Mizuokuri" highlight the region's spiritual and physical sustenance derived from these waters. Culinary traditions in Fukui reflect its geography and history. While Reihoku thrives on a vegetarian diet deeply influenced by its Buddhist temples, especially Eiheiji, the head temple of the Soto Zen school, which is a source of "Shojin-Ryori", pure vegetarian cuisine originally meant for the monks of Zen. Reinan has a storied history of providing seafood to imperial households, known as "Miketsukuni". This rich history influences local dialects and cultural practices, drawing elements from the broader Kansai region and historical trade routes. Reihoku enjoys a variety of dishes stemming from its Buddhist traditions and the need for food preservation, particularly through the snowy winters. From 'Hoonko' feasts featuring 'Atsu-age' (thick fried tofu) to unique preparations of local vegetables and soy products, the cuisine reflects the resilience and spirituality of the community. Reinan's culinary expertise shines in seafood, influenced by its status as a former imperial food supplier. Techniques like 'Heshiko' (fish pickled in rice bran) and special dishes like 'Kodai no sasazuke' are testaments to the ingenuity in preserving and celebrating their marine bounty. The tradition of enjoying "Maruyaki Saba" (grilled mackerel) showcases the region's connection to the sea and its past. Fukui's culinary tapestry is a journey through its diverse landscapes, historical nuances, and the enduring spirit of its people, offering an enriching experience that goes beyond just flavors, deeply rooted in the land and culture. In the spring of 2024, the Hokuriku Shinkansen (bullet train) will be extended to Fukui Prefecture, reaching as far as Tsuruga City via Fukui City. This expansion will make it easier for everyone to travel to this region, which is known for its culinary delights

Community Spirit Award

Project led by a chef, restaurateur or organization that supports their community or a cause.

Sponsored by

KaikateiFukui · Takeshi KAIHOTSUIn the cultural tapestry of Fukui City, Kaikatei emerges as a culinary landmark. Born in the Meiji era and resilient through calamities, it now champions authentic 'Fukui cuisine,' crafted by local hands rather than those trained in distant cities. These culinary artisans, led by the dedicated head chef Naoya Takeuchi, harness local produce and traditional techniques to embody the region's gastronomic heritage. More than a restaurant, Kaikatei is an experience. Guests are ensconced in registered cultural property rooms, each meticulously curated to reflect seasonal themes and individual preferences, offering an intimate journey through Japan's aesthetic and hospitality principles. Furthermore, Kaikatei stands as a guardian of tradition, actively supporting the vibrant Geisha community in Hamamachi. Through cultural gatherings and events, it reinforces the continuity and appreciation of local art forms, intertwining Fukui's historical essence with its contemporary pursuits. If you're seeking a taste of modern Japanese cuisine rooted in genuine tradition, make sure to visit Kaikartei-Soan, a Kappo-style restaurant designed by the renowned architect Kuma Kengo, where Chef Hisamitsu Hatachi serves his amazing dishes. It's conveniently located right next to Kaikatei.

Authenticity Award – Japanese Cuisine

Restaurants promoting the culinary heritage of its region or country through skill, produce and sourcing.

Sponsored by

Authenticity Award – French Cuisine

Restaurants promoting the culinary heritage of its region or country through skill, produce and sourcing.

Heart & Soul Awards

A restaurant that puts its guests front and center of everything it does, offering exceptional and personalized service.

Sponsored by

SuirenTokyo · Hirokazu HARADAThe Capitol Hotel Tokyu is known for its Japanese Modern Hospitality, with its main dining room, "Suiren", at the forefront. "Suiren" embodies this philosophy, offering a diverse range of Japanese cuisine, including teppan-yaki, sushi, tempura, and Kaiseki. Chef Takashi Furuya's culinary expertise shines through in every dish. Kaiseki-ryori, prepared by Chef Furuya, is a delicate celebration of seasonal seafood and vegetables. The menu changes monthly, ensuring a fresh experience with each visit. "Suiren" features various culinary options, such as "Azusa" menus paired with sake and wines or seasonal Kaiseki menus. Edo-style sushi and Shabu-Shabu with wagyu beef are also on offer. These dishes are served by a highly trained service team. Suiren's service has consistently received high praise from customers, even during and after the pandemic, when many other restaurants reduced their service quality.

Mentor Award

Cote D'OrTokyo · Masao SAISU / OdawaraThis restaurant has been serving exquisite French cuisine since 1986, under the skilled leadership of Chef Masao Saisu, originally from Fukushima prefecture, Japan. After training in renowned Parisian restaurants like Taillevent, Vivarois, and L'Ambroisie, Chef Saisu returned to Japan. Located at street level in what appears to be a residential complex, the dining room exudes coziness with its marble-tiled floor, well-spaced tables, and private seating areas defined by elegant screens. Guests can enjoy glimpses of a serene garden through the windows. The concise a la carte menu offers a selection of classic French dishes, prepared with precision and flair. Complementing the cuisine is an exclusively French wine list, enhancing the overall dining experience. This restaurant seamlessly blends the essence of French culinary traditions with Japanese hospitality, making it a delightful destination for discerning diners.

Ethical & Sustainability Award

A chef, restaurateur or group who has implemented ethical, sustainable and supportive practices that have had an impact within their establishment or in their community.

Nippon Steel CorporationTokyo · Chika KOSUGI PhDGastronomy, a term often attributed solely to the culinary artistry of chefs, extends far beyond the kitchen. It exists as a vast ecosystem, intricately interwoven with specialized suppliers, diligent fishermen, and dedicated farmers, all deeply rooted in the bounty of nature's offerings. Remarkably, this intricate tapestry is not merely a reflection of nature's unassisted beauty, but also a testament to the efforts aimed at restoring and preserving it. Nippon Steel, recognizing the urgency of addressing the nationwide environmental concern known as "rocky-shore denudation", has embarked on a mission to foster the "creation of marine forests". At the heart of this environmental endeavor lies a profound insight into the interconnectedness of our actions and their consequences on the natural world. One of the contributing factors to the alarming "rocky-shore" phenomenon is the diminished supply of iron, a vital element for the growth of kelp and seaweed. This scarcity is the outcome of extensive deforestation and upstream development, which have disrupted the flow of iron through rivers. To combat this pressing issue, Nippon Steel pioneered the development of an innovative iron supply unit containing humic substances derived from iron and steel slag, combined with waste wood. This pioneering effort, initiated in 2004, has culminated in the creation of what is aptly termed a "seaweed bed" or a "marine forest". Further reinforcing their commitment to scientific exploration, Nippon Steel has established a "Sea Laboratory", a marine environment simulator, situated within the Technical Development Bureau in Futtsu City, Chiba Prefecture. Here, rigorous research endeavors are conducted, aimed at unraveling the potential utility and safety of employing steel slag as a foundation for marine forest construction. Central to their eco-friendly initiatives is the formation of iron supply units that integrate steel slag with soil and humus generated through the fermentation of wood chips. These units, carefully placed on the ocean floor, serve as an artificial conduit for the provision of iron, ultimately nurturing the marine ecosystem. Remarkably, the results have been tangible and encouraging. Within a mere six months after the installation of these iron supply units, a flourishing bed of kelp emerged, flourishing some 30 meters from their inception point. The positive impact persisted, as confirmed through monitoring at two- and three-year intervals, in locations such as Mashike Town, Hokkaido, Shima-City of Mie Prefecture, Tanabe-City of Wakayama Prefecture and Himejima of Oita Prefecture.

Discovery Gem Award

Sponsored by

Sumibiyaki Kappo ShirosakaTokyo · Hideki IINear Tokyo's Akasaka Station, Shirosaka is a hidden gem, away from the city's bustle. The brainchild of renowned Japanese chef Hideki Ii, known for his innovative approach to charcoal-grilled cuisine.. Hideki Ii's journey began in 1976 in Tokyo and took him across the globe, honing his culinary skills. Notably, he served as the sous-chef at "Tetsuya's" in Sydney, which ranked fourth on the prestigious 50 Best list in 2004. After contributing his culinary expertise to the 35th G8 summit and a tenure as a consulate chef in New York, Hideki Ii realized his dream by opening Shirosaka.. At Shirosaka, the focus is on seasonal ingredients, and there's no traditional menu. Instead, guests experience the essence of "Omakase", entrusting the chef to curate a menu that reflects the changing seasons. The standout dish, Charcoal-Grilled Alfonsino Marinated with Kinome Miso, showcases Hideki Ii's culinary mastery.

Top Pastry Chef Award

FaroTokyo · Mineko KATOOn the 10th floor of Ginza's iconic Shiseido building lies Faro, a culinary haven renowned for its Italian and vegan dishes and an exquisite dessert menu curated by Ms. Mineko Kato. The menu showcases Mediterranean delights like Tuscan-style bouillabaisse and vegan options like Roasted Lotus Root with Colorful Vegetables. However, it's the dessert menu that truly dazzles. Don't miss the Grazing Cow's Milk and Rose with Strawberry, a reinterpretation of Tiramisu. The Amalfi Style Lemon Cake is a citrus lover's dream with Amalfi lemons in various forms, almond ice cream, and a mimosa-flavored sauce. Lastly, the Almond Sherbet with a Hint of Shiso combines fragrant almond sherbet with a kudzu-like jelly and fermented shiso sauce. Faro is a culinary gem, where innovative, puristic desserts take center stage, offering a unique dining experience in the heart of Tokyo's Ginza district.

Pastry Discovery Gem Award

PâTisserie Asako IwayanagiTokyo · Asako IWAYANAGIPatisserie Asako Iwayanagi offers a unique dessert experience, with parfaits that are both a visual and culinary delight, making it a must-visit for dessert enthusiasts seeking something extraordinary. Its exterior, sleek and minimalist in slate gray, stands in stark contrast to the warm allure of the fruit-topped desserts displayed within. The interior of Asako Iwayanagi is a study in modern minimalism, with gray concrete floors and walls, accented by hanging plants. Neatly arranged are raspberries, pears, and figs adorning shortcakes and fruit tarts. However, the true star of the show is the parfait. Eating these parfaits is a delightful complexity. Layers of flavors and textures unfold as you indulge, with elements like Earl Grey chocolate, yuzu, and pear sorbet providing surprises amidst the sweetness. Asako Iwayanagi imposes a 65-minute limit on diners, adding a sense of urgency to savoring these intricate desserts.

Pastry Award of Honor

In recognition of the lifetime achievement and legacy of a single pastry chef

Pierre Hermé Paris - JaponIn 1993, Hermé mesmerized onlookers at Fauchon in Paris with his inventive "La crise sur le gâteau" (translated as "the cherry on the cake"). Rising from a lineage of four generations of confectioners, Hermé honed his skills under the tutelage of his father and the renowned Gaston Lenôtre. By the time he was in his mid-teens, his exceptional skill was evident, setting the stage for his leadership in Fauchon's pastry division for more than ten years. During the '90s, Hermé defied traditional boundaries, orchestrating pastry presentations that mirrored high-fashion extravaganzas, intertwining gourmet expertise with the glamour of the fashion aisle. His groundbreaking events, including "Kawai" and "Désirs", garnered him international praise, earning him the title "The Picasso of Pastry" and fundamentally altering the landscape of the worldwide pastry industry. Hermé's revolutionary take on the macaron, especially the celebrated Ispahan, had a ripple effect on pastry chefs worldwide. His global boutiques and the seminal 2005 masterpiece "ph10" propelled pastry to a revered artistic discipline, nurturing and clearing paths for the next generation of pastry virtuosos.

Innovation Award

New Talent of the Year

New Destination Championship Award

Community Spirit Award

Authenticity Award – Japanese Cuisine

Authenticity Award – French Cuisine

Heart & Soul Awards

Mentor Award

Ethical & Sustainability Award

Discovery Gem Award

Top Pastry Chef Award

Pastry Discovery Gem Award

Pastry Award of Honor

The best travel companion for international gourmets