PATISSIER eS KOYAMA
Owner-Chef SUSUMU KOYAMA

2017
Koyama has won the top prize in the C.C.C. contest, the most prestigious competition in France organized by a group of chocolate lovers, for seven consecutive years since he participated in the event for the first time in 2011. He has also participated in the International Chocolate Awards since 2013. All 39 products he submitted for the contest in 2017 won prizes at the Asia-Pacific elimination round of the competition, and 24 products won prizes (Gold;4 products, Silver; 11 products, Bronze;9products)at the World Final.
He has been expanding his activities on a global scale as a world-renowned chocolatier.

Best-Selling Book of Simple But Unbeatable Sweets

The Sweet Trick

Language:Japanese

This is the book that started it all as lovers of sweets everywhere scrambled to get their hands on patented Koyama recipes for Pâtissier es Koyama mainstays such as the Koyama roll and Koyama pudding. Structured around easy-to-understand yet detailed explanations of “tricks” to master the seemingly magical art of pastry-making, you’ll quickly see why this book is still a best-seller and Koyama Susumu is a chef extraordinaire.

Tales of Marzipan

marzipan 20 stories

Language:Japanese

You’ll be enchanted by these 20 stories featuring the adventures of that heart-warming character, marzipan. Teeming with everything from the basics to Koyama Susumu’s one-of-a-kind approach to almond-based confections, you’ll find yourself returning to this picture-book-like volume again and again.

Pastry the Koyama Way
30 Collaborations with Sweet Ingredients

“The Sweet Trick” Collabo Mind

Language:Japanese

At long last, the arrival of _The Sweet Trick_, the second volume of pastry pleasures for advanced cooks. Designed for those who already have the basics under their belts, in this recipe-packed edition, Chef Koyama leads the way into a wonderful world of ingredients and helps you conquer long-time favorites like entremet and gateau. Even seasoned chefs can benefit, as Koyama unlocks the mystery of collaborations that is so essential to the sweet taste of success.

Beginner’s Guide to Pastry Cooking
(Includes Demonstration DVD Featuring Koyama Susumu)

Beginner’s Trick

Language:Japanese

Witness the finely honed skills of a true professional in this demonstration DVD featuring Koyama Susumu. As the master chef offers easy-to-understand explanations of the logic behind each method, you’re sure to master the basics of pastry-making in no time. Life couldn’t be sweeter with this essential guide for beginners.

Pâtissier Koyama Susumu Presents 43 Recipes for Almond Pastries

Almond Bible

Language:Japanese

Discover the infinite pleasures of almonds in this single volume of recipes. Divided into six categories which pair the popular nut with compatible ingredients, the book covers a wide range of techniques and approaches. Almond lovers will thrill to the well-rounded selection of 43 recipes and find themselves consulting the short dictionary at the back of the book to learn more about the special characteristics and uses of this delicious nut.

Chef Koyama presents his first guide to the science and art of chocolate.

Chocolat Japonais

Language:Japanese

Chef Susumu Koyama first exhibited in the Salon du Chocolat in Paris in 2011, and went home with the Most Outstanding Foreign Chocolatier award. He also became the first non-French chocolatier to earn supreme honors from the C.C.C. (Club des Croqueurs de Chocolat), the authoritative French chocolate society that votes to determine the best 150 chocolatiers from both France and elsewhere. Chef Koyama is highly acclaimed for exquisite creations fashioned with a masterful grasp of the properties of cacao and couverture chocolate, including bonbons that boldly incorporate Japanese ingredients such as sake lees, Daitokuji natto fermented soybeans, and shoyu soy sauce. Now, Chef Koyama is proud to present this volume outlining the philosophy he puts into every single morsel of chocolate, and an extensive collection of original recipes. It also contains detailed explanations of key chocolate-making processes such as emulsification, the basic principles and practice of making ganache, and shaping techniques. The preface chronicles Chef Koyama’s trip to the cacao-producing country of Madagascar, where he traced the journey that cacao, actually a fruit, completes on the way to becoming chocolate.