LDH kitchen Inc. promotes Japanese food culture both in Japan and overseas under the concept of “Food is also entertainment” (Head office: Meguro-ku, Tokyo; CEO: Hiroyuki Suzuki; hereinafter referred to as “our company”). Yoshiteru Ikegawa, the owner of Meguro’s “TORISHIKI,” a restaurant which frequently receives MICHELIN stars, operates 14 “TORISHIKI ICHIMON” locations in Japan and overseas, and is renowned as “Japan’s most difficult restaurants to book”, is working together with our company to enhance the value of Japanese food culture. TORISHIKI ICHIMON will participate as a special participator in the “41st Culinary Arts Training Facilities Cooking Technique Competition (Gourmetpic),” to be held on February 19, 2026 (Thu.).

Through participation, TORISHIKI ICHIMON and our company will further strengthen our initiatives to support the development of future chefs. By participating in this socially significant competition, we aim to demonstrate our commitment to preserving food culture and encouraging the young talents who will shape the future of Japanese cuisine.

■ Participation background
Supporting the initiatives of young chefs, as a collective of artisans
The 41st Competition “Gourmetpic” is one of Japan’s leading culinary competitions. Representatives are selected from approximately 13,000 students across 266 culinary training schools nationwide, and 55 finalists who advance through regional competitions proceed to the national tournament.
Competing in three categories—Japanese cuisine, Western cuisine, and Chinese cuisine—participants demonstrate the skills they have acquired during their studies, completing their dishes within a set time limit.

The artisans of TORISHIKI ICHIMON, who continue to refine both their skills and spirit each day in the kitchen, have long felt a deep resonance with the dedication of young culinary students.
“Japanese food culture is passed on to the future through the initiatives of young chefs”
This is the core of our decision to participate.

We aim to engage in the “supporting side” to enable the success of young chefs, by creating an environment where those who dedicate their lives to perfecting their craft can fully demonstrate their abilities on a national stage——
This aspiration forms the very foundation of our initiative.

Passing on “Skills, Spirit, and Culture” to the Future
The craft of cooking is influenced not only by technical skill but also by the qualities of the person—attitude, mindset, and values.
At this competition, participants have the opportunity to receive direct feedback from active professional chefs after the contest, providing valuable guidance that supports the growth of young culinary talents.

Through participation, TORISHIKI ICHIMON and our company regard it as our mission to support:
● The transmission of skills
● The creation of opportunities for young chefs to take on challenges
● The enhancement of the value of Japanese food culture itself

■ Competition Overview
Name: 41st Culinary Arts Training Facilities Cooking Technique Competition (Gourmetpic)
Date & Time: February 19, 2026 (Thu.) 7:20 ~ 15:30
Venue: Musashino Cooking College (3-12-5 Minami-Ikebukuro, Toshima-Ku, Tokyo)
Organizer: Japan Association of Colleges for Cooks
Participants: 55 finalists (Japanese cuisine: 21 individuals / Western cuisine: 21 individuals / Chinese cuisine: 13 individuals)
Eligible Students: Culinary students from 266 schools nationwide (approximately 13,000 expected graduates)
Official Website:
https://www.jatcc.or.jp/works/competition/

■ About LDH kitchen
LDH kitchen Inc. is a company that operates under the concept of “Food is also entertainment,” creating value through the culinary experience. Aiming to preserve Japanese food culture, the company works alongside Yoshiteru Ikegawa, owner of the renowned yakitori restaurant “TORISHIKI” to promote the training of skilled artisans and expand opportunities for them to thrive.
In addition, through collaboration with Japan’s leading sushi establishment Sushi Saito, LDH kitchen operates two restaurants—“Sushi Tsubomi” and “Sushi Saito Hanare NANZUKA”—broadening the reach and appeal of Japanese culinary culture.
Furthermore, the company operates “AMAZING COFFEE” nationwide, a coffee shop concept produced by EXILE TETSUYA which offers a dining experience that reflects the distinctive worldview of the LDH Group.

■ About TORISHIKI ICHIMON
Since its opening in 2007, Meguro “TORISHIKI” has held a MICHELIN one-star rating for many years and is recognized as “the hardest-to-book yakitori restaurant in Japan”. Its owner Yoshiteru Ikegawa, as the representative of artisan chefs, established “TORISHIKI ICHIMON” to further develop the culture of yakitori.
“One skewer, one life”
——A once-in-a-lifetime skewer.
With this faith in mind, the chefs spend their entire life facing chicken, charcoal and themselves.
This is a brand where like-minded artisans gather together to preserve and cultivate the traditions of Japanese culinary culture and weave them into the future, all while passing on their skills and spirit.
Currently, the brand has 14 stores in Japan and abroad, with plans for further expansion.

— Weaving yakitori culture into the world, for the next generation

■ MORE INFO | For the latest updates, please visit the official website / social media
For details of the stores, information is published on TORISHIKI ICHIMON’s official site and social media below. Please take a look.
TORISHIKI ICHIMON official site:https://torishiki-ichimon.jp/
TORISHIKI ICHIMON official Instagram:https://www.instagram.com/torishiki_ichimon/