Hyperlocal Tokyo

I bought this before getting on the Shinkansen. It's a red bean paste filling. The bean paste itself was not too sweet and I thought it was delicious. I prefer a fluffy bun for an anpan (red bean paste bun), though (laughs). The dough is thin but not crispy, it's moist.

This bakery-like shop is located in Gransta Tokyo. They seem to specialize in bread shaped like koban (gold coins). Apparently, it's a new brand by the people behind Maison Kayser. I tried the "Cream" for 240 yen. There were maybe two other varieties. The custard cream inside the slightly smaller-than-expected bread was good, as advertised, with vanilla bean flavor. I didn't feel much richness in the bread itself. They accepted various cashless payments.

## Tokyo Station's New 'Anpan' Specialty Store: A Fusion of Traditional and Modern **Address:** JR East Tokyo Station, 1F, 1-9-1 Marunouchi, Chiyoda-ku, Tokyo **Access:** Located within Gransta Tokyo **Hours:** Mon-Sat: 8:00 AM - 10:00 PM Sun: 8:00 AM - 9:00 PM **Closed:** Never Opened on August 3, 2020, this new 'anpan' specialty store is a collaboration between Shuichiro Kimura, the Japanese representative of Maison Kayser, a bakery that carries on the legacy of Anbei Kimura, the creator of 'anpan' in the Meiji era, and Shu Food Planning, a production company that creates enriching lifestyles through 'food x good ideas'. The store's concept is Tokyo Retro-Modern, a unique blend of traditional and modern aesthetics. **Menu:** - Red Bean Paste (¥240) - Vanilla Bean Cream (¥240) - Zunda (¥300) **Review:** **Red Bean Paste:** The bread is reminiscent of brioche, with a delightful buttery aroma. The red bean paste is exquisite, with a subtle sweetness and smooth texture. This 'anpan' defies expectations, offering a perfect fusion of Japanese and Western flavors, making it more akin to a Japanese-style dessert. **Vanilla Bean Cream:** The custard is rich and dense, complementing the bread perfectly. The cream has a delicate sweetness and light texture. **Zunda:** This 'anpan' features a zunda filling with mochi, offering a subtle sweetness and a satisfying bean texture. The fluffy, slightly sweet bread, reminiscent of a Danish pastry, complements the filling beautifully. **Overall Impression:** This new 'anpan' specialty store offers a unique blend of traditional and modern flavors, perfect for a quick and delicious treat. The small, oval shape adds a touch of sophistication. It's the perfect size for a light snack, and I'll definitely be returning for more.

A specialty "anpan" (sweet bean paste bun) shop produced by Shuichiro Kimura, the representative of "Maison Kayser." While it's an "anpan," the bread dough has a unique, slightly crispy texture on the outside, offering a new experience. The "koshian" (smooth red bean paste) has distinct grains, with a wonderful texture and sweetness. The inside is chewy, contrasting with the crispy yet moist texture of the outside. Apparently, the cream filling sells out quickly, and it was already sold out on the day I visited. I'm definitely looking forward to trying the cream and other flavors next time.

While searching for a quick bite to eat in Gransta Tokyo, located within Tokyo Station, I found a bento box with just the right amount of food. I took out the "Umi no San-shoku Cup" (Three Ocean Colors Cup) for 580 yen. The price is a bit steep, but it's quite delicious and you can enjoy three different types of seafood. The balance of ingredients and rice is also satisfactory.