Shibuya Honey Toast Recipe

Shibuya Honey Toast

Serves 2 to 3

This easy, Insta-worthy dessert originated in the Shibuya district of Tokyo but is now popular all over the world. It's made from a square loaf of shokupan, Japanese milk bread with a slightly sweet, pillowy interior. The toppings here are just suggestions—the options are limitless!


  • 1 end shokupan milk bread loaf, 4-inches long
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter, melted
  • Option 1:
  • Mixed berries
  • Large strawberry marshmallows
  • Sweetened whipped cream
  • Berry sorbet
  • Fruit-flavored macarons
  • Honey
  • Lemon zest
  • Option 2:
  • Chopped mango
  • Orange segments
  • Sweetened whipped cream
  • Mango sorbet
  • Orange Cardamom Ice Cream
  • Coconut macarons
  • Honey
  • Toasted coconut flakes


  1. Place rack on lower third level of oven. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
  2. To create a bread box, stand loaf upright with cut side facing up. Using a sharp-tipped serrated knife, cut a square within the loaf, leaving a 1/2-inch border on all sides. Next, lay loaf on its side. To help the inner cube of bread come out while leaving the bottom of the box intact, make a slit, half an inch from the bottom of the box, cutting across, but not all the way through to the long side of the loaf furthest from you.
  3. Return bread box to upright position. Remove large, inner cube of bread, and cut into small 1-inch cubes. Place bread box, open end up, and bread cubes on prepared sheet pan.
  4. Combine honey and melted butter. Brush mixture all over bread box, inside and out, and all sides of bread cubes. Bake 8 to 10 minutes, with open end of bread box facing up. Occasionally turn bread cubes for even browning.
  5. Once cool, fill box with toasted bread cubes and fillings of choice. Finish with an additional drizzle of honey. Serve immediately.

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