Toyo is a Japanese dessert café with a menu dedicated entirely to traditional sweets.
Hyderabad’s café scene is steadily moving beyond familiar desserts, and a spot in Kondapur is embracing a niche rarely explored in the city. Toyo is a Japanese dessert café dedicated entirely to sweets inspired by Japan—from pillowy mochi and fish-shaped taiyaki to indulgent Shibuya toast and matcha-based beverages.
While most cafés chase variety, Toyo’s focus on a single dessert culture highlights Hyderabadis’ growing appetite for global flavors enjoyed in their authentic form.
What’s on Toyo’s Menu?
Toyo’s menu is all about Japanese desserts, blending traditional treats with café-style adaptations. A standout offering is mochi—soft and chewy on the outside, filled with creamy or ice cream centers. Flavours range from chocolate, matcha, and strawberry to blueberry, taro, mango, and many more.
What’s on Toyo’s Menu?
Toyo’s menu focuses entirely on Japanese desserts, blending traditional favorites with café-style twists. A highlight is mochi, with its soft, chewy exterior and creamy or ice cream fillings. Flavours range from chocolate, matcha, and strawberry to blueberry, taro, mango, and many more.
The café also offers taiyaki, the iconic fish-shaped waffle dessert, available in over five flavours, fillings, and dippings. Another crowd-pleaser is Shibuya toast—thick slices of bread topped with cream, fruits, sauces, and chocolate, perfect for sharing.
For something refreshing, kakigori, the Japanese shaved ice dessert, comes in flavours like watermelon, matcha, mango, Thai tea, strawberry, and Mount Fuji.
Those seeking lighter options can enjoy Japanese-style cheesecakes, brownies, and a variety of matcha-based drinks, tapioca or popping boba teas, and frappes, completing Toyo’s all-dessert menu.
At Toyo, desserts are typically priced between ₹250 and ₹450, while beverages range from ₹220 to ₹350. On average, a visit for two would cost around ₹600.
Why Japanese Desserts Are Winning Over Hyderabad
The rising popularity of Japanese desserts reflects a broader shift in Hyderabad’s food culture, where diners are increasingly eager to explore global dessert trends beyond familiar Western options. Treats like mochi, matcha-based drinks, and kakigori—once considered niche—are now becoming staples in the city’s expanding dessert vocabulary.
As Hyderabad’s café scene evolves, specialised spots like Toyo highlight this changing palate. By focusing exclusively on Japanese desserts, the Kondapur café not only caters to the city’s growing interest in international flavours but also carves out a unique niche of its own.
