Japan Wins 2025 Pastry World Cup

By Jo Ilie

Team Japan defended Team France on January 25 during Sirha Lyon 2025, at the 19th edition of the Pastry World Cup. Malaysia complete the podium, winning the bronze medal.

The defending champion, the Japanese team retained its world title behind Masanaori Hata (chocolate candidate), Yuji Matoba (sugar candidate) and Ryu Miyazaki (ice cream candidate). With this performance, Japan asserts itself as one of the world’s leading pastry countries.

The winning team created:
• Frozen dessert: Koma – Spinning Top : Kito yuzu is Japan’s top yuzu brand, known for its unparalleled rich fragrance and strong acidity, which set it apart from other types of yuzu.
• Restaurant dessert: Miyabi – Elegance : They created a dessert that embodies the essence of MIYABI. The kanji MIYABI is also part of his name Masanori. Cherishing the name gifted by his parents and preserving the bond it represents is a cherished aspect of Japanese culture.
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• Show Chocolat: Matsuri – Festival : They took pride in transforming a traditional Japanese confection into a Western style dessert using ingredients that represent the essence of Japan.
• 3 sculptures: one made of chocolate, one made of sugar, and one ice sculpture

In this edition of the competition, candidates faced an unprecedented test: the “Chocolate Show”. During this event, they created and designed 26 sweet creations based on Valrhona chocolate in a finger-food spirit, a nod to the street food acclaimed in the world. This highlighted the involvement of a whole team and took the candidates out of their laboratories in the middle of the competition to highlight them in front of the members of the jury and the public.

Belgium won the special eco-responsible prize of this Grand Final of the Coupe du Monde de la Pâtisserie, a prize awarded by the International Organizing Committee to the team that best complied with the various CSR criteria imposed by the competition rules and regulations.

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