New York pastry shop Dominique Ansel Bakery will open its first Japanese store, DOMINIQUE ANSEL BAKERY TOKYO (5-7-14 Jingumae, Shibuya-ku, Tokyo), in Omotesando, Tokyo on June 20th.

Dominique Ansel Bakery is a pastry shop based on the concept of a "new generation bakery." It was opened in New York in 2011 by Dominique Ansel, who was the executive pastry chef at the three-star Michelin French restaurant Daniel. Just four months after opening, it won the "Best New Bakery of 2012" award from Time Out New York.

Its signature menu item is the Cronut, a doughnut with a croissant texture. The popular ring-shaped croissant, deep-fried, combines the crispy texture of a croissant with the fluffy texture of a richly buttered dough. It was even selected as one of TIME magazine's "25 Greatest Inventions of 2013." DOMINIQUE ANSEL BAKERY TOKYO, opening its first store in Japan, will offer the Cronut, as well as other items, including the Cookie Shot, a cookie-dough shot glass topped with vanilla milk, and Frozen S'mores, ice cream-filled marshmallows toasted over a burner. Japan-exclusive menu items are also planned. The first floor (seating capacity: 16) will house takeout and dine-in options, while the second floor (seating capacity: 72) will house a cafe restaurant. The first floor is designed to resemble the New York and Paris subways, while the second floor is inspired by the parks of New York and Paris.