Scottish-born Japanese chef Joe Kimura will compete at the European Sushi Championship in Barcelona on 29 October 2026, becoming the first British competitor to take part in the event.
On 29 October 2026, I will travel to Barcelona to represent Scotland at the European Sushi Championship, joining professional sushi chefs from across Europe for a competition celebrating the skill, precision and creativity of Japanese cuisine.
It is a particularly meaningful opportunity for me. Although much of my professional career has taken place outside Scotland, my Scottish roots have always remained part of my identity. Representing my home country on a European stage, in a discipline that has shaped so much of my culinary journey, is something I am immensely proud of.
A Career Shaped by Japanese Cuisine
My journey into Japanese cuisine began while I was working in London at one of Gordon Ramsay's restaurants. During that time, I travelled to Japan for the first time, an experience that fundamentally changed the direction of my culinary career.
What fascinated me was not simply the food itself, but the entirely different way of thinking about ingredients. The attention given to seasonality, natural flavour, texture and presentation revealed an approach to cooking unlike anything I had previously experienced. There was a philosophy behind even the simplest preparations, and I wanted to understand it.
That first encounter developed into a lasting fascination with Japanese food and culture, eventually taking me into the kitchens of Nobu and Roka, and later to Japan itself, where I continued to deepen my understanding of the cuisine.
Sushi became a particular focus. Behind its apparent simplicity lies an extraordinary level of technical discipline, from the preparation and seasoning of rice to knife work, temperature control and the treatment of fish. It is a craft in which experience often reveals just how much more there is to learn.
My career has since taken me through professional kitchens across the United Kingdom, Europe and Japan, as well as international sushi competitions, including the World Sushi Cup in Tokyo in 2016.
Now, more than two decades after beginning my professional culinary career, I have the opportunity to represent Scotland at the European Sushi Championship. It feels like a fitting intersection of where I come from and the cuisine that has defined so much of my professional life.
Joe Kimura shaping shrimp nigiri at a private sushi event.
Bringing Scotland and Japan Together
For the European Sushi Championship, my approach draws on the connection between my Scottish heritage and the Japanese culinary traditions that have shaped my career.
At the heart of this connection is beef, specifically the relationship between Japanese wagyu and Scotland's Aberdeen Angus, as the Angus was the pillar of the early Japanese breeding that later became known as wagyu.
Both countries have developed internationally respected traditions of cattle breeding and exceptional beef production. Although their approaches and characteristics differ, they share an appreciation for provenance, quality and the careful development of flavour.
For me, this is one of the most meaningful culinary connections between Scotland and Japan. While whisky is perhaps the more familiar cultural link, the relationship and shared history between these two great beef traditions feels particularly appropriate to express through my representation of Scotland.
Wagyu will therefore feature in my competition sushi, bringing this connection directly onto the plate through Japanese technique.
The wider presentation draws inspiration from my experiences in Wakayama, Japan, incorporating natural forms and traditional Japanese aesthetics. A further reference to Scotland will appear through an interpretation of the Scottish thistle, created using sasagiri, the Japanese art of decorative leaf carving.
Together, these elements tell a personal story of two countries that have influenced my identity and my cooking. Rather than simply combining Scottish and Japanese ingredients, my intention is to explore the deeper connections between their culinary cultures.
Miso cured Scottish salmon with yuzu and cucumber by joe kimura.
The Importance of Continual Improvement
Competition sushi presents a particular challenge. It requires technical consistency under pressure, but also a clear sense of purpose behind every element of the presentation.
For me, the objective is not complexity or multiple creative combinations, it’s to demonstrate respect for ingredients, simple technique and a thoughtful balance of flavours and textures.
The European Sushi Championship provides an opportunity to test these principles alongside other experienced chefs, while continuing to develop my own understanding and skills.
Looking Ahead to Barcelona
The championship takes place on 29 October 2026 at Masia Rosàs in Sant Cugat del Vallès, Barcelona.
I am looking forward to meeting fellow competitors, sharing ideas and representing Scotland in an international celebration of Japanese culinary craftsmanship.
Whatever the outcome, it promises to be a valuable experience and another important chapter in my professional journey.
I will share photographs, reflections and the results of the championship following the event on both Instagram accounts @kimuraskitchen and @chefjoekimura.