The notion of a “Japanese bakery” might draw a blank—after all, most Japanese restaurants in New York City avoid baking. But in recent decades, Japan has embraced European-style baking to a huge extent. Which isn’t to say that Takahachi Bakery, a sister to Takahachi on Duane, doesn’t put its own spin on many of the pastries; while you’ll find western staples such as pain au chocolat and chocolate chip cookies, Japanese ingredients such as macha (green tea powder), yuzu, and kinako (dry soybean powder) have been incorporated here and there. (And the sliced breads have earned a following.) Also on offer are soup, salads, sandwiches, and housemade gelato. The room is pretty in a modern way, with wood floors, chalkboard menus, and exposed brick.