#Japan #Tokyo #Sakura #MOMI&TOY'S #Crepes

Experience the Taste of Spring with MOMI&TOY'S Limited Edition Crepes

As the cherry blossoms bloom and the air becomes fragrant with the promise of spring, MOMI&TOY'S is launching two special editions of crepes that capture the essence of the season. From March 2 to March 22, 2026, those yearning for a sweet and floral taste can indulge in the delightful offerings that include a luscious strawberry sakura crepe and a refreshing ice strawberry sakura crepe.

Sakura Strawberry Crepe - 780 JPY (tax included)

The Sakura Strawberry Crepe is a perfect springtime treat composed of fluffy whipped cream, aromatic sakura bean paste, and chewy mochi. The gentle sweetness of the sakura bean paste beautifully complements the tangy strawberry sauce and fresh strawberries, providing a delightful blend of flavors. This crepe is a symphony of springtime tastes, making it a must-try for anyone wanting to welcome the season's magic.

The artistic combination wrapped in a thin crepe makes each bite a celebration of spring. Available at most MOMI&TOY'S locations, this limited-edition crepe is not to be missed!

Ice Strawberry Sakura Crepe - 830 JPY (tax included)

For those craving something cool and unique, the Ice Strawberry Sakura Crepe offers a refreshing twist. Encased in mochi, this crepe features fragrant sakura bean paste and sakura ice cream, topped luxuriously with more sakura ice cream and sakura-flavored feuilletine. Each bite presents a delightful interplay between the sweet and sour taste of strawberries and the rich scent of sakura, making this a special offering for the spring season.

Both crepes will be available for a limited time, and the precise dates may vary by location, so it’s advisable to check with your nearest MOMI&TOY'S.

About MOMI&TOY'S

Founded by a pastry chef dedicated to creating exceptionally delicious crepes free from the confines of convention, MOMI&TOY'S stands out with its unique crepe dough. Instead of the typical flour, the brand uses almond flour to minimize gluten, resulting in a consistently sticky texture reminiscent of a soft