To go, please! At the forefront of sandwiches in Tokyo
Sandwiches are enjoying a boom thanks in part to “moe-dan,” the strong urge to try it yourself after seeing pictures of cross-sections of hearty, appetizing-looking sandwiches on Instagram. Tokyo has many popular bakeries and sandwich shops. Here are several recommended sandwiches available at some new shops just opened in 2021!
Classic fruit sandwiches! fruits and season (Ebisu)
Offering fruit sandwiches with surprisingly large and shiny sections, this shop makes exclusively vegan fruit sandwiches, with soy milk-based cream and bread without any animal products, such as milk and eggs. The large pieces of various kinds of fruit are sweet and juicy, bringing you a feeling of satisfaction. The seasonal fruits used for the sandwiches are carefully selected at the market every morning by “Daiwa Super,” a greengrocer in Okazaki City, Aichi Prefecture, so the offerings and prices change at different times.
Mikan (from 734 yen, including tax)
The rich sweet juice goes really well with the light cream. One piece contains 2.5 mikan oranges, so it is very satisfying! The mikan sandwich is offered throughout the year, with different varieties of mikan from different places at different times.
* The price changes depending on the season and availability.
5 min. walk from Ebisu Sta. (JR, Subway)
Clean Palace 1F, 1-10-1 Ebisu-nishi, Shibuya-ku, Tokyo
Open Hours: 10:00–20:00 (the shop closes upon selling out)
Closed: Mondays (or the following day when it falls on a national/substitute holiday)
Totally serious about bread and stuffing! eimy sandwich (Sasazuka)
Located in Sasazuka close to Shinjuku and Shibuya, this sandwich shop has a place-for-grownups atmosphere. Each stuffing, which is created by a chef who used to be working at a renowned hotel, is so complete and filling that it could make a complete dish. The bread is specifically made for stuffing by a professional baker, creating unique, delicious sandwiches. Not only meal sandwiches but fruit sandwiches with a generous amount of seasonal fruit are popular.
5 min. walk from Sasazuka Sta. (Keio)
1-60-9 Sasazuka, Shibuya-ku, Tokyo
Open Hours: 7:00–19:00 (the shop closes upon selling out)
Closed: Mondays (or the following day when it falls on a national/substitute holiday), Dec. 31–Jan. 3
Not just for photos! BLOOM244 (Shin-Okubo)
This shop serving cute fruit open-sandwiches opened in Shin-Okubo, a popular town among young people. Pieces of colorful fruits are beautifully placed on a slice of bread, making it look like a piece of cake! The fruit is carefully selected and purchased by a buyer every day at the market. Several kinds of fresh cream are all hand-made at the shop specifically for the fruits available for each day. Each piece of sandwich features the delicious taste and beautiful appearance of the fruits in it.
Chocolate banana sandwich (350 yen, including tax)
A slight bitterness of the special chocolate paste and sweetness of the banana creates a perfect harmony!
3 min. walk from Shin-Okubo Sta. (JR)
2-11-2 Hyakunincho, Shinjuku-ku, Tokyo
Open Hours: 12:00–19:00
Open 365 days
A palmful of delicious happiness! Hongo Bakery（Ochanomizu）
Attracting the locals, this bakery offers unique sandwiches using small, palm-sized slices of bread (about 10 cm square). As they include crusts, which are usually cut off for sandwiches, you can enjoy both the baked flavor of crust and the umami of the inside as a whole. Various kinds of stuffing are available, from savory ones to sweet ones, such as anko (sweet bean paste) with mascarpone cheese. The unique combination of ingredients by the executive chef, who used to be an Italian chef, brings a delicious surprise.
Nagoya Cochin egg with white truffle flavor (430 yen, including tax)
Rich egg salad and the strong truffle flavor are nicely combined by a plain slice of bread in this masterpiece.
3 min. on foot from Hongo-sanchome Sta. (Subway)
2-26-11 Hongo, Bunkyo-ku, Tokyo
Open Hours: 8:30–18:00 (the shop closes upon selling out)
Open 365 days
*The information herein is as of May 2021.
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