Korean goat crepes, an occasional special from the Tokyo Crepes, will receive a permanent menu position when the food truck this summer opens a store on Spring Street.
"The truck has limitations, so we've been wanting to do more, but we couldn't carry more," explains Yukari Yada, who five years ago launched Tokyo Crepes with John Baker. "We are planning to expand the menu with more options."
The Korean crepe is made with goat cheese, not goat meat: It's finished with baby bella mushrooms; bacon and kimchi. Other savory crepes on the current menu include tuna salad; Cuban pulled pork and spicy corn cheese. The sweet side of the menu features various combinations of chocolate, bananas, strawberries, red beans, whipped cream and ice cream, which is predictably popular in the summertime.
Yada says they're aiming to open the 62 Spring St. location in the next few months.
Japanese crepes are sweet, big and folded into a conical shape, much like a burrito with a tip. Enormously popular in Japan, the crepes should be a good fit for a street that's emerging as Charleston's proving ground for Asian trends: As Yada points out, Xiao Bao Biscuit and Bon Banh Mi are just a few blocks west (and neither of those restaurants serve dessert.)
Tokyo Crepes will continue to operate in Folly Beach. The downtown store "is going to be very small," but will include limited seating.
To start, the store will keep a 11 a.m.-9 p.m. schedule, but Yada says, "we may expand to breakfast or late-night."
Reach Hanna Raskin at 937-5560.
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