Two Young Chefs Inheriting the Legacy of Yamagata's Master Craftsmen Simultaneously Win Awards at the 35th National Japanese Cuisine Competition!
Two young chefs from Yamagata Yushumi Co., Ltd., Ryoji Sato and Takuma Ikeda, simultaneously won the Tokyo Governor's Award and the Minister's Secretariat, Ministry of Agriculture, Forestry and Fisheries Award at the 35th National Japanese Cuisine Competition. To commemorate this achievement, a special "Seasonal Course" co-created with their mentor, master craftsman Tamaki Maruyama, will be offered from early May.
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- 📰 Published: May 7, 2026 at 19:20
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Four chefs from Yamagata Yushumi Co., Ltd., which operates "Suzune" and "Gin no Suzu," participated in the "35th National Japanese Cuisine Competition" held at Sankei Plaza in Tokyo. This competition is the largest domestic event for Japanese cuisine, aiming to develop and popularize new techniques based on the tradition of Japanese cooking.
Among them, two young chefs from the company achieved the remarkable feat of winning awards simultaneously. In the regional cuisine category, Ryoji Sato received the "Tokyo Governor's Award." In the sustainable category, Takuma Ikeda received the "Minister's Secretariat, Ministry of Agriculture, Forestry and Fisheries Award," earning high praise in their respective fields.
Both chefs have honed their skills under Tamaki Maruyama, a "Yamagata Master Craftsman." Utilizing the inherited solid techniques and sensibility, they challenged the national stage with dishes that bring out the charm of Yamagata-produced ingredients, leading to this simultaneous award.
Tokyo Governor's Award: "Shonai Spring: Night Cherry Blossoms in Melting Snow and the Breath of the Sea of Japan"
Sato's concept for the Tokyo Governor's Award was "Shonai Spring: Night Cherry Blossoms in Melting Snow and the Breath of the Sea of Japan." Using abundant local ingredients that Yamagata boasts, he expressed the joy of overcoming a harsh winter and welcoming spring by refining regional cuisine with his unique techniques.
Minister's Secretariat, Ministry of Agriculture, Forestry and Fisheries Award: "Expressing Japanese Cuisine in a Single Dish with Everyday Ingredients"
Takuma Ikeda, who received the Minister's Secretariat, Ministry of Agriculture, Forestry and Fisheries Award, presented "Expressing Japanese Cuisine in a Single Dish with Everyday Ingredients," completing a full course primarily with vegetables in one dish. The dish stood out for its ingenuity in being enjoyable in bite-sized portions and its focus on reducing food waste.
Right: Takuma Ikeda, Left: Ryoji Sato.
Upon receiving the awards, Sato powerfully expressed his future aspirations, saying, "I will continue to dedicate myself daily to aim for even higher achievements." Ikeda also stated, "I will leverage this experience to further enhance my skills and knowledge, and contribute to the local community," showing his determination for further growth.
Tamaki Maruyama, Yamagata Master Craftsman
Their mentor, Tamaki Maruyama, commented, "While techniques can be taught, a chef's attitude must be cultivated by oneself. I believe their consistent daily efforts led to these results. I hope they continue to convey the value of Yamagata's ingredients through their cuisine." He expressed high expectations for their future success.
To commemorate these awards, a "Seasonal Course" devised by Sato, Ikeda, and Maruyama will start in early May!!
To commemorate these awards, a "Seasonal Course" co-devised by Sato, Ikeda, and Maruyama will be offered from early May. The head chef personally visits the market every morning to carefully select the freshest fish of the day. Wild vegetables are freshly picked from their own farm and meticulously cultivated. Furthermore, all ingredients used, such as Haguro-produced Tsuyahime rice and meat directly sourced from local suppliers, are strictly from Yamagata Prefecture.
The seasoning is delicately crafted to maximize the inherent appeal of the ingredients, creating visually beautiful dishes that allow guests to experience the season with all five senses. This course is a splendid fusion of tradition and innovation, combining the flexible ideas and sensibility of the two young chefs with Maruyama's solid techniques and experience.
Please enjoy this special moment that can only be savored here.
"Seasonal Course Satsuki" - 10 dishes, from 4,400 yen (tax included).
Available at Suzune and Sakata Gin no Suzu - Reservations required.
Appetizer: Bamboo shoot, chicken, and wakame seaweed ginger jelly, blanched shidoke, etc. (5 items) / Sashimi: Boat-style platter with 2 types of local fish / Fried dish: Shrimp shinjo with bamboo shoot, cabbage mochi fritter, seasonal vegetables / Palate cleanser: Signature sesame tofu / Simmered dish: Pork belly kakuni with potato ankake / Grilled dish: Sea bass with new ginger / Meal: Tsuyahime kamameshi / Miso soup: Fried tofu, enoki mushrooms, wakame seaweed / Pickles: Cucumber karashi-zuke, spring cabbage, kombu tsukudani / Dessert: Strawberry mousse, pudding, coconut ice cream, tapioca milk
[Tsuruoka Cuisine Suzune]
Address: 7-68 Nishikimachi, Tsuruoka City, Yamagata Prefecture
Phone: 0235-22-3231
Business Hours: 11:30-14:00, 18:00-22:00
Closed: Tuesdays
[Sakata Cuisine Gin no Suzu]
Address: 2-28-6 Koganecho, Sakata City, Yamagata Prefecture
Phone: 0234-28-8797
Business Hours: 11:30-14:00, 18:00-21:00
Closed: Tuesdays
[Yamagata Yushumi Co., Ltd.]
Address: 7-68 Nishikimachi, Tsuruoka City, Yamagata Prefecture
Phone: 0235-22-3231
Closed: Tuesdays
https://yamagata-yubi.com
Keywords:
Among them, two young chefs from the company achieved the remarkable feat of winning awards simultaneously. In the regional cuisine category, Ryoji Sato received the "Tokyo Governor's Award." In the sustainable category, Takuma Ikeda received the "Minister's Secretariat, Ministry of Agriculture, Forestry and Fisheries Award," earning high praise in their respective fields.
Both chefs have honed their skills under Tamaki Maruyama, a "Yamagata Master Craftsman." Utilizing the inherited solid techniques and sensibility, they challenged the national stage with dishes that bring out the charm of Yamagata-produced ingredients, leading to this simultaneous award.
Tokyo Governor's Award: "Shonai Spring: Night Cherry Blossoms in Melting Snow and the Breath of the Sea of Japan"
Sato's concept for the Tokyo Governor's Award was "Shonai Spring: Night Cherry Blossoms in Melting Snow and the Breath of the Sea of Japan." Using abundant local ingredients that Yamagata boasts, he expressed the joy of overcoming a harsh winter and welcoming spring by refining regional cuisine with his unique techniques.
Minister's Secretariat, Ministry of Agriculture, Forestry and Fisheries Award: "Expressing Japanese Cuisine in a Single Dish with Everyday Ingredients"
Takuma Ikeda, who received the Minister's Secretariat, Ministry of Agriculture, Forestry and Fisheries Award, presented "Expressing Japanese Cuisine in a Single Dish with Everyday Ingredients," completing a full course primarily with vegetables in one dish. The dish stood out for its ingenuity in being enjoyable in bite-sized portions and its focus on reducing food waste.
Right: Takuma Ikeda, Left: Ryoji Sato.
Upon receiving the awards, Sato powerfully expressed his future aspirations, saying, "I will continue to dedicate myself daily to aim for even higher achievements." Ikeda also stated, "I will leverage this experience to further enhance my skills and knowledge, and contribute to the local community," showing his determination for further growth.
Tamaki Maruyama, Yamagata Master Craftsman
Their mentor, Tamaki Maruyama, commented, "While techniques can be taught, a chef's attitude must be cultivated by oneself. I believe their consistent daily efforts led to these results. I hope they continue to convey the value of Yamagata's ingredients through their cuisine." He expressed high expectations for their future success.
To commemorate these awards, a "Seasonal Course" devised by Sato, Ikeda, and Maruyama will start in early May!!
To commemorate these awards, a "Seasonal Course" co-devised by Sato, Ikeda, and Maruyama will be offered from early May. The head chef personally visits the market every morning to carefully select the freshest fish of the day. Wild vegetables are freshly picked from their own farm and meticulously cultivated. Furthermore, all ingredients used, such as Haguro-produced Tsuyahime rice and meat directly sourced from local suppliers, are strictly from Yamagata Prefecture.
The seasoning is delicately crafted to maximize the inherent appeal of the ingredients, creating visually beautiful dishes that allow guests to experience the season with all five senses. This course is a splendid fusion of tradition and innovation, combining the flexible ideas and sensibility of the two young chefs with Maruyama's solid techniques and experience.
Please enjoy this special moment that can only be savored here.
"Seasonal Course Satsuki" - 10 dishes, from 4,400 yen (tax included).
Available at Suzune and Sakata Gin no Suzu - Reservations required.
Appetizer: Bamboo shoot, chicken, and wakame seaweed ginger jelly, blanched shidoke, etc. (5 items) / Sashimi: Boat-style platter with 2 types of local fish / Fried dish: Shrimp shinjo with bamboo shoot, cabbage mochi fritter, seasonal vegetables / Palate cleanser: Signature sesame tofu / Simmered dish: Pork belly kakuni with potato ankake / Grilled dish: Sea bass with new ginger / Meal: Tsuyahime kamameshi / Miso soup: Fried tofu, enoki mushrooms, wakame seaweed / Pickles: Cucumber karashi-zuke, spring cabbage, kombu tsukudani / Dessert: Strawberry mousse, pudding, coconut ice cream, tapioca milk
[Tsuruoka Cuisine Suzune]
Address: 7-68 Nishikimachi, Tsuruoka City, Yamagata Prefecture
Phone: 0235-22-3231
Business Hours: 11:30-14:00, 18:00-22:00
Closed: Tuesdays
[Sakata Cuisine Gin no Suzu]
Address: 2-28-6 Koganecho, Sakata City, Yamagata Prefecture
Phone: 0234-28-8797
Business Hours: 11:30-14:00, 18:00-21:00
Closed: Tuesdays
[Yamagata Yushumi Co., Ltd.]
Address: 7-68 Nishikimachi, Tsuruoka City, Yamagata Prefecture
Phone: 0235-22-3231
Closed: Tuesdays
https://yamagata-yubi.com
Keywords: