One Bryant Park is introducing an ambitious bread program led by baker Daichi Ebato to accompany its traditional Japanese kaiseki menus. By blending European baking techniques with Japanese ingredients, Ebato crafts unique offerings like koji petit baguettes, seaweed naruto croissants, kabocha brioche, and a signature mochi rice porridge bread baked in a clay vessel. Integrated directly into the multi-course meals—and extended to takeaway gift boxes containing items like anpan and black-and-white melon pan—the initiative brings a novel, carbohydrate-driven dimension to high-end kaiseki dining.