JAPANESE PASTRY FOR DISTRIBUTION · FOODSERVICE · PREMIUM RETAIL

Barcelona · Since 1983

Wholesale Japanese desserts
created to grow.

Ochiai Professional is a B2B and wholesale Japanese dessert supplier based in Barcelona. Backed by four decades of family craft, we produce dorayaki, handmade mousse-filled Mochiai, Cotton Cheesecake, matcha ice cream and premium pastry for distributors, restaurant groups, hotels and retail across Europe and international markets.

Explore Cotton Cheesecake ↓Japanese desserts for B2B ↗
1983Family origins
BarcelonaEuropean outlook
Selection of Ochiai Professional dorayaki
B2B
READY
Hero productDorayaki: a recognisable, versatile format with strong potential across European channels.
Priority B2B product

Japanese lightness · Professional service

Cotton
Cheesecake.

Airy, delicate and instantly recognisable. Our Cotton Cheesecake brings a distinctive texture in an individual format designed for portion control, faster service and memorable menus.

01Professional mini format: approximately 80 g and 8 cm in diameter per piece.
02An individual portion with an airy texture and gentle profile, ready to finish or personalise at the point of service.
03Final specification, packaging and commercial terms are confirmed for each project.
Request a sample or spec ↗
Individual Ochiai Professional Cotton Cheesecake
Product video · 10 seconds

Mini Cotton Cheesecake, in motion.

A real view of the individual format, allowing professional buyers to assess volume, texture and presentation before requesting samples or developing a channel-specific application.

Strategic range · HORECA 2026

Dorayaki deserves
the spotlight.

Dorayaki brings together two tender, airy pancakes and a creamy filling. Its recognisable shape, individual 85 g weight and ability to be served whole, cut open or plated make it an unusually versatile reference for distribution, foodservice, cafés and retail.

Three signature flavoursComplete Ochiai dorayaki assortment with anko, chocolate and matcha fillingsThree flavours · one icon
01

Anko, chocolate & matcha.

Ochiai dorayaki pairs two tender, evenly browned honeyed pancakes with three precise fillings: slow-cooked anko, smooth chocolate and aromatic Japanese matcha. The familiar silhouette, clean individual format and clearly differentiated flavours make it a versatile Japanese dessert for restaurant groups, foodservice and premium retail.

85 g · individualAnko · chocolate · matchaFoodservice + retail
Ochiai Professional chocolate dorayaki
Accessible profile

Chocolate

Two tender pancakes enclose a smooth Extra-bitter Valrhona chocolate filling. Its intense cocoa profile feels familiar to European consumers while retaining the unmistakable silhouette and Japanese language of dorayaki — a strong fit for cafés, plated desserts, premium vending and retail.

85 g · individual pieceValrhona Extra-bitter chocolateProfessional format
Ochiai Professional matcha dorayaki
Japanese signature

Matcha

A smooth matcha-chocolate centre made with Japanese green tea imported from Aichi Prefecture. Its colour, vegetal depth and gently bitter finish create a distinctly Japanese reference with a particularly attractive cross-section.

85 g · individual pieceMatcha from AichiProfessional format

Ten flavours · Handmade one by one

Mochiai: handmade, mousse-filled mochi, unique in Europe.

Each Mochiai is formed by hand in Barcelona: a soft, elastic rice-dough shell wrapped individually around a pastry mousse made with carefully selected ingredients. This distinctive Ochiai creation—mousse-filled mochi conceived for premium pastry—is unique in Europe and ready for foodservice, specialist retail and distribution.

Cut-open matcha Mochiai by Ochiai Professional

Matcha green tea

A mousse of Japanese matcha imported from Aichi Prefecture: creamy, vegetal and unmistakably Japanese.

70 g · individual pieceMochiai formatGluten-free
Japanese signature
Cut-open strawberry Mochiai by Ochiai Professional

Strawberry

A mousse made with natural strawberries, offering a fresh, approachable profile with immediate visual and commercial appeal.

70 g · individual pieceMochiai formatGluten-free
Bright and fruity
Cut-open chocolate and cinnamon Mochiai by Ochiai Professional

Chocolate & cinnamon

Valrhona Manjari dark-chocolate mousse dusted with cinnamon: deep cocoa followed by a warm, lingering spice note.

70 g · individual pieceMochiai formatGluten-free
Warm and intense
Cut-open gianduja Mochiai by Ochiai Professional

Gianduja

Milk-chocolate and hazelnut mousse: a classic pairing presented in a contemporary Japanese format.

70 g · individual pieceMochiai formatGluten-free
Hazelnut and cocoa
Cut-open white chocolate Mochiai by Ochiai Professional

White chocolate

Valrhona Ivoire white-chocolate mousse with a delicate flavour and creamy texture, designed as a particularly accessible reference.

70 g · individual pieceMochiai formatGluten-free
Soft and creamy
Cut-open mango and wasabi Mochiai by Ochiai Professional

Mango & wasabi

Mango mousse with a wasabi centre: tropical sweetness and a measured Japanese contrast that adds recall without dominating.

73 g · individual pieceMochiai formatGluten-free
Japanese contrast
Cut-open double chocolate Mochiai by Ochiai Professional

Double chocolate

Valrhona Manjari dark-chocolate mousse with an intense chocolate centre; two textures and a particularly striking cross-section.

73 g · individual pieceMochiai formatGluten-free
Deep cocoa
Cut-open yuzu Mochiai by Ochiai Professional

Yuzu

Yuzu mousse with a set yuzu centre: aromatic, bright and one of the collection’s most distinctly Japanese profiles.

73 g · individual pieceMochiai formatGluten-free
Japanese citrus
Cut-open cheesecake Mochiai with blueberry centre by Ochiai Professional

Cheesecake

American-style cream-cheese mousse with a blueberry centre that adds acidity, colour and an immediately familiar flavour cue.

73 g · individual pieceMochiai formatGluten-free
Cheese & blueberry
Text-free cut view of handmade Ochiai taro Mochiai with purple mousse filling

Taro

A delicately earthy taro mousse inside Ochiai’s soft rice-dough shell. Its natural violet tone and clean cut make it a distinctive addition to premium assortments.

70 g · individualHandmade in BarcelonaGluten-free
Handmade · mousse-filled
Editorial assortment of Ochiai Mochiais on a pink background with no lettering
A recognisable family when shown together.The assortment image communicates colour, variety and display potential, while the individual photographs reveal the rice layer and precise filling of every reference.
Handmade. Mousse-filled. Unmistakably Ochiai.Ten clean product photographs show the handmade shell and mousse filling clearly, supported by a complete family image for assortment planning.

Sourdough · Seasonal collection

Six panettones.
One award-winning craft.

Slow-fermented Italian tradition meets Japanese ingredients and Ochiai’s own pastry language. A high-value seasonal family for corporate gifting, premium retail, distribution and Christmas programmes.

Ochiai Professional artisan panettone collection
Best Artisan Panettone in Spain · 2018

Time, fermentation and a Japanese point of view.

Panettone is part of the Ochiai family’s craft and its ability to interpret a European technique with Japanese precision. Six profiles — from Italian Classic to matcha, sakura and yuzu — create a distinctive seasonal programme with room for channel-led presentation.

Ochiai artisan matcha panettone
Japanese signature

Matcha

Matcha-enriched dough with white chocolate, candied lemon and candied ginger: vegetal, citrus-led and immediately recognisable when sliced.

Seasonal editionB2B programme
Ochiai artisan sakura panettone with pink crumb and amarena
Floral

Sakura

An airy, delicate pink crumb perfumed with sakura and studded with red amarena pieces — a distinctive cut for seasonal gifting campaigns.

Seasonal editionReal product cut
Ochiai artisan yuzu panettone
Japanese citrus

Yuzu

A bright, aromatic edition built around yuzu. Final composition and format are confirmed for each professional campaign.

Seasonal editionEditorial photograph
Ochiai artisan chocolate panettone
Deep cocoa

Chocolate

Manjari dark chocolate, amarena cherry and candied orange beneath an almond-and-cocoa glaze with chocolate pearls.

Seasonal editionB2B programme
Ochiai artisan gianduja panettone
Hazelnut and cocoa

Gianduja

Milk-chocolate and hazelnut gianduja, a hazelnut glaze and whole hazelnuts create a rounded, generous aromatic profile.

Seasonal editionB2B programme
Ochiai artisan classic Italian panettone
Italian tradition

Italian Classic

Candied orange, raisins and citron finished with an almond glaze and whole almonds: the slow-fermented benchmark.

Seasonal editionB2B programme
A seasonal collection for professional buyers.Weights, availability, packaging, labelling and minimum quantities are defined for each campaign. The Sakura image shows its real pink crumb with amarena; Yuzu uses an editorial family photograph.

Made for professional buyers

A solution for
every channel.

We work with distributors, restaurant groups, hotels and brands that need differentiation, consistency and a professional response. These are selected examples of channel experience.

01

Specialist distribution

Portfolio and commercial support for operators such as Tokyo-Ya and other Asian or premium-food distributors.

02

Chains & restaurant groups

Cross-site consistency and efficient service for groups such as Ramen Kagura, Ippudo, Takumi and Grupo Dani García.

03

Hotels & catering

Product, presentation and service for premium hospitality, with experience alongside Nobu Hotel Barcelona.

04

Retail & private label

Gifting, special editions and third-party development, including projects for brands such as TOUS and Patek Philippe.

Selected clients, groups and collaborations

The trust of recognised organisations shows that Japanese pastry can enter demanding operations while retaining its identity.

Selection of clients, projects, collaborations and commercial experience supplied by Ochiai Professional. All trademarks belong to their respective owners.

Japanese truffles · Four profiles

Small pieces,
distinctive character.

Four high-resolution references built around one idea: bringing European chocolate craft together with flavours connected to Japan and Barcelona. A premium format for coffee service, petits fours, gifting and specialist retail.

Ochiai Professional Japanese matcha truffles
Japanese green tea

Matcha

Smooth, balanced Valrhona Ivoire white chocolate with the intense character of matcha green tea.

1 kg · professional formatGluten-free
Ochiai Professional Japanese sake truffles
Japanese note

Sake

Valrhona Jivara milk chocolate with an aromatic note of sake, Japan’s iconic rice drink.

1 kg · professional formatGluten-free
Ochiai Professional Japanese yuzu truffles
Japanese citrus

Yuzu

Valrhona dark chocolate balanced by the fragrant citrus lift of yuzu imported from Japan.

1 kg · professional formatGluten-free
Ochiai Professional cava truffles
Barcelona × Japan

Cava

Valrhona Extra-bitter chocolate combined with Juvé & Camps cava: intensity, place and celebration.

1 kg · professional formatGluten-free

Kurimu · Gelato and sorbet

Frozen craft,
Japanese soul.

Kurimu — Japanese for ‘creamy’ — brings together the tradition of Italian gelato and the sensitivity and ingredients of Japan. Its handcrafted gelatos and sorbets use fresh, seasonal ingredients and are designed to differentiate displays, gastronomic menus and hospitality programmes.

Kurimu Japanese matcha ice cream for foodservice
Gelato

Matcha

Creamy Japanese green tea gelato made with matcha imported from Aichi. A poised, vegetal and persistent signature flavour for premium dessert menus and gelato displays.

0.5 L · 2.5 L · 6 LFoodservice formatsGluten-free
Kurimu Japanese yuzu sorbet in a branded cup
Sorbet

Yuzu

Fragrant Japanese yuzu sorbet with a clean, refreshing acidity. It works as a plated-dessert component, a palate cleanser or a distinctive standalone flavour.

0.5 L · 2.5 L · 6 LFoodservice formatsGluten- and lactose-free
Kurimu black sesame ice cream for restaurants and hotels
Japanese signature

Black sesame

Roasted, deep and visually distinctive black sesame. Its long nutty profile brings an unmistakably Japanese counterpoint to fruit and dairy flavours.

0.5 L · 2.5 L · 6 LFoodservice formatsJapanese profile
Kurimu professional Japanese gelato and sorbet assortment
Twelve flavours

Kurimu collection

A balanced assortment of accessible flavours and Japanese signatures for distributors, hotels, restaurant groups and premium gelato counters.

0.5 L · 2.5 L · 6 LGelato + sorbetSelection by project

Twelve flavours for a display of your own.

Twelve flavours combine Japanese signatures, fruit and familiar classics. Every gelato and sorbet can be specified in 0.5 L, 2.5 L and 6 L formats; the 0.5 L presentation uses a clear tub with a Kurimu label. Final codes and commercial conditions are confirmed by project.

Six gelatos

Matcha · white chocolate, passion fruit and sudachi · kinako and kokutō · chocolate and ginger · yoghurt and wasabi · Ogura.

Six sorbets

Vanilla · yuzu · black sesame · mango, passion fruit and yuzu · strawberry, lime and yuzu · cherry and umeboshi.

Kurimu yoghurt and wasabi gelato plated with fresh strawberries from the HORECA 2026 catalogue
Yoghurt & wasabi · HORECA 2026
Kurimu strawberry, lime and yuzu sorbet plated with pistachio from the HORECA 2026 catalogue
Strawberry · lime · yuzu
Kurimu mango, passion fruit and yuzu sorbet from the HORECA 2026 catalogue
Mango · passion fruit · yuzu
Kurimu black sesame sorbet from the HORECA 2026 catalogue
Black sesame · roasted depth
Transparent 0.5 litre Kurimu tubs with branded labels in assorted flavours
0.5 L · clear branded tub

HORECA 2026 · Hospitality and gifting

Amenities
& chocolate.

Small-format Japanese desserts, matcha cookies and custom Valrhona chocolate designed for hotels, turndown service, corporate gifts, events, retail and private-label programmes.

Ochiai mini mochi bonbons in five Japanese flavours
Small format · High perceived value

A Japanese detail guests remember.

Mochi bonbons, cookies and customised chocolate create a compact but memorable brand touchpoint. They are particularly suited to hospitality amenities, welcome gifts, events and premium retail.

Ochiai mini mochi bonbons in matcha, yuzu, sakura, kinako and strawberry
Five flavours

Mini mochi bonbons

A soft, elastic mochi shell with creamy ganache and anko at the centre. Available in matcha, yuzu, sakura, kinako and strawberry for amenities, petits fours and gift assortments.

Matcha · yuzu · sakuraKinako · strawberryFormat by project
Ochiai Japanese cookie collection with matcha and sakura
Japanese cookies

Matcha & sakura cookies

Two delicate references: Uji matcha cookies with Opalys white-chocolate pearls, and floral sakura cookies. A precise single-serve format for coffee service, rooms and gift boxes.

Matcha + OpalysSakuraPackaging by project
Ochiai sakura chocolate bar with Japanese cherry blossom
Floral chocolate

Sakura bar

Valrhona chocolate perfumed with Japanese cherry blossom. Floral, elegant and delicate, with a distinctive pink appearance for seasonal gifts and branded editions.

Valrhona chocolateSakuraCustom presentation
Ochiai matcha chocolate bar with freeze-dried raspberry
Japanese signature

Matcha & raspberry bar

Valrhona chocolate with Uji matcha and freeze-dried raspberry pieces: sweetness, fine matcha bitterness and bright fruit acidity in one highly visual bar.

Uji matchaRaspberryRetail or gifting
Custom Valrhona chocolate bar for hotels and private label
Private label

Custom chocolate bar

A fully customisable Valrhona chocolate project: ingredients, flavour profile, format, mould and presentation developed for brands, hotels, events and exclusive gifts.

Custom recipeCustom mould or sleeveMOQ by project
Built for the guest experience.Weights, assortments, packaging, branding and minimum quantities are confirmed for each hospitality, retail or private-label brief.

HORECA 2026 · Japanese bread

Japanese
bakery.

Nine Japanese bakery references with tender crumbs, crisp finishes and clear service potential: melon pan, anpan, kare pan and shokupan for foodservice, cafés and specialist retail.

Ochiai matcha melon pan Japanese sweet bread
Japanese hero

Matcha Melon Pan

Tender Japanese sweet bread scented with Uji matcha, finished with a crisp cookie crust and Opalys white-chocolate pearls. Fine bitterness, soft crumb and a highly recognisable green finish.

Uji matchaOpalys pearlsHORECA 2026
Classic Japanese melon pan
Classic

Melon Pan

A very tender, aromatic Japanese bun under a thin, crisp cookie crust. Delicate and balanced, it works for breakfast, coffee service and specialist retail.

Tender crumbCrisp crustJapanese bakery
Japanese melon pan with chocolate chips
Chocolate chips

Chocolate-chip Melon Pan

Classic melon pan enriched with Valrhona chocolate chips. The tender crumb and crisp top contrast with clean, intense cocoa notes.

Valrhona chocolateTender + crispJapanese bakery
Chocolate Japanese melon pan
Cocoa

Chocolate Melon Pan

Cocoa bread made with Valrhona chocolate, combining a deep, elegant flavour with the signature tender crumb and crisp melon-pan crust.

Valrhona cocoaDeep chocolateJapanese bakery
Japanese anpan filled with slow-cooked azuki
Azuki

Anpan

Soft Japanese sweet bread filled with slowly cooked azuki bean paste. Tender, delicate and lightly sweet, with a direct connection to everyday Japanese bakery culture.

Slow-cooked azukiSoft crumbJapanese classic
Japanese curry bread kare pan
Savoury

Kare Pan

Japanese bread filled with mildly spiced curry, breaded and lightly fried for a crisp exterior and creamy, comforting centre.

Mild Japanese curryCrisp exteriorSavoury bakery
Ochiai Japanese milk bread shokupan
Milk bread

Shokupan

Japanese milk bread with an exceptionally tender, shreddable crumb and subtle milky flavour. Suitable for toast, sandwiches, breakfast service or serving on its own.

Ultra-soft crumbVersatile serviceJapanese milk bread
Japanese matcha shokupan milk bread
Uji matcha

Matcha Shokupan

Ultra-soft shokupan with Uji matcha, a natural green tone and an elegant tea aroma. A distinctive base for breakfast, afternoon tea and premium sandwiches.

Uji matchaNatural greenUltra-soft
Japanese chocolate shokupan milk bread
Valrhona

Chocolate Shokupan

Tender, aromatic Japanese milk bread enriched with Valrhona chocolate for a deep cocoa profile and a striking marbled slice.

Valrhona chocolateMarbled crumbJapanese milk bread
A compact Japanese bakery range.Final weight, units per case, storage, shelf life and availability are confirmed with the technical sheet and the intended market.

Beyond the hero products

A range with a
Japanese accent.

Complementary families for assortment building, seasonality and exclusivity. A focused range, clearly explained, with a distinct image for every family.

Ochiai Professional strawberry Mochiai
01 · Mochiai

Mochiai

Individual 70 or 73 g pieces, depending on flavour, with tender rice dough and mousse fillings.

Ochiai Professional matcha truffles
02 · Truffles

Japanese truffles

Professional 1 kg format: Valrhona chocolate with flavours connected to Japan and Barcelona.

Ochiai Professional Kurimu gelato
03 · Gelato

Kurimu

Twelve Japanese-inspired gelatos and sorbets. Every flavour is available in 0.5 L, 2.5 L and 6 L formats for foodservice and distribution.

Ochiai Professional Mochi bonbon assortment
04 · Mochi bonbons

Mochi bonbons

Chocolate-coated mochi bites. Weight, assortment and presentation are confirmed for each project.

Ochiai Professional chocolates and pralines
05 · Chocolate

Pralines & bars

Pralines, assortments and bars for gifting and retail. Weight and commercial format depend on selection and project.

Custom development · Own brand

PRIVATE LABEL

From an existing recipe to a fully bespoke Japanese dessert, we develop flavour, weight, format, packaging and labelling around the channel, target market and operational requirements.

01

Commercial brief

Market, channel, audience, estimated volume and desired positioning.

02

Selection or development

Existing references, tasting, adjustments or a proposal created around the project.

03

Technical validation

Weight, storage, shelf life, packaging, labelling and serving requirements.

04

Production & continuity

Planning, consistency control and ongoing support as the programme scales.

Formats, minimum quantities, lead times and pricing are quoted case by case once the specification is defined. This keeps every proposal grounded in a real commercial need.

Discuss a project ↗
Takashi Ochiai, Carme Martí and Tsuyoshi outside Ochiai pastry shop on its opening day in 1983
Takashi · Carme · Tsuyoshi · Opening day1983

Takashi + Carme + the next generation

Two cultures.
One pastry language.

Ochiai’s story did not begin with a trend. It began with Takashi and Carme, a shared life between Japan and Barcelona, and a family pastry shop that learned to bring techniques together without losing its identity.

01Niigata → Tokyo

Takashi grew up in a rice-farming family in Niigata. At 15, he left for Tokyo, where pastry became his craft.

02Belgium → London

His European training took him first to Belgium and then London. There he met Carme Martí, with whom he would build the family project.

03Barcelona · 1983

Together they chose Barcelona. After immersing himself in Catalan pastry, Takashi and Carme opened Ochiai on 28 August 1983 with their family’s help.

04The next chapter

Today, Ken Ochiai Martí carries that legacy into Ochiai Professional: an independent operation for distributors, multi-site groups, hospitality and premium retail.

Takashi Ochiai and Ken Ochiai Martí together in pastry chef jackets outside the family pastry shop
Ken Ochiai Martí · Biography

Japanese craft, international perspective and business vision.

With a degree in International Trade, Ken trained in Japanese pastry at Tokyo Seika Gakkou and worked in Tokyo as a pastry chef for five years. He then built a long career at Pastisseria Takashi Ochiai, combining production, team management, product development and B2B sales. Through Ochiai Professional, he is leading the family project into a new international chapter.

TokyoTokyo Seika Gakkou
5 yearsPastry chef in Tokyo
OchiaiProduction, teams and product development
B2BInternational growth
Ochiai Professional

Ochiai Professional

Craft at heart. Professional by design.

Ochiai Professional is the Ochiai family’s B2B branch, operated by Japanfoodpremium S.L. We make sure a recipe with Japanese identity also works for procurement, logistics, menus and retail shelves.

01Distributor-ready portfolioA focused selection with formats and specifications adapted to each professional channel.
02Efficient serviceFrozen or chilled solutions depending on product and project, designed to simplify operations.
03Bespoke developmentFlavours, weights, presentation and third-party projects developed in close collaboration.
04Production continuityA professional workshop in Esplugues de Llobregat geared towards volume, consistency and growth.

Distribution · Foodservice · Retail

Build your Japanese dessert range.

Tell us your market, channel and expected volume. We will recommend the most relevant dorayaki, Mochiai, Cotton Cheesecake, matcha ice cream, panettone or private-label solution and define the next steps for samples and specifications.

ochiai@ochiaiprofessional.com ↗
+34 630 509 556Instagram @ochiaibcn ↗LinkedIn · Ken Ochiai ↗

Request samples and B2B information

Fields marked * are required. We do not publish generic price lists: each proposal reflects product, volume and market requirements.

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