Shibuya Honey Toast Recipe

Shibuya Honey Toast

Serves 2-3

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 of a loaf of Metropolitan Market Shokupan Milk Bread, 4-inches long
  • 2 Tbsp honey
  • 2 Tbsp melted unsalted butter
  • Option 1:
  • Mixed berries
  • Large strawberry marshmallows
  • Whipped cream
  • Berry sorbet
  • Fruit-flavored macarons
  • Honey
  • Lemon zest
  • Option 2:
  • Chopped mango
  • Orange segments
  • Whipped cream
  • Mango sorbet
  • Metropolitan Market Orange Cardamom Ice Cream
  • Coconut macarons
  • Honey
  • Toasted coconut flakes


  1. Preheat oven to 350°F. Place rack on lower third level. Line a rimmed sheet pan with parchment paper.
  2. Return the box to an upright position. Remove the 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.
  3. Combine honey and melted butter. Brush mixture all over bread box, inside and out, and all sides of bread cubes. Bake for 8-10 minutes, with open end of bread box facing up. Occasionally turn bread cubes for even browning.
  4. 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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