When they opened a Dominique Ansel bakery in Tokyo I stopped by to have a Cronut, and a Kouign-Amann, and a Canele de Bordeaux.
Totally disappointed in all of them. The Kouign-Amann was dry and unsweet, which might have been an adaptation to the Japanese palate, but you want some nice sweet caramelized crunchiness in there somewhere. The Caneles were the rubbery kind. It's hard to make the rawish-on-the inside-but-glassily-crunchy-so-your-gums-bleed-on-the-outside kind, which are the best.
Tokyo has zillions of bakeries and many excellent bakers who have experience in France, so staffing up a new shop should not be a problem for Ansel.