Cronut king Dominique Ansel has opened his first international bakery in Japan.
The French chef rose to fame with his invention of the croissant-doughnut in 2013 and this week threw open the doors to his new bakery in Tokyo amid break dancers and the customary queues associated with his outlets.
According to reports, the first people turned up the night before and Ansel rented our a nearby car park to contain the crowds.
The bakery will serve New York pastry favourites, including cronuts, as well as treats inspired by Japanese cuisine, such as a puff pastry maneki neko (good luck cat) filled with yuzu cream, and a chestnut wagashi filled with vanilla cream, orange marmalade and meringue. There is also an extensive all-day savoury menu.
The design is modern, with reflections of Ansel’s native France, home New York City and tracings of Tokyo. The second floor features table service and a glassed-in kitchen, where guests can watch the chefs at work, while the third floor is dedicated kitchen space.
Laurie Jon Moran, who has formerly worked with Ansel, has joined him as chef de cuisine to help get the new site off the ground.