Tokyo Lamington - Newtown, Sydney

Tokyo Lamington, a dessert shop in Newtown, is the brainchild of Eddie Stewart, formerly of Black Star Pastry, and Min Chai, founder of N2 Extreme Gelato. The concept of Tokyo Lamington originated during a casual conversation on a park bench in Tokyo, where they envisioned a shop dedicated to selling only lamingtons. However, due to unforeseen circumstances like the onset of the COVID-19 pandemic, they shifted their focus to bringing Tokyo Lamington to Australia, where it has since flourished.
At Tokyo Lamington, Stewart and Chai have reimagined the traditional lamington with inventive flavors like yuzu meringue, pandan and coconut, and tiramisu. They have also introduced a range of onigiri (rice balls) and shokupan toast, incorporating high-grade sushi rice and indigenous Australian ingredients. Despite its humble beginnings, Tokyo Lamington has evolved into a thriving bakery with locations in Sydney and Melbourne, reflecting the founders’ commitment to sustainability, inclusivity, and diversity.

The cafe’s interior design combines elements of Japanese craftsmanship with modern aesthetics, featuring burnished black counters made through the Japanese technique of shou sugi ban and ukiyo-e woodblock prints adorning the walls. The menu boasts a selection of lamington flavors, including the original, Ferrero Rocher, black sesame, and vegan red velvet, alongside onigiri varieties and shokupan toast. Coffee is sourced from Single O, ensuring a quality brew to complement the delectable treats.

Tokyo Lamington’s journey from a casual idea on a Tokyo park bench to a thriving dessert shop in Newtown exemplifies the founders’ passion for creating unique culinary experiences. With a focus on quality ingredients, innovative flavors, and sustainable practices, Tokyo Lamington has become a beloved destination for locals and visitors alike, offering a delightful fusion of Australian and Japanese influences in every bite.