Shibuya Honey Toast recipe
Image Credit: Matt Taylor-Gross

Gastronomy: Meet The Shibuya Honey Toast

At a first glance you will assume it’s the famed Bunny Chow of Durban but it’s actually not. This popular confectionary that is known as the brick toast is quite a popular menu item in Japan, Taiwan and Singapore. A decadent dish that’s meant to be shared amongst friends.

Shibuya Honey Toast recipe
Image Credit: Matt Taylor-Gross

Imagine, if you will, a grand toasty bread box, drizzled with honey and sweetened condensed milk, piled high with cubes of more sweet toast, fruit, and ice cream. And whipped cream. And cookies. And candy.

The higher your garnishes get, you will see the excitement of savoring this just through its animation of color! The recommended bread that one would use is the Shibuya Toast. You can try your hand at this bread with the recipe here.

The contents of the bread bowl can include cookies, seasonal fruit, and a variety of textured candy mind you, sprinkles, nuts, and flavored syrups are not unheard of this would be a fun activity at Mad Hatter Tea parties for instance and could be a great addition to kids birthday parties and adults too.

Your Shibuya should be in a large, flat-bottomed bowl or platter to catch any inevitable overflow and with a set of steak knives for easy cuts into the toasty crust.

As for how to eat it well, use your imagination! The following recipe serves 2 to 4 people and takes 30 minutes to prepare.


One 4-inch slab milk bread or other soft, unsliced white bread, cut from the end of the loaf (there should be crust on 5 sides)

  1. 12 cup assorted ripe berries, pitted cherries, or melon balls
  2. 1 tbsp. granulated sugar
  3. 3 tbsp. unsalted butter, melted
  4. 2 tbsp. sweetened condensed milk
  5. 1 ripe banana, peeled and sliced crosswise
  6. 3 tbsp. honey, divided
  7. 2 scoops vanilla or ginger ice cream
  8. 12 cup whipped cream

Assorted nuts, cookies, and candies for garnish (such as choc chip brand biscuits, wafer straws, mini macarons, truffles, Turkish delight and praline roses)


  1. Preheat the oven to 350°. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, toss the berries with the sugar; set aside to macerate while you prepare the toast box.
  3. Using a serrated knife and starting from the crustless side of the bread, cut a square out of the center of the loaf (do not cut all the way through), leaving a ½-inch (1,27cm) border on all four sides and at the bottom crust. Remove the cube and cut into 1-inch pieces. Leave the box intact.
  4. Spread the pieces and the toast box out on the prepared baking sheet and brush them on all sides with melted butter. Bake, turning the pieces occasionally so they brown evenly, until the small cubes are crisp and golden, about 15 minutes. Remove the cubes to the bowl with the macerating fruit, and continue baking the toast box until crisp, about 10 minutes more.
  5. Brush the inside of the toasted bread box with the sweetened condensed milk.
  6. Gently toss the bread cubes with the prepared fruit. Transfer the mixture into the toast box and drizzle with 2 tablespoons honey. Top the toast with ice cream and whipped cream and garnish with cookies, candies, and nuts as desired. Drizzle with the final tablespoon of honey and serve immediately with forks and steak knives.

About Naufal Khan

Naufal Khan was the Publisher at ADISHAKTI MEDIA and the editor-in-chief of the South African Indian news service Indian Spice. Khan was former Sunday Times journalist and also an occult fiction and non-fiction writer with several published titles.