Difference between French bread and Japanese bread I have lived in Japan for 1 year now, but I cannot find French bread - baguette - in Tokyo like the one we have in France.

Their bread is not crunchy nor crispy at all, and it's chewy, I kind of feel like I am eating a sponge... like old bread.

What is the difference between the bread made in Japan and the one we have in France? Do they use different flour, different way of baking? Do they wait for the bread to become chewy before selling it?
One of the best known (if not the best known) breads in Japan is, in fact, very much like a brioche. Japanese Milk Bread contains butter and egg, it also contains a fair amount of sugar. The Japanese think of bread more like a sweet than a staple. Another sweet bread known in Japan is Maple Bread, it's even sweeter and really does taste like maple syrup.

If you are looking for something more like a French Baguette, Catija's advice in comments is excellent. The Japanese aren't big into sandwiches. The Vietnamese, however, have a huge French influence (whether they want it or not). The bread traditionally used for Banh Mi is a short baguette. If you ask for Banh Mi in Tokyo, someone will know just what you mean.