ITAMAE Balfegó Brings Its European Edition to l’Ametlla de Mar

• The event has established itself as the undisputed benchmark for sushi culture in Europe, becoming the continent’s most specialised competition, with bluefin tuna taking centre stage.

• The event on 28 September will combine high-level competition with technical workshops, the Balfegó Experience and the traditional Kaitai tuna-cutting ceremony, ahead of the awards gala.

ITAMAE Balfegó is taking a historic step forward. The fourth edition of the competition, taking place on 28 September, will not only open its doors to chefs from across Europe for the first time, but will also move to our facilities in l’Ametlla de Mar (Tarragona).

With registration now open to chefs from across the continent, the event is more than just a competition: it is positioning itself as Europe’s leading showcase for sushi, offering the continent’s most specialised and unique format, with Balfegó bluefin tuna taking centre stage.

Since its creation, ITAMAE Balfegó has set out to recognise and promote mastery in the preparation of bluefin tuna within Japanese cuisine, fostering the exchange of knowledge and highlighting the versatility of a product capable of inspiring world-class culinary creations. The competition’s new European dimension further enriches the event, bringing together the continent’s most outstanding techniques and culinary perspectives.

Two highly demanding technical challenges in a continuous competition format

The championship will begin with the distinctive sound of the Taiko, the traditional Japanese drum symbolising energy, culture and tradition. The competition will consist of two timed challenges, with the itamaes competing in successive head-to-head rounds:

1. Sashimi Skills and Nigiri Trilogy: Competitors will showcase their mastery of traditional sashimi cutting techniques and their aesthetic precision in a trilogy of nigiris made with the three prized cuts of Balfegó bluefin tuna (Akami, Chutoro and Otoro).
2. Signature Maki Creation: This challenge will focus on balance of flavours, elegance of assembly and conceptual harmony, with each itamae creating three maki of their choice.

Alongside the competition itself, the venue will host a series of specialised technical workshops designed to deepen participants’ knowledge of Japanese gastronomy. Through presentations led by industry experts, attendees will discover the key principles behind essential disciplines such as sake selection and pairing, rice preparation, fish ageing techniques and the art of bluefin tuna cutting.

Throughout the day, the venue will come alive with familiar faces from the gastronomic world, turning the rigour of technique and the artistry of tuna cutting into a true celebration of culinary knowledge.

The day will culminate in the official gala, featuring the traditional Kaitai — the centuries-old Japanese art of tuna cutting and butchery — followed by the awards ceremony, which will crown the three best sushi chefs in Europe at the 2026 edition.

A Celebration of Culinary Excellence

As a recognition of technical mastery and the participants’ professional development, the winner of this year’s competition will receive a one-week gastronomic trip to Japan for two, €4,000 in prize money, the official ITAMAE Balfegó trophy, and an exclusive selection of products including bluefin tuna loin and belly, along with gifts from the event’s sponsors.

The second- and third-place finishers will receive €2,000 and €1,000 respectively, together with their corresponding trophies and Balfegó product hampers.

ITAMAE Balfegó Hall of Fame

The winner of this fourth edition will join the distinguished list of chefs crowned by the competition:

• 1st Edition (2022): Steven Bosen Wu Zheng, Sen Omakase* (Madrid)
• 2nd Edition (2023): Masayuki Narumi, Daikichi Beach (Alicante)
• 3rd Edition (2024): Sergio Solís, Ta-Kumi (Málaga/Marbella)