This over-the-top architectural dessert (also known as brick toast) is popular in tea shops and casual restaurants in Japan, Taiwan, and Singapore. The dish is meant to be shared with a friend (or three) and the more color, texture, and height the better, so don’t skimp on the garnishes. Cookies, seasonal fruit, and candy are typical ingredients, but sprinkles, nuts, and flavored syrups are not unheard of.
For best results, start your Shibuya toast with The World's Fluffiest White Bread, then serve it in a large, flat-bottomed bowl or platter to catch any inevitable overflow and with a set of steak knives for cutting into the toasty crust. As for how to eat it: Fortune favors the bold.
- 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)
- 1⁄2 cup assorted ripe berries, pitted cherries, or melon balls
- 1 tbsp. granulated sugar
- 3 tbsp. unsalted butter, melted
- 2 tbsp. sweetened condensed milk
- 1 ripe banana, peeled and sliced crosswise
- 3 tbsp. honey, divided
- 2 scoops vanilla or ginger ice cream
- 1⁄2 cup whipped cream
- Assorted nuts, cookies, and candies for garnish (such as Pocky brand biscuits, wafer straws, mini macarons, mochi, daifuku, matcha truffles, and praline roses)
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