The World King of Chefs Summit 2025 Executive Committee (hereinafter the “Organizer”) invites chefs to participate in the “World King of Chefs Cooking Competition 2025” (hereinafter the “Competition”) to be held during the “World King of Chefs Summit 2025” (the “Summit”) as follows. Those who wish to participate in the Competition (hereinafter “Applicants”) are requested to read the following guidelines and submit their applications by the application deadline as described below.

• 1. Outline of the Competition
  • (1) Date: Sunday, November ９, 2025
  • (2) Location: Ocean Terrace (816 Nojimahikinoura, Awaji City, Hyogo Prefecture, Japan)
  • (3) Participation Fee: Free
    ■ Schedule
    ・Application Deadline: Must arrive no later than Friday, September 12, 2025.
    *Please apply using the application form below.
    ・Announcement of Applicants Passing the First Round (document screening): Early October
    ・Final Competition: Sunday, November ９, 2025
    *Competing chefs will gather on the evening of Saturday, November 8, to check out the facilities and attend an orientation session.
• 2. Application Details
  • (1) Theme:
    “Healthy gourmet cuisine made with Awaji Island ingredients, to be passed down to future generations”.
    “Healthy Gourmet” refers not only to delicious taste, but also vibrant meals that are healthy for both people and the planet. Modern society has seen the emergence of a variety of health issues, such as lifestyle-related disorders, allergies, food shortages, and environmental burdens. With these challenges in mind, our aim is to create “healthy gourmet” cuisine that anyone can enjoy safely, that is kind to the Earth, and that should be passed down for future generations to experience.
    In ancient times, Awaji Island was known as a miketsukuni (a region which supplies bountiful foodstuffs to the Imperial Court), and is currently said to have a food self‑sufficiency rate of 120%. Blessed by a rich natural environment, the island offers abundant livestock, seafood, and produce.
    Please propose one dish featuring Awaji Island’s rich ingredients that embodies this vision.
  • (2) Requirements
    ① Applicants must be foreign (non-Japanese) nationals at the time of the Competition.
    ② If selected for the final Competition, the Applicant must be able to come to the Competition location and participate in the orientation on the day of the Competition as stated in Clause 1.-(1) above, as well as the day prior.
    ③ As of the date of application and the date of the Competition, you must not be a member of, or have any affiliation with any criminal groups or criminal group members or associates, nor companies related to criminal groups, intelligence criminal groups, or any other individuals engaged in activities contrary to public interest (hereinafter "Anti-Social Forces"), and you must not have had such affiliations for at least five years prior to the date of application, and you must not have any financial ties or owe any favors or have any relationship with Anti-Social Forces.
    ④Always comply with the Food Sanitation Act and other relevant laws and regulations , and pay close attention to the hygiene management of food and ingredients.
  • (3) Application Recipes
    ① Only original recipes by the Applicant, regardless of culinary genre, are accepted.
    ② Submitted recipes must consist of one main dish only.
    ③ Recipes must be for one full portion serving.
    ④ Recipes must have a maximum selling price of 2,000 yen per dish, with the cost of ingredients not exceeding 30% of the selling price.
    ⑤ There is no limit to the number of recipes that can be submitted. However, each recipe requires a separate application.
    ⑥ Ingredients and seasonings required in the recipes will generally be prepared by the Organizer. However, if the Organizer is unable to procure an ingredient in Japan, the Organizer will inform the Applicant in advance and request that the Applicant prepare the ingredient at their own expense, or substitute the ingredient with items available within Japan.
• 3. Judgment Criteria
  • ＜First Round＞
    
    Document review based on the application form (recipe submission).
  • ＜Final Round＞
    
    ①Taste (deliciousness, utilization of ingredients)40 points
    ②Beauty (color, visual appeal)20 points
    ③Theme (alignment with Competition themes)20 points
    ④Incorporation of food culture/traditions of Applicant's country of origin20 points
    Total 100 points (point system)
• 4. Cooking at the Competition
  • (1) Preparation time is 60 minutes and cooking time is 45 minutes. Applicants must prepare and plate five portions.
    *Please prepare 2 full-portion plates for presentation to the judges and for photography.
    *The Organizer will prepare 5 small-portion plates for tasting by the judges.
    
    Due to the large number of Applicants, the dishes for the judges will be served in small portions.
    Due to the short judging time, the judges will only be able to sample a few bites. Please arrange small portions that can be savored even in a short time.
    
    There are some restrictions regarding preparation time.
    Examples of processes allowed during preparation time:
    - Measuring ingredients and seasonings.
    - Peeling/mincing garlic
    - Peeling/cutting carrots
    - Filleting/mincing fish
    - Cleaning/cutting meat
    - Peeling/slicing onions, etc.
    
    Examples of processes prohibited during preparation time:
    - Any preparation involving heat is strictly prohibited
    - Frying sliced onions
    - Parboiling meat/vegetables
    - Proofing dough
    - Using steam convection ovens or microwave ovens, etc.
    *Ovens can only be used during cooking time.
  • ・The judges will directly monitor and judge the cooking time, so the Organizer recommends completing basic cooking processes within 45 minutes.
  • ・The kitchen facilities include a refrigerator, freezer, counter space, gas stove with 3 burners, and a convection oven.
  • ・The location of the preparation and cooking areas may vary depending on the order of Applicants.
    Preparation must be completed in the preparation area before moving to the cooking area.
  • ・Gas stoves are located on the countertops, but convection ovens and freezers may be some distance away depending on the booth.
  • ・The Organizer will provide general cooking utensils, consumables, packaging materials necessary for serving, etc. If the Applicant requires special equipment, they are asked to check with the Organizer in advance and bring it with them.
  • ・Details and rules are subject to change due to the venue or operational reasons.
    
    [About Bringing in Ingredients]
    The Applicant may bring in ingredients that cannot be prepared within the preparation time, such as soup stock (kelp stock, consommé, fond de veau, bouillon, veggie broth), Saikyo-yaki, koji marinades, konbu-jime, etc. If such an ingredient is necessary, the Applicant must contact the Organizer in advance.
• 5. About the Judges
  • Mr. Katsuhiro Nakamura
    Chairman of the Executive Committee of World King of Chefs Summit 2025;
    Special Advisor, Executive Chef, Japan Hotel Co., Ltd., Hotel Metropolitan Edmont;
    UN Food and Agriculture Organization (FAO) Goodwill Ambassador for Japan
  • Mr. Haruyuki Yamashita
    Vice-Chairman of the World King of Chefs Summit 2025;
    Executive Owner Chef, HAL YAMASHITA Tokyo
    Advisor, WFP United Nations World Food Programme
    
    Other prominent figures from the culinary world are also scheduled to attend.
• 6. Awards

  Prizes will be awarded to the top scorers.
  Details will be posted on the official Summit website at a later date.

• 7. Application Method

  World King of Chef’s Cooking Competition 2025 Application Form

  Application Form
  Application has ended
• 8. Other
  • (1) Transportation and Accommodation Expenses
    If selected for the final competition, transportation expenses to the event venue (actual expenses within the scope approved by the Organizer) will be covered by the Organizer for the Applicant .Accommodation during the event period (if deemed necessary by the Organizer) will be arranged by the Organizer.
    (Basic requirements for transportation expenses)
    Reimbursement will be based on the shortest distance required to travel from your home to the event venue.
    • Taxi use is generally not permitted.
    • Express fees will be reimbursed only if deemed necessary by the Organizer.
    • Use of special seats on bullet trains or airplanes is not permitted.
    • Reimbursement for toll road fees and gasoline expenses incurred when using a private vehicle will be made in accordance with the Organizer's regulations.
  • (2) Notification in Case of Competition Cancellation
    In the event of unavoidable circumstances such as natural disasters or infectious diseases, the event period, location, schedule, etc., may be changed. In such cases, the World King of Chefs Summit 2025 Executive Committee Office (hereinafter the “Office”) will notify Applicants as soon as possible.
• 9. Use and Disclosure of Submitted Recipes by the Organizer

  The Organizer will use the submitted recipes in accordance with the following provisions. The Applicant should submit applications with prior understanding of these terms. By submitting an entry to this Competition, the Applicant agrees to the use stipulated in this section.

  • (1) The copyright of all photographs and videos (hereinafter "Media") of the Applicants taken by the Organizers and third parties entrusted by the Organizers belong to the Organizers. Applicants selected for the final competition right to use their likeness free of charge and without any time limit. The Organizer may use the Media for the following purposes: posting on the official website of the World King of Chefs Summit, the official website of Pasona Group, and the official websites of organizations that Organizer or cooperate with the Summit; provision to media outlets; and use in publications issued by the Organizer or third parties commissioned by the Organizer.
  • (2) Applicants selected for the final competition grant the Organizer, Pasona Group, and the sponsoring or collaborating organizations of the Summit the right to use the submitted recipes for the purpose of providing dishes at this Summit and related events, as well as for plans utilizing the recipes by the sponsoring or collaborating organizations of this Summit, for a period of six months from the day following the conclusion of this Summit, without remuneration. If the recipe is to be published, and the names of ingredients or other items include trademarks registered by third parties, the Organizers will replace such names with generic terms and standardize the text formatting.

Handling of Personal Information
• 1. Name, address and name of representative of the Organizer

  Pasona Group Inc.
  3-1-30 Minami-Aoyama Minato-ku, Tokyo, Japan
  Representative Director, President　Shintaro Nakao

• ２. Purpose of use

  The Organizer will use the name, telephone number, and email address (collectively “Personal Information”) submitted by Applicants for the Competition only for the purposes specified in the following items and will not use it for any other purposes.

  • (1)Selection of finalists for the Competition
  • (2)Contacting Applicants with the results of the selection process
  • (3)To introduce the Applicant in case they are selected for the final competition (excluding telephone number and email address)
  • (4)Other operations necessary to hold the Summit.
• 3. Provision to third parties

  The Organizer will not provide this Personal Information to any third party without the consent of the Applicant in question, except when requested to do so by the police or other administrative or judicial authorities, or when otherwise required by law.

• 4. Outsourcing

  The Organizer may outsource the handling of Personal Information to a subcontractor that meets the standards of the Organizer's Personal Information protection system.

• 5. Disclosure of Personal Information

  In accordance with the Personal Information Protection Law, requests for notification of purpose of use, disclosure, correction, suspension of use, etc. (hereinafter “Requests for Disclosure”) shall be made to the Organizer as described below. The identity of the person making the request must be verified and the details of the request must be provided in the prescribed and required documents.

  ［Contact for Inquiries]
  Pasona Group Inc. World King of Chefs Summit 2025 Executive Committee Office
  3F, Observation Terrace, 2 Yumebutai, Awaji City, Hyogo Prefecture
  Phone: +81 (0)50-3684-4245 (weekdays from 10:00 AM to 5:00 PM)
  E-mail: kingofchefs@pasonagroup.co.jp

• 6. Security Control Measures

  The Organizer will take necessary and appropriate security control measures for the management of Personal Information, including the prevention of leakage, loss, or damage (hereinafter “Leakage, etc.”). The security control measures for Personal Information are as follows:

  • (1) Basic Policy
    The Organizer has established a Personal Information Protection Policy (https://www.pasonagroup.co.jp/utility/privacy.html) to ensure the proper handling of Personal Information.
  • (2) Establishment of Rules for Handling Personal Information
    For each stage of acquisition, use, storage, provision, deletion, disposal, etc., “Basic Rules for the Protection of Personal Information” (“Basic Rules for the Protection of Personal Information”) have been established to describe the acquisition method, responsible person/persons in charge and their duties, etc.
  • (3) Organizational Safety Control Measures
    • ① In addition to appointing a Personal Information Protection Manager for the handling of Personal Information, the Company clarifies the employees who handle Personal Information and the scope of Personal Information handled by such employees, and establishes a system for reporting to the Personal Information Protection Manager in the event that any fact or indication of a violation of the Personal Information Protection Law or Basic Rules for the Protection of Personal Information is detected. (2) The status of the handling of Personal Information is reported to the Personal Information Protection Administrator.
    • ② Periodic audits are conducted to ensure that the handling of Personal Information is in compliance with laws and regulations, the Basic Rules for the Protection of Personal Information, and other standards.
  • (4) Personnel safety control measures
    • ① Matters concerning confidentiality of Personal Information are stipulated in employment regulations.
    • ② Periodic training is provided to employees on matters to keep in mind regarding the handling of Personal Information.
  • (5) Physical Safety Control Measures
    • ① In areas where Personal Information is handled, access control for employees and restrictions on equipment and other items they may bring into the office are in place, and measures are taken to prevent unauthorized persons from viewing Personal Information.
    • ② Measures are taken to prevent theft or loss of equipment, electronic media, documents, etc. that handle Personal Information, and measures are taken to prevent Personal Information from being easily discovered when such equipment, electronic media, etc. are carried, including when moving within the business site.
  • (6) Technical safety control measures
    • ① Access control is implemented to limit the scope of persons in charge and the Personal Information database, etc. handled.
    • ② A system is in place to protect the information system handling Personal Information from unauthorized external access or unauthorized software.
  • (7) Understanding of External Environment
    When the Organizer handles Personal Information in a foreign country, the Organizer shall take measures for the safe management of Personal Information after obtaining information on the Personal Information protection system of the country concerned.