Two years after its launch, the famed [crossiant donut] Cronut is still making waves – prior reservations are accepted two weeks in advance at its NYC outlet if you don't want to queue. Thankfully, its Tokyo arm is void of queues and crowds – a weekday 11am visit proved rightly so.

So here we are, face to face with this trademarked pastry at long last. First proofed, then fried in grapeseed oil, Thr Cronut is then rolled in sugar, filled with cream [this flavor changes each month], and topped with glaze.

Are you ready for the verdict? #GourmetAdventuresInTokyo