The first edition of the Benelux Sushi Cup takes place in Antwerp

“It is a place where passion and craftsmanship come together and it offers sushi chefs the opportunity to challenge themselves, refine their skills and raise their level, while at the same time connecting professionals, sharing knowledge and inspiring each other,” said Kawada.

Seminars, workshop and a test

The competition program starts two days before the final on April 1, 2026, with intensive seminars, a written test and practical workshops. The participants are assessed on technical precision, product knowledge, presentation and craftsmanship through both traditional and creative assignments. In the morning the focus is on fish preparation, sashimi cutting techniques and mise en place.

In the afternoon there will be two decisive tests: a classic Edomae sushi plate (including nigiri, hoso maki and kazari sushi) and a creative assignment with self-selected ingredients, focusing on originality, presentation, taste balance and texture, including refined tasting bites for the jury.

The candidates are judged by an international jury of five renowned experts, including the director of the World Sushi Skills Institute (WSSI) from Japan, supplemented by jury members from New York, Luxembourg, Portugal and the Czech Republic. All jury members are world champions or chefs of Michelin-worthy level.