The WCM theme 'Play!' will shine bright in the upcoming Japan National Selections. Chefs will be challenged to craft innovative and artistic pieces to compete for first place. Are you ready to witness top Japan chocolatiers pushing the limits of flavour and texture in each assignment? Meet the ones who will fight for the title of World Finalist in this National Selection!

Daichi Takara

This ESMODE Gakuen graduate has transitioned from design to culinary arts. Initially immersed in the fashion world of Tokyo, Daichi went on to pursue his passion for cooking. He began his journey in an Italian restaurant. He then became a pâtissier in Kyoto. After being in the prestigious roles of sous chef pâtissier and executive chef in Kobe and Nagano, he opened his own pastry shop, torantoroa33. His creations focus on delighting guests with well-balanced and health-conscious ingredients.

Akihiro Nishida

After graduating Kobe University, Akihiro worked at Patisserie KOSAI and then worked at HIRO Coffee and Suzette Co. Ltd. Currently, he is a freelancer chocolatier, combining his passion for newness with his impressive experience. For this contestant, the WCM theme represents freedom, a principle that guides his creative process. Driven by his dream to compete in this competition, he will take a chance to design creations free from conventions and use new techniques to captivate the judges.

Togo Matsuda

Togo Matsuda went to Tsuji Confectionery College to follow his dream. He honed his craft in Tokyo, Paris, and Belgium, where he spent four and a half years working as a chocolatier. During his time in Belgium, he represented the country in World Chocolate Masters, finishing in 8th place. In 2023, Togo returned to Japan, where he now works as Sous Chef at Chocolatier Masar in Sapporo, Hokkaido. He sees the theme as a way to discover new perspectives and share positive energy through his craft.

Yoko Ikezaki

After studying at the École Tsuji Tokyo, Yoko began her career at CALVA Co., Ltd. After a year of training in France, she returned to CALVA, inspired by Chef Jiro Tanaja's passion. Today, she still works there as a Sous Chef. For this contestant, the theme 'Play!' represents a road of learning and embracing life. She looks forward to grow her creativity by transforming daily inspiration into delicate and memorable chocolates with a creative soul.

Rie Ito

Not long after finishing her studies at the Kyoto Confectionery Technology College, Rie began her professional journey at the New Otani Hotel in Osaka. In 2013, she joined L'avenue to further grow her experience. Over the years, she has worked hard to perfect her creative expression through a 'Music x Manga' concept. She has joined WCM to share her unwavering passion and to stay true to her idea of continuous work towards improvement.

Keita Koshimizu

Owner and chef of Chocolate Times in Tokyo, Keita is also offers confectionery crafting classes. This multi-talented contestant is excited about the WCM theme, seeing it as a way to create smiles with his creativity and chocolate. This philosophy aligns with his overall approach to his profession. With a strong background in creative thinking, the chef is all about exploring new pairings and chocolate expressions.

Izumi Koichi

Jury President

Born in Ehime, this talented jury member has had an impressive career that started right after he graduated from Japanese Confectionery College. Co-owner of the renowned ASTERISQUE pastry shop in Tokyo, Izumi has a rich multi-role track record, including getting 3rd place at WCM '05. He has been a chef and pastry chef at the famous Salon de Thé Surige, and is currently the Chairman of the WCM Japan Steering Committee. Izumi appreciates innovative approaches to chocolate that bring joy to people.

Yamamoto Takeshi

Yamamoto Takeshi has been the Executive Pastry Chef of the Sheraton Miyako in Tokyo since 2019. After a career that started in a western confectionery store in Kobe, he trained for 13 years under the guidance of Yoshinori Matsushima at the acclaimed Nagoya Marriott Associa Hotel. Later on, he became a pâtissier for the Okinawa Marriott Resort & Spa. Today, this chef is known for his innovative ways, which always emphasise playful and unique chocolate expressions.

Mizuno Naomi

Mizuno Naomi, born in 1978 in Fukuchiyama City, Kyoto Prefecture, is a renowned pastry chef. After gaining experience in Japan, he moved to France in 2002 for further training. Upon returning to Japan, he taught at Futaba Confectionery School. Since 2009, he has served as the owner and pastry chef at Patisserie Mountain. Mizuno won the World Chocolate Masters in 2007 and was chief judge at the 2018 event. He continues to inspire with his dedication to pastry arts.

Uezaki Yoshiaki

Born in Ibaraki Prefecture in 1975, Yoshiaki is a renowned pastry chef and chocolatier. His expertise in chocolate craft and pastry developed through years of training in Tokyo and Mito City. His remarkable achievements include winning the 2006 Japan Cake Show Chocolate Art Grand Prix, and placing second at the World Chocolate Masters World Final of 2013. In 2017, he also secured a silver medal at the Coupe du Monde de la Pâtisserie. Today he is known as the owner of La Riviere de Sable.

Onobayashi Hisashi

Onobayashi Hishashi , born in Kyoto Prefecture, is an accomplished chocolatier and owner of Chocolatry Hisashi. He spent 15 years honing his craft at Club Harrier before launching his brand in Kyoto City in 2018. Onobayashi has earned numerous accolades, including 1st place in the 2010 Japan Cake Show and runner-up in the 2015 World Chocolate Masters. He was also a key member of Team Japan, winning the 2012 WPTC for his chocolate pieces. His work blends high-quality materials with original creations.

Kakimoto Akihiro

Internationally acclaimed pastry chef and chocolatier Akihiro was born in Kyoto Prefecture in 1970. He is known for innovative designs and an exquisite use of ingredients. He has represented Japan in major competitions, having achieved 4th place during the 2013 and 2018 World Chocolate Masters and Coupe du Monde de la Patisserie. Kakimoto currently runs ASSEMBLAGES KAKIMOTO in Kyoto, where he blends Japanese and French styles, showcasing his mastery of technique and creativity.

Lee Seung yun

Originally a graphic designer, Lee transitioned to pastry arts in 2001 and swiftly gained recognition in the industry. After perfecting her skills in Korea and Australia, she claimed 4th place by representing Australia in World Chocolate Masters 2011. Later, Lee managed the Chocolate Academy Center in Singapore, where she developed chocolate recipes and techniques until 2023. Now in Seoul, the chef owns and operates Chocolat111 and continues to inspire with her creative chocolate expressions.

DATE
13 OCTOBER 2024

PLACE
Tokyo

How to watch?

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