Ginza Kimuraya

In 1874, they developed the original "sake-kasu anpan," a bread made from sake yeast and filled with sweetened azuki bean paste. Since then, they have continued to make it using the same method. The bean paste uses carefully selected azuki beans from Hokkaido, and the bread is topped with salt-pickled cherry blossoms, which add a pleasant salty accent. In addition to anpan, they offer a wide variety of flavors, such as cream, bean butter, and fig. Freshly baked bread is lined up every day.
On the first floor, there is a bakery, while the second floor offers a café where you can enjoy light meals and sweets like sandwiches and cakes. The third floor serves Western dishes like beef stew at the "Western Grill," and the fourth floor houses a casual French bistro, "Arbre Village."