Ikkindo

At Ikkindo, choosing a loaf is only part of the pleasure: anpan and sugar toast round out the selection. The classic Yutaka, made with 100% domestically produced wheat, is slowly prepared over the course of a day for a moist, chewy texture. Ajiwai has a gentle sweetness from the wheat itself, with a moist crumb and a fragrant, toasted crust. One visitor appreciated being able to ask for a loaf to be sliced to their preferred thickness. You might enjoy it plain first, then toasted, to see how the loaf changes.

For more variety, try Yutaka blended with whole-wheat flour, or loaves with walnuts and rum-soaked raisins. The whole-wheat version combines Yutaka with flour containing wheat bran, and is noted for its natural wheat sweetness and roasted aroma. A loaf with rum-soaked raisins and fresh walnuts also comes in a smaller size. One diner enjoyed the whole-wheat Yutaka toasted, finding it full-flavoured; another described a loaf that was moist and chewy both fresh and toasted. Choose a plain loaf to appreciate the differences in the flour, or opt for rum raisins or walnuts when you fancy additions.

For a single treat to take away, Yutaka anpan is filled with azuki beans from Tokachi, Hokkaido, and wrapped in dough made with 100% domestically produced wheat. Seasonal anpan, filled with a different monthly special, and sugar toast made from bread sliced into 4 parts are also available. They offer options beyond a whole loaf for breakfast, including something sweet for a snack. Ikkindo is a takeaway bakery, with no dine-in service. One visitor mentioned that their favourite bread had sold out by late afternoon, so it may be worth going earlier if you have a particular loaf in mind.