Toshiya Takatsuka

Coming Up

Pastry work at Restaurant KEI in Paris set the terms early for Toshiya Takatsuka: precision, patience, restraint. That foundation matters in pastry, where the smallest adjustments carry weight and technique has to hold under pressure. Under his own name, Takatsuka now carries that discipline into Pâtisserie Toshiya Takatsuka, with the point of view of a chef whose line was formed inside one of Paris’s exacting kitchens.

Where They Are Now

Since 2025, owner and pastry chef Toshiya Takatsuka has led Pâtisserie Toshiya Takatsuka in Paris. The house is built around French pastry, but not as an abstract idea; it is filtered through years of work, study, and refinement. That combination gives the shop its register: technically grounded, measured in expression, and clearly tied to the standards Takatsuka brought with him from his time in Paris.

Signature

Paris Brest thé Houji, Coffret Dacquoise, mille crêpes matcha framboise, flan wasanbon, and coupe glacée fruits rouges, miso et sésame noir point to a pastry list built on nuance rather than noise. In Takatsuka’s case, the signatures read as a study in delicacy, contrast, and balance, with flavor combinations and textures kept in careful relation to one another.

In Their Words “I love French pastry. So it was necessary to come to France to learn and discover French culture.”

Honors

Toshiya Takatsuka has received La Liste, Special Awards. The PASTRY & BAKERY OPENING OF THE YEAR AWARD, sponsored by Silikomart, recognizes the opening of Pâtisserie Toshiya Takatsuka in Paris. For Takatsuka, it marks a new address launched under his own name, with technical discipline carrying into a first chapter that is already publicly legible.