[Special] Introducing Fruit Sandwiches! Two Hot Shops in Ota City

Sandwiches Marco was opened in August 2017 by Mr. Yamamoto and his wife. Mr. Yamamoto trained in Western and Southern European cuisine. The shop was established with a concept of “sandwiching” in mind. As such, they offer about 30 kinds of sandwiches at a time using three different kinds of bread: white bread, six-grain bread, and sesame bread with fillings that suit each one.


Mr. Yuki Yamamoto, owner


This is “Crème Fraîche and Gold Kiwi” (580 yen including tax). It uses a cultured fresh cream called crème fraîche. Mr. Yamamoto explained that using a regular kiwi would highlight the kiwi’s acidity, making it hard to taste the specific sourness that comes from the crème fraîche. This is why he uses gold kiwi, which does not have as much acidity, or a high-grade mandarin called “Setoka,” as he is particular about subtle differences.



This is the seasonal product, “Suika (Watermelon)” (500 yen including tax). We were quite surprised to see the use of watermelon in a sandwich, but Mr. Yamamoto explained that it is made in a way that the moisture of the watermelon does not soak into the bread due to the fresh cream. You can taste the blend of juicy watermelon and fresh cream!



This is “Melon” (600 yen including tax). The melons are kept in the shop to wait for the perfect level of ripeness, so it is very sweet and juicy.



Sandwiches Marco also offers “Fruit Sandwich MIX” (580 yen including tax), with fruits which change according to the season (the photo shows a combination of kiwi, white peach, and banana).

We wrote this article in early July. Mr. Yamamoto says that they are planning to rotate peaches, mangoes, and shine muscat grapes from summer to autumn.
We can’t wait to try them!



Sandwiches Marco also offers traditional sandwiches along with fruit sandwiches.
The meat sandwiches are substantial. “We make sandwiches in a way that the volume of one sandwich is equivalent to one prepared lunch box meal. We also pay attention to the nutritional balance of ingredients when we make them.”


The name of the shop, Sandwiches Marco, did not come from Shimomaruko or the Marukobashi Bridge; they just wanted the name to be something that can be remembered easily. “In Europe, Marco is a common name. The name Marco is also rather familiar in Japanese anime, too.”

Sandwiches Marco is located in the residential area in Ota City. “At first, most customers came in like they’re discovering a hidden treasure, but I feel that my shop is gradually becoming recognized in the area. Please drop by as if you were exploring,” said Mr. Yamamoto with a memorable smile.

itokito is a popular bakery that has been around for 14 years in Ohokayama. The owner, Mr. Katsuno, has loved food since he was a child. He says his adolescent days were spent thinking about delicious food.

Mr. Shinichi Katsuno (owner) and his wife, Chizu

Mr. Katsuno kneading bread dough

He had a dream to work in the food industry, and in order to not let the dream just be a dream, Mr. Katsuno resigned from a design-related company at the age of 30 years old, and then sought to become an artisan. Until he established itokito at the age of 36 years old, he trained at bistros and bakeries.


itokito is filled with various kinds of bread
The bakery is located somewhat deep inside the shopping district in front of Ohokayama Station and opens at 10 a.m. When we went there at 9:50 a.m., we smelled the rich aroma of freshly made bread around the bakery.



Inside the bakery is a great atmosphere. Mr. Katsuno designed it himself with the aim of not being too stylish that it makes people reluctant to go in but putting importance on cleanliness and atmosphere. With the help of the staff, he created it DIY.



The main point of fruit sandwiches at itokito is to add a little extra twist as a chef.
You can see that in the “Kawachi Bankan and Homemade Marmalade Fruit Sandwich” (380 yen including tax) which we will introduce as an example. “Kawachi Bankan is a citrus fruit that is from Ehime and Kumamoto, and is not very common in distribution. I like its juiciness and fresh aroma.”
Mr. Katsuno uses homemade marmalade, made by stewing fruit in syrup and wine, on top of fresh cream to offset the sourness and bring out the sweetness. Liqueur for the fresh cream is selected from a few varieties depending on the fruit, and he is even particular about the amount of milk fat, and so he adjusts it according to the fruit.




itokito’s fruit sandwiches allow you to enjoy various seasonal flavors throughout the year.
From January to March is “Two Types of Strawberries (fresh and confiture) Fruit Sandwich” (top left photo). From April to June is “Melon.”
When we wrote this article in July, the seasonal flavor was “Kawachi Bankan and Homemade Marmalade Fruit Sandwich.”
From August to September is “Fig and Pear Fruit Sandwich” (top right photo), which contains fig confiture in honey and pear preserved in syrup.
From September to October is “Orange and Strained Yogurt Cream Fruit Sandwich” (bottom left photo), which features fresh orange preserved in syrup along with strained yogurt and whipped cream.
From October to the end of the year, itokito offers “Persimmon and Earl Gray Fruit Sandwich” (bottom right photo) filled with seasonal persimmon and cream made from concentrating earl gray tea with a hint of rum aroma.
Fruits used and method of preparation are subject to change.
It is exciting to find out what fruit comes next!



The name itokito is an amalgamation of their son’s name “Ito” and a dialect from Toyama “kitokito,” which means “fresh.”
“It was a word that just happened to stick in my mind, but since it has a nice ring to it, I decided to use it for the bakery’s name,” said Mr. Katsuno.
Please enjoy their seasonal goodness!

We hope you enjoyed this special report on fruit sandwiches.
Not just the cross-sections but being able to taste the seasonal fruits is also part of the greatness of fruit sandwiches.
Experience the change of seasons and give them a try!