I'm Donut, launched by Tokyo-based pastry chef Ryouta Hirako, has opened its first location outside Japan in Times Square, NYC. Known for its Nama-style doughnuts, made with kabocha squash, these treats deliver a unique chewy texture. The shop quickly became popular, attracting locals and tourists alike, who are willing to wait in long lines for a taste. With five locations in Japan, I'm Donut is set to make its mark on the NYC dining scene, continuing the trend of innovative doughnut creations.
"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."
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