The winning fish dish from Japan at the Bocuse d’Or Asia-Pacific.
Malaysia also places in regional Bocuse d’Or competition; grand finale in January next year.
Japan has secured a spot at arguably the most important cooking competition in the world next year, by emerging the winner of the regional Asia-Pacific finals in Shanghai on June 27.
After two days of battling it out in the pressure cooker that is Bocuse d’Or Asia-Pacific, chef Hideki Takayama of Japan took first place, cementing the country’s reputation as one to watch when the finals take place in Lyon next January.
At the previous Bocuse d’Or in 2013 – also known as the culinary Olympics – Japan placed third.