Crepe Kamon

It took a while for Tomoko Oka’s path to lead her towards hospitality, but we’re glad it did. While seeking a change from her corporate background, Tomoko fell in love with the idea of opening a crepe cafe in Brisbane, one reminiscent of the popular crepe dispensaries common in her native Japan. Although she was new to the industry (and to the art of crepe making), Tomoko was a committed learner, speedily taking in all of the necessary information needed to begin. While honing the techniques, Tomoko debated on what would make a suitable starting point, tossing up between a market stall or a bricks-and-mortar location. The choice was made for her when a terrific tenancy became available on Vulture Street in West End, and thus Crepe Kamon was born. Tomoko has designed the menu and vibe of the space to be a hip hideaway for those after something a little bit different. Naturally, the key menu item here is the humble crepe, but Tomoko has elevated the dish with a range of fresh ingredients. Diners can choose from crepes with simple spread to more elaborate sweet and savoury toppings. Choose from crepes coated in maple butter or salted caramel, to mixed fruits, matcha, shabu shabu pork and wagyu beef. Savoury crepes are made using buckwheat, which is suitable for gluten-free eaters. Vegan options are available, and those keen to sip on something hot can order barista-made coffee using beans from Wolff, Japanese teas or Australian-made tea from Arakai Estate.


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