Bakerys in Tokyo

A Tokyo pastry shop in Ikebukuro from Anthony Tart—a patisserie known for laminated pastry, seasonal fruit tarts, and the French-influenced preparation that the Japanese pastry world has refined to its highest expression. A reliable address for those who take their viennoiserie seriously.

Beltz in Hiroo specializes in Basque burnt cheesecake — a Tokyo cake shop applying the charred, custardy San Sebastián original with enough precision to earn a following in a neighborhood that holds baked goods to the standard the name requires.

A Pierre Hermé bread-focused concept in Marunouchi, Tokyo, where the maison's craft is applied to the Japanese morning meal—viennoiserie and boulangerie prepared with the precision the brand's global reputation demands.

I'm donut?' Nakameguro started the namamochi donut craze — chewy, almost-mochi-textured fried dough that the rest of Tokyo's donut scene is still chasing. Expect a line.

sonomama—"as it is" in Japanese—is a Tokyo bread bakery and café that takes its name's philosophy seriously: honest sourdough, natural fermentation, and ingredients handled with the minimum intervention required to reveal their quality. The bread is made with unusual care; the café format allows it to be eaten as it should be.

Charming, cozy bakery with outdoor seating turning out handcrafted bread & pastries, plus toppings.

The Kuramae outpost of Chigaya, in one of Tokyo's most design-conscious shitamachi neighbourhoods—the bakery's principled approach to sourdough and natural fermentation finds a natural home on a street where craft and quality are expected.

A Tokyo bakery whose name refers to the meadow grass (chigaya) that signals seasonal turning—long fermentation, careful grain sourcing, and a daily selection that changes with what the baker finds worth baking. Among the city's more quietly revered bread addresses.