I'm Donut, a new arrival in Times Square, introduces innovative Nama-style doughnuts by Tokyo-based chef Ryouta Hirako. Following the success of his Japanese outlets, the shop aims to capitalize on NYC's vibrant culinary scene. Known for its unique ingredients like kabocha squash, the doughnuts promise a chewy texture that sets them apart. Since its opening, there has been considerable excitement and long lines as this new hotspot becomes a destination for both locals and tourists eager to sample these creative treats.
"I decided that I wanted to share these doughnuts with people everywhere. Everyone in the world knows Times Square - this became my dream."
"The doughnuts at I'm Donut are Nama-style, which translates to 'fresh.' Unlike most brioche doughnuts, these pastries are made with kabocha squash and vegetable shortening, resulting in a distinctly chewy, melt-in-your-mouth consistency."
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