Omotesando, Tokyo — a tree-lined boulevard famous for fashion, architecture, and one very specific street food: the golden cone crepe. Filled with seasonal ingredients, always freshly rolled, always crispy at the edges — the Omotesando crepe became one of Japan's most beloved handheld treats. For decades, travelers from around the world have queued for these crepes. When the founders of Ramen Shibire looked upward from their restaurant at Commercenter BGC, they saw an opportunity to bring that same tradition to Manila.
Crepe Espresso and Shibire opened its doors on October 2, 2025, occupying the second floor directly above Ramen Shibire. The decision to locate on the second floor was deliberate: it creates a sense of discovery. You have to seek it out. The cafe describes itself as a "hidden space" — a quiet, considered room above the bustle of 31st Street, with warm wood tables, cream upholstered chairs, and an Omotesando street-scene mural on the wall as a nod to its Japanese roots.
The menu was designed with two priorities: to honor the authentic Tokyo crepe tradition, and to pair it with a focused espresso program worthy of the cafe's name. The crepes are golden, crispy, and generously sized — larger than you might expect, each one a complete meal or dessert in a cone. The beverages are clean and complementary: Matcha Latte, Cafe Latte, Lemonade, and the signature Espresso Tonic — all crafted to balance the richness of the crepes.
Each crepe begins with batter prepared to a precise consistency, cooked on a flat plate until golden, then wrapped and filled by hand — a process we never rush, because the texture depends on it. Crispy outside, tender inside, generous to a fault.
Located on the second floor with no street-level signage, Crepe Espresso is a cafe for those who seek something beyond the obvious. We believe the best experiences are found, not stumbled upon. Our hidden space rewards the curious.
The Omotesando crepe tradition is about precision — exact batter ratios, exact cooking temperatures, exact folding technique. We honor that precision while making our menu warm, accessible, and genuinely welcoming to every kind of guest.
Five principles that shape every crepe, every cup, every conversation at Crepe Espresso and Shibire.
We trace the Omotesando crepe tradition faithfully — the cone shape, the freshness, the texture — and do not compromise on technique.
Every crepe is made to order; we do not hold finished crepes — each guest receives one folded and filled the moment it is ordered.
Sweet and savory menus are curated so that every item stands on its own while pairing naturally with our espresso lineup.
The second-floor setting is intentional — we want guests to slow down, sit, and experience crepes and coffee without BGC's usual pace.
Our crepes are described as generously sized because we believe in giving guests more than they expect — in portion, in flavor, in care.
The Shibire ramen restaurant establishes its home at 2F Commercenter, 31st St cor 4th Ave — building the foundation for a Japanese dining destination in North BGC.
Drawing inspiration from Omotesando's iconic crepe culture, the team behind Shibire begins developing the Crepe Espresso concept — a natural companion to the ramen experience above it.
Crepe Espresso and Shibire officially opens on the second floor of Commercenter BGC — introducing the golden cone crepe and specialty espresso to Taguig's dining scene.
Within weeks of opening, the cafe earns its first major press coverage from Primer Philippines, introducing the Custard Brulee, Berry Berry Melt, and Espresso Tonic to a wide Filipino readership.
With over 4,000 Facebook followers and steady guest reviews praising the hidden-gem atmosphere and the torched Custard Brulee, Crepe Espresso deepens its place in BGC's cafe culture.
Whether you are finishing a Ramen Shibire lunch downstairs, taking a break from your workday on 31st Street, or simply exploring BGC's quieter corners — we are on the second floor, waiting.
Come for the crepes. Stay for the coffee. Return for the calm.