Review excerpt: Called Equal, this is the latest project by master patissier Yuichi Goto.
Review excerpt: On any given day, Lees Bread offers around 20 different varieties, most baked with organic Japanese flours and ancient grains, like kamut and spelt, sourced from farmers in Iwate and Hokkaido prefectures.
Review excerpt: Cafe Y offers a Morning Set for ¥600, but we order the double-sized American-style Breakfast (¥1,000), which consists of scrambled eggs, bacon or ham, toast, a piece of fruit — usually a banana — and coffee.
Review excerpt: Ebisu's Frau Krumm, started by retired tennis star Kimiko Date, focuses on German bread and pastries, along with a mix of French and Japanese products.
Review excerpt: Vaner is Tokyo’s first (and right now the only) bakery specializing in traditional Norwegian-style whole-wheat bread.
Review excerpt: At its core, By Twotone is a bakery and cafe slotted into a narrow space that has the deliberate emptiness of a gallery.
Review excerpt: What sets Koe Lobby apart is its all-day dining. Early birds will like the baked goods and eggs at breakfast.
Review excerpt: 365 Nichi is an excellent little bakery that has been operating day in, day out, even at new year, ever since it opened in 2013.
Review excerpt: Le Sucre-Couer takes their bread seriously, and the lineup on display behind the glass counters should render even the most impulsive indecisive.
Review excerpt: With both of the daily lunch sets on offer you can eat as much you want, and customers do, loading up twee baskets with curry-flavored bread and more at Kyoto's Tentation d'Ange.
Like Fujiwara, the Cafe de Rope name has been around for decades, and here it has come up with a retro take on an old favorite: toast. Thick cuts of standard-issue white bread are topped with a pat of Hokkaido butter, in classic kissaten ...
This casual all-day cafe has its own bakery — turning out excellent cakes, croissants and hearty, wholesome sourdough bread — and it also has a fine little deli section offering American classics of past and present, from meat loaf and pastrami to red-lentil hummus, ...
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