Directed by Chloé Doutre-Roussel, the Parisian chocolate connoisseur, this slick shop is part of Tokyo's recent 'bean-to-bar' invasion and creates quality choc from raw cacao beans. Join one of their workshops to learn about the entire production process and enjoy an educational journey into the wonderful world of chocolate.
|Venue name:||Green Bean to Bar Chocolate||Contact:|
2-16-11 Aobadai, Meguro-ku
|Opening hours:||11am-9pm / closed Wed|
|Transport:||Nakameguro Station (Hibiya, Tokyu Toyoko lines)|