Visit bakeries and taste distinctive breads in the area around Tokyo Tower (Roppongi, Azabu). Also, see the traditional spots in this area.
- An English speaking guide will guide you through Roppongi/Azabu, a sophisticated international area.
- We will visit 3 bakeries and enjoy their breads.
- You will get to know more about Japanese breads (history, distinctive items, trend etc.).
- You will be able to enjoy shopping for food (breads, sweets etc.)
In this tour, our guide from Tokyo Flour Mania will guide you through bakeries and traditional spots in the Roppongi/Azabu area, an international and upmarket district where many embassies and foreign companies are located.
We will visit a bakery (ABUMI) which is very close to Tokyo Tower at first and move to Azabu Juban and Roppongi. Then, we will split up at Roppongi Hills so that you can enjoy the shopping, lunch, etc. after the tour.
Below is the list of bakeries we will visit.
・ ABUMI BAKERY
This bakery was started in 2015 by a husband and wife. Their bread is made from Japanese domestic flour and Hoshino/raisin homemade yeast. We can enjoy breads that have a unique combination such as “miso bagel”. The owner says, “I would like you to enjoy our breads that you cannot find at any other place.”
The shop name comes from a proverb in France “Et si on tirait plans sur la comète?” which means drawing a plan on comete (setting an impossible goal). The owner chef opened his own shop earlier this year in July 2016 after training at “Du Pain et Des Idées,” a famous bakery in Paris. You can enjoy “escargot” which is one of the icon breads at “Du Pain et Des Idées” as well. The other recommendation is “comete,” an original bread which shares the same name as the shop. Except for baguettes, all breads are made with Japanese flour as a means to contribute to domestic agriculture.
・ L’Atelier du Pain
This bakery is managed by a company in the wine business. They are very particular about each process to make a bread: milling flour in their kitchen, making the dough with a high portion of liquid (wet dough), fermenting the dough in a low temperature, using homemade yeast, and baking the breads in a stone oven. Therefore you can enjoy the fresh flavor of flour and a kind chewy texture called mucchiri in Japanese. Breads that use shiratamako (rice flour for dumpling) are highly recommended. “Roppongi anpan” (red bean paste-filled bun) is the most popular item.
** We will be sharing one popular bread from each bakery. We will be tasting three kinds of bread in total. Please feel free to purchase any other breads on your own.
** We are planning on walking, but there is the option to take the bus. If the bus option is preferred, please note that bus transportation is not included in the cost of the tour.
We might be able to accept special requests, but our regular time slots for the tour are:
9:30-11:30 on Tuesday, Wednesday, Thursday, Friday
Please wear comfortable clothes and shoes for walking.
Toei Oedo Line Akabanebashi Station, Akabanebashi Gate