2nd Katsuramuki Competition – Event Report
— Preserving the Spirit and Skill of Japanese Cuisine —
On November 23, 2025 (Sunday), the Japan Kappodo Institution (General Incorporated Association) held the 2nd Katsuramuki Competition at its main dojo in Nishiazabu, Tokyo.
The competition aims to encourage mutual improvement among Japanese chefs by refining the fundamental technique of Katsuramuki (thinly peeling vegetables into continuous sheets).
The event was hosted by the Japan Kappodo Institution, under the leadership of Chairman Mr. Jun Kurogi, with Executive Committee Chairman Mr. Yusuke Kawamoto — holder of the Guinness World Record for Katsuramuki and renowned as a hōchō ryōrinin (knife chef) known as Oiri.
Mr. Kawamoto attended the competition in person, offering heartfelt encouragement to each participant. His sincerity inspired a heightened sense of focus and enthusiasm throughout the venue.
■ Competition Overview
The dojo of the Japan Kappodo Institution, designed to closely replicate a professional kitchen environment, provided a highly realistic and motivating setting.
Many participants commented that they “felt the same level of concentration as when working in an actual kitchen.”
The well-equipped facilities enhanced each competitor’s focus and elevated the seriousness of the event, making it a truly practical and meaningful competition.
The daikon radishes prepared for the event were of excellent quality — “very easy to cut,” according to several participants.
In response to feedback about lighting brightness, the organizers swiftly adjusted the illumination, ensuring that all participants could perform under optimal conditions.
This prompt and careful management allowed every competitor to demonstrate their skills to the fullest.
After the competition, the waiting room became a lively place for exchange among chefs — including both returning participants from last year and first-time entrants.
They discussed training methods, knife handling, and professional practices, creating a warm yet stimulating atmosphere filled with learning and mutual respect.
■ Competition Results
The following participants achieved outstanding results:
・Amateur Division Champion: Mr. Kenji Adachi — 324 cm / 1 cut penalty / Total 319 points
・Professional Division Champion: Mr. Yuya Aono — 709 cm / 8 cut penalties / Total 669 points
In both divisions, the competitors displayed remarkable precision, concentration, and integrity as chefs.
Their knife movements and composure embodied the true “technique” and “spirit” of Japanese cuisine, leaving a deep impression on all who attended.
■ Social Gathering
Following the awards ceremony, a social gathering was held featuring special dishes prepared by the institution.
Participants praised the meal, saying, “The food was excellent.”
During the event, they shared experiences about knife techniques, daily practice routines, and approaches to their culinary work,
fostering meaningful discussions that reflected the passion and curiosity driving the art of Washoku (Japanese cuisine).
■ Future Outlook
The Japan Kappodo Institution will continue to provide opportunities not only for katsuramuki, but also for Japanese chefs to hone their skills through mutual effort and exchange.
The essence of Washoku lies in the harmony between technical precision and a sincere spirit.
To carry this philosophy forward, the institution plans to organize further competitions, workshops, and study sessions aimed at professional growth,
ensuring that the techniques and heart of Japanese cuisine are passed on to the next generation.
The Japan Kappodo Institution extends its heartfelt gratitude to all participants and supporters.
We look forward to the next competition, where even more chefs will gather to compete, learn, and grow together.
Japan Kappodo Institution Secretariat
