New York Post restaurant reviewer Steve Cuozzo said in a story last week that he’s not a fan of the Manhattan outpost of Japanese bakery I’m donut ? He found the prices too high, the waiting lines too long, and a savory novelty donut on the menu too disgusting.
I can’t speak to the anchovy-topped donut he wrote about, but I do like I’m donut ? in Japan. The lines can be crazy in Tokyo, too, but there wasn’t much of a wait on my weekday afternoon visit today at the Omotesando shop. (To be fair the lines throughout Tokyo can be crazy on the weekends.)
To speed things along at this particular shop customers in line are handed an order form to make their selections before arriving at the counter.
Cuozzo did find the more traditional donuts could compare favorably to their sweeter American counterparts.
A signature ingredient of the recipe for the dough, according to the internet, is a puree made from a Japanese pumpkin variety which contributes to their appealing texture.
As for the price for a donut, in Japan it does not approach the $8.00 he paid in New York. Based on today’s exchange rates it was $1.40 to $3.00 in Tokyo.