The cult Sydney-born bakery reimagining the humble lamington through Japanese technique.

Tokyo Lamington: Nostalgia Reinvented

Tokyo Lamington doesn’t just bake sweets, it rewrites one of Australia’s most iconic desserts. Co-founders Eddie Stewart and Min Chai took the lamington out of grandma’s recipe book and into the modern era, fusing classic sponge and coconut with flavours from Japan and beyond. Think black sesame and yuzu curd, matcha mascarpone or even fairy bread-inspired lamingtons. Each cube is familiar yet completely new, built with precision and playfulness in equal measure.

It’s the sort of place that makes you grin before you even take a bite — then surprises you with how refined it actually is.

The Flavours: From Tradition to Tokyo

Each lamington is made by hand, and it shows. The sponge is impossibly light, the coatings glossy and fragrant, the fillings perfectly balanced. The flavours rotate often, spanning everything from hojicha to mango lassi. While the menu leans on nostalgia, it’s executed with the restraint of a patisserie. Even the coffee, supplied by local roasters, is chosen to complement the sweeter notes of the desserts rather than overpower them.

It’s indulgence, engineered with Japanese discipline and Australian wit.

The Experience: Joy in Every Detail

The fit-out reflects the brand — clean, fun and minimal with a pastel twist. Staff are upbeat and proud of the chaos they serve in tidy cubes. There’s no pretension here, just a celebration of culture and creativity wrapped in coconut. In a city obsessed with reinvention, Tokyo Lamington reminds you why it’s worth it when done right.

These aren’t just lamingtons, they’re tiny edible stories told in sponge and sugar.