This is O’Donuts, a shop specialising in Japanese-style nama dōnatsu, opened in late March 2026. Nama dōnatsu are made using an enriched brioche dough incorporating kabocha, producing a soft, airy structure that remains fully cooked yet retains a melt-in-the-mouth quality.
The menu includes both sweet and savoury options, alongside a small beverage range. The following covers the sweet selection, excluding crème brûlée.
Classic Custard ($6.50)
The base doughnut was filled with a light vanilla custard. The dough presented consistently soft and tender, with a slight elasticity reminiscent of mochi-mochi texture, avoiding density or dryness. The kabocha component remained neutral in flavour. Powdered sugar provided a gentle initial sweetness, leading into a smooth custard with a mild vanilla note. This doughnut functioned as a clear reference point for the base dough and texture.
Matcha ($7.20)
Filled with matcha custard, this version leaned towards a restrained sweetness profile. The matcha showed a soft umami with a light grassy note, reading as relatively high quality. Fresh strawberry added contrast, though its integration was limited, with the fruit acting more as an intermittent accent than a consistent counterpoint.
Strawberry ($7.50)
Filled with strawberry cream and mixed with fresh strawberry pieces, then topped with a fresh segment, this variant carried a brighter profile. The fruit introduced a fresh acidity and lightness that offset the richness of the dough. The cream remained stable, holding structure without soaking into the dough or escaping on biting. Bites containing fresh fruit delivered the most clarity and contrast.
Blueberry ($7.50)
Filled with blueberry cream and whole blueberries, topped with a whole berry, this variant maintained a clear fruit profile. The blueberries contributed both sweetness and bursts of texture, adding variation across bites. As with the strawberry, the fruit helped reduce perceived heaviness, while the cream remained controlled and non-saturating.
Chocolate ($7.80)
Filled with chocolate custard, coated in cocoa powder, and topped with crisp chocolate spheres, this variant delivered a more concentrated profile. The chocolate was indulgent and rounded, with added textural contrast from the topping. The richness was sustained without becoming cloying, supported by the lightness of the dough.
Pistachio ($8.00)
Filled with pistachio cream and topped with crushed pistachio, this variant emphasised a savoury nut profile. The pistachio flavour was distinct and well-defined, with restrained sweetness allowing the nut character to remain primary. The texture remained consistent with the base, with added contrast from the crushed topping.
Creme Brulee ($8.00)
Filled with a slice of custard pudding and whipped cream, then finished with a brûléed sugar shell.
This was one of the strongest examples for textural contrast. Initial contact delivered a crisp caramelised sugar crunch that fractured cleanly beneath the teeth before giving way to the soft, elastic doughnut beneath. The contrast between the brittle exterior and tender dough created immediate structural interest. Through the mid-palate, the custard pudding became the focal point. Smooth and melt-in-the-mouth, it provided a markedly softer texture than either the dough or sugar shell. The custard carried a rich maple-like sweetness that complemented the caramelised notes of the brûléed exterior, creating a cohesive flavour profile despite the varied textures. Whipped cream contributed additional lightness without significantly altering the flavour balance.
Dubai Chocolate ($8.80)
Filled with kataifi pastry and pistachio paste, topped with pistachio cream and crushed pistachios, and finished with a dusting of cocoa powder.
Initial contact delivered a combination of soft dough, rich pistachio cream and unexpected crunch from the crushed pistachios scattered across the surface. The textural contrast was reinforced further by the kataifi filling, which introduced additional crispness and prevented the filling from becoming overly dense. Through the mid-palate, the pistachio became the dominant flavour. Rich, nutty and well defined, it carried enough savoury character to moderate the sweetness of the cream. The cocoa powder contributed subtle dark chocolate notes and a faint bitterness that added balance without competing for attention. The dough remained soft and tender throughout, acting as an effective vehicle for the richer filling components. Each element was distinct while remaining integrated within the overall structure.
Across the range, the dough remained consistent—soft, elastic and structurally stable—providing a neutral foundation for the various fillings. Fruit-based variants introduced brightness and contrast, while chocolate, custard and pistachio fillings emphasised richness and concentration. The strongest offerings were those where texture played an active role in the experience, particularly the Creme Brulee and Dubai Chocolate, both of which paired flavour intensity with meaningful structural contrast.
O’Donuts is located at Shop 3, 370 Victoria Ave, Chatswood NSW 2067.