Crepe brand MOMI&TOY'S (モミアンドトイズ) will add a new category, galettes, at its Harajuku YM Square store starting Wednesday, November 11, 2026, when the store reopens after renovation. The galettes are made with buckwheat flour, and the focus is on the quality of the dough itself.
Why Galettes? A Focus on the Dough
MOMI&TOY'S has been serving crepes in Harajuku, and its new challenge is an authentic buckwheat galette. Development took more than a year, with the buckwheat blend and the cooking method reviewed repeatedly through trial and error. The goal was not a galette that is mainly about enjoying the toppings, but one for savoring and enjoying the dough. The essential deliciousness of a galette depends on how well its base dough is made. The first bite brings a light, crisp, fragrant crunch, followed by a chewy springiness and then the rich lingering aroma of buckwheat that carries through the nose. Because the dough has a distinct presence of its own, it blends with the fillings and sauces, creating a unified deliciousness that comes together with every bite. In Harajuku, a source of trends, the brand aims to offer a new food experience that makes everyday life a little more special.
Three Points Behind the Flavor
1. Ingredients: Akita-Grown Stone-Ground Buckwheat Flour for Rich Aroma and Deep Flavor
The dough is built around stone-ground whole buckwheat flour (石臼一本挽そば粉) from Akita Prefecture. Grinding the whole buckwheat kernel, including the inner skin, endosperm, and germ, in a stone mill in a single pass brings out the buckwheat's rich aroma, deep flavor, and natural sweetness and umami to the fullest. The flour is combined with salt and water and kneaded thoroughly so that it takes in air, resulting in a fragrant dough with depth.
2. 48-Hour Aging: A "Time Design" That Brings Out Flavor and Chew
Before cooking, the dough is aged for 48 hours. Resting it slowly lets moisture spread evenly through the buckwheat flour, turning the dough smooth and cohesive. Taking time is treated as part of the flavor design, producing a deep umami and a pleasantly chewy springiness.
3. Cooking Technique: Delicate Heat Control for a Crisp Outside and Chewy Inside
The aged dough is cooked in one go on a high-temperature griddle. A tonbo spreader is used to spread it quickly and evenly, driving off surface moisture instantly for a fragrant, crisp texture while leaving moderate moisture inside to keep the springiness. This coexistence of a crisp exterior and a chewy interior comes from delicate heat control, adjusted while judging the state of the aged dough.
Store Renovation and Reopening
The Harajuku YM Square store will be renovated to expand its cooking equipment for the full-scale introduction of galettes. The store will be temporarily closed during the work.
Temporary closure (renovation work): Monday, November 9 to Tuesday, November 10, 2026 (planned)
Reopening: Wednesday, November 11, 2026 (planned)
The specific galette menu lineup, prices, and details of the reopening campaign will be announced in a second press release shortly before the reopening (planned for around November 5).
Store Information
Store name: MOMI&TOY'S Harajuku YM Square
Address: 1F Trailer, YM Square Harajuku, 4-31-10 Jingumae, Shibuya-ku, Tokyo
Hours: 12:00 PM to 8:00 PM
Phone: 080-3725-2207
About MOMI&TOY'S
MOMI&TOY'S is a crepe shop created by a founder who was a pâtissier, born from the desire to make truly delicious crepes unbound by convention. The biggest difference from ordinary crepes is the dough. Gluten, the source of a sticky, chewy texture, is kept to an absolute minimum, and almond flour is used instead. The result is a soft, melt-in-the-mouth texture like a mille crepe, as if sponge cake had been turned into thin sheets and layered many times over.
Official website: https://momiandtoy.com/
