SINGAPORE — Japanese restaurant Hide Yamamoto sous chef Damien Tan recently bested 14 other hopefuls to represent Singapore at the inaugural Global Sushi Challenge 2015, which will be held in Tokyo on Nov 25.

Coming in second and third were chefs Edmund Chong, 35, of The Flying Squirrel, and Tatsuya’s Christopher Goh, 39, respectively.

During the Singapore finals held on Thursday at SHATEC, the finalists comprising Singapore-based sushi chefs “of non-Japanese nationality” were judged in two categories: Traditional Edo Mae Sushi and Creative Sushi. And it seems the 32-year-old Malaysian’s basic sushi skills and non-traditional marinade in the latter category was enough to win judges over.

“I tried to marinade all the fish and, traditionally, that would mean the use of soya sauce, sake and mirin. But I tried to change (things) a bit. I used olive oil and Himalayan rock salt … and also a homemade citrus sauce,” said Tan, who used the marinade on Hokkaido sweet prawns, tuna and salmon.

That said, the judges had to base their decision on only one creative sushi creation and Tan chose to showcase the salmon marinated in yuzu sauce topped with marinated tomato and onion, which he felt was a “really good” combination of flavours.

“Damien’s presentation of sushi was deceptively simple, coming into its own with a distinctive and unique taste heightened by a delicate infusion of yuzu,” said Edmund Toh, Director, Culinary Studies & Operations, Shatec Institutes who was one of the judges. “Not only was it very refreshing and pleasing to the palate, it also worked beautifully to bring out the freshness and natural taste of the fish. What impressed us most was how he was able to bring harmony to a taste that was so different, yet at the same time true to the origin of the cuisine. It was very well thought through and presented.”

While Tan declined to comment on his chances at the global finals in Tokyo, he did admit he would need to work on a few things. “I think I need more practice and find more ideas,” he said, adding: “Actually, I’m not winning a prize but accepting a challenge.”

Some of the judges also found it a challenge to pick a winner.

For instance, Chef Otto Weibel of the World Association of Chefs Societies felt they needed to taste at least five creations. And despite some unique use of ingredients on display, from truffle oil and konbu to century egg (and even a pairing of Hokkaido corn and egg), Kenjiro Hashida of Hashida Sushi Singapore felt the contenders could have been a lot more inspired.

That said, all the judges, which also included Masayoshi Kazato and Masayoshi Goto of co-organiser World Sushi Skills Institute, felt they had picked the right winner.