Complete the APPLICATION FORM below
professional sushi competition for non-Japanese chefs
Masterclass (theory)
Masterclass (practical)
+ written test for the “sushi proficiency certificate”
Master Gentaro Yamazaki, representing the world Sushi Skills Institute (WSSI), brings his expertise to the Benelux countries!
The seminar will be given in Japanese, then translated in English.
Participants will gain a comprehensive understanding of the following:
HISTORY
and evolution of sushi
HYGIENE
standards
TRADITIONAL
techniques, how to handle the ingredients
PRACTICAL WORKSHOP
demonstrations and technical preparations for the competition
SUSHI PROFICIENCY CERTIFICATE
after passing a written examination, succesful candidates receive an official diploma issued by the WSSI.
– Open to all food industry professionals, students
– Open to any nationality, any working country
– You are welcome to join the masterclasses only, without entering the competition on 24/3
REGISTRATION FEE 400€
(including all ingredients, lunches, certificate if the test is passed)
Competition
BENELUX SUSHI CUP is a professional sushi competition for non-Japanese chefs.
The winner will be selected to participate to the final in Japan, the World Sushi Cup.
the 1st prize winner gets a free ticket to Japan for the World Sushi Cup in August 2027!!
Check more videos and pictures on our instagram page.
KATSURAMUKI:
peel 1 metre of daikon radish with a knife, then cut it into thin stripes
SASHIMI PLATE:
using 4 different cutting techniques (hiki-zukuri, hira-zukuri, sogi-zukuri, usu-zukuri) prepare a plate of sashimi
SANMAI-OROSHI:
fillet a seabass, scrape the belly bones and remove the skin
EDOMAE SUSHI PLATE:
prepare a traditional style sushi platter including nigiri, hoso-maki, kazari-maki, kazari-sushi (decorative sushi)
CREATIVE SUSHI PLATE:
prepare a creative sushi platter using special ingredients of your choice and presenting it in an original way. Prepare tasting bites for the judges.
– Candidates must have more than 3 years working experience as a sushi chef.
– Candidates must be nationals of the Benelux countries (Belgium, Netherlands, Luxembourg), or working in one of those countries for more than 2 years.
– Candidates must follow the 2 days masterclass on 22/3 and 23/3 and pass a written test to get the “Sushi Proficiency Certificate” issued by the World Sushi Skills Institute (WSSI)*
*If you already have the certificate, this step can be skipped.
Complete the APPLICATION FORM below
Selected candidates should pay the registration fees* of 500 €.
* including 2 days masterclass + certification + competition entry
* transport & accomodation costs are the responsibility of the participants
TECHNICAL GUIDANCE:
This will be sent to the candidates (rules, ingredients...)
*if you register to the competition, you don’t need to register separately for the masterclasses
Jury from the 1st edition in 2026.
Founder and Director of the Sushi School Narita
Known as “Sushi Samurai”, he has taught the art of sushi in over 50 countries and trained numerous Michelin-starred chefs. His teaching is not limited to techniques, but also encompasses “spirit”, “attitude” and “hospitality”.
Since 2025, he has opened his own ‘dojo’, a sushi school in Narita, to train foreign chefs in intensive courses.
Born in Peru, his career path led him to master Japanese cuisine and work in the world’s most renowned sushi restaurants (New York, Austin, LA and Tokyo) alongside the finest masters such as Morimoto, Azabu, Uchi, Hirohisa and Akashi.
At his restaurant KANSHA, he is bringing all his passion for Japanese cuisine and his Peruvian heritage into creating the Nikkei menu.
After graduating from Shimizu Marine Technical College, he began his culinary career in Saitama and later gained experience in Tokyo at several establishments including the prestigious Esquire Club.
At 25, he moved to France to refine his skills. After years of experience in Europe, he settled in Luxembourg and opened in 2020 his own restaurant, RYODO. The restaurant earned one Michelin star in 2022, the same year he was named Chef of the Year by Gault & Millau.
He continues to blend Japanese culinary with European influences.
An Executive Chef with 20+ years of international experience, specializing in traditional and creative sushi.
A World Sushi Cup Japan award winner, he holds a Kuroobi black belt from World Sushi Skills Institute, and is an instructor at the Nagoya Sushi School in Portugal and Italy.
With experience in renowned hotels and restaurants in Belgium, Italy, Portugal, Brazil, and Japan, he masters multiple cuisines and advanced techniques such as ikejime, sous-vide, molecular gastronomy.
Trained in Prague, Japan and UK, he has devoted himself to Japanese cuisine for over 30 years, rising from executive chef to owner-chef of YAMATO (2013-2023).
He has participated in several competitions around the world, such as the World Sushi Stadium (Japan), the Seven Sushi Samurai (United Kingdom) and the World Sushi Cup (Japan).
Appointed Goodwill Ambassador for Japanese Cuisine by the Ministry of Agriculture, Forestry and Fisheries, he was Head Chef at the Japanese pavilion during the G7 summits in Davos in 2024 and 2025.
In February 2026, he opened YAMAYA, a new omakase restaurant in Prague.
Partners from the 1st edition in 2026.
“I am extremely proud to launch the Benelux Sushi Cup, a major step toward a stronger and more connected sushi community in the Benelux,”
Owner of Ko’uzi Sushi in Antwerp and official organiser of this event, Junko is active as a member of the WSSI since 2015: she has participated in various events throughout Europe, notably as a jury member of competitions in France, Romania, Norway, Portugal, Poland, Italy… Also contributed to the creation of the first European Sushi Championship held in Monaco in 2023.
