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Good croissants in Tokyo ?

t
Tom140 Aug 14, 2011 04:24 PM

Hi to all,
I haven't had any luck in finding great croissants in Tokyo,
I like mines soaked with butter,
anybody has an idea where I could find good croissants in the Meguro/Shibuya/Ebisu area ?
Thanks a lot in advance for the help :)

  1. u
    Uncle Yabai Aug 14, 2011 05:51 PM

    if you like "soaked with butter", Echire in Marunouchi Brick Square is the place. Other side of town, but worth the shlep.

    1 Reply
    1. re: Uncle Yabai
      t
      Tom140 Aug 14, 2011 08:24 PM

      I guess the name says it all ;)
      Will check it out, thank you !

    2. kersizm Aug 15, 2011 02:21 AM

      Have you tried Viron in Shibuya?

      1. l
        la2tokyo Aug 15, 2011 01:30 PM

        Jean Francois Boulangerie - I haven't been to the one in Shibuya but the croissant I had in the Ometesando branch blew me away. It put every other croissant I've had to shame.

        Shibuya http://r.tabelog.com/tokyo/A1303/A130301/13099225/

        Omotesando http://r.tabelog.com/tokyo/A1306/A130...

        4 Replies
        1. re: la2tokyo
          n
          Ninisix Aug 15, 2011 10:49 PM

          A vote also for Jean Francois. The croissant are shape irregularly, I liked that hand made form!!!!
          Even the croissant of Echire and Virons are made from Echire butter, the Echire croissant has been so soaked with butter that the bottom is buttery and the Viron's don't have the wet moist butter necessary to counterbalance the crunchy outside skin.

          1. re: Ninisix
            n
            Ninisix Aug 15, 2011 11:44 PM

            Except for those already mentionned, my other favorites are Ianak!(Maison Kayser's disciple), D'une rarete(hedgehog shape) and Dominique Saibron(nice butter taste).
            http://r.tabelog.com/tokyo/A1311/A131105/13048516/dtlphotolst/P5547976/?smp=1&ityp=1 (Ianak! near Nishi-Nippori JR station
            )http://r.tabelog.com/tokyo/A1306/A130601/13044688/dtlphotolst/P6351929/?ityp=1 (D'une rarete -Omotesando
            )http://r.tabelog.com/tokyo/A1303/A130... (Dominique Saibron -Tokyu Hands Shibuya)

            1. re: Ninisix
              n
              Ninisix Sep 6, 2011 07:06 AM

              The croissant of Dominique SAIBRON changed, it wasn't anymore like it. The partner might have cut the butter proportion !! If it continues, the Dominique Saibron in the Hankyu will have to close.. 
              Unfortunately, the recipe of the CBS tarts of Le Roux also became different (caramel jelly?).

          2. re: la2tokyo
            w
            waetherman Oct 19, 2011 02:27 AM

            I agree. I ate at the Shibuya location (located in the food court of the Mark City mall) and it was really tasty. I didn't try the plain croissant but the almond croissant I had blew me away, as did some of the other pastries I had there. Good spot indeed.

          3. p
            prasantrin Aug 16, 2011 05:03 AM

            Y'all are making me miss Japan sooo much!

            Of the ones mentioned, I've only tried Echire. Tasty, but I don't think I'd stand in line for an hour for them again. Or maybe I would, but only if doing a croissant taste test (which after reading this thread, may be necessary the next time I'm in Tokyo!)

            1. h
              happecamper Aug 29, 2011 03:04 AM

              Le Pain Quotidien, near the Tokyo Prince Hotel in Shibakoen, makes a mean croissant as well. The shop is across the street from the Minato-ku ward office, so stop by the next time you're updating your ARC!

              They also open at 7:30am, unlike most other bakeries in Tokyo.

              http://www.lepainquotidien.jp/

              1. s
                sushigirlie Nov 4, 2011 04:55 AM

                I suggest trying Point et Ligne in the first floor of the Shin Marunouchi building (a few blocks from Echire). They don't have croissants per se, but they have a lot of croissant-like pastries that are really good. Most of them have fillings of some sort, but they all have a flaky, buttery croissant-like taste and texture. Perhaps the closest thing to a classic croissant is made from whole wheat. Still, it's buttery and delicious.

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