Comme’N GLUTEN FREE TOKYO Main Store | Bakery | Setagaya, Tokyo
Genre | Bakery / Takeout / Online Shop Available |
Gluten-free Option | Comme’N’s gluten-free bread was created after a staff member with a wheat allergy shared their experience. It is made without wheat, using rice flour and brown rice flour instead. These breads are also chosen by people who avoid wheat in their diet. **Please note that the wheat bread shop and the gluten-free bread shop are completely separate locations. However, guests with allergies or dietary restrictions are advised to check with the restaurant in advance, including the potential risk of cross-contamination. |
Location / Access | Location: Setagaya, Tokyo ・Approx. a 1-minute walk from Kuhombutsu Station on the Tokyu Oimachi Line. ・Approx. a 15-minute walk from Jiyugaoka Station on the Tokyu Oimachi Line. ・Approx. a 15-minute walk from Okusawa Station on the Tokyu Oimachi Line. |
Address | 1F, 7-18-5, Okusawa, Setagaya-ku,Tokyo, Japan View on Google Maps |
Phone | View Phone Number |
Opening Hours | Open Daily｜7:00 AM - 6:00 PM **Business hours are subject to change. Please check the official website or social media channels for the latest information. |
Closed Days | Open Daily |
WEB/SNS | Official Website View social media |
Online Store | Visit the Online Store |
Reservations | Reservations accepted |
Parking | Paid parking nearby |
Payment | Cash / Credit cards / E-money / QR code payments |
Lunch Price | 1,000～2,000yen |
Dinner Price | 1,000～2,000yen |
Takeout | Takeout available |
Smoking Policy | No smoking |
Memo | － |
Last Updated | June 27, 2026 |
**Information on linked websites may change without notice.We cannot guarantee the accuracy of allergen information, so please confirm details directly with each shop or restaurant.
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“Comme’N GLUTEN FREE” is a bakery located in Setagaya Ward where customers can purchase gluten-free bread.
The bakery originally operated under Chef Shuichi Osawa, a world championship-winning baker. It is said that the introduction of gluten-free bread began after a staff member developed a wheat allergy. Today, a dedicated gluten-free store is located next to the main bakery, which continues to offer wheat-based bread.
In general, gluten-free bread tends to have either an overly chewy texture or a dry, crumbly texture, and pastries such as croissants are often considered difficult to replicate. However, the bread from Comme’N challenges this common perception that gluten-free products are merely substitutes.
It also allows me to enjoy items such as sandwiches, savory breads, and pizza that I had previously been unable to eat, so I often end up buying more than I intended each time.
As it tends to get busy, visiting earlier in the day on weekends is recommended.
**Takeout only
