Tokyo · Tomigaya, Shibuya
Minimal Bean to Bar Chocolate
Two ingredients, one origin
Minimal in Tomigaya makes bean-to-bar chocolate from cacao and sugar only, roasted and ground in the shop, in bars whose flavour notes read like a wine list: the Tokyo craft chocolate of reference.
The company was founded in 2014 with the idea of the minimal bar: cacao beans and cane sugar, nothing else, from single origins in Ghana, Vietnam, Haiti or Colombia, roasted in the Tomigaya shop and sold in thin bars with tasting notes. The house also runs a café with chocolate desserts and a chocolate-tasting course.
It is the craft chapter of the Tokyo chocolate story and the shop to visit with a serious palate.
The signature
The single-origin two-ingredient bars
What to buy
- A tasting set of four origins
- The Ghana 70 percent
- The chocolate cake at the café
- The tasting course
Pairing
The Ghana bar with a light-roast coffee; the Haiti with a cup of sencha.
