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Cherry blossom season is about to taste a lot sweeter in Times Square.
In Japan, sakura marks the arrival of spring and the fleeting beauty of new beginnings. When the pale pink blossoms start to bloom (usually around March in New York), parks fill with hanami celebrations, where friends gather under flowering trees with food and drinks in hand. This year, you don’t need a picnic blanket in Central Park to get in the spirit.
Starting March 1, I’m donut ? in Times Square is rolling out two limited-edition sakura specials inspired by the beloved Japanese tradition. The cult-favorite shop, known for its impossibly soft nama donuts, is channeling cherry blossom season into a pair of pastel-hued treats.
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The headliner is the sakura raspberry cream donut ($8), which starts with the brand’s signature airy dough. It’s filled with raspberry mousse and raspberry jelly, then dipped in sakura-infused white chocolate for a creamy, floral finish. A dusting of sakura powder and crunchy dried raspberries adds texture, while a fresh raspberry on top delivers a bright, tart pop. The result is equal parts delicate and decadent, like spring in dessert form.
“Cherry blossoms are very special in Japan. They remind us to slow down and cherish the present moment, because nature is fleeting,” chef Ryouta Hirako said in a statement. “With these special offerings, we hope to capture the spirit of sakura season as spring begins in New York.”
To wash it down, there’s a sakura latte ($7–$7.50), a soft pink, hot beverage made with housemade sakura cream. Expect floral, slightly grassy notes rounded out by a touch of white chocolate for subtle sweetness. It’s cozy enough for a chilly early March afternoon but light enough to signal that winter’s grip is (finally) loosening.
Located at 154 W. 45th St. between Sixth and Seventh Avenues, the Times Square outpost quickly became a destination for donut devotees since opening in NYC in April 2025. With these seasonal specials, it’s also positioning itself as a cherry blossom stop for anyone who’d rather celebrate spring with frosting than fallen petals.