Traditionally celebrated for its integral role in Japanese tea ceremonies, matcha represents not just a flavour but a cultural symbol of mindfulness, harmony and respect. Over time, this finely ground green tea powder has transcended its ceremonial roots to become a beloved and versatile ingredient in contemporary culinary creations. Its earthy, slightly bitter profile pairs beautifully with sweet elements, making it a favourite among dessert aficionados worldwide.
In Tokyo, a city that thrives on culinary innovation, matcha has been reimagined into a variety of indulgent treats. From velvety matcha ganaches to towering sundaes layered with mochi, azuki beans and whipped cream, the options are endless. You’ll also find creamy gelatos that highlight the tea’s depth and buttery cookies with a hint of matcha’s distinctive umami. Below, Tokyo-based food enthusiast Tokyo Halfie shares her handpicked favourites that capture the essence of matcha in all its delicious forms.
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Janu Patisserie
Janu Patisserie, nestled within Janu Tokyo in the vibrant Azabudai Hills district, offers a range of artisanal delights including the original Januron, an oversized macaron nearly four times the size of a typical one. Available in four pastel-hued flavours, the matcha variation is filled with a gently aromatic matcha white chocolate ganache crafted using Nekohama matcha. The brand’s use of specialised low-heat milling preserves the tea’s natural sweetness and freshness, avoiding bitterness and enhancing every bite.
Nekohama matcha also features in two other confections: the silky matcha terrine and the gluten-free matcha madeleine. These desserts balance traditional Japanese flavours with a modern twist. The patisserie’s lightly roasted original blend coffee pairs effortlessly with these creations; ethically sourced and organic, its bright acidity complements the richness of the sweets. Whether savouring the smooth texture of the terrine or the distinctive character of the Januron, guests are invited to share not just desserts but meaningful moments.
Janu PatisserieAddress: Janu Tokyo, 1 Chome-2-2 Azabudai, Minato City, Tokyo 106-0041, Japan
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Maison Marunouchi
Maison Marunouchi is a chic bistro situated on the seventh floor of the Four Seasons Hotel Tokyo at Marunouchi. It offers an all-day dining experience that seamlessly blends Tokyo’s dynamic energy with the elegance of French cuisine. Supervised by Daniel Calvert, executive chef of the three-Michelin-starred Sézanne, alongside executive sous chef Ashley Caley, its menu showcases a range of casual dishes with a refined touch; popular signature savoury dishes include the Marunouchi fried chicken and croque madame.
The latest addition to the dessert lineup, the magnificent matcha sundae, is a must-try for matcha enthusiasts. This intricately layered treat includes matcha granola, chestnut ice cream, chantilly cream sculpted into a pyramid, roasted chestnuts and matcha jelly. It is completed with matcha ice cream, a drizzle of matcha sauce, a dusting of matcha powder, and a stick of chocolate. Each element balances beautifully, with every bite revealing a luscious mix of textures and flavours as you delve deeper into the glass.
Maison MarunouchiAddress: Pacific Century Place, Marunouchi, 1 Chome-11-1, Chiyoda City, Tokyo 100-6277, Japan
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Wasachi
Tucked away in an unassuming alley in Roppongi, Wasachi has quietly made its mark since opening in January this year. Founded by Takuma Yamanaka, a former designer turned café owner, the space reflects wabi-sabi aesthetics with a contemporary twist through thoughtful design elements. A circular green painting draws from the Japanese flag, while the centrepiece table—a single slab of ‘keyaki’ (zelkova) wood sourced from Hyogo Prefecture—was sanded by Yamanaka himself, adding a personal and organic warmth to the minimalist interior.
Wasachi’s standout treat is its matcha cookie, which has a sablé-like texture and is made with matcha and tea leaves for an extra layer of aroma. The cookie is baked at a low temperature to preserve its delicate scent and nuanced flavours; the recipe is crafted by Kyoko Mitsuishi, who honed her expertise at haute French restaurant L’Effervescence. Alongside traditional matcha and popular matcha lattes, the café serves a coconut milk matcha latte, offering a tropical twist inspired by a visiting Costa Rican chef. This makes Wasachi a harmonious blend of Japanese tradition and creativity.
WasachiAddress: 7 Chome-11-9 Roppongi, Minato City, Tokyo 106-0032, Japan
Akasaka Ogino Wakan
Produced by a Michelin-starred kappo restaurant, Akasaka Ogino Wakan brings an elevated and innovative approach to traditional Japanese sweets with Western influences. It’s located within T-Market at Toranomon Hills Station Tower, and the boutique is most renowned for its signature azuki mascarpone dorayaki. This modern take on a classic dorayaki features silky mascarpone cream and Hokkaido’s Tokachi azuki bean paste, sandwiched in a soft pancake cooked that same day.
Equally captivating is its matcha gelato, crafted with fragrant Uji matcha from Kyoto. This gelato highlights the umami flavours with a sophisticated balance of bold bitterness and creamy richness. It pairs well with the condensed milk gelato, which complements the tea’s depth with its smooth texture and sweet, milky aroma. Both its gelato and dorayaki selections embrace the seasons, with limited edition flavours released every month that highlight the finest Japanese ingredients.
Akasaka Ogino WakanAddress: Japan, 〒105-0001 Tokyo, Minato City, Toranomon, 2 Chome−6−1
Hiiragi Ginza
Hiiragi Ginza brings a serene slice of Japanese tradition to the middle of Ginza. The intimate cafe with six counter seats opened in October this year, inviting guests to experience matcha and Japanese sweets in a tranquil, minimalist setting. Its signature “Shaved Ice Set” features premium Uji matcha from Kyoto and brown sugar cream kakigori (shaved ice), served with a drink and a petit four of your choice. The creamy matcha latte and the delicately nutty white sesame financier are fan-favourites to elevate the refined dessert experience. Beyond its dine-in menu, Hiiragi Ginza also offers a selection of take-home treats, ideal for gifting or enjoying later, including branché chocolat highlighted below.
Hiiragi GinzaAddress: Ichigo Ginza 612 Building, 6 Chome-12-15 Ginza, Chuo City, Tokyo 104-0061, Japan
Branché Chocolat
For those seeking an indulgent edible gift or a personal treat, Branché Chocolat offers a luxurious matcha delight with its elegant presentation. The original matcha carré au chocolat is an exquisite cube-shaped dessert, crafted by Riku Yakushijin of Unis (former top chef at French restaurant Sugalabo), featuring Yamecha, a premium tea from Fukuoka Prefecture celebrated for its rich umami. The matcha’s vibrant aroma is perfectly complemented by the sweetness of white chocolate, resulting in a velvety texture that melts effortlessly on the palate.A subtle hint of plum wine from Fukuoka, the same region as the matcha, enhances the white chocolate’s sweetness, while the balance of fresh cream and reduced milk ensures a light yet satisfying richness. The matcha’s flavour evolves with temperature—delicate and fragrant when chilled, growing deeper and more robust as it warms. The cake can be bought in-store at Hiiragi or online; it arrives frozen and beautifully packaged in a sophisticated box. Simply defrost in the refrigerator for at least eight hours to enjoy a moment of pure bliss.
Guests can place their orders on https://branche-chocolat.jp/collections/flavors.
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