In 2011, the Tohoku earthquake and tsunami disaster devastated Japan.
The following year, we travelled to the region to offer relief as a soup kitchen.
Sandwiches were prepared and handed out to the people residing in temporary housing. Using hamburgers cooked in white sauce by Shinobu Namae of L’Effervescence, and bright red beetroot bread by Ayumu Iwanaga of Le Sucré-Coeur -- this was the start of Bricolage bread & co.
Although the two -- chef and baker -- did not know each other well at this point, the moment they saw the happy faces of these people eating, they realized that they had created something delicious together. After this, the two continued to combine bread and cooking in friendly competition. After the two endured many twists and turns together, they found themselves considering making a store together. And when they asked themselves what drink would best accompany their bread and dishes, Kenji Kojima’s coffee of Fuglen Tokyo was the obvious choice.
Fuglen is a place that Chef Namae frequents daily.

The name “bricolage / brɪkəˈlɑːʒ” is derived from the French word for “DIY,” or “Do It Yourself” in English. If there is a time and place that you want, go make that world with your own hands. Our name is filled with that sentiment.
It isn't only about the bread, the food, or the coffee; it’s also everything about the store ? the design, the materials, the furniture, the equipment, the plants, the acoustics, the ingredients, the seasonings, and the cutlery…All the elements that make up a space, and the people that create them - we want to imbue them with our “bricolage" values.

Before “bricolage” itself, what we see first is the good mood that fills the space daily, and people’s happiness. These are things that we can create through “deliciousness.” Through “deliciousness” people and their intentions bloom, just like the branches of a tree, and they gradually grow, leaves sprouting and flowers blossoming.
While on this journey, we hope to make people aware of just how important commonplace food is in their everyday.

Try closing your eyes and taking a deep breath in this place brimming with contented people, delicious food and drink. When you open your eyes, if the world has become even a little more colorful, that is the start of “bricolage”.


  • Hello, my name is Iwanaga, and I am the father of bread here at bricolage bread & co. Usually, I’m baking amazing bread (if I do say so myself) at the bakery Le Sucré-Coeur in Osaka. Now introducing, bricolage bread & co.’s bread: the wheat that we use is all domestically grown, and whole-wheat wherever possible. This choice is based on Chef Namae’s desire “to use as many ingredients as possible from producers whose faces we know” and his careful supervision of everything and anything in the kitchen.
    With this, we necessitate only domestic wheat, sourced from only a handful of reliable producers and milling companies. I did not have to conform to Chef Namae’s demands, rather, it became a very natural choice as I worked with him. In contrast to Sucré-Coeur, which uses 10 kinds of wheat flour, mixing both French and Japanese sources, this was an extremely limiting and a difficult challenge. But we visited the producers and saw for ourselves. We experienced the people, the soil, the wheat, and smell the scent of the fields and the air ourselves - and I wanted to keep those sensations as pure as possible and express them just as they were.
    The team shared the same sentiment of not wanting to diminish any part if possible, and that became the reason why we chose to make bread using whole-wheat flour, as much as we possibly can without overdoing it. This is a symbol of the eponymous “bricolage bread.” At the same time, we do not want to brand ourselves with “domestic/whole-wheat” as a kind of style; I believe that this is truly part of bricolage bread & co.’s philosophy and should be passed down with care and nurturing. bricolage bread & co. is not purely a bakery, but whatever we are ranked, whatever meaning it holds, I believe that the future is in the hands of the young people working on-site, as well as the people who come to visit us. It gives me the utmost pleasure if you all are a part of nurturing this place with a sense of freedom, enjoyment, and warmth.

    Ayumu Iwanaga, Le Sucré-Coeur

  • I am a very lucky person. To be able to call Iwanaga, a craftsman who bakes such delicious bread, and Kojima, who roasts and brews such delicious coffee, both my friends ? I am very lucky.
    They are my friends through “deliciousness,” with whom I can talk about what is in my heart and what is important to me, as well as my own freedoms and hopes for the future.
    Without this, our store would not have been born.
    I want as many people as possible to share this happiness as I would not be able to enjoy it alone - Whether it be those who I work with, or the customers who come to purchase from us.
    Our store was created with this kind of ego. And I hope that this can be considered good ego.
    Perhaps those who do not understand will not understand. But then again, that is part of the world’s diversity.
    Through sharing a time of “deliciousness”, we can share a moment in each other’s lives.
    Is there anything more peaceful than this?
    I hope that you all become our friends too. We think about you, and hope that you will understand us.

    Shinobu Namae, L'Effervescence Head Chef

  • I love the coffee culture in Scandinavia, including that of Norway. At Fuglen Tokyo, I introduce a people-centered way of living, directed by coffee.

    I have always wanted to be able to brew coffee for someone with it having a positive effect, if only even slightly, when a pleasant time is what they were seeking.

    When Chef Namae asked me to supply the coffee for their shop that would sell bread by Baker Iwanaga from Le Sucré-Coeur, the image of people happily drinking our coffee while eating their bread immediately came to mind.

    Whether you're enjoying Fuglen’s coffee at breakfast, with your lunch, or dinner, whether with bread or something else in another place, as long as you enjoy it it makes me very happy.

    Kenji Kojima, FUGLEN TOKYO


Roppongi keyakizaka terrace 1F, 6-15-1Roppongi,
Minato-ku Tokyo, 106-0032MAP
Open Hour
Our business hours may change according to the season.
Please check the link below for the latest information.Google Map
on Mondays (open on National Holidays)
We are currently not taking reservations for the tables.
Please call us to preorder breads.
We are recruiting both full-time staffs and part-time staffs, openings may vary depending on the timing of the respective departments.
Please make any inquiries via the email address below.
Representative: Inomata


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