Introducing Gekijou Bakery Kanbaku (Comeback)

Hello, everyone!
This is Uentsu, writer for Sarukuma.

Today we’re heading to
Kokonokamachi in Hitoyoshi City, Kumamoto Prefecture,
“Gekijou Bakery Kanbaku (Comeback)”.

This premium shokupan (Japanese milk bread) shop celebrated its grand opening on December 10 inside “Isumi Honten,” located right across from the riverside inn “Ayu no Sato.”

That eye-catching name is no accident—
yes, this is the work of that famous producer.
Bakery producer Takuya Kishimoto (the gentleman beside him is the manager of Isumi Honten).
On a certain TV “confessions” program, he once said he wanted to give up his flashy fashion style—but on this day, he was as boldly dressed as ever!

About the shop name “Gekijou Bakery Kanbaku”:
“Gekijou” (theater) = an experience that goes beyond just delicious taste,
“Kanbaku” (a play on “comeback”) = helping the community recover the small joys of everyday life.
The name carries deep wishes for the area’s recovery.
Isumi Shoji, which operates the bakery, said they wanted a real strength to lean on as they rebuilt after the devastating floods—and that’s why they reached out to Mr. Kishimoto.

That heartfelt love for the local community truly shines through in every loaf of bread they sell.

Recommended Menu at Gekijou Bakery Kanbaku (Comeback)

Let’s start with the signature shokupan.
“Torokeru Kuchidoke” (Melt-in-Your-Mouth) is the plain version.
“Hajikeru Budou” (Bursting Grapes) is filled with juicy raisins.
Both come in a generous double-loaf (2-kin) size.

Made with locally produced honey, this shokupan delivers a gentle natural sweetness that lingers in every bite.

Beyond the shokupan, the shelves are packed with a wonderful variety of bread.
The “Shio Pan” (Salt Bread) hides rich browned butter inside.
“Caramel Shio Pan” weaves caramel into the salt bread for a sweet bite that finishes with a touch of saltiness.
The classic “Croissant”—buttery, fluffy, and crisp all at once.
Next is the “Raspberry Anpan”—handmade raspberry-bean filling topped with drained cherries soaked in local Kuma shochu (rice spirits).
The original “Yuzu Anpan” also features local Kuma shochu for an aromatic Japanese citrus twist.
The “Overflowing Katsu Sando” stuffs in a hand-breaded pork cutlet, with locally brewed soy sauce as the secret seasoning.
The “Specialty Miso Bread” is made with the bakery’s homemade miso paste—a uniquely Japanese savory treat.
The “Cream Pan” is filled with house-made custard cream made from rich Aso Jersey milk.
The “Beef Curry Pan” features an original curry slow-simmered with beef and vegetables.
And finally, the “Tokachi Chunky Anpan” and “Thin-Skinned Smooth Anpan.”
Both use locally produced Hodai sweet bean paste, crafted using traditional, time-honored methods.

On top of all this, more than 13 different kinds of bread line the shelves at any given time.

Take a bite of bread filled with the love of Hitoyoshi locals and join in cheering on the area’s recovery!

Be sure to drop in and visit ♪

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Frequently Asked Questions

※Information accurate at the time of reporting. Prices and hours are subject to change. Please confirm before visiting.