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CRIOLLO (Main Shop)
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French, Cafe / Bakery / Pastries / Desserts
Lunch: ¥1,000-1,999 - Dinner: ¥1,000-1,999
The flavors of the French-Japanese pastries will linger on your palate long after the sweetness is gone.
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CRIOLLO has a few outlets all around Japan, proof of its success in the country. This French pastry shop is unlike the others as the patisserie-owner makes it a point to prioritize what the customers want in desserts, and combines that with his own creative desires. The experience of the founder, Antoine Santos, has led the patisserie to where it is today. It is in fact due to his encounters with Japanese chefs that were extremely hardworking and showcased delicate sensibilities in their pastry-making craft. Santos was inspired to merge the best qualities of French pastries and the Japanese essence in his creations. For example, Japanese-style flower arrangements were the main root of inspiration for Santos's cake decorations. His innovation and creativity led to the creation of his original cakes like the "macca" roll which merges the gummy textures of warabimochi (bracken-root starch cake) with traditional Japanese green tea. Yet that's not even the most popular invention of all. The "Phantom Cheesecake" is what takes the cake. Once, 2,000 were sold in ten minutes after it was featured on a TV program! This light and airy-textured cake coated with a soft, rich cream can be summed up in one word: sublime. Word of mouth and glowing reviews for CRIOLLO are enough to reel in the customers, but the brilliance of the desserts is what converts them to returnees.
Criollo (main Shop) Phone Number03-3958-7058
Sunday: 10:00 AM - 06:00 PM
Monday: 10:00 AM - 06:00 PM
Wednesday: 10:00 AM - 06:00 PM
Thursday: 10:00 AM - 06:00 PM
Friday: 10:00 AM - 06:00 PM
Saturday: 10:00 AM - 06:00 PM
Criollo (main Shop) Address3-9-2 Mukaihara, Itabashi City, Tokyo, 173-0036, Japan
Spreading as far as Kanagawa, Chiba, and Saitama, the mega-metropolis of the Greater Tokyo Area functions as the country’s futuristic capital, featuring the latest in art, technologies, food, and pockets of every subculture imaginable.
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