#Japan #HOCUS POCUS #Nagatacho #Unagi Kitashirakawa #Summer Doyo

A Unique Culinary Experience: Summer Doyo Donuts

In an exciting collaboration, popular donut shop Hocus Pocus and eel cuisine restaurant Unagi Kitashirakawa are teaming up to offer a limited-time treat called the Summer Doyo Donuts from July 20 to August 6, 2026. This special event aligns with the traditional Japanese seasonal celebration, Doyo, known for its focus on eel dishes.

The Concept of Summer Doyo Donuts

The Summer Doyo Donuts is a delightful fusion of flavors that utilizes ingredients from eel cuisine, specifically incorporating elements like eel bones and sansho (Japanese pepper). Customers can look forward to four distinct flavors, each designed to tantalize the taste buds and celebrate the essence of summer.

Flavor Profiles

1. Eel Polenta Strawberry Sansho
- A gluten-free baked donut made with a base of polenta (corn flour) and rice flour, blended with white chocolate mixed with crushed grilled eel bones. It delivers a fascinating texture reminiscent of cornbread, featuring a delightful crunch from the eel bones.

2. Strawberry Sansho
- This steamed dough donut is infused with dried raspberries and strawberry liqueur, topped with strawberry icing. A sprinkle of crushed sansho enhances the sweet and sour profile of strawberry, adding a zesty, citrusy aroma that lingers pleasantly on the palate.

3. Yuzu Grapefruit
- This donut combines yuzu paste and semi-dried grapefruit within a steamed dough, decorated with yuzu icing and topped with dried Kawachi bankan citrus. The harmonious blend of yuzu’s fragrance and the grapefruit’s slight bitterness pairs beautifully with the rich flavors of eel, making it a refreshing post-meal dessert.

4. Matcha Sansho
- Made with baked dough infused with matcha powder, this donut is coated with milk chocolate and sprinkled with rice puffs and ground sansho, offering a unique blend that evokes the essence of both Japanese and Western wagashi (traditional sweets).

Where to Find These Donuts

• - Hocus Pocus will offer the full-sized donuts in a rotating selection of 1-2 flavors each day at its Nagatacho location.

- Pricing:
- Eel Polenta: ¥680
- Strawberry Sansho: ¥600
- Yuzu Grapefruit: ¥600
- Matcha Sansho: ¥630

• - Unagi Kitashirakawa will serve miniature versions of one of the Summer Doyo Donuts to customers who order eel dishes, limited to 30 mini donuts per day, with flavors changing randomly.

The Backstory of This Collaboration

The collaboration between these two establishments is rooted in their commitment to utilizing ingredients fully, minimizing food waste, and introducing innovative culinary practices. Having maintained a friendly exchange since their founding in 2024, both Hocus Pocus and Unagi Kitashirakawa wanted to capitalize on seasonal ingredients, particularly given the common practice of wasting eel bones after cooking. By repurposing the bones and incorporating flavor profiles significant to eel dishes, they have created this exciting line of donuts just in time for the Doyo season, ensuring that patrons can partake in this unique experience during the traditional celebration time.

Conclusion

The Summer Doyo Donuts from Hocus Pocus and Unagi Kitashirakawa not only promise a delicious combination of flavors but also highlight the importance of sustainability in food practices. Make sure to visit these locations between July 20 and August 6, 2026, to experience this remarkable collaboration for yourself!