We are thrilled to present the THREE FINALISTS of the 2026 INSPIRED BY KIKKOMAN Chef Competition! Chefs across the country competed for the chance to win a grand prize trip to Japan by creating their best trend-forward chicken dishes utilizing either Kikkoman® Soy Sauce or Flavor Foundation.
The Chef’s Roll and Kikkoman judging panel then took on the challenging task of evaluating each mouthwatering entry for visual appeal, originality, and prominent use of Kikkoman products to determine our three Finalists. Below are their Top 3 Recipes; congratulations chefs!
VOTE FOR YOUR FAVORITE ENTRY!
In addition to a GRAND PRIZE WINNER and two RUNNER-UP PRIZE WINNERS, one entry will additionally be awarded the “FAN FAVORITE” PRIZE of $1,000 USD. Here’s how it works:
- Grand Prize: A culinary trip for two to Japan – includes airfare, hotel, and a curated itinerary, including a tour of the Kikkoman Noda Plant and Soy Sauce Museum
- Two Runner-Up Prizes: $2,000 each
- Fan Favorite Prize: $1,000, selected by public vote
Voting Details:
Scroll down to see the three finalists, then cast your vote at the bottom of the page. Voting closes at 11:59 PM PT on Sunday, September 27th, 2026.
Winners will be announced on Wednesday, October 1st, National Soy Sauce Day.
Please review the three incredible finalist entries, then vote at the bottom of this page:
SOY SAUCE CATEGORY: Hickory Smoked Sesame Chicken with a Sweet Sesame Espuma by Chef Alfred Wilhem
“Airline sesame chicken breast with tahini foam and soy pearls.”
FLAVOR FOUNDATIONS CATEGORY: Kikkoman Katsu Mole, Chicken Heart and Yakisoba Chimichanga by Chef Christian Padilla
“Mesquite grilled chicken heart, wok-fired noodles, yuzu kosho cabbage, black garlic Mexican crema, tonkatsu mole, Thai chile Salsa Macha. A crispy flour tortilla filled with yakisoba noodles and mesquite grilled chicken heart, with fermented yuzu kosho cabbage, black garlic crema, and a toasted chile blend to make dark tonkatsu mole finished with aromatic Thai chile salsa macha.”
SOY SAUCE CATEGORY: Post Oak Tori Gyoza by Chef Thomas Dritsas
“Coal-fired chicken gyoza inspired by the intersection of Texas barbecue and Japanese dumpling craftsmanship. Smoked and koji-cured chicken is blended into a rich farce with roasted scallions, chicken jus, and Kikkoman Tamari Soy Sauce, then wrapped and pan-seared with a signature crispy Texas corn lace skirt. The dumplings are finished with smoked soy glaze, peach kosho, crispy chicken skin furikake, and served with a clear smoked chicken consomme highlighting layered applications of Kikkoman Soy Sauce products through curing, seasoning, glazing, and broth development. The dish explores smoke, fermentation, texture, and umami while combining live-fire Texas flavors with refined Japanese technique.”
CAST YOUR VOTE
This contest is subject to the official Terms and Conditions.
Images courtesy Chef’s Roll and Kikkoman.
