Tokyo Lamington Newtown

What started as a plan to export Australian sponge cake to Tokyo eventually became a project to bring Japanese flavors to Newtown. Founders Eddie Stewart and Min Chai took the lamington – a bakery staple usually defined by simple chocolate and desiccated coconut – and turned it into a canvas for ingredients like yuzu, black sesame, and matcha. The shop itself feels distinct from the high-traffic cafés on the main drag. It is a quieter, streamlined space where the acoustic music is kept low and the seating is arranged for pairs or trios rather than large crowds. The atmosphere is calm, bordering on zen, which shifts the focus entirely to what is on the plate. The cabinet rotates frequently, moving well beyond the "OG" vanilla sponge and raspberry jam. You are just as likely to see squares flavored with lemon myrtle, fairy bread popcorn, or honey and macadamia. The cakes are dense and moist, avoiding the dryness that often plagues the supermarket variety. While there are savory pies and sausage rolls for lunch, the drinks menu leans heavily into the sweet side, featuring specialty lattes made with lavender, yuzu matcha, or black sesame. Note that the counter is card-only.