I was very curious about what makes it "special." Perhaps the flour milling method, water, butter, cream, and other ingredients have the shop's unique touch. I don't know the secret to its deliciousness. It seems there are also products exclusive to the Kyoto Station store. I bought two croissants that are crispy on the outside and moist on the inside, with a delicious buttery aroma.

I happened to pass by and saw a delicious-looking croissant. As a bread lover and croissant enthusiast, I couldn't resist buying it. It tasted pretty good. I had a delicious croissant from Assanbraj the other day, so my standards are high now. 😄

I came across this bakery on my way to a shop where I received canelé after having lunch. I realized that I was running out of bread, so I decided to stop by. The bread available for purchase that day was "Tanabiki" (shokupan) and "Kaguwashi" (grape bread). I was torn between the two, but since I have family members who don't like raisins, I opted for Tanabiki. Tanabiki costs 800 yen (excluding tax) and is a shokupan made with domestic butter and fresh cream, with a thin crust and a sweet dough. It does not contain margarine or eggs. It is moist, so it can be enjoyed without toasting for about three days. My husband doesn't like sweet bread, so he wasn't a fan of this bread, but my daughter, who enjoys sweet dough, loved it! The preference for sweet bread may vary among individuals. Personally, I would like to try making a sandwich with cream and fruit next time. Thank you for the meal~.

Activity diary of a bread enthusiast (￣Д￣)ﾉ High-end bread seems to be oversaturated, yet it continues to increase mysteriously... Could it be that there are many bread lovers in the morning? This time, I visited a shop recommended by my colleague at work! This shop is a collaboration between the company Mito, which sells items like "otabe" and Yatsuhashi, and bakery producer Takuya Kishimoto. They specialize in bread. There are two types of bread available: "Tanabiki" for 800 yen and "Kaguwashi" (with raisins) for 1000 yen. As a fan of plain bread, I chose Tanabiki without hesitation. They use water from the selected "100 famous waters" in Urahara. They also use domestic butter and domestic fresh cream to make it delicious all the way to the crust. When I got home, I immediately tasted it ( ´ ▽ ` ) It is moist and soft when eaten as is, with a subtle sweetness. When toasted, it becomes fluffy and chewy. It is recommended to cut it slightly thicker (o^^o) Although it is a bit pricey, the deliciousness justifies it. Thank you for the meal ★

Kyoto Delicious Food Tour Example Tourist Taxi #2 Lunch reservations were made, so (Mr. Yamamoto) heads towards the next destination, "Bekkaku" with peace of mind. The "raisin bread" here is said to be exceptionally delicious, but the hurdle to purchase it is quite high. First, visit at 10 a.m. to get a reservation ticket, then revisit at 12 p.m. for the freshly baked goods. To enjoy something delicious, effort is required. Upon revisiting at 12 p.m., the sought-after bread is hot and delicate, so handle it gently. Back home, it is enjoyed as is first. The chewy dough with the sweetness of grapes is delicious. The recommended way to eat is toasted with plenty of butter. The crispy texture is delightful, and the butter complements the grapes well. The name "Bekkaku" lives up to its reputation. It was worth the effort for this unique deliciousness. They say the water is different, showing that even small details make a big difference. This high-quality bread, different from the usual, also makes a great souvenir.

I visited the bakery around 12:30 on a holiday. There were no other customers. - Angel bread: fluffy to the point where it was difficult to take out of the paper bag. It had a heavenly texture and a strong sweetness. - The next day: still fluffy, but the sweetness was not as pronounced. - 2-3 days later: the texture was normal, so I toasted it. - 4 days later: I tried eating it without toasting. The center was still moist and delicious, but the edges were a bit dry. There are still about 3 slices left. It's a bit too much for one person to finish quickly, but it needs to be eaten soon to avoid mold.

Now, onto Kyoto. While heading to a restaurant for lunch, I stumbled upon a shop that seemed familiar. It turned out to be a bakery recommended by MyRebi. I decided to take a look inside and found out they were distributing tickets for their delicious raisin bread. I got a ticket, had lunch, and then went back to pick up the bread. As expected from MyRebi's recommendation, this bakery had the most delicious bread in this category.

Bakery producer Takuya Kishimoto's high-end shokupan specialty store, Bekkaku, collaborated with Kyoto confectionery maker, Mitsutaka, to create a new line of shokupan. They offer three types: Tanabiki Plain for 864 yen, Kaguwashi Raisin for 1058 yen, and Yukashiki with sweet bean paste and chestnuts for 864 yen. Tanabiki requires advance reservation. I tried the Plain first, which had a soft and moist texture with a subtle sweetness and a strong wheat and butter aroma. Compared to Nishikawa's shokupan, Bekkaku's version is much chewier and has a more bread-like taste. My husband preferred Nishikawa's sweeter and more pastry-like shokupan, but enjoyed Bekkaku's for its versatility in being able to eat it as is or toasted with butter. Toasted, the wheat and milky flavors really shined through.

It would definitely be delicious as is. It would be even more delicious on buttered toast. But this time, I chose to have it with sweet red bean paste. It's quite rich. I tried it as is right away. Delicious! No doubt about it! It would be even more delicious if lightly toasted. Looking forward to having it for breakfast tomorrow♪

This time, instead of traveling aimlessly as before, I did some research with my friends. One of the places we found was conveniently close to the Via Inn Kyoto Shijo Karasuma where we were staying. They had three types of bread: plain, raisin, and sweet red bean paste. You can reserve the plain bread by phone, but for the others, it's best to get a reservation ticket at 9 am and pick them up in the afternoon. This means you have to go to the shop at least twice. Also, the pick-up times for the raisin and sweet red bean paste bread were different. The sweet red bean paste bread costs 864 yen and should be consumed by the next day as it's not suitable for freezing. I tried it both raw and baked - the dough was sweet and delicious raw, with the sweet red bean paste mixed in well. The next day, I baked it and enjoyed it with plenty of butter. It was definitely delicious. The raisin bread costs 1,058 yen and can be frozen. It should last for about a week. I wrapped each slice in plastic wrap and froze it as soon as I got home.

According to hearsay, there is a delicious bakery in Kyoto that sells grape-studded bread. The bread is limited in quantity and in high demand, so customers need to arrive at the store by 10 am to get a ticket for reservation. The grape bread is a must-try, and it is recommended to toast it and spread butter for the best experience. Additionally, there is also a red bean paste bread available for purchase. Although the prices are a bit high, the quality of the bread is exceptional and worth trying. It is advised to visit the store in person to get a reservation ticket as phone reservations are not accepted. The bread can be picked up in the afternoon, and it makes for a great gift as well. Overall, the bakery in Kyoto is a must-visit for bread lovers.

It's a stylish bakery. I had passed by a few times before but never bought anything until now. They have three types of bread: one with red bean paste marbled in, one with raisins, and a plain one. The most popular is the raisin bread, but I decided to get three plain loaves (including one for a souvenir) wrapped together. They told me to hold the bread with both hands because it's delicate, and to freeze it wrapped in plastic wrap after the second day. That's okay, I'll freeze it right away. The bread was so delicious, with plenty of butter that soaked through the paper bag. You can taste the flavor even without any toppings, or lightly toasted. Thank you for the meal!

I read the review of Mairevi-sama and decided to try the high-quality bread from Kyoto that I had been wanting to try. This time, I tried the plain bread called "Tanabiki" (800 yen excluding tax for 2 loaves). It is baked with attention to detail using ingredients such as domestic butter, fresh cream, and melon-split water, resulting in a fluffy texture and a dough that melts in your mouth. Even when eaten as is, you can taste its sweetness. "This bread is delicious~! I love it~!!" said my daughter. Even though there were 2 loaves, they disappeared in no time. We usually like to toast our bread at home, but Tanabiki might be better enjoyed as is. It may be a bit bulky to carry, but I recommend it. We enjoyed it very much! Thank you for the meal~♪

I came to Kyoto for a meal and if you come all the way to Kyoto, you must buy the bread from this shop called Betsukaku. When I first tried the bread at this shop, I was amazed. It was a type of bread with grapes inside, sliced, toasted, and buttered. What is this? Delicious! Amazing! In Nagoya, you can find bread like this for 1,000 yen for two loaves, but this shop's bread is exceptional when compared to many other shops. I bought a total of 6 loaves of bread for my home, my wife's family, and for my friends who I will meet today. To buy the bread with grapes, you need to come early in the morning to get a numbered ticket, then come back in the afternoon to pick it up. It's a hassle, but worth it. This extra effort to get it is also what makes it exceptional. They have also released a new type of bread, making a total of 3 types of bread now. I must try the other one too... I will have to go buy it next time I visit Kyoto.

Around 4:00 pm on a regular day, while strolling through the city, I stumbled upon a trendy high-end bread shop on Shinmachi Street and Kinkoji Street. With the government urging people to refrain from going out due to the prevention of the new coronavirus infection, our weekend pleasures have been halved. So, I decided to at least increase my enjoyment at home by buying this high-end bread. The shop offers only two types of bread named "Tanabiki" and "Kaguwashi". Unfortunately, the "Kaguwashi" with raisins was already sold out at this time. I asked the staff and found out that it is baked around 11:30 am and usually sold out within 30 minutes. Even in this mood of refraining from going out, the fact that people flock to get this "Kaguwashi" makes it seem like it's already become a legendary bread. Therefore, my only choice was to buy the "Tanabiki" for 800 yen (excluding tax). Like other high-end bread shops, this "Tanabiki" is made with carefully selected ingredients. Surprisingly, it is quite heavy for one loaf. I wonder what's inside that makes it so heavy. Reading the flyer, they use their own milled wheat flour, water from the selected "Uramiware" spring, domestic butter, and domestic fresh cream, among other things. I may not have a discerning palate to taste each of these ingredients separately, but I can feel their pursuit of how delicious they can make a simple food like bread. It is recommended to eat it as is until the next day, but I prefer toast, so I toasted it the next morning. The crispy crust and the soft, dense texture inside complement each other beautifully. You can taste the deep and rich umami flavor from within the dough. I ate it with store-bought margarine, which might not even be necessary, but the salty flavor of the margarine could be a nice accent. The crust of the bread tastes even richer, similar to the burnt rice at the bottom of a clay pot rice. A loaf of bread from the supermarket might cost around 200 yen, so this is about four times the price, but if you can feel the difference, I think it's worth the little luxury. I could clearly see that this bread is truly "extraordinary" as the name of the shop suggests. Nevertheless, just in the area around Shijo-Karasuma, I have already discovered three high-end bread shops like "Nogami," "Nishikawa," and "Bekkaku." This trend of indulging in high-end bread seems to continue. Thank you for the meal.

I stopped by while I was nearby. The high-end bread shop I wanted to try was empty, which was great. I sampled it and it was fluffy and deliciously sweet. I'm looking forward to tomorrow morning. I baked it this morning and even when baked, the sweetness stands out and it's delicious. It has become another favorite bakery for me.

I wonder if the bakery named "Otabe" is part of a special group called "Bekaku." A loaf of bread costs 864 yen, which is equivalent to two pounds. High-end bakeries like this one usually don't slice the bread, so when you cut it at home, it's easy to cut it too thick. The taste, however, is exceptional, with a focus on quality ingredients such as domestic butter, domestic fresh cream, and high-quality water. The bread melts in your mouth with a fluffy texture, allowing you to savor the aftertaste. If only they offered a one-pound size option...

On February 22, 2020, during my winter trip to Kyoto, I visited a high-end bread specialty store called "Bekkaku," which is produced by Takuya Kishimoto. This shop, which collaborates with a company that manufactures and sells Kyoto's famous confectionery "Tsubuan-filled Namafu Yatsuhashi Otabe," opened on December 1st last year. It is located about a 5-minute walk southwest from Karasuma Station on the Hankyu Kyoto Line, along Shijo Street in Nakagyo Ward, which is also the route for the Gion Festival's float procession (Zen-sai). It is said that this location has a prestigious history as the birthplace of "Otabe." I happened to see the shop in front of the hotel where I stayed, so I became curious and decided to buy some after checking out. I purchased the "Tanabiki (Plain)" for 800 yen. The bread is only available for sale six times a day at 10 am, 11 am, 12 pm, 1 pm, 2 pm, and 4 pm, and it is limited in quantity. I thought I wouldn't be able to buy it without a reservation, but surprisingly, I was able to purchase it easily when I asked. Perhaps it was because it was right after opening? I was lucky. There are only two types of products available, the rich and deep-flavored "Tanabiki" plain bread, and the "Kaguwashi" bread with the aroma of rich raisins. It is said that sales will end when sold out. The Tanabiki (Plain) I bought this time is made with carefully selected wheat flour, each ingredient is carefully selected, and it is finely finished with a unique milling method. It uses Uwanami water, which was selected as one of the "Top 100 Waters of Japan" by the Ministry of the Environment, as well as domestic butter and cream. The bread has a gentle sweetness, so it might be better to enjoy it as is without toasting it. Thank you for the delicious meal.

★Today's recommended items are "Kaguwashi (raisin)" and "Tanabiki (normal)"★Situation: A date during a Kyoto tour, it might be nice to stop by and buy these on the way★Price: It's a bit on the pricey side for high-quality bread★Recommendation: I highly recommend Kaguwashi, this raisin bread is undeniably delicious★What's good: It uses the selected "Uwabari no Mizu" spring water★Parking: Not available★Ambiance: The atmosphere of the shop is great, take-out only★Location: Convenient for transportation, better to take the subway as there is no parking★Recommendation: I personally really liked Kaguwashi. It's not your average raisin bread, toasting it and spreading butter...no, it was exceptionally delicious. Recommendation rating: ✽✽✽✽✽

Ukumaru Shijo is a fierce battleground for high-quality bread. "Nogami" was the first to open, followed by "Bekkaku," and then "Nishikawa" entered the scene in December. There is a collaboration between Namagashi "Otabe" and a shop that uses the water from the famous Uwabari Falls in Fukui Prefecture, which is used to make Otabe. The bread sold includes two types: regular bread and grape bread. The prices are as follows: 1. Tanabiki (2 loaves) - 800 yen (excluding tax) 2. Kaguwashi (2 loaves) - 980 yen (excluding tax) I wanted to buy the bread with plenty of Sanmasu cut raisins, but due to the baking time, I ended up buying Tanabiki this time. When I tried it at home in Hamamatsu, I found that Nogami, Nishikawa, and Bekkaku all had the same price. Here is a comparison based on aroma, sweetness, and overall impression: - Price: Bekkaku = Nishikawa = Nogami - Aroma: Nishikawa > Nogami > Bekkaku - Sweetness: Bekkaku > Nogami > Nishikawa - Freshly eaten impression: Nogami > Bekkaku > Nishikawa - Toasted impression: Nishikawa > Nogami > Bekkaku - Overall, I prefer Nishikawa because I like to eat it toasted. Nogami had a well-balanced flavor, while Bekkaku tasted more like a sweet snack when eaten fresh. My wife and stepdaughter liked Nogami, while my granddaughter enjoyed the sweet Bekkaku. I couldn't buy Kaguwashi this time, but I feel like the raisins would enhance the sweetness of Bekkaku. There are rumors that a bread with Otabe's sweet bean paste will be available soon, which I am looking forward to. Each of the three shops has the same price, and the taste is subjective. However, all the bread I tried was definitely delicious and worth buying again.