ITAMAE Balfegó Reveals the Jury for Its Fourth Edition

Seven leading figures in sushi and international gastronomy will judge the ten finalists of the fourth edition of ITAMAE Balfegó

Following the 2024 edition, ITAMAE Balfegó returns with a new edition that expands its international reach and opens the competition to sushi chefs from across Europe, with the aim of further strengthening its international presence and bringing together different approaches to Japanese gastronomy around Balfegó bluefin tuna.

The fourth edition is heading towards its grand final with an international jury made up of seven leading professionals in the worlds of sushi and haute cuisine, representing renowned restaurants in Spain, the United Kingdom, Poland, Italy, France and Germany. This year’s jury will comprise Hideki Matsuhisa, Yoshikazu Yanome, Kazutoshi Endo, Alon Than, Masashi Suzuki, Emanuele Bombardier and Van Giang Nguyen.

An International Jury

1. Hideki Matsuhisa, chef at Koy Shunka* in Barcelona, will bring his expertise in a cuisine that combines Japanese techniques with Mediterranean produce. Koy Shunka holds one MICHELIN Star.
2. Yoshikazu Yanome, chef at Kaido* in Valencia, joins the jury with a cuisine rooted in the tradition of Edomae Sushi, where technical precision and product quality play a fundamental role. Kaido holds one MICHELIN Star.
3. Endo Kazutoshi, chef at Endo at The Rotunda* in London, is a third-generation sushi master specialising in the Edomae tradition and a contemporary interpretation of omakase. The restaurant holds one MICHELIN Star.
4. Alon Than, chef and owner of Alon Omakase* in Warsaw, has almost 20 years of experience and specialises in Edomae sushi. In 2015, he won the World Sushi Cup in Tokyo. In 2026, Alon Omakase became the first Japanese restaurant in Poland to receive a MICHELIN Star.
5. Masashi Suzuki, sushi master at IYO Omakase in Milan, will bring his expertise in the Edomae-zushi tradition. Suzuki is the creator of the restaurant’s omakase menu, based on a selection of the finest seasonal and seafood ingredients.
6. Emanuele Bombardier, Executive Chef at Matsuhisa Paris, at the Royal Monceau – Raffles Paris, has led the restaurant’s kitchens since October 2022. He has more than 15 years of experience working alongside chef Nobu Matsuhisa across Europe and South Africa.
7. Van Giang Nguyen, head of Chang Restaurant in Grünwald, near Munich, leads the restaurant’s culinary project, whose Asian-inspired offering combines Japanese, Vietnamese and Thai specialities, with sushi as one of its main culinary expressions.

The Perspective of Seven Experts

The composition of the jury reflects the new dimension of ITAMAE Balfegó, which in its fourth edition opens participation to chefs from across Europe. During the final, participants will have to demonstrate their technique, precision, creativity and knowledge of the product, showcasing the gastronomic possibilities of Balfegó bluefin tuna. The jury will be responsible for evaluating the work of the ten finalists and deciding who will be crowned ITAMAE Balfegó 2026.

A Final at Balfegó’s New Facilities

The grand final of ITAMAE Balfegó 2026 will take place on 28 September at Balfegó’s new facilities in l’Ametlla de Mar, home to the world’s most advanced facilities dedicated to bluefin tuna. Applications for the fourth edition closed on Sunday, 16 August, following a submission period opened for the first time to professionals from across Europe.

Over the coming days, ITAMAE Balfegó will announce the ten finalists who will compete in the grand final on 28 September.