The Gault&Millau Japan guide 2022 was launched on 16 March during the annual Gala evening.

A guide that covers 41 prefectures out of 47, including the new regions of Kyushuand Okinawa.

The ceremony was quite unusual as the event was entirely digital due to the sanitary crisis.
During this event, various interviews with Chefs succeeded each other and Gault&Millau Japan had the honour to have Marc Esquerré, Gault&Millau France’s chief editor, to open the ceremony.

During this event, 16 personalities were rewarded for their exceptional work and their various perspectives for the future.

Find here the laureates list !

Chef of the Year

Eiji TANIGUCHI – L’évo, Toyama

Grand Chef of Tomorrow

Ichiei TAGUMA – L’éclaireur, Tokyo

Hironori FUJII – Oryouri Fujii, Toyama

Motoi MAEDA – MOTOÏ, Kyoto

Young Talent

Takahiro INOUE – pesceco, Nagasaki

Natsuki SUZUKI – Restaurant Naz, Nagano

Seira FURUYA – Courage, Tokyo

Transmission Award

Hiroshi NAKAMICHI – Molière, Hokkaido

Patissier of the Year

Mineko KATO – FARO, Tokyo

Sommelier of the Year

Yasuhide TOBITA – Nogizaka Shin, Tokyo

Tradition Award

Takeji ITO – HIRASANSOU, Shiga

Innovation Award

Masaru KAMACHI – KAMACHI TOHO, Saga

Terroir Award

Yasunori KITAJIMA – Kamakura Kitajima, Kanagawa

Keiko KUWAKINO – SATOYAMA JUJO – SANABURI -, Niigata

Masaya TOYOSHIMA – TOYOSHIMA, Yamanashi