Team PastryJapan aiming for a historic third consecutive title in 2027

As two-time defending champions, Team Japan heads into 2027

with a bold goal: making history with a third consecutive title. Known for its precision and refined approach to pastry, the team has become a benchmark on the international stage.

At its core, the team brings together three complementary specialties—ice, chocolate, and sugar—working in harmony under the guidance of chef Tetsuro Akasaki, a key figure in Japanese pastry.

2027 : aiming for world leadership

After back-to-back victories in 2023 and 2025, Japan aims to maintain its momentum and firmly establish itself at the very top of the global pastry scene. The goal is clear: secure another gold medal at the Coupe du Monde de la Pâtisserie in 2027.

A Japanese team built on complementary expertise :

This performance is driven by three strong and distinctive talents:

Nana Iioka

Chocolate specialist

Masaki Masaki

Ice cream specialist and team captain

Natsuki Maruyama

Sugar specialist

Nana Iioka ,chocolate specialist

Chocolate specialist Nana Iioka is known for the refinement of her textures and her precise sense of flavour balance. Her time in France, particularly in Rouen, also played a key role in shaping her sensitivity and deepening her pastry culture.

Driven by high standards, she approaches every competition with a clear ambition: to win. For her, the Coupe du Monde de la Pâtisserie represents the ultimate test of her career.

Her signature dessert—a chocolate mousse cake with limoncello, accented by lemon and basil—reflects her style perfectly: precise, elegant, and full of contrast.

Masaki Masaki, Ice cream specialist and team captain

As both team captain and ice specialist, Masaki Masaki creates pastry where aesthetics and flavour are developed in harmony. He also follows a free-spirited approach, focused on respecting ingredients and expressing honest, pure flavours.

Based in Kurashiki, where he runs his own pastry shop, he draws inspiration from his natural surroundings, which fuel his creativity on a daily basis. His ambition is clear: to reach the highest international level, particularly in ice and frozen dessert categories.

His signature creation, the chocolate entremets “Âme”, combining caramel with apricot and passion fruit, perfectly reflects his world and his craftsmanship.

Natsuki Maruyama, Sugar specialist

Representing the new generation, Natsuki Maruyama stands out in the world of artistic sugar work with a bold, modern approach. She explores transparency and lightness while maintaining a consistently high level of technical precision.

Her ambition is to become a global reference in her discipline. To achieve this, she focuses on flawless execution in competition settings.

Her creation—a sharing dessert developed during the Japanese selection—features a tubular structure, caramel, exotic notes, and chocolate mousse, all brought together in a carefully balanced composition.

Tetsuro Akasaki – team Japan coach

Born in Kyoto in 1975, Tetsuro Akasaki built a strong career within prestigious establishments before founding his own pastry house, PHILO & CO.

A former captain of Team Japan and silver medalist at the 2013 competition, he also oversaw VIP desserts at the 2016 G7 summit in Ise-Shima. Today, as coach, he passes on his experience and high standards to the next generation.

As a result, his role is key in shaping strategy and guiding the team towards excellence.

A strong ambition heading into Lyon 2027

Driven by experience, complementary skills, and unwavering standards, Team Japan approaches the Coupe du Monde de la Pâtisserie 2027 with strong determination.

Blending innovation, precision, and technical mastery, the team is aiming for another major title and hopes to leave a lasting mark on the history of world pastry.