Sugar High at Cafe Shibuya
Despite (or because) of our strong family history of diabetes, I was born with a sweet tooth. I grew up snacking on anything sweet - candies, chocolates, anything with icing and whipped cream. I often cannot put a closing punctuation on a meal without munching on something sugary.
And so, after a hearty meal at home, we found ourselves hunting for a sweet escape. Good thing that U.P. Town Center was just a stone's throw away from the missus' place, and she was raving about this quaint cafe she tried out previously. Tales of a tall loaf of bread smothered in saccharine goodness echoed in my ears.
This.
The place was packed by the late lunchtime crowd on a cloudy afternoon. We found a cozy corner table and wasted no time ordering the famous shibuya toast. The cafe had a homey vibe with wooden tables and fixtures and pastel themed walls, but the crowd was a bit rowdy, negating the idyllic atmosphere.
Apparently popularized in Japan's famed busy district, the shibuya toast consists of a tall slice of loaf bread topped with anything possible. For this visit, I succumbed to the tempting visions of Ferrero Rocher as the crowning glory for my toast.
Ferrero Hazelnut, Baby P225
Feeling a bit guilty, I ordered the baby version instead of the regular behemoth size. Still, there was nothing diminutive about the 'baby' size. It was still hefty and imposing. Don't let the thick loaf fool you, as the bread is indeed pillow-soft within. This isn't your regular panaderia bread either. They bake their own in-house to keep matters fresh. The exterior is crunchy and crusty, although it was a tad inconsistent. Only the top portion was crisp throughout, as the sides were unevenly crisp.
The toppings were generous. A large scoop of vanilla ice cream rested on a bed of nutella spread and showered with chopped nuts. The ice cream was remarkable - it was good in itself (as evidenced by our nephew who ate more than half of it.) It wasn't overpowering yet it lent the right amount of sweetness to the loaf. The hazelnut spread was smothered on top evenly, though I would have preferred a bit more generosity. Still, the four halves of rocher sticking to the scoop of ice cream added another level of saccharine goodness. You can never go wrong by adding a dollop of whipped cream on the side. It was an interesting experience of contrasting textures - soft and mushy, crisp and crunchy. All wrapped up in a sugar high.
Original Dark Chocolate Molten Cake, P175
For those wary of the impending carb overload of the humongous toast, fret not. There are other dessert options. She picked the cafe's version of the ubiquitous lava cake. This version came with two huge scoops of vanilla ice cream, thankfully. Our nephew just couldn't get enough of this.
The lava cake was small, compared to the ones we usually got from S&R. Still, it had a crunchy, toasted exterior that lent a contrast in texture. Its innards were soft but a bit dry. Consistently, it was bitter more than sweet, including the molten chocolate filling. Nevertheless, the vanilla ice cream provided the necessary sugary taste, along with a dash of powdered sugar. Again, I could have the ice cream on its own. It was that good. Pity that it melted too fast. Overall, the lava cake seemed subdued and not as explosive as I wanted it. Although, some people would prefer this more subtle taste.
Chocolate Green Tea Latte, P155
I paired my sweets with the Chocolate Green Tea Latte, in a bid to suppress the overwhelming sugar. It cam in a large red cup, warm and hearty. The concoction had an unusual taste.
The leafy taste of green tea clashed with the distinct chocolate flavor. I couldn't make out what was going on in this single cup. It was sweet but the herbal taste was dominating. Good thing I skipped on the whipped cream topping or this would have been war of the worlds. Still, I finished the cup since towards the bottom, it's almost all chocolate.
Thus, there seems to be a pervasive theme in Cafe Shibuya's offerings, the desserts, in particular. It is a contrast in flavor and texture all in a single dish. The pillow soft interiors complementing the crusted tops of their shibuya toasts. The deep dark bitterness of the molten lava with the light sweetness of the vanilla ice cream. Save for my green tea latte, they seemed to have perfected the eclectic mix.
Cafe Shibuya offers more than just desserts, with some savory dishes, crepes, and pasta. I would certainly come back and sample their other offerings. With a bevy of variations for their toasts, Cafe Shibuya is poised to be the legendary pioneer for this dessert, this side of Asia.
Jones
Cafe Shibuya
U.P. Town Center
Katipunan Avenue, Quezon City
Written by Jones
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