Chef Abe first marinated the salmon in Kikkoman Soy Sauce and mirin, a traditional technique known as tsukekomi, which draws out excess water and intensifies umami, thus retaining the natural deliciousness of salmon; “I have always been taught to prepare, but never to over-prepare, the fish,” says Abe. “I also wanted to bring something new to the salmon, a crispiness that is not its natural texture”. This was achieved by a topping of deep-fried chips of lotus root and avocado, and crumbs of tempura batter.

A visually stunning entry. Oyster tapioca in a daikon-wrapped gunkan sushi was served together with a delicate tower of crisp salmon skin and a bead of shimmering black emulsion from belly fat. The clean presentation was inspired by Japanese Zen gardens.

A classically presented sushi based on the key concepts of health and umami. Seasonal mushrooms combined with other umami-rich ingredients to showcase the central role of umami using traditional sushi skills and presentation – all at just 25kcal per piece.

Combined classic Italian ingredients in an innovative rounded sushi, filled with a stunningly fresh pesto and topped with line-caught, wild sea bass, Taggiasche olives and a brilliant blue borage flower. A wonderful example of Brendan’s concept of “Sushi Italiano”.

Designed to highlight the gastronomic value of the much under-rated sardine. Topped with charcoal oil, balsamic vinegar reduction, olive oil and requesón curd trickled with honey. A clean and elegant sushi, crafted with Japanese skills but effortlessly recalling Mediterranean cuisine.

Another conceptually brilliant entry from the 2008 champion. Using diverse ingredients to evoke the five colours, elements and tastes of nature; wrapped in a bamboo leaf then grilled and eaten with a spoon, with each bite containing specific and stunning tastes.

A bold, vibrant and exciting reimagination of sushi, combining classically Czech autumn ingredients: smoked duck, beetroot, cranberry and apples. Brought together with a deliciously velvety blanket of creamy sauce, another mainstay of traditional Czech cuisine.