Where Young Chefs’ Creativity Resonates. An Internal Culinary Competition Showcasing Local Ingredients Under the Theme of “Evolution and Initiative”

GRANVISTA Hotels & Resorts operates hotels, aquariums, highway restaurants, and golf courses across Japan under its brand statement: “Local values shaping the global future.”

For every facility, cuisine highlighting locally sourced ingredients is essential. These dishes not only convey the unique appeal of each region, but also brighten guests’ memories with a vibrant flavor—one of the defining strengths of the GRANVISTA Group. To support this important role, the company has long been committed to nurturing the next generation of culinary professionals.

As part of this effort, GRANVISTA hosts an annual internal culinary competition for young chefs. Although temporarily suspended during the COVID-19 pandemic, the competition resumed in fiscal 2024, welcoming participants from all facilities nationwide.
This year once again, the final round took place at the Sapporo Grand Hotel, where chefs who passed the preliminary recipe screening gathered with passion.

The theme for this year’s competition was “Evolution and Initiative.” The contest was divided into six categories, each with its own challenge:

• Western & Chinese Cuisine: Original dishes featuring locally sourced white fish
• Japanese Cuisine: Original dishes using regional fish and mountain vegetables
• Breakfast: Creative wellness dishes using local ingredients
• Pastry: Original petit gâteau featuring cheese
• Café & Food Court: Creative rice bowl dishes highlighting regional ingredients

Each participant was given eight minutes to present to the judges, including an introduction of their dish, a tasting session, and a Q&A. Entries were evaluated out of 100 points based on visual appeal, presentation, taste, and potential for commercialization.
Beyond appearance and flavor, judges posed in-depth questions regarding reproducibility in a professional kitchen, cost efficiency, and the rationale behind ingredient and technique choices. The young chefs responded thoughtfully and earnestly to each inquiry.

Following the presentations and judging, the winners of the 2025 competition were announced. At the awards ceremony, top prizes, excellence awards, and special awards were presented in each category. From among these recipients, the prestigious GRANVISTA Hotels & Resorts Awards—including Grand Prize, Excellence Award, and Special Award—were selected.

Amid the tense atmosphere, Ayumu Goto of Sapporo Grand Hotel, who won the Top Prize in the Japanese Cuisine category, was named the winner of the Grand Prize in the GRANVISTA Hotels & Resorts Award. His winning dish was “When Spring Awakens in a Veil of Light Snow.”

His creation featured gokko, a fish commonly used in Hokkaido’s regional cuisine, and combined techniques of aspic and terrine into a creation that evokes spring.
Visibly surprised, Goto commented: “I never imagined receiving the top prize. This award encourages me to continue refining my skills and to deliver truly satisfying dishes to our guests each day.”

The Excellence Award went to Ryushin Mihara of Sapporo Grand Hotel, representing the Chinese Cuisine category, for “Chinese Tartare of Black Rockfish and Salmon with Green Onion and Sansho Pepper Sauce.”
“I had failed the recipe screening many times before, so I’m truly happy,” Mihara said with a smile.

The Special Award was presented to Takumi Kato of Kamogawa Sea World, competed in the Café & Food Court category, for “Confit of Genki Pork Loin with Soft and Fluffy Rice Bowl.”
“I experimented extensively to achieve the light, fluffy texture. I am not content with just winning this award—I’m already aiming for the next level,” Kato shared, looking ahead.

To further develop their skills, award recipients were presented with opportunities to train at Michelin-starred restaurants as part of their prizes.

This year, 46 young chefs from across Japan advanced through the recipe screening stage. Whether they received awards or not, each participant gained invaluable experience, marking a new step forward in their professional journey.

At the conclusion of the ceremony, President and CEO Yukio Arai offered words of encouragement: “To those who received awards, take pride in your achievements. And to those who did not, your passion for cooking is undeniable. Please continue to pursue excellence with confidence.”

GRANVISTA Hotels & Resorts is scheduled to open new hotels in Matsushima (Miyagi Prefecture) and Onna Village (Okinawa Prefecture) in the summer of 2026. Chefs from these upcoming properties will join next year’s competition.

Moving forward, the GRANVISTA Group will continue to pursue uncompromising quality in its cuisine as well, valuing the philosophy of “going the extra mile” to ensure guest satisfaction.

“Local values shaping the global future.” Stay tuned for the continued evolution of GRANVISTA Hotels & Resorts.