Bakery Tokyo Shibuya is a bakery in Tokyo.
Editorially verified June 2, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Closed Mondays. Best paired with the cheese stand's mozzarella and burrata next door.
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Address: 5-10 Kamiyamacho, Shibuya-ku, Tokyo 150-0047
Centre The Bakery in Tokyo's Ginza is the shokupan-only counter where queues form for the milk bread tasting flight by 11:00 most days. Cafe seating upstairs.
Worth the queueThree-style shokupan tasting (Pullman, mountain, raisin)
TipThe cafe side seats a toast-tasting flight; the takeaway counter sells loaves whole. Closed New Year.
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.
Worth the queueShokupan square loaf
TipPhone-reserve a loaf two days ahead or arrive by 10:00. The Pelican Cafe on Kotobuki serves the same loaves toasted with butter.
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.
Worth the queueWhite truffle salt bread
TipBuy the truffle salt rolls warm before noon; the black truffle egg sando is the lunch order. Cash and IC cards.
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.
Worth the queueBaguette Retrodor and croissant
TipThe takeaway counter is downstairs, the brasserie upstairs; share a croque-monsieur with a glass at lunch.
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.
Worth the queuePain de campagne
TipThe pain de campagne and the melange fruit loaf are the morning order. Closed Mondays and Tuesdays; cafe opens 11:00.
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.
Worth the queueBaguette Monge with liquid levain
TipOpen daily 08:00-20:00. The croissants and Baguette Monge are baked in three batches; arrive by 11:00 or 16:00.
