2017 OCT 16-17
Japanese preselections

The Japanese national qualifying rounds take place at: Japan Cake Show Tokyo

This event is open to the public. Members of Confectionery Association of each prefecture in Japan get free entrance.

Time schedule
Same for both Day 1 and 2

Day 1 & 2

08:00 - Start of competition

10:00 - Japan Cake Show venue open
11:00-11:25 - Tasting judgement of Fresh Pastry
12:30-13:10 - Tasting judgement of Chocolate Snack to go
15:00 - End of work
15:00-15:20 - Presentation and evaluation of show piece
15:50 - End of evaluation time

Day 2
17:00-18:00 - Result announce and Award ceremony

Contestants Day 1
16th October

Reisuke Tsuda

Age:
Nationality: Japan
Work: Grains de Vanille

Kazuhiro Nakayama

Age:
Nationality: Japan
Work: Occitanial

Toshikazu Tanaka

Age:
Nationality: Japan
Work: Come white KK

Daichi Takara

Age:
Nationality: Japan
Work: Patisserie HEIGORO (Fujiya)

Jiro Tanaka

Age:
Nationality: Japan
Work: Patisserie CALVA

Contestants Day 2
17th October

Kentarou Yamamoto

Age:
Nationality: Japan
Work: Hotel New Otani Osaka

Masaharu Kouzuma

Age:
Nationality: Japan
Work: Ecole Criollo

Akihiro Kakimoto

Age:
Nationality: Japan
Work: Assemblages Kakimoto

Tatsuya Hirazawa

Age:
Nationality: Japan
Work: Pâtisserie Mountain

Masanori Hata

Age:
Nationality: Japan
Work: aqua×ignis / Confiture H

The jury

President of executive committee: Chef Tadashi Yanagi
- Owner Chef of Patisserie Tadashi Yanagi
- President of official technical instructor of The Federation of Japan Confectionery Associations
- Jury member at World Chocolate Masters final in 2013

Jury President: Chef Noriyuki Nagai
- Owner Chef of Patisserie Noliette
- Vice president of technical instructor of The Federation of Japan Confectionery Associations

Jury Member: Chef Koichi Izumi
- Owner Chef of Asterisque
- Member of technical instructor of The Federation of Japan Confectionery Associations
- 3rd Place of WCM2005 final
- Jury member of WCM2015
- Callebaut Ambassador

Jury Member: Chef Shigekatsu Kimura
- Owner Chef of La Vieille France
- Member of technical instructor of The Federation of Japan Confectionery Associations

Jury Member: Chef Yoshiaki Uezaki
- R&D Chef of Morinaga Shoji
- Member of technical instructor of The Federation of Japan Confectionery Associations
- 2nd place winner of WCM 2011 final

Jury Member: Chef Takeshi Yamamoto

- Pastry Chef of Okinawa Marriott Resort ＆ Spa
- Finalist of WCM 2005 final

Guest Jury: Chef SeungYun Lee
- Head of Chocolate Academy Singapore
- 4th place WCM2011 final

Practical

The Japanese national qualifying rounds take place at:

Japan Cake Show Tokyo

Tokyo Municipal Industry and Trade Center Taito Building
2 Chome-6-5 Hanakawado, Taito, Tokyo 111-0033

This event is open to the public.
Tickets can be purchased at the entrance of the event.
Admission charge: 1,500JPY
Members of Confectionery Association of each prefecture in Japan get free entrance.