Levain Tomigaya

Bread built around flour, starter and salt

Levain began in Chofu in 1984 and moved to Tomigaya in 1990. Mikio Koda's bakery places substantial loaves on wooden shelving in front of its workshop. Campagne 317 combines Japanese wheat, freshly milled wholemeal flour, starter, water and salt; its number comes from Koda's 17 March birthday. Mélange adds walnuts and dried currants. A 2000 baker interview described each addition as 25% of the formula. Small cuts of the plain loaf and the fruit-and-nut loaf offer a useful first purchase.

Bread is sold by weight. Ask for a portion rather than a whole substantial loaf to compare two styles and control how much you carry.

A meal next door at Le Chalet

Le Chalet next door takes its mountain-hut name seriously: closely spaced chairs, European antiques and handmade objects surround an open kitchen. In a March 2024 staff interview, one open sandwich paired onions sautéed with balsamic vinegar with lightly cooked maitake mushrooms. It illustrates how vegetables and bread become a meal here; it is not a promise of today's plate.

Bakery hours are 09:00–18:00 and café hours 10:00–18:00, with last orders described as “after 17:00”; ask for the exact cutoff if it affects your plans. Mondays and some Tuesdays are closed. The address is 2-43-13 Tomigaya, about five minutes from Yoyogi-Hachiman.

Before you go

Hours and fees

The operator profile lists the bakery at 09:00–18:00 and café at 10:00–18:00. Café last orders are described as “after 17:00”; ask for the exact cutoff. Closed Mondays and occasional Tuesdays. Call 03-3468-9669 for reservations and exceptional days.

Good to know

The café cutoff is described as “after 17:00”; ask for the exact time. Closed Mondays and occasional Tuesdays.