Sakurajyuji Group Achieves Third Consecutive Grand Prix Win at the 13th Dysphagia Diet Menu Contest
Sakurajyuji Group won the Grand Prix at the 13th Dysphagia Diet Menu Contest held on February 26, 2026, marking its third consecutive victory. The winning dish was 'Chinese-style Roast Beef,' created by Chef Taisuke Ito of Sakurajyuji Otemon Hospital. This award symbolizes the success of their 'team medicine' approach, involving various professions, and reflects the group's commitment to pursuing the 'joy of eating' in a super-aging society.
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Sakurajyuji Group, with its mission to 'satisfy living in the 100-year life era,' won the Grand Prix at the 13th Dysphagia Diet Menu Contest. The event took place at Tokyo Big Sight on February 26, 2026. The winning entry, a dysphagia-friendly menu by Chef Taisuke Ito of Sakurajyuji Otemon Hospital, secured the group a remarkable third consecutive Grand Prix victory since the 2023 fiscal year.
The award-winning dish was titled 'Chinese-style Roast Beef with White Onion Potage Sauce and a Drop of Black Vinegar.' It was highly praised for its ambitious composition, which incorporated Chinese culinary techniques while adhering to Level L4 of the Dysphagia Diet Pyramid (Care Diet). The dish was crafted to be enjoyed by everyone, maintaining a texture that is safe for those with swallowing difficulties.
The contest involved six organizations that passed a preliminary document screening. In the final, each had 20 minutes to cook and plate their dish live on stage, where they were judged comprehensively on taste, beauty, cooking technique, nutritional value, and reproducibility. The group states that this victory is not just the achievement of an individual chef but the result of 'team medicine,' a collaborative effort of evaluation and improvement among doctors, nurses, speech-language-hearing therapists, and registered dietitians.
In Japan, it is estimated that over one million people have dysphagia, and the importance of safe and delicious dysphagia-friendly food is ever-increasing in its super-aging society. Sakurajyuji Group views 'eating' not merely as nutritional intake but as a joy that enriches daily life. In most of its facilities, the group does not outsource its food services, instead having its own chefs provide high-quality meals.
Chef Ito commented, 'The various opinions from my colleagues enhanced the perfection of the dish. I feel that the skills and passion built up by the entire company led to this third consecutive win.'
Following wins by Chef Nishimura of Yuu no Mori Medical Corporation in FY2023 and Head Chef Matsuo of Sakurajyuji Fukuoka Hospital in FY2024, the group considers this latest award a result of sharing skills and knowledge across the entire organization. They pledge to continue supporting well-being through food.
The award-winning dish was titled 'Chinese-style Roast Beef with White Onion Potage Sauce and a Drop of Black Vinegar.' It was highly praised for its ambitious composition, which incorporated Chinese culinary techniques while adhering to Level L4 of the Dysphagia Diet Pyramid (Care Diet). The dish was crafted to be enjoyed by everyone, maintaining a texture that is safe for those with swallowing difficulties.
The contest involved six organizations that passed a preliminary document screening. In the final, each had 20 minutes to cook and plate their dish live on stage, where they were judged comprehensively on taste, beauty, cooking technique, nutritional value, and reproducibility. The group states that this victory is not just the achievement of an individual chef but the result of 'team medicine,' a collaborative effort of evaluation and improvement among doctors, nurses, speech-language-hearing therapists, and registered dietitians.
In Japan, it is estimated that over one million people have dysphagia, and the importance of safe and delicious dysphagia-friendly food is ever-increasing in its super-aging society. Sakurajyuji Group views 'eating' not merely as nutritional intake but as a joy that enriches daily life. In most of its facilities, the group does not outsource its food services, instead having its own chefs provide high-quality meals.
Chef Ito commented, 'The various opinions from my colleagues enhanced the perfection of the dish. I feel that the skills and passion built up by the entire company led to this third consecutive win.'
Following wins by Chef Nishimura of Yuu no Mori Medical Corporation in FY2023 and Head Chef Matsuo of Sakurajyuji Fukuoka Hospital in FY2024, the group considers this latest award a result of sharing skills and knowledge across the entire organization. They pledge to continue supporting well-being through food.
FAQ
What kind of company is Sakurajyuji Group?
It's a corporate group that operates hospitals and senior residences with the mission to 'satisfy living in the 100-year life era.' They focus on food quality and are highly regarded in the field of dysphagia diets.
Where can I eat the award-winning dysphagia dish?
While the specific award-winning menu may vary by facility, high-quality dysphagia diets are served daily at Sakurajyuji Group's hospitals and 'Hospitalment' senior residences.
What is this contest about?
It is a contest where hospitals and nursing homes from all over Japan compete with their dysphagia diet recipes based on cooking techniques, nutritional aspects, and more, aiming to contribute to food safety and enjoyment for the elderly.