Wa-Iro Japanese Bakery & Cafe Menu

Kashi Pan

Sweet filled breads made from soft, enriched dough, sold individually wrapped or on open trays.

• Choco CornetVegetarianSpiral horn of sweet bread piped full of chocolate custard; many people eat it starting from the wide end.
• Kuri PanVegetarian · Contains nutsA chestnut-shaped bun filled with sweet chestnut paste and a whole candied chestnut, glazed until deep brown; an autumn favorite.
• Matcha Azuki RollVegetarianGreen tea dough spiraled with sweet red beans, slightly bitter and earthy against the beans' mellow sweetness.
• Melon PanVegetarian · Popular pickA dome of fluffy bread under a crisp, crosshatched cookie crust, named for its melon-like look; buttery, sugary, and crackly.
• AnpanVegetarianA round, glossy bun stuffed with sweet azuki bean paste and dotted with black sesame or a salted cherry blossom.
• Cream PanVegetarianA soft, mitten-shaped bun filled with smooth vanilla custard cream, a nostalgic after-school snack in Japan.

Sozai Pan

Savory breads and sandwiches, a cornerstone of Japanese bakery lunch shopping.

• Kare PanSavory · Popular pickCurry bread: dough filled with thick Japanese beef curry, coated in panko, and fried until crunchy, rich and gently spiced.
• Yakisoba PanSavoryA hot dog-style roll stuffed with stir-fried noodles in tangy sauce, topped with pickled red ginger and seaweed flakes.
• Katsu SandoSavoryPanko-fried pork cutlet with tonkatsu sauce and shredded cabbage between crustless slices of milk bread.
• Tamago SandoVegetarian · SavoryPillowy crustless milk bread filled with creamy egg salad made with Japanese mayonnaise, rich and subtly sweet.
• Korokke PanSavoryA potato and ground beef croquette tucked into a split roll with cabbage and sweet-tangy sauce.
• Mentaiko BaguetteSavoryA short baguette slathered with spicy pollock roe butter and baked until crisp, briny, and garlicky.

Breads & Rolls

Daily loaves and rolls with the fine, tender crumb Japanese bakers are known for.

• Shio PanVegetarianSalt bread: a rolled roll with a sealed pocket of butter that melts during baking, crisping the base; finished with flaky salt.
• Kurumi PanVegetarian · Contains nutsA rustic, slightly chewy roll packed with toasted walnuts, nutty with a light sweetness, good with cheese or soup.
• Butter RollVegetarianSmall, spiral-shaped rolls with a delicate, buttery sweetness and soft glossy tops, sold in bags.
• Raisin ShokupanVegetarianMilk bread loaf swirled with plump raisins, faintly sweet and best lightly toasted with butter.
• Kinako Age PanVegetarianA fried bread twist tossed in roasted soybean flour and sugar, soft inside with a toasty, nutty-tasting coating.
• ShokupanVegetarian · Popular pickJapanese milk bread loaf made with a tangzhong or yudane starter, giving a cloud-soft, moist crumb sliced thick for toast.

Yogashi Cakes

Refined Western-style cakes adapted to Japanese taste, usually less sweet than American versions.

• Mont BlancVegetarian · Contains nutsA dome of sweetened chestnut cream piped in fine strands over meringue or sponge and whipped cream, earthy and refined.
• Fruit SandoVegetarianWhite bread with sweet whipped cream and whole fresh fruit like strawberries, kiwi, and mango, cut to show a cross-section.
• Ichigo ShortcakeVegetarian · Popular pickJapan's iconic strawberry shortcake: fine sponge layered with whipped cream and fresh strawberries, airy and lightly sweet.
• Japanese CheesecakeVegetarianSoufflé-style cheesecake with a jiggly, cottony texture, browned top, and a mild creamy tang lighter than New York style.
• CastellaVegetarian · Dairy-freeNagasaki-style honey sponge with a fine, moist crumb and caramelized top and bottom crusts, sliced into neat bars.
• Roll CakeVegetarianA fluffy sponge rolled around a thick core of fresh whipped cream, sometimes with fruit or matcha.

Wagashi

Traditional Japanese confections based on rice, beans, and seasonal motifs.

• Mitarashi DangoVegan · Dairy-freeGrilled skewers of chewy rice dumplings brushed with a glossy sweet-salty soy glaze, lightly charred and caramelized.
• TaiyakiVegetarianFish-shaped griddle cake filled with red bean or custard, crisp-edged when fresh, soft and cakey inside.
• Sakura MochiVegan · Dairy-freePink-tinted sweet rice wrapped around red bean paste and a salted cherry leaf, floral and slightly salty, made for spring.
• DorayakiVegetarianTwo fluffy, honey-sweetened pancakes sandwiching coarse red bean paste, spongy outside with a dense, earthy filling.
• DaifukuVegan · Dairy-freeSoft, stretchy mochi wrapped around smooth red bean paste and dusted with potato starch, pillowy outside with a dense, sweet core.
• Ichigo DaifukuVegan · Dairy-freeA whole fresh strawberry and white bean paste wrapped in thin mochi, juicy and chewy, a winter and spring treat.

Sandwiches

Lunch sandwiches built on breads from the bakery's own ovens.

• Roast beef & cheddarSavoryRare roast beef, sharp white cheddar, arugula and horseradish cream on toasted rye; peppery and rich.
• Tuna meltSavoryTuna salad and melted Swiss griddled on sourdough until the bread is golden and the cheese starts to bubble.
• Grilled vegetable paniniVegetarian · Contains nutsPressed focaccia filled with roasted zucchini, peppers, eggplant, pesto and provolone; crisp, smoky and herby.
• Turkey avocado on sourdoughSavory · Popular pickRoasted turkey, avocado, tomato, greens and herb mayo on toasted country sourdough; a fresh, filling lunch staple.
• Chicken salad croissantSavoryHouse chicken salad with celery, grapes and herbs piled into a flaky croissant with crisp leaf lettuce.
• Caprese ciabattaVegetarianFresh mozzarella, ripe tomato and basil with balsamic glaze and olive oil on a chewy ciabatta roll.
• Ham & brie baguetteSavoryThin-sliced ham, creamy brie and butter on a crusty baguette in the style of a Parisian café jambon-beurre.

Drinks

• Matcha latteVegetarianStone-ground Japanese green tea whisked and poured into hot or iced milk; grassy, slightly bitter, and vivid green with a creamy finish.
• Hong Kong-style milk teaVegetarianRobust black tea blend strained through a cloth 'silk stocking' and mixed with evaporated milk for a smooth, strong, tannic cup.
• Thai iced teaVegetarianSpiced, bright-orange black tea sweetened with condensed milk and finished with a float of evaporated milk over crushed ice.
• Classic milk tea with bobaVegetarianStrong black tea shaken with milk or creamer and sweetened to taste, poured over chewy tapioca pearls simmered in brown sugar syrup.
• Taro milk teaVegetarianLavender-hued drink blending taro root powder or paste with milk and tea; nutty, vanilla-like sweetness and a thick body, often served with pearls.
• Sea salt coffeeVegetarianIced coffee topped with a lightly salted whipped cream layer, sipped through the foam; popularized by Taiwanese-style bakery cafés for its sweet-salty contrast.