Cafeography
Tokyo · Nerima & Egota

Cafés in Nerima & Egota

Student streets around Ekoda Station, a bakery bar with eleven breads, a one-person bean shop with house rules, and roasting on order in Kasugachō.

Photo: Lorenzo Castellino, Pexels License

Ekoda Station on the Seibu Ikebukuro line is a student district, with three schools around it: Nihon University College of Art, Musashino Academia Musicae and Musashi University.1 The spelling trips up visitors. The station and the Nerima side read Ekoda, while the Nakano side and the old place name read Egota. Seibu changed the station's reading from one to the other in 1946.1

Coffee in this stretch is small and owner-run: a bakery that grew out of espresso, a bean shop run by one person, an electrician's that also roasts, a portrait studio that does the same. At least two of them close two days a week, so check the day before you set off.

Local tip: Check the feed before walking to 67焙煎所, since opening days are posted only on social media.8 Coffee Shimizuya, two minutes from the Ekoda north exit, is closed Wednesdays and Thursdays and stops taking café orders at 17:30.4

At a glance

148Cafés listed
6With opening hours
06:55Earliest opening
22:00Latest closing
  • Opens earliest: MIA MIA, from 06:55 (Mon–Tue Closed · Wed 06:55–22:00 · Thu–Sun 08:00–22:00).
  • Most common features: specialty (3%), outdoor seating (1%), open late (1%).

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Coffee chains in Nerima & Egota

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Doutor Coffee

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Parlor Egota and the bread that began as a sandwich

パーラー江古田 (Parlor Egota) came out of a student year in Australia: Kōji Harada liked the cafés there, worked about three years in a bakery back home, then opened near the university he had attended.2 That was 2006, in a storefront of about 8 tsubo (26 m²) by the north exit with seven counter seats.3 He has since moved it into a house with a larger café room and a bakery workshop.3

Espresso was the original point, and the bread started as something to put around a sandwich filling. As of 2024 there were 11 breads to choose from, and the house-made ham set, ¥1,320 before tax, often sold out by early afternoon.3 Harada also runs まちのパーラー (Machi no Parlor), attached to a nursery in Kotake-mukaihara.3

Two ways to run a small roaster near the north exit

珈琲豆の清水屋 (Coffee Shimizuya) started in 2007 with a shiba dog billed as store manager, moved to Egota in 2014, and is now one person.4 The house rules are posted on its site: black coffee or café au lait only, no food, no water, no takeout, cash only, no children, and solo visits unless you are a long-standing customer.4 The owner writes that two customers once cried over a cup, both saying they had been tired lately.4

江古田珈琲焙煎所 (Egota Coffee) runs the other way, with handmade bread, sweets and small goods next to the beans.5 Its limited lot in September 2026 was Diamond Mountain from Panama's La Esmeralda farm at ¥550 a cup and ¥900 per 100 g, tax included.5 It closes on Mondays and Tuesdays, moving the day off when a holiday lands on one.5

An electrician that roasts in Kasugachō

志村電機珈琲焙煎所 (Simden Coffee) joins two family firms about 50 years old: an electrical shop founded in Nerima in 1968 and a roaster and wholesaler founded in Higashi-Mukōjima in 1975.6 The second generation of each merged them in a 2019 refit, and the same counter still takes appliance repairs, with call-outs from ¥1,500.6

Beans are roasted in front of you after you order, from about 25 green coffees, in 5 to 8 minutes, with a minimum of 100 g.6 A coffee meister certified by the Specialty Coffee Association of Japan helps choose the bean and roast level. The shop's advice is that flavor peaks about 100 hours after roasting, three to four days later.6

Hand-picked beans and a portrait studio

自家焙煎珈琲 隠房 (Kakurenbou) opened in Kanda Ogawamachi in 1988, began roasting in 2001 and moved to Nerima in 2011.7 Its green coffee comes from Horiguchi Coffee, and after roasting, staff pick out by hand the 5 to 10 percent of beans that would spoil the cup.7 The shop also teaches paper drip and promotes CoolCoffee, its own style of chilled coffee that doesn't rely on extra strength, introduced in 2015.7

67焙煎所 (Photo and Coffee 67) in Toyotama-naka belongs to the owner of a portrait studio, who hand-roasts the beans and compares the work to developing a print.8 You can buy beans, take a cup away or sit in. Opening days are irregular, because the shop shuts whenever a shoot is on.8

Sources

  1. 江古田, Wikipedia (Japanese), accessed November 2026
  2. おいしいハード系のパンと出会えるカフェ「パーラー江古田」, Cotrip, accessed November 2026
  3. おいしいパンとエスプレッソ、ワインが地元にある幸せ。江古田の魅力を底上げする〈パーラー江古田〉の存在感。, Seibu Railway, accessed November 2026
  4. 店舗情報, 珈琲豆の清水屋, accessed November 2026
  5. 江古田珈琲焙煎所 日々の豆, 江古田珈琲焙煎所, accessed November 2026
  6. 志村電機珈琲焙煎所, Simden Coffee, accessed November 2026
  7. About: コーヒーへのこだわり, 自家焙煎珈琲 隠房, accessed November 2026
  8. 67焙煎所, Photo and Coffee 67, accessed November 2026
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In Nerima & Egota, also browse: Specialty coffee Open late Outdoor seating Bakery cafés

FAQ

Nerima & Egota cafés: questions

Is it Ekoda or Egota in Tokyo's Nerima area?

Both readings are in use. The Seibu station and the Nerima side read Ekoda, while the Nakano side and the old place name read Egota. Seibu changed the station's reading in 1946. The three colleges around the station, Nihon University College of Art, Musashino Academia Musicae and Musashi University, all use Ekoda for their campuses.

What is Parlor Egota near Ekoda Station in Tokyo known for?

Bread and sandwiches. Kōji Harada opened it in 2006 with espresso as the focus, and the bread began as a base for sandwiches. As of 2024 there were 11 breads to choose from, and the house-made ham set often sold out by early afternoon. It has since moved from a tiny storefront into a house with a bakery workshop.

Where can you buy coffee roasted to order in Nerima, Tokyo?

Simden Coffee in Kasugachō roasts in front of you after you order, from about 25 green coffees, in 5 to 8 minutes, starting at 100 g. The shop began as an electrical business in 1968 and still takes appliance repairs. It suggests waiting three to four days after roasting for peak flavor.

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