When mochi doughnuts first came to Hampton Roads, customers waited for two hours to get into Oh! Mochi.

For three straight months.

A year later, the excitement has slowed down. Lucky me. Before, I couldn’t get near the place to feast on this nationwide favorite, a fusion of an American doughnut and Japanese mochi — rice flour. These doughnuts look like delicious teething rings and have a slight chew. The bakery, about five minutes from Virginia Beach Town Center, serves 10 flavor toppings or coatings such as its signature churro, toasted marshmallow and funnel cake. A few rotate each week; some are inspired by staff, such as the strawberry shortcake — the most popular.

Customers can also enjoy Korean corndogs, boba tea and one of its newest items, do-it-yourself ramen with flavors such as habanero lime and quattro cheese. There’s also Netflix’s “Squid Game” Dalgona Cookies, a Korean candy made with sugar and baking soda. The goal: Remove a shape pressed into the candy without breaking it. Toothpicks are provided.

I recently made my way to Oh! Mochi, and guess what? No line, especially not of the kind that Tony Tang, an owner-operator, told me about. I walked to the display case to browse its selection. There were three types of flat croissants — exactly what they sound like — but they’ve since been discontinued. These trendy treats, which the Los Angeles Times called a “pastry abomination,” never rose to the occasion in our area.

I selected a six-pack of mochi doughnuts and sat the box down on a table. Then it was time for the do-it-yourself ramen. At the rear of the store, across from the photo booth, are two countertop machines — all three are new additions. It took the noodles about five minutes to cook and soak, and for me to add the powdered cream carbonara flavoring and hot sauce packets. The adult in me twirled the pasta around my fork and I took a bite. I loved the combination of creaminess and heat without an artificial aftertaste. However, I wouldn’t recommend using all the sauce unless you have a high tolerance level for spice.

I tried the doughnuts next. They tasted as described and weren’t overly sweet. The crème brûlée had a thin layer of caramelized sugar that turned my piece into a disappearing snack. The ube won me over with its delightful icing. I also liked the cinnamon sugar on the churro, the sweetness of the French toast and the decadence of the Belgian chocolate. The last one, the funnel cake, brought back memories of being at a carnival with its powdered sugar and strawberry drizzle — I smiled thinking about it.

The potato mozzarella Korean corndog also put a grin on my face and “nom nom” on my lips. The two-in-one meal had a lumpy texture and a stringy cheese pull interior that made me say, “Oh my.”

Oh! Mochi is expanding its reach. Look for two new locations coming this year in Virginia Beach’s Landstown shopping area and in Chesapeake.

If you go