premium SOW

premium SOW is a one-counter takeout patisserie tucked into the Symphony Daikanyama building, a short walk from Daikanyama Station, and its entire case — cakes, doughnuts, gelato, even the savory breads — is built without wheat, dairy or eggs.

The centerpiece is a Mont Blanc: chestnut cream piped over a wheat-free sponge, dense enough to read as a proper patisserie item rather than a "free-from" substitute. It sits alongside a strawberry Frasier cake and matcha tiramisu, plus a gelato case that rotates through roughly ten flavors a day, including pistachio, rum raisin and vanilla chocolate crunch, all churned on plant milk instead of dairy. Garlic bread and pizza rolls round out the counter beyond dessert, though the sweets are clearly the draw.

A few things worth knowing before you go: there's no seating — reviewers describe standing room for a couple of people at most — so this is a grab-and-go stop rather than a café to linger in, and most people fold it into a walk through Daikanyama's boutique streets. The shop keeps an unusual four-day rhythm (Tuesday, Wednesday, Friday, Saturday and Sunday, 11:00–18:00; closed Monday and Thursday), doesn't take reservations, and the register accepts credit cards and e-money alongside cash. An English-language menu with allergen listings for each item is posted on the shop's own website, useful for confirming what's dairy-, egg- and wheat-free before ordering at the counter. The kitchen is built entirely around avoiding wheat, dairy and eggs rather than carrying a formal third-party gluten-free certification, so travelers managing a severe allergy should still flag it at the counter. Visitor reports as recent as this spring describe the same rich, French-leaning lineup the shop has been known for, confirming it's still open and turning out the Mont Blanc that built its reputation.