return on the 2024 european championship
the team
ALICE TOUCHAIS
Managing Director of Sushi Robots
WAGNER SPADACIO
Executive Sushi Chef at The Niwaki restaurant
the PLACE
The Championship will be held for the 2nd time at The Niwaki, a prestigious restaurant on Avenue Princesse Grace in Monaco. Renowned for its refined ambience and gastronomic excellence, this idyllic setting will add a touch of glamour to our event.
THE NIWAKI will welcome participants in a setting of elegantly sober architecture and warm colours.
The restaurant’s central space, blooming on a shōji ceiling composed of translucent leaves divided by dark-coloured frames, is lined with mirrors. Offering an interplay of multiplication and reflection, it provides a sense of infinity overlooking the room.
The restaurant includes two indoor dining areas, a Bar Lounge (transformed into a press room for the occasion), a Sushi Bar (where the chefs prepare their dishes) and a terrace.
The majestic sequences of Kumiko (Japanese screens) incorporated into the décor, and the subdued lighting, reinforce the Far Eastern atmosphere. In the Bar Lounge (press room), the cedar wood walls, comfortable seats and Bonnefille tulle tables make for a cosy, intimate setting. The Sushi Bar counter, made from Black Chen Chen wood, takes pride of place in the left wing of the restaurant.
THE NIWAKI :
37, avenue Princesse Grace, 98000 Monaco
+377 92 00 37 00
contact@theniwaki.com
www.theniwaki.com
CHAMPIONSHIP PROGRAMME 2024
MONDAY 4 NOVEMBER 2024
FROM 8.30 A.M. TO 6 P.M.
8h30
Preparatory test
Each candidate will have 60 minutes to prepare the raw materials (fish, seafood, vegetables, meat, sauces, decorations, etc.).
The chef must present the jury with all the products he or she will be using in the next round.
All fish must be cut and presented in « saku » (fillet). Bones and offcuts must be kept separate.
The competition is judged on three criteria:
– The candidate’s dress and respect for hygiene during the test (each candidate must have complete professional attire including: shoes, trousers, jacket, apron and head covering)
– Organisation of the workstation (preparation of equipment, sharp knives, cleanliness of the work surface, general appearance).
– Product preparation (techniques used, waste taken into account).
13h30
Creative test
The sushi should be presented on one or more plates of your choice, or even as a pièce montée.
It should be composed of :
– 40 to 50 pieces of sushi, including nigiri, maki, uramaki, kazari-maki and kazari-nigiri
– 15 pieces of sashimi
In addition, the candidate must choose two creative « signature » pieces, and prepare 6 identical pieces of each, 12 pieces in all, on a separate plate for tasting.
The creative test lasts 60 minutes and is judged on the six criteria below:
– Organisation of the workstation (preparation of equipment, sharp knives, cleanliness of the work surface)
– The appearance and skill with which the nigiri are made
– Appearance and mastery of maki making
– The look and mastery of sashimi making
– The combination of products and creativity (balance, aesthetics, risk-taking, taste)
– General appearance of the plate
the participants
Tino Singharaj
vlad tanasie
Piotr Kuc
Nuno Brito
The Lam NGUYEN
Aline KWAMME
Brendan FERRERO CASSIDY
Brahim khouyaoui ben
Maurilio SOUSA DE ARAUJO
vameng lyfoung
le palmares
PIOTR KUC
1st place at the European Sushi Championships 2024
NUNO BRITO
2nd place at the European Sushi Championships 2024
maurilio sousa de araujo
3rd place European Sushi Championship 2024
Ready for 2025?
After two remarkable editions in Monaco, the European Sushi Championship will be coming to Portugal in 2025.
This competition brings together the most talented Sushi Chefs from all over Europe for a unique day of challenges combining technical excellence, precision and creativity.
If you’re a Sushi Chef ready to push your limits, now’s your chance. Compete with the best, represent your country and try to become the future European Sushi Champion.
