Tasked with creating a starter and main course in 90 minutes using Kikkoman naturally brewed soy sauce “as an integral part of (both) recipes,” Rechisan’s menu included: tuna tartare, followed by chicken cooked in master stock, lovage rocks, garlic panna cotta and chilled Umami broth for main.

He said: “I’m delighted! I’ve really enjoyed taking part in the Kikkoman Masters 2017 competition and to be chosen as the winner is brilliant.

“All the dishes on show today were of a very high standard so I knew the competition was going to be tough, but I’m really thrilled to have won.

Winning a seven-day trip to Japan, Rechisan added: “A trip to Japan is a great prize and I can’t wait to experience the wonderful Japanese culture and cuisine.”

Competition compere and judge, Brian Turner, said: “Gabriel’s dishes looked and tasted wonderful, highlighting the perfect use of Kikkoman soy sauce”.

Bing-yu Lee, Kikkoman UK Manager, added: “The Kikkoman Masters gives innovative chefs the opportunity to showcase their creativity and skill and at the same time experience the quality, taste and versatility of Kikkoman naturally brewed soy sauce.  The standard of entries was exceptionally high and Gabriel is a worthy winner.”

Joseph Fallowfield, sous chef at Kota Restaurant, and Fergus Wilford, sous chef at Cliveden House, were both runners up.