EUROPEAN

SUSHI

CHAMPIONCHIP

4TH NOVEMBER 2024

the team

ALICE TOUCHAIS

Managing Director of Sushi Robots

Alice began her journey within the Sushi Robots adventure in 2016 as Marketing Manager, alongside Emmanuel Letellier, Founder and Director. 4 years later, Emmanuel Letellier wanted to sell the company to pursue a new business. Alice Touchais and Kiyoko Hay took over the management.

The buyout has enabled the company to expand, structure and become more competitive on a range of projects. Sushi Robots has revolutionised the art of sushi preparation by introducing innovative technologies and cutting-edge automation into the manufacturing process. Thanks to her understanding of market trends, Alice has continued to develop the company, which is already the European leader in sushi machines and, more generally, in all machines dedicated to Japanese catering.

But her ambition didn’t stop there. With a strong attachment to traditional Japanese cuisine, in 2023 Alice embarked on the audacious project of buying the French and European Sushi Championships from Julien Panet. That same year, she set up the Japanese Cuisine Academy (JCA), a professional training centre specialising in traditional Japanese cuisine.

Under Alice’s direction, Sushi Robots is innovating and pushing back the boundaries of gastronomic creativity, while remaining true to its passion for quality and authenticity, with a particular focus on traditional Japanese cuisine.

Born in São Paulo, Brazil, home to the world’s largest Japanese community, Chef Wagner discovered the world of Japan at an early age. He went to a Japanese school and tasted his first sushi at the age of 6!

After arriving in France at the age of 14, he began his career in 2008, training first in French and Italian cuisine, then in Japanese in 2010 after obtaining his Chef Sushi diploma in Paris.

In 2016, he took part in the Open de France sushi competition, where he won, before going on to become French Champion in 2017 and World Vice-Champion in 2018. His career has taken him to the four corners of the globe, including São Paulo, London, Riyadh, Saint Barth and Monaco.

Today, Wagner is the Executive Sushi Chef at THE NIWAKI restaurant, where every day he takes his guests on a dizzying gustatory journey to the land of the rising sun.

WAGNER SPADACIO

Executive Sushi Chef at The Niwaki restaurant

Shahar Dahan

Corporate Chef of THE NIWAKI

It is in the United States of America that Chef Shahar developed his savoir-faire.

In 1999, his career took a start within the top international restaurants and made him discover the world of contemporary new-styled Japanese cuisine.

A few years later, his career led him to the most exclusive dining places in Monaco. ” I had never eaten sushi in my life, ” he said once. We can now relate that this time is over.

Chef Shahar, remaining true to the quintessence of Japanese cuisine, will sublimate the culinary experience of THE NIWAKI guests.

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