Coppepan. I think it is a miracle food that changes seven different ways depending on the ingredients combined with it. By the way, I remember how I could drink milk indefinitely just from the feeling of softness of school lunch cobbler bread.

Now, I would like to introduce " iacoupe," a store specializing in coppepan located on the third floor of "Ueno no Mori Sakura Terrace" in front of JR Ueno Station, which sells such nostalgic and modern coppepan.

iacoupe, a store specializing in koppeban

Coppepan with side dishes and sweets

Iacoppe's coppepans are made using bread from the bakery "ianak!

The bread is baked with homemade yeast and sandwiched with a variety of colorful ingredients, from side dishes such as meat and fish to desserts such as cream and fruit. The menu is updated monthly, and on the day I went to buy, there were 14 different kinds of koppeban on the menu.


Each one is individually wrapped, so you can take it home and eat it at home or stroll around Ueno eating it while strolling. We also recommend taking them to the park and enjoying a picnic lunch.

Comparison of 5 kinds of coppepan

We compared five types of koppeban that caught our editorial department's attention! The lineup includes the standard "Anbatata" (235 yen, tax not included, same below), "Steak" (320 yen), "Asparagus Salmon Cream Cheese" (320 yen), "Taramo" (250 yen), and "Pistachio" (280 yen).

Anbata (red bean paste)

A simple yet slightly particular type of koppeban with sweet bean paste and whipped butter squeezed into the top. It is the most popular dessert type.

The surface of the bread is crispy and the inside is soft and fluffy. The salty whipped butter and the sweetness of the moist and smooth Koshi-an (sweet bean paste) are perfectly matched and perfectly balanced!

Steak

Australian natural beef sandwiched with lettuce on a coppa bread. Seasoned with aurora sauce. This is the most popular side dish.

The medium rare meat is crispy and tender. The more you chew, the more umami comes out. It is a roast beef, so to speak, very high quality. Very satisfying.

Asparagus Salmon Cream Cheese

Copped bread made with brioche buns. Smoked salmon and cream cheese are an iron plate combination. Asparagus, red onion, and capers are also sandwiched on top.

The rich and tart cream cheese is layered with smoky salmon, and the crunchy asparagus makes for a sumptuous sandwich-like coppé bread! The brioche bread is moist and chewy, and the buttery aroma that spreads as you bite into it makes it taste even richer.

Taramo

Copped bread stuffed with mentaiko-flavored potato salad. Although not visible from the outside, green beans are also included.

The potatoes are crunchy and juicy. The spiciness of the mentaiko and the saltiness of the slightly spicy and crunchy mentaiko enhance the deliciousness of the potatoes. The green beans add a crunchy accent to the dish.

Pistachio

A pitch-black black cacao coppé pan is generously filled with pistachio cream and topped with a luxurious pistachio nut topping. The contrast of colors is eye-catching.

The fluffy bread is slightly bitter (chew carefully to taste it), and the mild and nutty pistachio cream is a perfect match. The pistachio nuts are crispy and slightly salty. It's almost cake-like in its extravagance! This is my personal favorite.


Each of the colorful coppepans has a different character. Why don't you choose your favorite one according to your mood of the day?