Pelican Bakery is a bakery in Tokyo.
Pelican Bakery in Tokyo's Asakusa has baked only two products since 1942: shokupan and dinner rolls. Loaves sell out by mid-afternoon and reservations help.
Editorially verified June 2, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Phone-reserve a loaf two days ahead or arrive by 10:00. The Pelican Cafe on Kotobuki serves the same loaves toasted with butter.
Address: Taito-ku, Tokyo 111-0042, Japan
Truffle BAKERY in Tokyo's Sangenjaya turns French butter-bread into a luxury product with imported truffle. The white truffle salt roll is the queue-builder.
Tip: Buy the truffle salt rolls warm before noon; the black truffle egg sando is the lunch order. Cash and IC cards.
Worth the queue: White truffle salt bread
Viron in Tokyo's Shibuya imports flour direct from the Viron mill in France and bakes Baguette Retrodor to French spec. Upstairs is a sit-down brasserie.
Tip: The takeaway counter is downstairs, the brasserie upstairs; share a croque-monsieur with a glass at lunch.
Worth the queue: Baguette Retrodor and croissant
Levain in Tokyo's Tomigaya has baked organic wild-yeast bread since 1984, one of Japan's earliest naturals. Domestic wheat, on-site cultured levain.
Tip: The pain de campagne and the melange fruit loaf are the morning order. Closed Mondays and Tuesdays; cafe opens 11:00.
Worth the queue: Pain de campagne
Maison Kayser Tokyo Omotesando is the French boulangerie chain's flagship below Tokyu Plaza. Eric Kayser's liquid-levain Baguette Monge baked through the day.
Tip: Open daily 08:00-20:00. The croissants and Baguette Monge are baked in three batches; arrive by 11:00 or 16:00.
Worth the queue: Baguette Monge with liquid levain
Viron Marunouchi in Tokyo is the French boulangerie-brasserie that imports French Retrodor flour. The hand-shaped baguette is Tokyo's reference baguette.
Tip: Bakery counter and seated brasserie are on the same ground floor. Order baguette by 14:00 for the freshest batch.
Worth the queue: Baguette Retrodor with French flour
Boulangerie Bigot in Tokyo's Minami-Aoyama is the original Tokyo branch of Philippe Bigot's lineage, baking croissants and pain au chocolat since 1985.
Tip: Closed Mondays. Counter sells out by 15:00; the croissant counter opens at 08:00.
Worth the queue: Croissant au beurre and pain au chocolat
