The Ultimate Gift for Those Working in the Ningyocho Area: ‘Sucrerie’ (シュークリー), Ningyocho, Tokyo
They bake a total of 350 buns three times a day, yet they all sell out. This has been the case ever since they opened in 2008!
The reason people want to buy them even if it means queuing is that the flavour of the white and black sesame Chuiru (tuile – a thinly baked biscuit made by mixing egg whites, sugar, wheat flour, and butter) perched atop the choux pastry is truly one of a kind.
“When cookie choux were trending in Japan, I wondered how I could differentiate mine if I were to make them, and the idea of scattering sesame seeds came to mind. In France, tuile are made with sliced almonds. Sesame seeds become toasty when baked, enhancing the flavour, so it was just perfect,” says the owner-patissier, Sato Hitoshi.
The enjoyment of a Shukurimu, according to Sato, is “to savour the sense of unity between the pastry and the cream.” With the desire for customers to eat them within an hour of being filled, he sells them in frequent, small batches.
[We Measured It] Diameter approx. 7cm x Height 5cm
[Inside the Choux] Custard with 20% plant-based fresh cream. Pairs well with the firm pastry.
Sucrerie
Address: 1-5-5 Ningyocho, Nihombashi, Chuoku, Tokyo
Telephone: 03-5651-3123
Opening Hours: 09:30 – 18:00
Closed: Sundays
Instagram：＠sucrerie155
Providing Western Confectionery That Delights Japanese People for 60 Years: ‘Monyogashiten Nihombashiten’ (門洋菓子店 日本橋店), Nihombashi, Tokyo
Since taking over the cafe ‘Mon’ (門) in Higashiginza (東銀座) in the early Showa era, they have continued their food and drink-related business across Ginza (銀座), Yaesu (八重洲), and Nihombashi, and now dedicate themselves entirely to Western confectionery.
“We value the handmade taste of Western confectionery as interpreted by Japanese pastry chefs. Confections that do not rely on excessive technique, but are almost heart-warming in their simplicity—I suppose that is our signature taste,” says the eldest daughter, Horio Hideki, who took over as the second generation from her father.
The ‘Maple choux’ (メープルシュー), which was renewed after welcoming a new artisan, enhances its flavour by adding highly fragrant maple syrup to the custard cream. Because fresh cream is also added, it maintains a meltingly soft texture even as time passes, and is apparently very popular among younger people as well.
Amazingly, they also offer a service where, with prior reservation, they can accommodate requests for buns with ‘only custard’ or ‘only fresh cream’.
[We Measured It] Diameter approx. 8cm x Height 8cm
[Inside the Choux] Maple syrup added to custard cream mixed with fresh cream.
Monyogashiten Nihombashiten
Address: Yanagiya Building B2, 2-1-10 Nihombashi, Chuoku, Tokyo
Telephone: 03-3271-1738
Opening Hours: 10:00 – 17:00
Closed: Saturdays, Sundays, and Public Holidays
Official Website: https://www.sweetsmon.jp/
*There is also a branch in Kiyosumishirakawa (清澄白河).
*All published prices include tax.
*Prices and opening hours are as of December 2025 and are subject to change, so please check the official website in advance.
This article is translated from https://intojapanwaraku.com/travel/290995/
