Salon du Chocolat 2014 Award

C.C.C.(Club des Croqueurs de Chocolat) has announced this year’s Award at 16PM on 31th Oct.in Paris. Susumu Koyama has received the prize “Award Excellence” among 250 presented works. His chocolates has achieved a perfect score(160points) by 8 juries...

2COLOMBIA

A single morsel of chocolate where two unrestrained personalities meet, like an encounter between a man and a free-spirited femme fatale

The 67% cacao Sierra Nevada is like a naturally free-spirited, charmingly wayward woman, while the 66% Tumaco is a well-traveled man whose wealth of experiences have given him a tolerant and open-minded character...

Cherry Leaves & Framboise

A scintillating blend of savory cherry leaves and tart framboise: A new approach to alluringly fragrant chocolat Japonais

After the cherry blossoms have passed their peak, they fall in blizzards of petals. Around this time our eyes are drawn to the vivid scarlet peeking out from the centers of blossoms and new buds...

Charred Shoyu

An alluring layered taste of cacao and shoyu soy sauce, inspired by tantalizing fragrances emanating from the grill

At a Japanese teppanyaki grill, the final dish served is rice with garlic. This is flavored with shoyu soy sauce, which is poured onto the iron grill with a sizzling sound and gives off its most delectable scent when it is just about to burn. This is due to a mechanism called the Maillard reaction, in which the sugars in soy sauce react to heat and give off a fragrance...

Matcha Tea & Passion Fruit Praliné

The bitterness of matcha tea, the tartness of passion fruit, and the sweetness of chocolat au lait:
Hazelnuts are the secret to blending the three harmoniously
For the under layer, I use Sierra Nevada(67%) with clear taste and for theupper layer, I choose Tumaco(66%) for feel its flavor...

the 5th day of Salon du Chocolat 2014

the 5th day of Salon du Chocolat 2014

the 5th day of Salon du Chocolat 2014

the 5th day of Salon du Chocolat 2014

the 5th day of Salon du Chocolat 2014

the 5th day of Salon du Chocolat 2014

the 5th day of Salon du Chocolat 2014

the 5th day of Salon du Chocolat 2014

the 5th day of Salon du Chocolat 2014

the 5th day of Salon du Chocolat 2014

the 4th day of Salon du Chocolat 2014

the 4th day of Salon du Chocolat 2014

the 4th day of Salon du Chocolat 2014

the 4th day of Salon du Chocolat 2014

the 4th day of Salon du Chocolat 2014

the 3rd day an awards ceremony of Salon du Chocolat 2014

the 3rd day an awards ceremony of Salon du Chocolat 2014

the 3rd day an awards ceremony of Salon du Chocolat 2014

the 2nd day of Salon du Chocolat 2014

the first day of Salon du Chocolat 2014

es koyama’s Specialite

Some of the works of pride so far has created.

owner-chef

SUSUMU KOYAMA

2013
Opens the Rozilla Chocolaterie in order to send out a new,previously unknown style of chocolate from Sanda to the world. Participates in Salon du Chocolat Paris 2012 and again receives the highest honor of five tablettes in the Club des Croqueurs de Chocolate Degustation. He also participates in another chocolate competiton,Intermational Chocolate Awards World Final through US comptetion for the first time and receives Gold and Silver prizes for five categrories and two “Crystal”Awards that is given for the work that is worthy of special menttion. Also he is the jury at the competition of “Cocoa”.(“International Cocoa Awards)as the first Japanese

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Shop Information

es koyama

Patissier es Koyama
The Playful Spirit and the Surprise of the Sweet Trick

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Rozilla

Chocolaterie
The name Rozilla is a combination of rojiura ( back alley ) and Godzilla.

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es Boulangerie

Boulangerie Created by a Patissier

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co.&,.es

Confiture & Macaron Boutique

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hanare

Cafe
Experience Another Side of Koyama Susumu at esLiving hanare

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MIRAISEISAKUSHO

MIRAISEISAKUSHO
is a new facility for "only" children, constructed in the site of pâtissier es koyama.

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