Tokyo’s Asakusa neighborhood boasts one of the densest concentrations of traditional sightseeing spots in the city, starting with the famous Sensoji Temple. Of course, no matter how mentally and emotionally nourishing Asakusa’s cultural attractions may be, eventually your body is going to ask for some sustenance too, and there’s a sweet way to fulfill that need while still keeping things feeling very Japanese. Daiki Kawagoe’s professional resume includes shop and brand management positions with esteemed French confectioners as Pierre Hermé, Le Chocolat Alain Ducasse, and Hugo & Victor.
When Kawagoe decided to open a crepe specialty cafe, though, he wanted to incorporate Japanese ingredients and aesthetics, and the result is the beautiful tea-flavored crepes of Kamon no Ko. Kamon no Ko makes generous use of matcha grown in Uji, the Kyoto Prefecture town famous for producing some of Japan’s most delicious green tea. Not only is tea kneaded into the crepe dough, it’s also a flavor found throughout the fillings and toppings.
What makes Kamon no Ko’s crepes an especially tempting treat for the eyes, though, is the intricate patterns of tea powder and cream at their top. In the case of the Uji Matcha Crepe, which also features three kinds of chocolate, the top of the crepe is styled to resemble a Japanese rock garden, with carefully arranged lines like you’d find raked into the stone ground covering. Meanwhile, the An and Whipped Cream Uji Matcha Crepe, which feat.
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