Dominique Ansel Bakery Tokyo

Dominique's Kouign Amann DKA

Dominique’s Kouign Amann DKA

Dominique Ansel Bakery Tokyo has finally opened. The local media has been leading up to this event for several months so it is no surprise that there are long lines. The first customers started lining up about 9:30 p.m. the night before, on a wet evening during rainy season. Staff brought out umbrellas for the customers, very Japanese of them, a nod towards”omotenashi“. On the opening day the first customers in line were given DAB baseball hats. The bakery will also bring out warm madeleines to those standing in line.

I went in a few days after it opened and was lucky enough to get a tour of the space and sit down with chef Dominique to talk about the opening. My take-away from speaking with him was how down-to-earth he is, how much he supports his staff, and his creativity and playfulness. He has brought together a great team, including head chef Laurie Jon Moran, executive sous chef Mitsuhiro Shimotaka, and general manager Yuji Okada. There are almost 100 on the staff. Ansel says how hard-working his team is.

The Japanese adore the buttery, flakey, sweet kouign amann, so it is no surprise that the DKA is one of the more popular sweets at the bakery. However, chef Dominique’s version is rich and dense, just take a look at the photo above. It uses half the butter and half the sugar as usual and has a touch of fleur de sel. It is a nice contrast to the thinner versions which are typically found throughout the city.

Dominique Ansel Frozen S'more

Dominique Ansel Frozen S’more

The frozen s’more is presented on a natural wooden stick that has been smoked. The marshmallow surrounds a center of vanilla ice cream, salted chocolate, and a cookie is fired just before serving. The marshmallow is made with honey instead of sugar. The madeleines are baked after each order is placed, so that they are served warm out of the oven after being freshly dusted with powdered sugar.

There are some Tokyo-only creations, including the Japanese cronut which is now being made with a yuzu cream and Hokkaido milk. The Tokyo Brest, a play on the classic Paris Brest, is made with mattcha and passion fruit and is garnished with a ginkgo leaf. There is a kawaii (cute) maneki neko cat creme puff that is filled with yuzu vanilla. The traditional Japanese melon pan is made with kokuto black sugar and hojicha (roasted tea) cream. It is called Mr. Roboto melon pan as it looks like a robot’s face. Chef said that he has toned down the sugar a bit for the Japanese market. Looking at the sweets in the glass display case it is evident this is for a fun, young, casual market. At 3 p.m. the cookie shots are available. Vanilla is steeped in milk for 24 hours and the cookies come out of the oven. A good excuse to come back in the afternoon.

Dominique Ansel Tokyo Tea Room

Dominique Ansel Tokyo Tea Room

The bakery is a three-story building. The first floor is the bakery with a seating section and a kitchen for finishing the sweets. This is where you will find the cronuts and other sweets.

The second floor is a cafe with its own menu. Chef Laurie Jon Moran. There is also a quiet tea room off to the side. Chef is making a mont blanc wagashi that I need to come back for.

The working space for the staff is nice, especially the third floor production kitchen which is well-lit with windows that bring in natural sunlight. Sadly, many production kitchens are hidden away in the basement or in some dark part of the restaurant without any windows.

Dominique Ansel Tokyo Art

Dominique Ansel Tokyo Art

The custom-made graphics on the wall are from French graphic artist Vahram Muratyan. It is a play on the view from the kitchen of customers peering in. The wall includes some nods to Japan including a sumo wrestler and the black makkuro-kurosuke from Ghibli’s Totoro. There is a mirror on the wall so that you can imagine what you look like peering into the kitchen. Be sure to also check out the playful Metro map on the wall of the cafe.

Dominique Ansel Tokyo Interior

Dominique Ansel Tokyo Interior

The lines for the bakery are actually on the main Omotesando street. Staff will bring the customers on the back street where the bakery is. I have seen many chefs open in Tokyo and sadly they pick the wrong location to open up on. A famous Michelin-starred chef first opened his restaurant in the suburbs of Tokyo and of course it didn’t survive. He has since successfuly reopened in the heart of the city. But DAB is in a perfect location for his first shop.



Chef Dominique also spoke on the Japanese appreciation for sweets. He definitely understands the market and is off to a great start. Tokyoites are embracing him and his bakery. Here’s hoping that this is the start of a long ride for him and his team in Japan.

Note – if you do see chef at the bakery, ask to take an #Anselfie with him.

Dominique Ansel Bakery Tokyo

Shibuya-ku, Jingumae 5-7-14


Aoyama Blue Bottle Coffee

Aoyama Blue Bottle Coffee

Aoyama Blue Bottle Coffee

Blue Bottle has arrived to Tokyo. The first shop, in Kiyosumi, is on the other side of the city for me. So, even though I live in Tokyo it is about an hour from where I live. Blue Bottle’s second shop has opened in Aoyama.

It’s a busy shop and not the best place to do writing or editing. Quite noisy in fact. I couldn’t hear the staff call out my name to get my coffee. Eventually seats opened up on the deck, where it was quiet and I could get some work done. There is a buzz in the restaurant. It seems that many of the customers, like myself, are first timers. Taking it all in, looking around, checking things out, lots of questions for the staff.

The staff helped me to select a Papau New Guinea single origin. She said it was “like peach”. The coffee, served in a glass mug, was fruity.

Blue Bottle is getting a lot of press in the media, which explains the big crowds. Not sure, but I guess this will die down at some point.

The Aoyama location is just off the main street where there are many brands like Issey Miyake and Prada. The shop is up the stairs on the second floor of a building that looks like it was an old apartment building. Don’t know why, but the shop doesn’t open up until 10 a.m. Frustrating for those of us who prefer to have coffee earlier in the day, but many coffee shops in Tokyo don’t open until 10 or even 11 a.m.


Blue Bottle Aoyama

Minato-ku, Minami-Aoyama 3-13-14


Aoyama Farmer’s Market

Food Sake Tokyo is delighted to host guest blogger Janice Espa. Janice is passionate about food and Japan. She is a great photographer and all of the photos here are from Janice. Janice’s most recent guest post on the Best of Japan Tour now being offered at Coredo Muromachi in Nihonbashi, is very popular and some followers of Food Sake Tokyo have since taken the tour and loved it. Here is Janice on Aoyama Farmer’s Market. Arigato, Janice!

Espa - Market vibe

Market Vibe – Janice Espa

I thoroughly enjoy learning about the story behind things. The food we come across and the people who put it together to make a livelihood out of it. The effort that goes into cultivating crops, the detail and care with which coffee is grown and roasted. The significance behind passing down a recipe from generation to generation in order to make cookies ‘just like grandma used to make’, or the finesse with which dishes are conceptualized and presented.

Espa - Father daughter and amazing mushrooms

Father and daughter’s Amazing Mushrooms and dashi packs – Janice Espa

 This aspect of food and travel is a deeply gratifying cultural experience, and it’s readily accessible too. Farmer’s markets are the perfect place to begin.

Flowers - Janice Espa

Flowers – Janice Espa

In Tokyo, Aoyama Farmer’s Market is a great weekend destination. Every Saturday and Sunday, from 10 a.m. to 4 p.m., the forecourt of the United Nations University becomes a lively bazaar. The market is buzzing from start to finish, but getting there before noon will ensure you don’t miss out on buying any of the fruit, vegetables, breads, pastries, or flowers you’re after.

Fresh from the farm - Janice Espa

Fresh from the farm – Janice Espa

I’d suggest making a morning of it, browsing the stalls, talking to the producers, and then having a brunch in the courtside area – or head to a nearby park for a picnic, because you’ll pick up many tasty things along the way.

On my visit, I was enamoured by the tomatoes, many shapes and sizes, beautifully plump with bright colors. The stalls have clever and cute names. I sampled juicy strawberries that were just in season, as well as surprisingly flavorsome, and healthful, soy yogurt smoothies. My jaw dropped when I counted the number of mushrooms for sale from one of the vendors, and I giggled in excitement as the lady selling sesame paste and sesame seed products freshly ground some seeds for me to take home.   “If possible, all the way to Machu Picchu”, she said.

Kawaii strawberries - Janice Espa

Kawaii strawberries – Janice Espa

This one-on-one interaction, taking all the smells in, the sight of people sharing who they are and where they come from, producers eager to have a chat and tell you their story, and then the surprises and treats that may come from this sense of community, is priceless.

Fresh ginger and yuzu vinegar - Janice Espa

Fresh ginger and yuzu vinegar – Janice Espa

Aside from fresh produce, there are handmade bags and accessories and a selection of breads. Pastry stands offer kinako (toasted soybean flour) shortbread cookies, miso-based sweets, and fresh bagels. There’s also a takoyaki (octopus cooked in a savory batter) stand, a cart selling Spanish sangria, a curry rice vendor, Indian dosa made-to-order, and some German sausages for sale.

Cool Mobile Coffee - Janice Espa

Cool Mobile Coffee – Janice Espa

Aoyama Farmer’s Market, located in a relatively quiet section between Omotesando and Shibuya, is the perfect way to spend a few unscheduled hours in Tokyo. I thoroughly encourage you to check it out and find for yourself the taste of the season. You may bump into some of Tokyo’s famous chefs like Shinobu Namae of  L’Effervescence who often shops here.

Arrive by bike - Janice Espa

Arrive by bike – Janice Espa


Shibuya-ku, Jingumae 5-53-70, United Nations University Plaza 渋谷区神宮前5-53-70国際連合大学前

Nearest station: Omotesando (Ginza, Chiyoda and Hanzomon lines)


If you liked this post, please check out Janice’s other post about Kyoto.

Nishiki Market and Kyoto Uzuki Cooking School

Sake Tasting with JD Kai


Janice Espa photoJanice Espa

Janice Espa is a Spanish-Peruvian food enthusiast; an avid traveller and inquisitive taster who explores culture through cuisine.  Janice lives in Sydney where she writes and styles food. Her days are spent visiting grower’s markets, checking out restaurants, and shopping at specialty stores to discover goods from every corner of the world.

Feel free to email suggestions and travel tips, or to contact Janice for her own recommendations, whether you’re visiting Peru, trekking South America or doing a road trip along the east coast of Australia.

Email:  janicespa at

Omotesando Koffee


Omotesando Koffee, while known for its good coffee, it is perhaps more famous for its “ko-hi- kashi” or coffee sweet. Kunitomo-san at the shop said it is a baked purin, which is like a creme custard, but that flour is added to the mixture. It has a crispy crust and is soft and eggy inside. Dangerous if you come hungry as one could easily go through several of these.

The quality of the coffee is excellent here. My girlfriend’s latte had a nice proportion of milk to espresso. I indulged and got a Bailey’s espresso. The aroma of the Baileys reminded the both of us of our days at Midwestern liberal arts colleges. Amazing how just smelling the Baileys brought back memories from 25 years ago. Next time I will get the Baileys with some milk.

The shop card are coffee filters that are also used for serving the ko-hi- kashi. Brilliant. I teased him asking if I could recycle these at home as coffee filters and he said we could.


Here is the exterior of the shop. It is on the first floor of a residential home, which could explain why the shop does not open until 10 a.m. We got there a bit early and it was fun to watch the rituals of preparing the small garden in front of the shop before opening the gate.

The handsome Kunitomo-san in a light blue lab coat is very friendly. We spoke only in Japanese but on our way out some Americans came in and we could hear him speaking English. It was raining this morning so we stood inside and had our coffee tachi-nomi style. If the weather is good there are two small benches in the narrow garden in front of the shop. But, this is not a place you want to linger for long at.

Omotesando Koffee

Shibuya-ku, Jingumae 4-15-3


10:00 – 19:00 daily

* Omotesando Koffee is right behind Maisen tonkatsu. The perfect spot for a coffee after tonkatsu.

Japanese Fried Chicken at iro-kara



I have been craving Korean-style fried chicken ever since listening to Rick Bayless talk about it on The Feed Podcast. When I lived in New York City and Singapore I could get my fix. For some reason, Tokyo, which has amazing kara-agé (deep-fried, seasoned, boneless cuts of chicken) hasn’t caught on to it. And, there is a big difference. I believe the Korean chicken is fried twice. It has a sweet and spicy sauce that will have you licking your fingers after you have gnawed off all the meat that you can get off of the bone.

I went to Shin-Okubo, the Korean part of Tokyo and tried two restaurants, both disappointing. A dear friend suggested iro-kara near Omotesando. The kara-agé here was delicious but it wasn’t what I was looking for. I will be back as it was a nice, quick lunch. The chicken is fried after the order is placed and there is al fresco seating on the rooftop. The donburi is a generous serving of rice topped with the fried chicken, katsuobushi, leeks, and pickled ginger. A mash-up of kara-agé and takoyaki toppings.


There are several flavors, such as basil, curry, yuzu kosho, and ume shiso. We tried a few but nothing outstanding. Best to stick with the basic kara-agé.

Brimmer Beer is next doors, but not open at lunch time. There is also a curry stand next door. Could be fun to order a curry and top it with the fried chicken.


Minato-ku, Minami-Aoyama 3-8-34



3rd Burger


3rd Burger recently opened in the Ark Hills South Tower. I thought it was a new restaurant to Tokyo until I came across a second shop in the Aoyama/Omotesando area. The clientele in Aoyama is young and hip. Diners are given a buzzer after placing their order. Not exactly fast food, but the food does comes about five minutes during the busy lunch hour. The meaty burger is juicy and the fries are excellent. Burger options include avocado wasabi and basil and tomato. Burgers are served with fresh lettuce and tomatoes.  The only downside was that ketchup is given in small packets. Burgers start at about 400 JPY and fries at 300 JPY. 3rd Burger has a variety of smoothies in flavors like carrot, banana, and fresh tomatoes. The Aoyama shop is brightly lit and there is a communal table at the front of the shop. Now, if they would only open a shop on the Chuo Line.

3rd Burger

Minato-ku, Roppongi 1-4-5, Ark Hills South Tower B1


Minato-ku, Minami-Aoyama 5-11-2

Beacon Brunch


Brunch at Beacon is a taste of America in Tokyo. David Chiddo works his magic at this urban chophouse located between Shibuya and Omotesando. I picked Beacon for Sunday brunch thinking I would go for a burger and martini. But, once I took a look at the menu the huevos rancheros jumped out of the menu and I am so glad I got it. I loved the green rice and beans. I was sad when the plate was empty. And, I could see that many others in the restaurant were enjoying the burger.


Portions are generous, another nod to American brunches. The brunch menu includes a selection from the bread basket, fruit, and coffee, tea, or espresso drinks. My girlfriend who studied at university in Minnesota also felt right at home with this hearty plate of eggs Florentine. Many of our fellow diners were talking in English, something that I am not used to, so I totally felt like I was back in the USA. Staff are attentive and there is a great buzz in the restaurant. Diners are here to relax and be taken care of.

There is a counter if you are dining solo. Beacon’s a great spot for meeting friends at. It’s popular so reservations are highly recommended. If you are from America, you will feel right back at home. Other brunch menu highlights include Belgian waffles and fried chicken, steak and eggs, and almond French toast made with brioche.

One of Tokyo’s best brunches.


Shibuya-ku, Shibuya 1-2-5


Gotta Go – Utsuwa Kenshin


Asato Ikeda-san’s gorgeous pottery. I first came across these at Den in Jimbocho.


Saké tastes better when served in something this beautiful.


Bob Tobin and Hitoshi Ohashi of the Tobin Ohashi Gallery first introduced me to Kenshin Sato-san of Kenshin Utsuwa. When I asked chef Zaiyu Hasegawa-san of Den about these cups he too said that Kenshin Utsuwa would have these. I have been following Kenshin Utsuwa on Facebook as he  hosts many special events around the city. I contacted Sato-san and placed an order for the cups. Here I am picking up the cups and pourer. What I am holding is not what I bought, but a piece he had in his gallery.Image

Kenshin Utsuwa is a small, but well-stocked gallery in between Shibuya and Omotesando. I got lost finding it, so be sure to have a good map. This day there were several gorgeous pieces from a potter in Hokkaido.


If you want to invest in some handcrafted pottery, be sure to visit Kenshin Utsuwa while in Tokyo. First though, call ahead and make sure the shop is open. As he hosts special showings throughout the city he often closes the gallery. The Kenshin Utsuwa Facebook page always is updated with his current shows.

Utsuwa Kenshin

Shibuya-ku, Shibuya 2-3-4, Star Building 2F

Phone and Fax: 03-6427-9782

Facebook page

Art on the Table by Asato Ikeda


It was the first time in my life that I held a cup in my hand and immediately fell in love with it. The light sky blue color, the rough and smooth texture that my fingers fell into, and the taste of the saké while holding something so beautiful. I couldn’t put it down.

I first held Asato Ikeda’s ceramic cup at Den in Jimbocho, chef Zaiyu Hasegawa’s brilliant restaurant. I thought someday I would invest in some of Ikeda-san’s pieces for myself. Even took a picture of the cup (photo above) so that I could remember it. And then, a few months later, Ikeda-san and his works were on television. Once more my heartstrings were pulled and my motivation to bring his craftsmanship into our home became a priority.

I did some searching online in Japanese and quickly lost hope. What few sites that did come up with his pieces were all sold out. I then reached out to Kenshin Sato of Kenshin Utsuwa. Bob Tobin and Hitoshi Ohashi of the Tobin Ohashi Gallery first introduced me to Sato-san last spring. I went to one of his special events at Ginza Mitsukoshi and we exchanged business cards.

This summer, while at Den, chef Hasegawa told me that Kenshin Utsuwa sells many pieces that are used at his restaurant, including Ikeda-san’s. I follow Kenshin Utsuwa on Facebook and reached out to him in Japanese in December. I sent him the photo of the cup from Den and asked him if he could find me some pieces. Just last week I got the e-mail telling me that I could stop by his shop this week. It’s a beautiful shop that is worth visiting if you are in Shibuya or Omotesando as it is just between the two. Just call ahead as he closes the shop if does special events around the city.


Welcome home! My birthday present from me to me.

Two small guinomi and a tokkuri with a lip for pouring sake or shochu.

Ikeda1We christened the cups with Shichihonyari which we bought at our new favorite sake shop in town, Oboro Saketen in Shinbashi.

The owner of Oboro Saketen, Okuma-san, studied at university for two years in Minnesota and speaks English.


We love these nori cups for bite-size sushi that we picked up at Tsukiji Market. A small celebration to welcome these pieces to our home. I am already looking forward to using these tomorrow. I have enjoyed the journey. Holding something and wanting it, thinking of someday owning a piece of Ikeda-san’s artwork, and the help of friends to help make my little dream come true.

Kenshin Utsuwa

Shibuya-ku, Shibuya 2-3-4

Urban BBQ Smokehouse by TY Harbor


 BBQ and sauces

Chef David Chiddo of the TY Harbor group has several successful restaurants in the city including Cicada and Beacon. His most recent shop, Smokehouse, is an urban barbecue with a great list of craft beers, both domestic and from the USA, as well as one of the city’s best selection of American spirits. Smokehouse is conveniently located near Omotesando. It’s a casual place and great for meeting friends for a drink and good food. The store is kid-friendly and has a kids’ menu if you ask for it. Here is my review of Smokehouse in Metropolis magazine. Here I share some photos of the food and scene at Smokehouse.


House BBQ sauces


Smokehouse interior


Chicken fingers kids’ lunch


Smoked wings


Iceberg wedge with blue cheese dressing


Macaroni and cheese, okra, and creamed spinach sides


Burger and onion rings

Yamagata sausage and fries


Shibuya-ku, Jingumae 5-17-13


Smokehouse opened in October of 2013