24 Teams Advance to Preliminary Rounds of the 19th Sweets Koshien High School Patissier No. 1 Competition Supported by Kaijirushi

The preliminary rounds for the national competition of the "19th Sweets Koshien" (organized by Sankei Shimbun, special sponsorship by Kaijirushi), a contest to determine Japan's top high school patissier, will begin on August 6 (Thu). Twenty-four teams, selected from submitted entries nationwide through document screening, will compete in two blocks, East and West, with 12 teams each.

The theme for this year's competition is "Birthday Cake." Cooking tests will be conducted in each preliminary block, and after judging by chefs, six teams from each of the East and West blocks will advance to the national finals. A digest of the preliminary competition will be streamed later on the official Sweets Koshien YouTube channel. Please watch the earnest gazes and passion of the high school students as they pursue their dreams straight towards becoming Japan's No. 1 high school patissier.

[Official Website] https://sweets-koushien.com/

[Official Channel] https://www.youtube.com/@sweets_koushien

Teams Advancing to National Preliminary Rounds *School and Team Names Listed in Order of Prefecture Number

West Japan Block Date: August 6 (Thu) / Venue: Tokyo Belle Epoque Confectionery and Culinary School

・Fukuchiyama Shuto High School (Kyoto) Suzuran

・Lecole Vantan High School Osaka Campus (Osaka) Espoir

・Nara Women's High School (Nara) Trefle

・Ikusei Culinary Professional School Higher Course (Hyogo) Notre Scène

・Okayama Sanyo High School (Okayama) Lumiere

・Hiroshima Prefectural Technical High School (Hiroshima) Se wo Hayami

・Iizuka High School (Fukuoka) Zero ・Yamato Seiran High School (Fukuoka) Yumeiro Yamato

・Koyo High School (Nagasaki) Reliance

・Keisei High School (Kumamoto) Bonheur

・Kamimura Gakuen High School (Kagoshima) Ailes Bonheur

・Kamimura Gakuen High School (Kagoshima) étoile

East Japan Block Date: August 10 (Mon) / Venue: Tokyo Belle Epoque Confectionery and Culinary School

・Hokkaido Mikasa High School (Hokkaido) Les Étoiles

・Hokkaido Mikasa High School (Hokkaido) Tereryasan

・Noda Kamata Gakuen High School Attached School (Chiba) avenir

・Kokusai Kyoritsu Gakuen High School Attached School (Tokyo) Trois Lumières

・Kokusai Confectionery School Higher Course (Tokyo) fleurir

・Tokyo Metropolitan Agricultural High School (Tokyo) Jasmine

・Noda Kamata Gakuen Suginami High School Attached School (Tokyo) Fearless

・Noda Kamata Gakuen Suginami High School Attached School (Tokyo) My Way

・Noda Kamata Gakuen Yokohama High School Attached School (Kanagawa) Entraide

・Noda Kamata Gakuen Yokohama High School Attached School (Kanagawa) Gypsophila

・Jonan High School Attached School (Gifu) Élan

・Jonan High School Attached School (Gifu) Encoré

"19th Sweets Koshien" Competition Overview

Name: 19th Sweets Koshien High School Patissier No. 1 Competition Supported by Kaijirushi

Organizer: Sankei Shimbun

Special Sponsor: Kaijirushi Co., Ltd.

Sponsors: Tully's Coffee Japan Co., Ltd., The Dover Foundation, Nakazawa Milk Industry Co., Ltd., Nippon Flour Mills Co., Ltd., Fujiya Co., Ltd., Sumisho Montblanc Co., Ltd.

Cooperation: Air Tahiti Nui, Tokyo Belle Epoque Confectionery and Culinary School, Japan Confectionery School

Endorsement: Ministry of Education, Culture, Sports, Science and Technology

Schedule: National Preliminary Rounds - West Japan Block August 6, 2026 (Thu) / National Preliminary Rounds - East Japan Block August 10, 2026 (Mon) / National Finals September 27, 2026 (Sun)

Prize: Winning Team "Tahiti Study Tour"

Competition Advisor

Yukiko Omori, French Pastry and Cuisine Researcher

Runs a class for Western-style confectionery and French home cooking. Fascinated by the traditional pastries and cuisine of various regions in France, she introduces them along with their cultural backgrounds through TV, magazines, and books. She aims to build bridges between Japan and France through sweets, striving for work that connects the dots. She has participated in this competition as a coordinator since its inception, coordinating the national judges and warmly watching over the challenges of the young people who will lead the future sweets industry. Awarded Chevalier of the Order of Agricultural Merit by the French Republic.

National Finals Special Guest Judges *In no particular order

Toshihiko Yoroizuka, Toshi Yoroizuka

After training in Kansai, he went to Europe. In 2004, he opened "Toshi Yoroizuka" in Ebisu, followed by stores in Tokyo Midtown, Suginami, and Odawara. In 2016, he opened "ToshiYoroizukaTOKYO" in Kyobashi. Emphasizing ingredient development, he established "ToshiYoroizukaCacaoFarmEcuador" in Ecuador in 2010. Since 2022, he has served as a director of the general incorporated association "All Japan Food Society."

Noriyuki Nagai, Pâtisserie Noliette

After six years of training at leading European establishments such as M.O.F. (Meilleur Ouvrier de France) Daniel Giraud in Valence, Southern France, he opened "Noliette" in 1993. In addition to focusing on nurturing the next generation as a special lecturer at vocational schools, he also serves as chairman of the Club de la Galette des Rois, vice-chairman of the Tokyo Confectionery Association, chairman of the technical guidance committee of the Japan Confectionery Association Federation, and chief certified technical instructor. In 2021, he received the "Contemporary Master Craftsman" award from the Minister of Health, Labour and Welfare, given to individuals with outstanding skills.

National Finals Judge Profiles *In no particular order

Funashi Hamada, Kashi Kobo Grünberg

Studied in France for 6 years. Opened Kashi Kobo Grünberg in Yokohama City in August 2017. Has won numerous awards both domestically and internationally, including winning the "12th Galette des Rois Contest."

Hiroyuki Emori, MAISON GIVRÉE

Studied under Franck Fresson at "Pâtisserie FRESSON." Has won numerous awards domestically and internationally, including captaining the Japanese team to victory at the Sweets World Cup held at the Milan Expo.

Tetsu Shimada, PATISSIER SHIMA

After working at "A. Lecomte," he went to France. After about 5 years of stay, he returned to Japan. As the owner-chef of "Patissier Shima," he pursues the creation of new value while valuing tradition and considering the harmony between expression and deliciousness.

Yusuke Sasage, Patisserie Yu Sasage

Began his training at the renowned French confectionery shop "Lecomte" and served as head patissier at famous establishments before opening "Patisserie Yu Sasage" as owner-chef in Chitose-Karasuyama in 2013.

Ryosuke Sugamata, Ryoura

Went to France at the age of 26. Trained for three years in various locations. After returning to Japan, he served as sous-chef at "Pierre Hermé Salon de Thé," learning not only Hermé's techniques but also the depth of his artistry and creativity. He became independent in 2015 and opened "Ryoura."

Daisuke Mori, EN VEDETTE

Trained at L'Royce and Grand Hyatt Tokyo, then went to France. Opened EN VEDETTE in October 2016. Has numerous domestic and international awards.

Shinji Ueda, Pâtisserie L‘ATELIER DE MASSA

After working at "A. Lecomte," he went to France. Worked at the prestigious "Ladurée" in Paris, serving as department head. After returning to Japan, he opened his own brand "L'Atelier de Massa."

Yasutomo Mikatsuru, French Confectionery Trois Grues

Trained for three and a half years under M.O.F.s in Southern France, Lyon, and the Pyrenees before returning to Japan. Has won numerous awards in domestic and international confectionery competitions, including two victories in the Galette des Rois competition.

What is "Sweets Koshien High School Patissier No. 1 Competition"? It is a contest where high school students form teams of three to compete in confectionery ideas and skills. It has been held since 2008 with the aim of enriching dietary life, promoting understanding of food culture, providing a platform for self-realization through sweets, and nurturing future patissiers.