The ninth issue of the Japanese edition of Gault & Millau, a restaurant guide created in Paris, France in 1972, titled Gault & Millau 9, has been released.
Published and distributed in 17 countries around the world, Gault & Millau delves into the food culture of each country and conveys the latest in food by focusing on the regional characteristics (terroir) of the land. It also places emphasis on "discovering new talent" and is renowned for its foresight in quickly identifying up-and-coming chefs.
First published in Japan in 2017, the award evaluates everything from reservations to departures based on the global standards established by Gault & Millau. By focusing on the professionals who support the restaurant stage, it has discovered excellent restaurants and new talent.
The awards ceremony was held on March 2025, 3. Ten awards, including the Chef of the Year Award that attracts attention every year, were presented to 17 groups of chefs, sommeliers, pastry chefs, producers, and others who are expected to achieve even greater success in the future.
The latest edition, the 2025 edition, focuses on the core of Gault & Millau's spirit, "discovering new talent" and "the terroir of each region's food culture," and introduces 47 restaurants in 563 prefectures as a national edition. It also features interviews with 10 awards and 14 winners.
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