Announcement of Results 
VictoryKansai/Chugoku/Shikoku Area Representative
HOTEL MYSTAYS Okayama
Fumiaki Miyagawa
Peach Bacon Burger
runner-upKyushu/Okinawa Area Representative
Phoenix Seagaia Resort
Hiroshi Higashimoto
Hamburger Gapao
JudgesOverall Review
This one-of-a-kind burger is made with local ingredients, and the sweet and sour flavor of the peach is a perfect match with the bun.
VictoryKansai/Chugoku/Shikoku Area Representative
ART HOTEL Osaka Bay Tower
Yusuke Miyagawa
Porcini-flavored Osaka Kawachi duck and leek soup pasta
The aroma of porcini
Osaka Kawachi Duck and Leek Soup Pasta
runner-upKyushu/Okinawa Area Representative
ART HOTEL Oita
Tetsuya Nagano
Oita-style fragrant sesame sauce Ryukyu Mazesoba
~One bowl, three flavors~
JudgesOverall Review
It was a cross-genre dish, with Japanese, Western and Chinese cuisine, and although it was difficult to adjust the temperature when serving, this was the most well-balanced.
VictoryTokai/Chubu Area Representative
KAMENOI HOTEL YAIZU
Takayuki Nagano
Tofu Creme d'Anjou Japanese Botanical
Tofu Creme d'Anjou
Japanese botanicals
runner-upRepresentative of the Tokyo Metropolitan and Joshinetsu Areas
ART HOTEL Nippori Lungwood
Takuya Kanazawa
Saitama Prefecture Taro and Yogurt Ice Cream Daifuku
Served with burdock salt caramel and Earl Grey honey
Saitama Prefecture taro and yogurt
Ice Daifuku
Served with burdock salt caramel and Earl Grey honey
JudgesOverall Review
The score difference between the runner-up and the winner was so close that both teams were excellent.
The deciding factor was how well it paired with Japanese food and how well it balanced as a dessert for a course meal.
The day of the finals
On the day of the finals, the venue, Hotel New Akao was filled with excitement as hotel staff and their families rushed to the venue from the finalists' hotels to give enthusiastic support. Supporting the contestants as they put the finishing touches on the menus they had devised in hopes of winning were the head chefs and chefs, including Executive Chef Kimura Fuminori, who has been awarded the Yellow Ribbon Medal for his work at the group's hotels as a "Contemporary Master Craftsman."
The judges (20 per category, a total of 60 people) were selected by lottery from among members of Iconia Hospitality 's loyalty program, "GoTo Pass." The members spent about an hour and a half tasting and judging the menus, which the contestants had put their heart and soul into, and commented, "It was an interesting project, and I'd like to participate again," and "If it's commercialized, I'd like to go and eat it with my family and friends."
At Iconia Hospitality, we believe that "food creates great travel memories" and will continue to provide our guests with the finest hospitality and cuisine.
Iconia Hospitality offers a wide range of hotels, from specialized lodging hotels to full-service city hotels, resort hotels, and community-based hotels.
We operate a variety of business types, including community hotels and Hot springs inns, throughout Japan, from Hokkaido to Okinawa.
Based on the concept of "Let's take your life beyond your imagination," we also offer "GoTo Pass," a loyalty program (no joining or annual fees) that allows you to accumulate and use points based on the amount you spend at over 180 facilities nationwide.