The Japanese final of the Gelato World Tour 2026 will take place in Tokyo

(ANSA) - TOKYO, 24 OTT - Artisanal Italian gelato has found a second home in Japan. This was demonstrated by the final of the “Gelato World Tour 2026 Japan,” held at Lumine 0 in Shinjuku, where 25-year-old Tomohiro Takeno of Malga Gelato, in Ishikawa Prefecture, won the title of best Japanese gelato with his “Coconut-Pineapple and Shikuwasa” flavor. This result brings to a close the Japanese leg of the international tour organized by Carpigiani Japan, the Japanese subsidiary of the Italian giant in artisanal gelato machines, led by CEO Lorenzo Scrimizzi. The event, organized to mark the 160th anniversary of diplomatic relations between Italy and Japan, was held under the patronage of the Italian Embassy. Ambassador Mario Vattani, who was on stage, noted that gelato is a symbol of “tradition, quality ingredients, creativity, and innovation” and thanked the finalists for serving as “ambassadors” for the product. Twelve finalists competed: eleven selected in July during an initial evaluation phase, plus the winner of the Japan Gelato Association’s “Gelato Maestro” contest. The theme was “local ingredients,” and the format was the parfait, which rewards both flavor and visual appeal. The success of the initiative confirms a trend that Scrimizzi has no hesitation in calling structural. “It’s not a fad; the trend is real and has been steadily accelerating over the past ten years,” explains the Italian manager. “Gelato is perceived as a high-quality product that is truly representative of Italian culinary culture.” This perception is accompanied by a technical skill level among Japanese gelato makers deemed “excellent” and by growing creativity—so much so that, according to Scrimizzi, Italy itself has something to learn: “Japanese gelato makers are gradually becoming very creative, while most Italian gelato makers tend to favor more classic flavors.” The flavor combinations proposed by the finalists even surprised the CEO of Carpigiani Japan himself: “It would be really difficult to name them all, but I’ll mention a few: sweet Hokkaido shrimp, hojicha tea mixed with chocolate, and Japanese plum (ume) paired with basil.” These bold combinations speak to a Japan capable of embracing Italian artisanal expertise and reinterpreting it through its own culinary heritage. Takeno’s victory, built on a balance of coconut, pineapple, and shikuwasa citrus, also sends a message about the future of the industry: “Competitions,” concludes Scrimizzi, “always generate visibility for participants and winners, but I believe that this edition of the Gelato World Tour will also provide a further boost toward greater awareness of Italian gelato.”
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