What was the grand prize winner of the 17th Tsujihiko Shizuo Food Culture Award?

The book 'Kaiseki Shinsho' by Tetsu Yoda (published by Tankosha) won the award. It was praised for deciphering the evolution of kaiseki from tea ceremony records and delving into the essence of Japanese cuisine.

Who won the Specialist Technician Award?

Two individuals were awarded: Eiichi Nakamura, the owner of 'Meijaku' in Minato, Tokyo, and Takuya Katakoshi, the owner of 'Kataori' in Kanazawa, Ishikawa Prefecture.

What is the purpose of the Tsujihiko Shizuo Food Culture Award?

Established in 2010, the award aims to honor works, individuals, and organizations that have built new worlds in the broad field of Japanese food culture, carrying on the legacy of Tsujihiko Shizuo, the founder of Tsuji Culinary Group.

When is the award ceremony scheduled to take place?

The award ceremony is scheduled for August 2026. Further details will be announced later.

How is the selection committee structured?

The committee is chaired by Shigeru Kagoshima (French literature scholar) and consists of six members: Naomichi Ishige, Shinichi Fukuoka, Reiko Yuyama, Yoshiki Tsuji, and Naoko Yagi.

17th Tsuji Shizuo Food Culture Award Winners Announced: 'Kaiseki Shinsho' Wins Main Prize, Hidetoshi Nakamura and Takuya Kataori Win Tech Prize

Published May 19, 2026 8:00 PM ・ Updated Jun 14, 2026 4:59 PM ・ 3 min read ・ Source: PR TIMES

The Tsuji Shizuo Food Culture Foundation has announced the winners of the 17th awards for 2026. Toru Yoda's 'Kaiseki Shinsho' received the main award, while chefs Hidetoshi Nakamura and Takuya Kataori were honored with the Professional Technicians Award.

The Tsuji Shizuo Food Culture Foundation has announced the winners for the 17th Tsuji Shizuo Food Culture Award (2026).

Established in 2010, the award honors the legacy of Shizuo Tsuji, founder of the Tsuji Group, who dedicated his life to culinary education and research. It recognizes works, individuals, or groups that have made significant contributions to Japanese food culture and established new culinary directions. A special category, the Professional Technicians Award, honors those active in the field of cooking and confectionery.

The 17th award ceremony is scheduled for August 2026.

### Winners for the 17th Award

**Main Award: 'Kaiseki Shinsho'** Author: Toru Yoda / Publisher: Dankosha *Reason for Award:* Evaluated as an excellent work that approaches the essence of Japanese cuisine by carefully deciphering historical records of Kaiseki served at tea ceremonies. It brilliantly highlights the unique aesthetic that rejects outward luxury in favor of meticulous simplicity.

**Professional Technicians Award** * **Hidetoshi Nakamura (Owner of 'Myojyaku'):** Recognized for breaking established values and creating fresh, refined dishes by re-evaluating the relationship between ingredients and techniques without prejudice. * **Takuya Kataori (Owner of 'Kataori'):** Praised for high-level fusion of traditional dining, spontaneous kappo-style service, and local culinary identity within a counter space, creating a unique world of Japanese cuisine.

The selection committee was chaired by Shigeru Kashima (Professor Emeritus, Meiji University) and included prominent scholars and food experts.

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Source: PR TIMES
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17th Tsuji Shizuo Food Culture Award Winners Announced: 'Kaiseki Shinsho' Wins Main Prize, Hidetoshi Nakamura and Takuya Kataori Win Tech Prize

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