In spite of the cold, you can sense the subtle hints of spring in the air. "
While anticipating for the cherry blossoms to bloom, why not visit Et Nunc Daikanyama for an early taste of spring?
Alongside green asparagus and other peak springtime vegetables, the seasonal green-and-pink-hued treats feature seafood from whitebait (shirasu) to green seaweed (aosa-nori), bean paste crafted with salt-pickled cherry blossoms and a cream filling infused with the subtle flavor of cherry blossoms, all created to put a spring in your step.
Please enjoy these ingredients deliciously paired with our carefully crafted bread.
"Pain au levain" tartine, oeuf mayonnaise style
This "pain au levain" (sourdough bread), characterized by its chewy texture, is paired with mushy peas and topped with seasonal vegetables and a soft-boiled egg seasoned oeuf mayonnaise-style with fromage blanc (white cheese). The combination of crisp-tasting vegetables with a savory soft-boiled egg is a perfect match, resulting in a satisfying and spring-like dish that also appeals to the eye. This open-faced sandwich is available for dine-in.
Sakura red bean & hojicha cream
Fluffy pain au lait (French milk bread) dough infused with the fragrant scent of hojicha (roasted green tea) is filled with cherry blossom-flavored red bean paste and hojicha diplomat cream. Why not take a little break to delight in this delicate flavor?
Matcha red bean & sakura butter ciabatta
Butter kneaded with salt-pickled cherry blossoms features the perfect balance of saltiness, enhancing the sweetness and deep flavors found in the matcha red bean paste. Bursting with the flavor of cherry blossoms, this red bean paste butter sandwich evokes the spirit of spring’s arrival.
Pain à la crème sakura mochi
Et Nunc’s popular cream bun, Pain à la Crème, has been updated just in time for spring.
The specially made filling is a combination of custard and fresh cream, red bean paste from Hokkaido’s Tokachi region, and sakura mochi (cherry blossom rice cake) subtly scented with these symbolic spring blooms, all wrapped in pain au lait (French milk bread) dough and garnished with salt-pickled cherry blossoms. This product features a harmonious blend of smooth cream and the delicate sweetness of cherry blossoms.
Whitebait pizza sandwich
This pizza sandwich is made with ciabatta dough that is composed of “Kitanokaori,” a rare domestically-grown wheat, and homemade sourdough yeast. Whitebait (shirasu), green onions, shiso leaves, white sesame seeds, and more are marinated in sesame oil and combined with a cream cheese sauce infused with the flavor of green seaweed (aosa-nori). The pleasant ocean scent arising from green seaweed and the saltiness of whitebait create an irresistible taste that pairs perfectly with craft beer and wine. Delight in the contrast of textures, from the crispy outer layer to the moist and chewy interior
Edamame bean bun with strawberry jam & mochi
A fluffy and crisply baked Danish-style anpan (red bean paste-filled buns). Featuring delicately sweetened mashed edamame beans (zunda), mochi, and Dainagon azuki beans, this hybrid pastry is complemented by a dollop of sweet and sour strawberry jam.
Seafood gratin focaccia
This focaccia is generously topped with seafood gratin. Experience the deeply satisfying flavors that shrimp and clams have to offer.
Green asparagus & bacon
Combining the sweet taste of spring asparagus with savory bacon, this artisan bread is accented with mustard and mayonnaise to elevate its simple flavors.
Did any particular bread stand out to you?
In addition to our signature line-up, we offer seasonal flavors such as cherry blossom and asparagus that evoke the essence of spring.
We look forward to your visit to Et Nunc Daikanyama.