After conquering New York, where else would Dominique Ansel go? The inventor of the Cronut and winner of Time Out New York's 'Best New Bakery' award in 2012 finally brought his show to Tokyo in June 2015. After a stint at Fauchon in Paris and a gig as the executive pastry chef for NYC's Michelin-starred Daniel, the charismatic but now-controversial Ansel first broke the bank with his croissant-donut hybrid, saw his SoHo bakery swamped with ravenous sweets fiends day after day, overcame some overly enthusiastic health inspectors and rode into the sunset – only to eventually find himself in the gourmet capital of the world. Head over for Japan-exclusive cronuts and other artisanal sweets, lined up like little pieces of art along the ground-floor bar, but do consider going on a work day – there are still queues on the weekends.
|Venue name:||[CLOSED] Dominique Ansel Bakery Omotesando|
5-7-14 Jingumae, Shibuya-ku
|Opening hours:||10am-7pm daily|
|Transport:||Harajuku Station (Yamanote line), Omotesando exit; Meiji-Jingumae Station (Chiyoda, Fukutoshin lines)|