October 16, 2025
~Kyuuo Shinya won the Silver Award in the Grand Gateau category and the Bronze Award in the Rice Flour category / Fuka Fushimi won the Bronze Award in the Gift category~
Tomizawa Shouten Co., Ltd., one of Japan's largest specialty stores for confectionery and baking ingredients and equipment, was founded 106 years ago and is pleased to announce that at the 2025 Japan Cake Show Tokyo, sponsored by the Tokyo Confectionery Association (a public interest incorporated association), held from Tuesday, October 14th to Thursday, October 16th, 2025, our Jiyugaoka Studio confectionery instructor, Shinya Kyubi, won a silver medal in the Grand Gateau category and a bronze medal in the rice flour category, while Fuka Fushimi won a bronze medal in the gift category
Following on from last year, Kyubi has won in two categories for the second consecutive year, and Fushimi has also achieved the remarkable feat of winning for the second consecutive year
a
little of the fragrance when making homemade rose puree, resulting in an elegant cake with a subtle rose scent."
creating
a delightful texture. The visual design was inspired by the whiteness of rice and the autumn moon-viewing festival."
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"I wanted to create a Sachertorte unlike any other, so I made this piece. For the appearance, I used white chocolate and finished it with a glaze to give it a Sachertorte-like texture. For the flavor, to give it a Japanese touch, I wrapped a castella cake infused with the aroma of cherry blossoms in homemade cherry blossom bean paste.
At Tomizawa Shouten , our employees, who have specialized knowledge in confectionery and bread making, deliver the "joy of cooking" to our customers through their daily sales activities and product development. This award is the result of their approach to ingredients and their spirit of inquiry, and embodies our company's motto of "solid skills and knowledge that support handmade products." We will continue to support the improvement of the skills of each employee and contribute to the development of the next generation of pastry chefs
