Located in Nakano Ward, Tokyo, about a 3-minute walk from Numabukuro Station on the Seibu Shinjuku Line, sits a classic Western confectionery shop named “Avignon.” Established in the 1970s, this historic patisserie is a local favorite frequently showcased on television programs and digital media. On this visit, I stopped by to sample their cheesecakes.
About Avignon
Numabukuro Station on the Seibu Shinjuku Line is conveniently situated about a 10-minute local train ride from Takadanobaba Station, and roughly a 15-minute walk from JR Nakano Station. In addition to this accessible location, the neighborhood has recently gained attention as home to a shrine featured in a wildly popular manga. New businesses have been popping up, including trendy cafes and coffee shops with in-house roasteries. With construction currently underway to move the Seibu train tracks underground, the area is poised to become even more lively and welcoming once the project is completed.
At the same time, the neighborhood still retains plenty of shops with a charming Showa- and Heisei-era retro atmosphere. Avignon is undoubtedly one of those beloved establishments.
Avignon sits along a bustling local shopping street just steps from the station exit. Founded in 1970 during the late Showa period, it is an enduring institution. In an era where rising ingredient costs and bakery bankruptcies frequently make headlines, Avignon’s enduring presence speaks volumes about its deeply loyal customer base.
While the interior is compact, it is lined wall-to-wall with baked goods and fresh chilled pastries. I didn’t count the exact numbers, but there easily appeared to be more than ten varieties of each. For fresh pastries, they offer a rich assortment of familiar classics such as Mont Blancs, strawberry shortcakes, cream puffs, chocolates, and savarins. As for cheesecakes, they carry standard baked and rare (unbaked) cheesecakes, alongside baked and rare cheese tarts—totaling four distinct options.
For this visit, I purchased two items: the “Cream Cheese” and the “King of Cheese: Ururu Nama.”
Cream Cheese: An Airy Baked Cheesecake
First up is the cake simply titled “Cream Cheese.” Reportedly the shop’s No. 2 most popular item, it retails for 518 yen (tax included). It is a baked-style cheesecake supported by a tart crust underneath.
The cheese batter holds a fine balance of air bubbles, giving it a fluffy, melt-in-your-mouth lightness. The pastry base combines a crisp exterior with a delicate, crumbly texture.
Flavor-wise, it leaves an overall gentle and soothing impression. While you can certainly taste the mellow richness of cream cheese, it harmonizes with a mild sweetness and the buttery biscuit notes of the tart crust. While not overwhelmingly dense, its understated sweetness delivers genuine satisfaction.
King of Cheese Ururu Nama: A Dense, Luscious Rare Cheese Tart
Next is a palm-sized cheese tart. As noted earlier, this format comes in both rare and baked versions; I purchased the rare version for 367 yen (tax included).
While not obvious from the outside, the filling is actually divided into two distinct layers: a white upper layer and a creamy-yellow lower layer.
The tart shell has a pleasant firmness and a satisfying crunch. Both layers of the cheese filling are thick, dense, and indulgent. While the earlier baked cheesecake was light and crumbly, this tart leans firmly into velvety richness.
In terms of taste, the white top layer offers a gentle tang reminiscent of sour cream. The custard-colored bottom layer pairs dairy creaminess with the deep, savory richness of egg yolks, delivering a distinctly decadent profile.
It feels noticeably more substantial than the baked cheesecake slice described above. If you’re looking for deep, bold richness, this tart is the one to pick.
Shop and Product Information
- Shop: Avignon
- Access: Approx. 3-minute walk from Numabukuro Station on the Seibu Shinjuku Line
- Items Purchased: Cream Cheese (518 yen), King of Cheese Ururu Nama (367 yen)
- Notes: Takeout only
- Reference Links: Official Website | Google Maps | Tabelog