Finally made it to Dominique Ansel in Tokyo. Even after a month, the lines are still out of control long. My chef friend was in town for 24 hours so we stayed out all night. We got there right when it opened so the line wasn’t too bad, but we still waited about 30 minutes for his cronut. I passed on the baked goods, took quick photos and beelined to the 2nd floor to eat at the cafe. Unlike DAB in NYC, the one in Tokyo has a separate sit down space and menu.
He ordered the 2nd most Instagrammed avocado toast. I had the egg sandwich. People were buying about $50 worth of pastries and baked goods at a time. Only in Japan.
Unlike the U.S., the most popular item in the bakery is apparently the DKN. Dominique’s Kouign-amann. Kouign amanns pictured on the left in the photo below, is a round, crusty pastry with layers of butter and sugar. The ones I’ve had are sticky with the consistency of caramelized sugar. Very rich and a bit intense. DA’s looks more fluffy — I reckon more like a croissant. Sadly, the cookie with the vanilla milk poured in (the brown cookie pictured on the right) isn’t served until 3pm. We were there at 9am.
And the photo of the pastry case. His desserts are pretty and the Tokyo only cat pastry is adorable.
Dominique Ansel Tokyo
Drop this into Google Maps for directions:
〒150-0001 東京都渋谷区 神宮前5-7-14
Open daily from 9am – 7pm