Ochiai Professional
Which products are easiest to introduce across several restaurants?
Dorayaki, cotton cheesecake, selected Mochiai and Kurimu formats can be evaluated according to storage, service method, volume and destination.
01 · Ochiai Professional
Build a short dessert menu with a clear Japanese identity
Dorayaki offers three legible flavours—anko, chocolate and matcha—in an 85 g individual format. Cotton cheesecake contributes a light complete cake. Mochiai adds handmade mousse-filled colour, while Kurimu covers matcha, yuzu, black sesame, ogura and complementary frozen flavours.
A group can therefore create a concise permanent range, seasonal rotation or tasting format without presenting unrelated dessert concepts.
- Dorayaki: anko, chocolate and matcha
- Mini cotton cheesecake
- Handmade mousse-filled Mochiai
- Kurimu gelato and sorbet
02 · Ochiai Professional
Designed around rollout questions
Before launch, the conversation covers service method, storage, preparation, case configuration, expected weekly volume and destination. Ochiai supplies the current technical and allergen information for the shortlisted references.
The team has developed B2B experience with restaurant operators and ramen groups including Grupo Dani García, Ramen Kagura, Ippudo and Takumi.
- Central purchasing conversation
- Operational fit by location
- Technical and allergen documents
- Seasonal and private-label evaluation
03 · Ochiai Professional
Direct access to pastry and commercial experience
Ken Ochiai combines pastry training in Tokyo, five years of professional pastry work in Japan, production and team leadership at Pastisseria Takashi Ochiai, and international trade training. That combination shortens the distance between menu idea and production reality.