Introducing the New Hojicha Japanese Crepe at Kamon no Kou: A Specialty Japanese Crepe Shop

Starting November 1, 2024 (Friday), Kamon no Kou has launched its latest Japanese-style crepe featuring Kakegawa hojicha.

Kamon no Kou is a specialty Japanese crepe shop by Taiki Kawagoe, who has previously served as manager at renowned patisseries such as Pierre Hermé and Le Chocolat Alain Ducasse. Focusing on premium ingredients, Kawagoe brings a unique twist to Japanese crepes, designed for customers to enjoy layers of flavors and aromas reminiscent of a parfait. Inspired by the traditional atmosphere of Asakusa, the shop introduces creations that embrace a modern Japanese aesthetic. Each crepe is carefully crafted with quality ingredients, allowing customers to savor a complex, multi-layered experience.

This crepe features hojicha (roasted green tea) from Kakegawa, infused into every element from the hojicha paste to the hojicha custard cream, and even the crepe batter, delivering a full-bodied hojicha experience. It’s topped with kinako ice cream containing premium warabi mochi, Japanese citrus marmalade, and biscuit crumbs for texture. Decorated with a five-story pagoda motif and yuzu peel, it’s visually delightful as well.

Uji Matcha Crepe with Three Types of Chocolate (Left) ¥1,400 (tax included)

Made with rich, fresh cream from Hokkaido and high-quality Valrhona chocolate, this crepe combines a velvety house-made chocolate sauce with the layered textures of crispy pastry and matcha. Valrhona pearl chocolate is added for crunch, enhancing the bold flavors of chocolate paired with the richness of Hokkaido butter. The topping is inspired by Japanese dry landscape gardens, with rock motifs and raked patterns.

Uji Matcha Crepe with Red Bean Paste and Thick Fresh Cream (Right) ¥1,300 (tax included)

This crepe brings together the texture of Hokkaido red bean paste, chewy gyuhi mochi, and thick Hokkaido cream, all finished with a layer of premium kuromitsu (black sugar syrup) from the 206-year-old Japanese sweets shop Nihonbashi Eitaro. Featuring wholesome Japanese ingredients with a balance of creamy richness and diverse textures, including ten-grain cereal, the crepe offers a full-bodied experience highlighted by a house-made Uji matcha sauce.

Uji Matcha Crepe with Raspberry and Crème Brûlée (Middle) ¥1,300 (tax included)

This crepe combines the richness of matcha custard with the tartness of raspberries, finished with a caramelized crème brûlée topping. Alongside Hokkaido fresh cream, crispy granola, fluffy castella, vanilla ice cream, and raspberry sauce, it offers a delightful balance of flavors and textures. The blend of sweet, tart, and crunchy elements makes this crepe a truly indulgent treat.