Ginza Wako: Chef Chocolatier Nana Iioka Wins "Asian Pastry Cup 2026" as Member of Japan National Team, Qualifies for World Pastry Competition "Coupe du Monde de la Pâtisserie 2027"
Ginza Wako's Chef Chocolatier Nana Iioka, as a member of the Japan national team, won the "Asian Pastry Cup 2026" and has qualified to compete in the "Coupe du Monde de la Pâtisserie 2027" world finals. This victory showcases the high level of Japanese confectionery techniques.
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Wako Co., Ltd. is pleased to announce that the Japan national team, including Chef Chocolatier Nana Iioka, won the "Asian Pastry Cup 2026" held in Singapore from April 21-23, 2026, which served as the Asian qualification round for the "Coupe du Monde de la Pâtisserie 2027".
As a result, the team has qualified for the "Coupe du Monde de la Pâtisserie 2027" finals (the largest world competition in the confectionery industry), to be held in Lyon, France, in January 2027.
Nana Iioka, Chef Chocolatier
Graduated from Tsuji Culinary Institute, France Campus
2016-2022: Worked at InterContinental Tokyo Bay
2022: Appointed Sous Chef Chocolatier at Wako
April 2026: Appointed Chef Chocolatier at Wako
Major Awards:
2018: BUKO Cream Cheese Contest, Showcase Division, Excellence Award
2020: Luxardo Grand Premio, Winner
2023: Coupe du Monde Japan Preliminaries, Chocolate Showpiece & Restaurant Dessert Division, Runner-up
Uchikai Mikaku Concours, Entremet (Whole Cake) Gold Prize
Japan Cake Show Tokyo, Confectionery Division, Federation Chairman's Award
2025: Coupe du Monde de la Pâtisserie Japan Preliminaries, Restaurant Dessert & Chocolate Showpiece Division, Winner
Comment from Chef Chocolatier Nana Iioka:
"I am truly grateful for the support of so many people, which led to this result.
I will continue to do my best towards the finals in France."
About the Asian Pastry Cup 2026 Asian Continental Qualifier Team Composition and Challenges:
The team consists of two contestants responsible for sugar work and chocolate work, and a team leader, totaling three members. There are four tasting challenges, which the team must complete and submit according to set times within an 8-hour competition period.
Japan Team's Works
Overall Theme:
CORALS & CETACEANS – Endangered Sea Life
Art Piece (Exhibited within a 1m height, 80cm diameter circle)
Chocolate showpiece (underwater artifacts, no chocolate coloring allowed)
Sugar showpiece (e.g., two varieties from coral reefs and cetaceans)
Tasting Challenges:
Frozen ice dessert
Cookies
Traveling cake
Plated dessert
Frozen ice dessert, Cookies, Traveling cake, Plated dessert
Competition Name: Asian Pastry Cup 2026
Dates & Venue: April 21-23, 2026
Singapore Expo (within FHA - Food & Hospitality exhibition)
Participating Countries: India, China, Philippines, Singapore, South Korea, Malaysia, Japan, Indonesia
Competition Results:
1st Place: Japan
2nd Place: Malaysia
3rd Place: Philippines
Special Awards: Most Promising Talent Prize: India, Team Spirit Prize: Indonesia
Japan National Team for Asian Continental Qualifier:
Contestants: Nana Iioka, GOURMET WAKO Co., Ltd. (Tokyo); Natsuki Maruyama, Imperial Hotel Co., Ltd. (Tokyo)
Team Leader: Tetsuro Akasaki, PHILO&CO. (Osaka)
Overview of the "Coupe du Monde de la Pâtisserie 2027" France Finals:
The finals, held on January 22-23, 2027, in Lyon, France, will gather approximately 20 teams that have won qualifying rounds from around the world. The theme and overview are expected to be announced around late May 2026.
Competition Name: Coupe du Monde de la Pâtisserie 2027
Dates: Scheduled for January 22, 23, 2027
Venue: Euroexpo, within SIRHA International Food, Hotel & Catering Exhibition 2027
What is the Coupe du Monde de la Pâtisserie?
Established in 1989 by Gabriel Paillasson, who holds the MOF (Meilleur Ouvrier de France) title, and Valrhona, it is a biennial world pastry competition held in Lyon, France. It is a 9-hour team competition with three contestants from each country. The challenges cover all aspects where a pastry chef's skills and knowledge are showcased: sugar work, chocolate work, ice sculpting, show chocolat (street food using chocolate), restaurant dessert (plated dessert), and frozen dessert. This competition, often called the "Olympics of Western Confectionery," is acclaimed as the world's best among numerous pastry contests for its history and competitive level. It takes place in an enthusiastic atmosphere with cheering squads from around the world.
As a result, the team has qualified for the "Coupe du Monde de la Pâtisserie 2027" finals (the largest world competition in the confectionery industry), to be held in Lyon, France, in January 2027.
Nana Iioka, Chef Chocolatier
Graduated from Tsuji Culinary Institute, France Campus
2016-2022: Worked at InterContinental Tokyo Bay
2022: Appointed Sous Chef Chocolatier at Wako
April 2026: Appointed Chef Chocolatier at Wako
Major Awards:
2018: BUKO Cream Cheese Contest, Showcase Division, Excellence Award
2020: Luxardo Grand Premio, Winner
2023: Coupe du Monde Japan Preliminaries, Chocolate Showpiece & Restaurant Dessert Division, Runner-up
Uchikai Mikaku Concours, Entremet (Whole Cake) Gold Prize
Japan Cake Show Tokyo, Confectionery Division, Federation Chairman's Award
2025: Coupe du Monde de la Pâtisserie Japan Preliminaries, Restaurant Dessert & Chocolate Showpiece Division, Winner
Comment from Chef Chocolatier Nana Iioka:
"I am truly grateful for the support of so many people, which led to this result.
I will continue to do my best towards the finals in France."
About the Asian Pastry Cup 2026 Asian Continental Qualifier Team Composition and Challenges:
The team consists of two contestants responsible for sugar work and chocolate work, and a team leader, totaling three members. There are four tasting challenges, which the team must complete and submit according to set times within an 8-hour competition period.
Japan Team's Works
Overall Theme:
CORALS & CETACEANS – Endangered Sea Life
Art Piece (Exhibited within a 1m height, 80cm diameter circle)
Chocolate showpiece (underwater artifacts, no chocolate coloring allowed)
Sugar showpiece (e.g., two varieties from coral reefs and cetaceans)
Tasting Challenges:
Frozen ice dessert
Cookies
Traveling cake
Plated dessert
Frozen ice dessert, Cookies, Traveling cake, Plated dessert
Competition Name: Asian Pastry Cup 2026
Dates & Venue: April 21-23, 2026
Singapore Expo (within FHA - Food & Hospitality exhibition)
Participating Countries: India, China, Philippines, Singapore, South Korea, Malaysia, Japan, Indonesia
Competition Results:
1st Place: Japan
2nd Place: Malaysia
3rd Place: Philippines
Special Awards: Most Promising Talent Prize: India, Team Spirit Prize: Indonesia
Japan National Team for Asian Continental Qualifier:
Contestants: Nana Iioka, GOURMET WAKO Co., Ltd. (Tokyo); Natsuki Maruyama, Imperial Hotel Co., Ltd. (Tokyo)
Team Leader: Tetsuro Akasaki, PHILO&CO. (Osaka)
Overview of the "Coupe du Monde de la Pâtisserie 2027" France Finals:
The finals, held on January 22-23, 2027, in Lyon, France, will gather approximately 20 teams that have won qualifying rounds from around the world. The theme and overview are expected to be announced around late May 2026.
Competition Name: Coupe du Monde de la Pâtisserie 2027
Dates: Scheduled for January 22, 23, 2027
Venue: Euroexpo, within SIRHA International Food, Hotel & Catering Exhibition 2027
What is the Coupe du Monde de la Pâtisserie?
Established in 1989 by Gabriel Paillasson, who holds the MOF (Meilleur Ouvrier de France) title, and Valrhona, it is a biennial world pastry competition held in Lyon, France. It is a 9-hour team competition with three contestants from each country. The challenges cover all aspects where a pastry chef's skills and knowledge are showcased: sugar work, chocolate work, ice sculpting, show chocolat (street food using chocolate), restaurant dessert (plated dessert), and frozen dessert. This competition, often called the "Olympics of Western Confectionery," is acclaimed as the world's best among numerous pastry contests for its history and competitive level. It takes place in an enthusiastic atmosphere with cheering squads from around the world.