As the name suggests, Tokyo Lamington is known for its playful spins on a certain Aussie cake. Flavours such as yuzu-meringue, pandan and coconut, and tiramisu are menu staples, but you’ll also find a selection of onigiri (rice balls), made using high-grade koshihikari (sushi rice) and wrapped neatly in a sheet of crisp roasted nori.
Like the lamingtons, the onigiri flavours change daily. Some are more traditional, such as the shiitake mushroom and kombu, and the sake salmon. Others feature nostalgic Aussie flavours, such as bacon and egg, and sausage with tomato relish (it’s like an nigiri version of a Bunnings sausage sizzle).
There’s also coffee by Single O, Mork hot chocolate and a black-sesame latte made with sesame paste imported from Japan’s Saitama prefecture.
Co-owner Eddie Stewart was a pastry chef at Black Star in Newtown back when it was on Australia Street. But he says it’s pure coincidence he and Min Chai (founder of N2 Extreme Gelato) ended up taking over the site when they traded Haymarket for Newtown in 2021.
To make the space their own, the duo gave it a complete makeover. They designed and fitted out the light and bright space themselves, building all the benches, chairs and tables using a mix of form and birch plywood. They also used a Japanese charring technique, typically used to preserve wood, to bring some black-blue hues into the space.
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