Susumu Koyama, owner and chef of “Patissier es koyama” (Sanda city, Hyogo prefecture), announces a new selection of chocolates titled “SUSUMU KOYAMA’S CHOCOLOGY 2016,” which will be on show at the world’s largest chocolate exhibition, SALON DU CHOCOLAT 2016, to be held in Paris from Friday, October 28, to Monday, October 31...

Soy Sauce Nouveau

Pedro Ximénez is sherry made strictly from dried grapes of the Pedro Ximénez variety, and is characterized by its deep, mature sweetness and velvety smooth palate. I matched this deep sweetness and profound grape flavor with a matured ingredient from Japan, the traditional seasoning shoyu (soy sauce). Boiling shoyu to reduce the alcohol content (nikiri) takes off the sharp edges and gives it a rounded flavor, and I believed that there could be new ways of using soy sauce, with the image in my mind of French-Japanese culinary fusion.

Phoenix Peach
Blossom Oolong
Tea & Mango

Phoenix Peach Blossom is single-origin oolong tea made with tea leaves from plants said to be a century old on Phoenix Mountain in Chaozhou, Guangdong Province, China. Over the long years of their lives, the plants put down a magnificent tangle of roots, drawing plentiful minerals from the soil that are said to affect the tea’s deep richness, the most important element of its flavor.

Coffee Cherry (Geisha)&

Geisha cherries are large fruits removed during the process of producing Geisha coffee beans, which are aged to a red-violet color and carefully sun-dried over a period of around two weeks. These marvelous ingredients feature a flesh with rich sweetness reminiscent of figs, a deep tartness recalling plums and berries, and a flower-like fragrance. I matched them with Peruvian Chanchamayo au lait 48%, which also has a floral nose and a tartness like dried plums.

Pickled Radish

Nara-zuke are a kind of Japanese pickled daikon radish, usually having a sharp tang, of which the mirin-zuke type originating in Kyoto has a smoother, more rounded flavor. To this wonderful food, arising from processes of fermentation and maturation, I applied the Japanese cutting-edge technique of “instantaneous high-temperature, high-pressure pressing,” in which ingredients are pressed for one to three seconds at temperatures of over 200 degrees Celsius, transforming them into flake form.

es koyama’s Specialite

Some of the works of pride so far has created.



Born in Kyoto in 1964, Koyama opened Patissier eS Koyama in Sanda, Hyogo Prefecture in 2003. He continues to work as a professional creator of new tastes, which revolve around the idea of “flavors for everyone, with a touch of class.”

Since he first participated in the contest held by France’s most authoritative club for chocolate devotees, C.C.C., in 2011, Koyama was awarded the first prize for five years in a row. He has also won numerous prizes for four consecutive years, since 2013, at the International Chocolate Awards. His ever-expanding activities as a global chocolatier were recognized in the 2016 International Chocolate Awards Americas and Asia Pacific Competition with eight gold, 21 silver, and three bronze awards. Each year Koyama visits cocoa-producing countries, thus far traveling to Ecuador (twice), Madagascar, Vietnam, Indonesia, Columbia (twice) and Peru. He continues aiming to be not only a chocolatier but also a “cacaotier,” meaning he gets as close as possible to the mentality of people in cacao-producing regions, spending his days learning about the history of these regions, the cultivation environment, and the potential of cacao itself, from cacao hunters and chocolate couverture artisans.

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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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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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Confiture & Macaron Boutique

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Experience Another Side of Koyama Susumu at esLiving hanare

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

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~The place connects the alley of Kyoto and the future~

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