Japanese bakery-café “366 San Roku Roku Pan” opens its second outlet at Harbour City. The new store features both a bakery section and a cozy dining area. In the bakery zone, the team prepares dough, ferments, and bakes on-site daily, serving up freshly baked Japanese breads. The dining area offers sourdough dishes, salads, pasta, all-day meals, coffee, desserts, and afternoon tea, creating a relaxed Japanese bakery-café experience where guests can slow down and dine at ease.
The brand sources premium ingredients from Japan and France, including Japanese flour, natural yeast, Japanese eggs, Okinawa Sea salt, and French-imported butter and cream. These lay a pure and consistent flavour foundation for the breads, delivering a soft, fluffy texture with distinct layers.
1. Chestnut and Brown Sugar Mochi Sea Salt Butter Roll: Japanese chestnut purée paired with brown sugar mochi for a warm, chewy texture.
2. Fuyu Persimmon and Earl Grey Yogurt Sea Salt Butter Roll: Rich, sweet Japanese Fuyu persimmon combined with Earl Grey tea notes and light cheese, weaving fruit aroma and tea elegance into refined layers.
3. Stewed Aomori Apple with White Miso & Caramel Sea Salt Butter Roll: Natural acidity and sweetness from Japanese Aomori apples balanced by salty-sweet white miso caramel for a refreshing, non-cloying flavor.
4. Osaka-style Squid & Meat Floss Sea Salt Butter Roll: Real squid pieces, pork floss, special okonomiyaki sauce, Japanese mayo, bonito flakes, and shredded seaweed recreate authentic Osaka okonomiyaki flavors.
5. Chinese Preserved Goose Liver Sausage Cheese Bagel: Made with local traditional goose liver sausage and a mix of rich cheeses for an intensely savory aroma. Shaped like an adorable sausage dog, the bagel is slightly crisp outside and chewy within, with a subtle spicy note to perfectly balance the overall flavor and create a rich, memorable texture.
The puff pastry is made with French light cream and unsalted butter, blended with premium flour. Using the “333” lamination method of repeated folding and rolling, the layers build up into a distinct 81-layer structure that is light and ultra-crisp. Featured flavors include the original plus two innovative dessert-inspired options:
1. Tiramisu Egg Tart: Egg custard infused with espresso, rich and smooth Mascarpone cheese, and a dusting of slightly bitter cocoa powder to reinterpret classic tiramisu.
2. Marukyu Koyamaen Matcha Mochi Puff Pastry Egg Tart: Made with Kyoto Uji Marukyu Koyamaen matcha powder from Japan; the slight bitterness of the tea balances the flavor, while added mochi creates a rich yet non-cloying texture.
Beyond its standout bakery items, the Harbour City branch dine-in menu is equally exciting. The chef skillfully integrates Italian cooking inspiration into Japanese aesthetics:
1. Pulled Pork Fettuccine with Red Wine Mushroom Cream Sauce: Pork is marinated overnight, then roasted at 150°C for around four hours until ideally tender, then combined with cream, demi-glace, and butter for a rich, smooth sauce without an overpowering wine taste.
2. Slow-Cooked Coffee Beef Flank with Japanese Pumpkin, Fried Egg and Potatoes: A small amount of Japanese coffee powder is blended with aromatic seasonings and rubbed onto the surface of the beef before cooking. Its subtle bitterness balances the richness of the beef, while its roasted notes complement the meat’s natural savouriness. After slow cooking, the beef is seared to develop an enticing char, intertwining with the coffee aroma and leaving a delicate lingering sweetness. Served with sweet Japanese pumpkin, a fried egg and potatoes, the dish is rich, flavourful and layered.
From 2:30pm to 5:30pm, Monday to Friday, the Harbour City café offers flexible afternoon tea options to suit different ways of enjoying the day. The “Japanese-Western Afternoon Tea for Two” combines Japanese delicacy with the relaxed charm of a Western afternoon tea. The selection includes Chocolate Choux, Nut Brownie, Melon Daifuku, Mitarashi Soybean Dumplings, Smoked Salmon Mousse in a Charcoal Butter Tart and Grilled Eel & Cheese Sandwiches, accompanied by two selected beverages. Among the savoury selections, the Smoked Salmon Mousse in a Charcoal Butter Tart pairs a crisp, buttery tart shell with a light and velvety mousse. Its savoury, delicate flavours and crisp texture complement each other beautifully, adding an elegant touch to an afternoon gathering.
The café will also feature some lifestyle merchandise offering a selection of items inspired by the brand’s mascot dachshund aka sausage dog, including Ceramic mug, Baseball cap and Cotton T-shirt, allowing guests to take home a piece of the brand’s welcoming character alongside its freshly baked bread and coffee.
