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The ultimate culinary showdown: "ICONIA Cooking Contest 2025"
Undercover Report

18 chefs who overcame the tough qualifying rounds have advanced to the final competition!

The "ICONIA Cooking Contest 2025" final competition was held on December 6, 2025. This time, the chefs showcased their best dishes at "Hotel New Akao," which offers a panoramic view of the vast ocean Atami.

For this fifth edition, 416 participants from 101 establishments across the country have entered. The 18 contestants, six each in the three categories of "Gourmet Burgers," "Noodle Dishes," and "Desserts that Pair Well with Japanese Kaiseki Cuisine," are truly a lineup worthy of being called "elite."

The preparation period for the finals is six months. The judging, which takes place from the preliminary rounds, is of an incredibly high standard, unlike what you'd expect from an in-house gourmet event. In addition to considering ingredients and costs with the assumption that the menu will actually be sold, it is evaluated from all angles, including local flavor and originality.
Furthermore, the final qualifying round includes presentations and Q&A sessions in front of the judging panel and head chefs. The fact that it's not simply about creating a delicious menu increases the difficulty of the competition.

Now for the real thing! A heated battle unfolds in a live kitchen with a spectacular view.

At Hotel New Akao 's "Salon de Kinrin," a 40-minute "culinary martial arts" competition kicked off. Amidst the heat and intensity, the expert support of Executive Chef Kimura, who boasts numerous awards as a "modern master craftsman," and the enthusiastic cheers of the audience, supported the serious competition where every second counted. The space overlooking the spectacular view became a tense live venue filled with a mix of anticipation and emotion.
For more details about the actual event, click here >>

We present the winning entries that shone brightest in each genre!

This cooking contest featured a variety of unique menus right from the preliminary rounds.
We will introduce the outstanding dishes that have won awards from among the many menu items, categorized by genre.

Gourmet Burger Category

Bringing a breath of fresh air to the familiar menu item, the hamburger!
Originality was the key to victory.

Victory

Kansai/Chugoku/Shikoku Area Representative
HOTEL MYSTAYS Okayama Miyagawa Fumiaki
Peach Bacon Burger

A unique harmony created by peaches from Okayama and homemade bacon.

This unique gourmet burger features homemade smoked bacon made with the rare "Fuyumomogatari" chicken from Okayama Prefecture and the premium "Peach Pork" brand. The juicy patty perfectly complements the bacon, creating a truly one-of-a-kind creation. Miyagawa says he was able to successfully bring out the characteristics of "Fuyumomogatari," which is resistant to falling apart when cooked and has a refreshing sweetness. This confident creation is the result of his efforts to research and sample famous burger restaurants for this project.

The biggest challenge in developing the burger was "finding the right balance between peach and meat."

When trying to bring out the delicate sweetness of the peach, it gets overpowered by the richness of the patty. Furthermore, if the meat is thoroughly cooked to prevent food poisoning, it loses its juiciness. Faced with these formidable challenges, we went through numerous prototypes. In the end, we increased the amount of meat in the patty to the maximum possible, added homemade bacon for extra richness, and simply seared the peach with a burner to preserve its raw texture, achieving the ideal harmony. It was the moment when all our hard work finally paid off.

A meticulous pursuit of deliciousness and presentation, calculated down to the smallest detail.

The burgers showcased meticulous attention to detail, ensuring that the luxurious combinations were enjoyed in their best possible state. The tasting portions were carefully prepared, with ingredients secured to prevent them from slipping and leafy greens placed at the bottom of the buns to prevent the sauce from soaking in. Furthermore, making the most of the live kitchen format, they even smoked the bacon in the kitchen just before the judging began—a delightful touch. The aroma that filled the venue instantly heightened the judges' anticipation to its peak.

A burger that embodies the bond of a team, guided by the courage to learn.

In fact, Miyagawa is a service man in charge of customer service and all aspects of store operations. The greatest strength that allowed him to win on his first appearance was his "flexible attitude of incorporating advice from those around him" without being fixated on his own methods. He learned about trends from part-time staff, received enthusiastic advice from ingredient suppliers, and the store staff supported him until the day of the competition. The burger, which was completed with the wisdom of many people while valuing his own sensibilities, is truly a crystallization of the bond between the team members.

Looking ahead to even greater heights, future challenges

"In the future, I'd like to take on national hamburger competitions and gourmet festivals with a food truck!" he says, his dreams expanding even further. He currently works as a staff member at Haré Baré Burger in HOTEL MYSTAYS Okayama. Be sure to visit the restaurant and taste the gourmet burgers filled with passion and ingenuity.

The award-winning "Peach Bacon Burger" is scheduled to be released around May 2026 (※Release date may change). We are also considering variations of the recipe to match the peaches available at that time. Please look forward to it!

★Click here for the official website HOTEL MYSTAYS Okayama "Haré Baré Burger" >

runner-up

Kyushu/Okinawa Area Representative
Phoenix Seagaia Resort, Hiroshi Higashimoto
Hamburger Gapao
Click here for details >

Noodle dish category

In the "noodle dishes" category, which has become the most diverse and fiercely competitive,
Each player poured their unique philosophy into every bowl.

Victory

Kansai/Chugoku/Shikoku Area Representative
ART HOTEL Osaka Bay Tower Yusuke Miyagawa
Porcini-flavored Osaka Kawachi duck and leek soup pasta

Featuring the local specialty "Kawachi Duck," they overcame adversity to achieve their long-awaited victory.

Fueled by the disappointment of finishing second in the previous tournament's qualifiers, Miyagawa achieved his long-awaited victory with a dish featuring the rare "Kawachi duck," a source of pride for Osaka. His meticulously crafted recipe, designed to be served at the perfect moment, and his calm judgment allowed him to overcome unforeseen circumstances and claim victory.

A dish that showcases the charm of duck, with a masterful "trick" of aroma and texture.

"We want to share the charm of Kawachi duck, a local specialty, with a wider audience." This single-minded goal guided the recipes, which are designed to utilize every part of this rare ingredient. By actually visiting producers and learning about duck farming practices, they were able to secure high-quality ducks. This is a typical Miyagawa story, highlighting their emphasis on building trusting relationships with producers.

The other main stars are the homemade "Tajarin" pasta made with egg yolks and the "Ravioli" filled with duck leg meat and garnished with edible flowers. The rich and refreshing aroma created by the leeks from Kyoto and Nara, the peel of mandarins from Wakayama, and porcini mushrooms further enhances the depth of the meat's flavor. With commercialization in mind, they have made sure to prepare everything thoroughly in advance so that the quality can be maintained even when someone other than themselves cooks it.

The biggest challenge, inherent in noodle dishes, is achieving the perfect moment of serving.

The biggest challenge was serving 18 portions simultaneously without compromising quality at the venue. If the temperature wasn't maintained, the aroma of the porcini mushrooms would dissipate... After numerous trials, we arrived at the solution of thickening the duck soup. By coating the pasta with it, we succeeded in locking in the flavor while preventing it from becoming soggy. Building a highly reproducible operation also contributed to serving the dishes at the perfect timing.

Overcoming adversity! A glimpse of the "flame of determination" revealed through calmness and strategic thinking.

Miyagawa had meticulously planned everything, from transporting the heavy pasta machine to managing ingredients for several days in advance, but on the day of the event, he was plagued by a series of misfortunes, including broken plates and equipment malfunctions. However, he persevered through these setbacks and continued cooking. The judges were impressed not only by the quality of his dishes but also by his calm and accurate judgment and high level of strategic thinking.

Our goal is to create "dishes that everyone will find delicious."

"My goal is to create dishes that everyone will find delicious, not just those appreciated by a select few." With this philosophy, learned during his apprenticeship, Miyagawa continues to dedicate himself to training the next generation. His solid technique, his high-level perspective as a sous chef, and his love for Osaka—all of these elements are packed into each dish, sending a new wave of possibilities for noodle dishes from Osaka to the entire nation.

This award-winning artwork will be available for purchase at Teppanyaki RURI in ART HOTEL Osaka Bay Tower starting in March.

★Click here for the official website ART HOTEL Osaka Bay Tower Teppanyaki RURI >

runner-up

Kyushu/Okinawa Area Representative
ART HOTEL Oita Nagano Tetsuya
Oita-style sesame broth Ryukyu mixed noodles ~One bowl, three flavors~
Click here for details >

Desserts that go well with Japanese Kaiseki Cuisine

The final section is a fitting conclusion to a Japanese kaiseki meal.
The themes are "unexpectedness" and "harmony."

Victory

Tokai/Chubu Area Representative
KAMENOI HOTEL YAIZU Nagano Takayuki
Tofu Creme d'Anjou Japanese Botanical

While complementing the cuisine, it impressively "speaks of Japanese culture through aroma."

Nagano, with a 30-year career as a pastry chef, has been appointed as a "Food Professional" by Shizuoka Prefecture and, in 2018, was the first pastry chef to be selected as "Professional of the Year." In the new world of Japanese cuisine, he says, "I'm still the youngest," and the challenge he took on was to create a Japanese dessert that, while based on Western cuisine, resonates with the Japanese sensibility. True to his words, "I wanted to create a dish that looks modern but evokes a sense of Japanese tranquility with every bite," the dish, perfectly suited to conclude a kaiseki meal, was well-received by the judges.

30 years of experience and creativity that brings out the unique characteristics of traditional materials

The crème d'ange, a mousse-like dessert with its moisture drained through gauze, is appealing for its light and fluffy texture, but it's also difficult to handle. The main ingredient, tofu from Yaizu 's Osuzuya Tofu Shop, is made using a rare method where whole soybeans are ground into flour. We devised a recipe that brings out the unique characteristics of this chewy and rich tofu. In addition, Nagano himself visited producers, including Shimomura Kojiya, a company with a history of over 90 years, and spent days working with ingredients until he was completely satisfied.
The ability to bring out the best in the ingredients was backed by the ingenuity honed through experience in Nagano. During the actual event, a live performance was showcased where the gauze was peeled off just before eating and the food was transferred to the plate. The indigo-colored Japanese plates were inspired by the image of the venue, New Akao, floating on the sea.

A delicate combination of flavors creates a texture and emotional experience: "A Trio of Ephemerality"

Another essential element is the ultra-thin sugar confectionery called "opaline." This material is extremely sensitive to moisture and difficult to handle, so in order to deliver it to guests in the best possible condition, we meticulously prepare it until late at night. We also employ unique techniques, such as lining it with edible film to maintain its crisp texture.
The pleasant sound of the spoon entering the shiso-scented candy, the gyokuro jelly, and the delicately melting crème d'ange in your mouth—the contrasting textures of "crispy," "jiggly," and "melting" provide surprises and delights until the very last bite. As a finishing touch, a sprinkle of granulated sugar that has been infused with the aroma of cypress wood for two weeks is added. The hidden technique that stimulates all five senses is truly superb.

Transforming veteran pride into a "spirit of inquiry," what is the true essence of Japanese desserts?

For Nagano, who made a major decision to take on the next challenge after his career up to this point, this competition was also a battle against himself, asking "how far can my experience take me?" The process of abandoning the "additive techniques" of Western confectionery and mastering the "aesthetics of subtraction" was a continuous struggle. He says, "Being exposed to the contrasting ways of thinking of Japanese and Western cuisine greatly changed my expression." By setting aside his pride as a veteran and facing the challenge as a challenger, he created this dish.

"Learning can be done anywhere." Hone your skills and sensibilities to reach even greater heights.

The words his mentor once taught him—"You can study anywhere, don't blame your environment"—are his guiding principles today. On his days off, he cultivates his sensibilities through art appreciation and reading, and he never forgets to apply these to his daily work. We have high expectations for the dishes he will create in the future.

This award-winning creation will be available as a limited-time, limited-quantity à la carte dish starting in March. Please enjoy this masterpiece, which embodies the pastry chef's pride and respect for Japanese cuisine.

★Click here for the official website KAMENOI HOTEL YAIZU >

runner-up

Representative of the Tokyo Metropolitan and Joshinetsu Areas
Art Hotel Nippori Langwood, Takuya Kanazawa
Saitama Prefecture Taro and Yogurt Ice Cream Daifuku
Served with burdock salt caramel and Earl Grey honey

Click here for details >

The final stage was supported by the GoTo Pass Special Jury members.

This time, we invited 60 GoTo Pass members to serve as special judges.
The reason we significantly increased the number of participants since last time is because we wanted as many members as possible to have a special experience.

The subsequent survey received many touching comments, expressing joy at being able to participate in the event and respect for the professional work. Conversations flowed freely at the tables, including among our judges. We were delighted to receive comments such as, "I felt closer to ICONIA HOSPITALITY and have become an even bigger fan!"

What kind of feelings will be passed on to the future through this event?

After the contest ended, the venue was filled with the relieved smiles of the contestants who had finished their battle, and a warm atmosphere of mutual congratulations on their efforts.

The cooking contest is an opportunity for staff to hone various skills, such as menu development and cooking techniques. Miyagawa from ART HOTEL Osaka Bay Tower who won the noodle dish competition, said, "I want to share this result within the hotel and become a goal that younger staff members will aspire to achieve."

This cooking contest has become more than just a competition of technical skills; it's a platform to deliver the charm of food and offer new and exciting experiences. We hope you will feel that this event embodies ICONIA HOSPITALITY 's concept of "food hospitality."
We hope that on your next trip, you will encounter a dish lovingly prepared by a chef.

We are planning various events for GoTo Pass members to participate in in the future. Please look forward to our next event!

＼We've released a video showcasing the highlights of the final day, filled with excitement and enthusiasm!／