Gault et Millau 2024" Award Ceremony Winners

The restaurant guide "Gault et Millau" was launched in Paris, France in 1972.
Currently published in 15 countries around the world, Gault et Millau is more than just a restaurant guide; it delves into the culinary culture of each country and communicates the "now" of food by focusing on the regional characteristics (terroir) of the land. Our comprehensive evaluation of not only the restaurants and chefs, but also the producers of the ingredients, has earned us a high level of trust as a medium. In particular, the magazine focuses on "discovering new talent" and is known for its foresight in identifying up-and-coming chefs.

The 2024 edition is the second national edition of the magazine and includes 532 restaurants from 47 prefectures in Japan. The 2024 edition is the second national edition, and features 532 "must-visit" restaurants from the 47 prefectures of Japan.

The second edition of the 2024 edition is the second in the series, and features 532 restaurants from 47 prefectures in Japan. 10 awards were presented at the awards ceremony, including the "Chef of the Year" award, a highly coveted prize every year, to 14 chefs, sommeliers, patissiers, and producers who are expected to do even better in the future.

Chef of the Year Award] Kenichiro Sekiya (Joel Robuchon, Tokyo/French Cuisine)
The Chef of the Year Award is presented to the chef who has demonstrated the most innovative, complete, and impactful cuisine by demonstrating his or her talents in every aspect of his or her work.

Mr. Sekiya was born in Chiba Prefecture in 1979, moved to France at the age of 22, trained at famous restaurants such as "Lucas Carton," and studied under Mr. Robuchon at "L'atelier de Joel Robuchon" in Paris from 2006. 2021, after returning to Japan as a chef at "L'atelier de Joel Robuchon" in Roppongi, Tokyo in 2010, Mr. Sekiya was awarded the "Chef of the Year" award, In 2023, he became the first Japanese chef to be awarded the "M.O.F." in the culinary category. As M.O.F., he will be responsible for the inheritance and development of French culinary culture and techniques, and as Executive Chef of "Joel Robuchon," he is expected to continue to serve the best cuisine at all times.

When I started my career as a chef about 25 years ago, Gault et Millau was not yet available in Japan, and it was not until I actually came to France that I picked up the book. The book was full of great chefs and first-class restaurants, and I just admired them because they were above the clouds. At the time, I had no idea that the book would be published in Japan, and I never dreamed that the day would come when I would receive the "Chef of the Year" award. I believe that the recognition of my work is not due to my own efforts, but to the support of everyone who has supported me. I am truly grateful. I would like to tell young people who, like me back then, are only looking at it with admiration, that if they never give up and continue believing in what they want to do, one day they will be rewarded, and I would be happy to support them in any way I can in the future. Today, I want to share the joy of receiving this wonderful award with the staff of the restaurant."

The Grand Chef of Tomorrow Award is given to a chef who has established his own culinary world on the basis of solid basic skills and is expected to lead the Japanese culinary world as an outstanding talent.

Mr. Kawashima was born in 1984 in Nanao City, Ishikawa Prefecture. He trained at "Kappo Nishikisui" and "Laomatsu Kitagawa" in Osaka and "Sakurada" in Kyoto. He worked as a chef at "Nagahori" Izakaya and "Nihon no Yado Noraku Kappo Yoitai" before opening "Ipponsugi Kawashima" in 2020. He has received high acclaim for his cuisine, which maximizes the appeal of ingredients with "Team Kawashima," mainly producers from his hometowns of Noto and Nanao, and has earned even greater trust from the local community. He has earned even greater trust from the local community. The award is a testament to the outstanding culinary skills and leadership of Mr. Kawashima, whose goal is to make Noto and Nanao a world city based on "food.

Kawashima said, "I would like to thank all the people who support Kawashima, including the producers, the employees' families, my fellow chefs, my mentors, and everyone else who has helped me to receive this award. When I received the award, I was very happy and was looking forward to this day. However, the Noto Peninsula earthquake on January 1 completely changed my life and the lives of the people of Noto. I was wondering right up to the last minute whether or not I would be able to attend the award ceremony. My house and store are still without water, and I have no idea when I will be able to open for business. There are friends who have suffered greater damage, people who are still in evacuation centers, and the families of producers who we have helped who have lost their lives. However, when I thought about the fact that I received the "Grand Chef of Tomorrow Award," I decided to "participate" rather than "receive" the award. It is not necessarily a good thing to refrain from doing so, and I believe that there will be no recovery without rebuilding the local economy. I hope that by taking a step toward tomorrow, I can create an atmosphere in which the economy can revolve. When I came to the venue today, it was snowing in Nanao. Cherry blossoms were blooming in the midst of it. The long, dark days will continue, but I will do my best, believing that spring will surely come if we do not give up and stop moving forward. I will surely make a comeback with my friends in the future, so please continue to support us."

Mr. Nakamura was born in Tokyo in 1976. He studied at "Kyoto Cuisine Maruta" in Kyoto and "Aoyagi" in Tokushima. After 12 years as head chef at "Hanaren Hanaraku" in Akasaka, Tokyo, he opened "Meijaku" in 2022. Since its opening in April 2022, Meijaku has been winning the hearts of many guests with its excellent culinary sense, such as the "mizu-ni" dish, which uses only water and salt to bring out the pure flavor of the ingredients, without using soup stock. His refined cuisine, based on his solid skills and wealth of experience, has been highly acclaimed as a new aspect of Japanese cuisine.

I thank you very much for this wonderful award. I really have a lot of feelings. I will do my best so that I can stand in this place again, thank you very much.

The Young Chef of the Year Award】】 Mr. Naoto Ohno (Fukuoka, Japan)
Mr. Naoto Ohno (Fukuoka/Syn/French Cuisine)
Daichi Kumakiri (Sushi, Habo, Tokyo)
Tsubasa Jinnai (French Cuisine, Jfree, Tokyo)
The "Young Chef of the Year Award" is given to up-and-coming chefs whose talent, passion and technique show great promise for the future.

Mr. Ohno was born in Fukuoka City, Fukuoka Prefecture in 1989. After graduating from the Culinary Institute of America (CIA) in New York, he studied at restaurants around the world, including The Nomad in New York, Alinia in Chicago, Lecte in Tokyo, Faviken in Sweden, and Central in Peru. In 2023, he opened a restaurant in Fukuoka based on the concept of "Cuisine Voyage", inspired by the cuisine of the countries and regions he has traveled. He is one of the chefs we can't wait to see how he will develop his cuisine based on his travels and encounters with people.

I am very honored to receive this award so soon after opening. It has been a difficult and sad time for me, but I will continue to work faithfully every day on my cooking so that our guests from all over the world will always have a memorable and unforgettable journey with us.

Mr. Kumakiri was born in Shizuoka Prefecture in 1991. He studied at the restaurants of the "Ishikawa" group led by Hideki Ishikawa of "Kagurazaka Ishikawa" and also trained at a famous sushi restaurant before opening "Habor" in 2020. He opened "Hato" in 2020. Using his experience, he has been highly acclaimed for the quality of his course meals, which are a mixture of sushi and Japanese culinary delicacies. Among them, "Vegetable Sushi" is regarded as a fusion of sushi and Japanese cuisine created by his flexible ideas, and he has also received praise from guests for his high skills and the warm and lively atmosphere brought by his personality.

I am delighted to receive such a wonderful award," he said. I would like to work with my colleagues with sincerity, sincerity, and compassion every day so that the guests who come to our restaurant will be pleased with their visit.

Mr. Jinnai was born in Miyazaki Prefecture in 1989. He has trained at such renowned Japanese restaurants as "Florilege" and "Cantessence," as well as at other Japanese restaurants, where he also served as head chef, before opening "Jfree" in January 2023. He opened "Jfree" in January 2023. His cuisine, which focuses on ingredients from his hometown Miyazaki and conveys its appeal while freely combining Japanese elements, has been well received. Aiming for "cuisine that subtracts after the addition and multiplication of French cuisine," Jfree has been well received for its "free" cuisine that is not restricted by Japanese or Western influences, and which addresses the theme of "how to make the most of Japanese ingredients," which is one of the challenges facing Japanese chefs.

I am delighted and honored to receive this award. I will strive to live up to this award next year and in the years to come.

*Mr. Daichi Kumakiri was unable to attend the meeting, so his proxy attended on his behalf.

Transmission Award】 Ms. Hiroe Higuchi (La Mer, Mie, French Cuisine)
The "Transmission Award" is presented to a chef who has made a significant contribution to the transmission of knowledge and skills that have been cultivated, sometimes across countries and generations.

Mr. Higuchi studied under Tadayuki Takahashi, the 5th Executive Chef of Shima Kanko Hotel, and became the 7th Executive Chef in 2014. He was in charge of the working dinner at the G7 Ise-Shima Summit in 2016, and in 2023 he was awarded the Chevalier de l'Ordre des Merits Agricoles de France. He is also one of the flag-bearers of "Ise-Shima Gastronomy," working to deepen connections with Mie's ingredients and producers, convey the appeal of ingredients and food culture through cuisine, and protect and nurture the resources. With his receptiveness and strength, he leads the kitchen and has high expectations as a transmitter and transmitter (transmission) who will bring about change in the culinary world, which is awaiting the advancement of women.

I would like to thank you from the bottom of my heart for this very significant award, and I would also like to thank everyone who has supported me. I would like to continue to deliver to our guests, together with our staff, the 'Iseshima Gastronomy' that we have begun to introduce in 2018, by putting on our plates the long history of the hotel, the culinary philosophy that we have inherited from the previous generation, and the wonderful produce produced by our wonderful producers. We will continue to devote our efforts to this endeavor, and we look forward to your continued patronage.

Best Pastry Chef Award] Michele Abbatemarco (Tokyo/est/French Cuisine)
The "Best Pastry Chef Award" is presented to the pastry chef whose desserts are particularly original and distinctive, and are a fitting end to a course meal.

Mr. Abbatemarco was sent from "Antica Osteria del Ponte" in Milan to Tokyo in 2005 as chef-pastry chef, and worked at "Cuisine [s] Michel Troisgros" in Tokyo until today, where he has been active in Japan for nearly 20 years. He is well versed in Japanese ingredients and culture, and sublimates the inspiration he obtains into unique flavors and shapes that captivate his guests. At the current restaurant, together with Chef Guillaume Bracaval, with whom he has shared the kitchen for more than 10 years, he has developed a world of refined, delicate, and modern beauty in his desserts, respecting Japanese nature and producers, and using the aesthetic sensibility he has developed through his experience in Italy, France, and Japan.

I am very happy today. It is difficult to express in words, but I am very happy and I feel great. I enjoy working here every day, and I would like to continue to do my best for our customers. I hope everyone will come to 'est' and enjoy it with us.

Best Sommelier Award] Mr. Taku Iguro (Tokyo, L'Oeuvrier, French Cuisine)
The Best Sommelier Award is presented to a sommelier who not only has knowledge of wine and the composition of the wine list, but also has excellent customer service skills and always provides service with a customer-oriented attitude.

Mr. Iguro was born in 1987 in California and grew up in Okinawa. After working at "Cantissance", he became a member of "L'Aussières" in 2016, and won the "All-Japan Best Sommelier Competition" in 2020. He is highly regarded for his wide range of knowledge and solid skills, which he shares with the entire team. He has also established his own company to promote the work of sommeliers and wine to both the industry and consumers. He is one of Japan's leading award-winning sommeliers.

I am very honored to be here on behalf of the sommelier community," he said. Unlike chefs and producers, sommeliers do not create anything, but I believe that we can create a part of the customer's emotional experience. Some customers get nervous when we, the sommelier, approach their table, but rest assured, I am on your side! I may recommend an expensive wine from time to time, but please forgive me if that happens.

Best Service and Hospitality Award] Mr. Tamayoshi Makimura (Japanese Cuisine, Makimura, Tokyo)
The "Best Service and Hospitality Award" is presented to a restaurant or cuisine restaurant that has developed a service that leaves customers feeling relaxed and deeply impressed, as the final point of contact that accurately conveys the restaurant's world view.

After graduating from culinary school, Ms. Makimura went on to nursing school and worked as a nurse. She has been running a Japanese restaurant with her husband, Akio Makimura, since 1985, and has been the proprietress behind the famous restaurant "Makimura" ever since. Her hospitality is soft, natural, and full of warmth, capturing the hearts of guests who visit repeatedly. She is the very embodiment of hospitality and thoughtfulness, the very starting point of hospitality, and she is a very deserving recipient of this award.

I am truly grateful to have received such an unexpected and prestigious award. I would like to thank the many people who have supported me from the bottom of my heart. I will continue to work hard so that I can see many smiles on the faces of our customers. Thank you very much for your continued support.

Tradition Award] Mr. Ichiro Yamane (Shimane / Shimane Mikatoya / Japanese Cuisine)
The Tradition Award is given to a craftsman or chef who has preserved the traditional culture nurtured in the region, sometimes taking on new challenges, and tirelessly refining his knowledge and skills to pass them on to the next generation.

Mr. Yamane was born in 1965. He has taken over the family business as the third generation of "Shimane Mikato Family," which has been in operation since his grandfather's generation, and has made the restaurant famous to the extent that it is said that one cannot talk about ayu cuisine without mentioning this restaurant. Every year, many guests from all over the country come to the restaurant to enjoy the cuisine of Mr. Yamane, who has explored and deepened the cooking methods unique to ayu fish from the Takatsu River, one of the clearest streams in Japan. Yamane's ayu dishes, such as grilled ayu, have attracted many chefs, and in recent years, he has been highly praised for spreading the local food culture throughout the country.

I would like to thank all of our customers for coming to our restaurant, which is not very accessible, and to Gault et Millau for this prestigious award. Thank you very much for coming today.

Innovation Award 】 Mr. Hiroki Hasegawa (Kanagawa, Japan / Sakanajin)
The "Innovation Award" is presented to a chef, artisan, or producer who has chosen to take on a challenge in his or her career, culinary philosophy, or concept, and who has taken a new approach.

Mr. Hasegawa was born in Tokyo in 1976. During his college years, he took a year off to study under a master diver on Kuchino-erabu Island. After graduation, he continued to deepen his knowledge of fishing and fish while working for a company. （Ltd. and has earned the trust of many chefs through his pursuit of fish connoisseurship and tailoring. As a fish professional, he also plays a role in "Kamakura Cuisine," which has been attracting attention in recent years, including "Kamakura Kitajima. Currently, he is also a "mountain man," visiting markets on the Miura Peninsula in the morning and going into the mountains in the afternoon to gather wild plants, communicating the importance of the natural environment that extends from the mountains to the sea. Hasegawa's worldview has influenced many chefs, and his presence is becoming increasingly significant.

One of the great things about Japan is that the producers and chefs are very close. In every region of Japan, you can find clean and beautiful fish at the market. There are wonderful fishmongers in every region, and they deliver the fish to chefs who have a relationship of trust with them, create wonderful plates, and the customers are happy. Japan is the only country in the world where this is possible. I hope that the chefs are proud of this, and I hope that the fishmongers will express their gratitude. Not only fishmongers, but also farmers, brewers, and producers of seasonings, all have the same thing in common: they all want to deliver delicious food in the shortest time possible, and I think this is a wonderful thing about Japan. I think it is wonderful that there are so many people in Japan who want to deliver delicious food in the shortest possible time. Not only myself, but also fishmongers and fishermen are fighting for their lives. I was able to come here because of the cooperation between the sea of Sagami Bay, the mountains all over Japan, the power of the fishermen, and the chefs who sublimate it and make the people who eat it happy. I hope to share this with you all.

Terroir Award
Mr. Haruki Sato (Yamagata/Dewaya/Japanese Cuisine)
Mr. Hiroki Hasegawa (Hokkaido/JETFARM)
The "Terroir Award" is presented to a producer or chef who is taking on unique challenges through his/her food or cuisine, while respecting the local climate, ingredients, and culture that have been nurtured in the region.

Mr. Sato was born in 1988. After graduating from university, he studied at a culinary school, during which time he trained at "Japanese Cuisine Tsukiji Tamura." In 2012, he took over as the fourth generation chef at "Dewaya," a mountain vegetable inn located at the foot of Mt. In 2012, he took over the fourth generation of Dewaya, a restaurant at the foot of Gassan, and has been taking care of the natural environment and passing it on to the next generation, In January 2023, the dining room will be renovated and a chef's table will be set up to serve dishes while speaking directly to guests. He is one of the chefs who make the best use of terroir, which is now attracting the most attention.

I am very grateful to receive the "Terroir Award," as I believe that this award is not only for us at Dewaya, but also for the people of the local community, the people who support us on a daily basis, and our guests. Today, it was snowing in Yamagata. We often get a bit of a scary image of snow and people worry about traffic, but for us, without snow, we would have no wild vegetables, no mushrooms, and no water, which are very important resources for our daily lives. The snow that falls today will be water 60 years from now. The water we use to cook our food is connected to connecting the snow that is falling today to the future. We will continue to do our best every day to "connect to the future" so that we can pass it on to our children in the future.

Mr. Hasegawa was born in 1983 in Hakodate, Hokkaido. After graduating from a technical college, he worked for a chemical manufacturer, but switched to farming after reading a newspaper article about food in Japan. His basic philosophy is to farm in a way that does not burden the land and is sustainable for the future. The asparagus grown by Mr. Hasegawa is not only rich in flavor, but also outstanding in its fragrance and freshness. The asparagus reflects the natural environment and conveys the terroir of the region to us.

Today, we have many chefs who have always been very friendly with us. I have been a farmer for 13 years now. Looking back, I have worked with the chefs to make our guests enjoy their meals, sometimes as a reward, sometimes for a special moment in time. Looking back on these experiences, I would like to continue to do my best as always.

Features of Gault et Millau 2024]
The 2024 edition of Gault et Millau focuses on "discovering new talent" and "terroir," the food culture of each region, which is the foundation of the spirit of Gault et Millau, and introduces 532 restaurants in 47 prefectures throughout Japan.
In addition to the high-profile "Chef of the Year Award," the magazine also features interviews with 14 winners of 10 awards, including sommelier, service, and producer awards.

Outline of the book
Title: "Gault et Millau 2024
Release date: March 19, 2024
Price: 3,300 yen (tax included)
Size: A5 size (variable size)
Number of pages]: 336 pages
ISBN】：978-4-344-95473-1
Publisher: ONODERA GROUP Co.
Publisher]: ONODERA GROUP Co.
Number of stores】：532 stores
Area】：Total 47 prefectures

Amazon https://www.amazon.co.jp/dp/4344954734
Rakuten Bookshttps://books.rakuten.co.jp/rb/17787742/