Best matcha in Japan: why Hatoya became my favourite matcha chain

If someone asked me where to find the best matcha in Japan, my answer would honestly be very simple: Hatoya.

Out of all the cafés I visited during my trip, Hatoya was the most consistent. The matcha tasted rich, balanced, and intentional every single time. Not watery. Not overly sweet. And definitely not one of those drinks that ends up tasting like cold milk with a whisper of matcha somewhere in the distance.

After my first visit, I quietly started hoping I would stumble across more Hatoya locations throughout the trip. And whenever I did, I stopped. Immediately. No hesitation.

For a self-declared matcha addict, this quickly became a pattern.

My first Hatoya in Arashiyama

My first Hatoya experience happened completely by accident in Arashiyama, A 10-minute walk from the famous Arashiyama Bamboo Grove in Kyoto.

I had stepped into a souvenir shop because I desperately needed a washroom break. When I came back out, I noticed the Hatoya signage and immediately recognized the name from my travel research.

The timing was slightly chaotic because we had a bus to catch and I had maybe five minutes to place an order and run.

Naturally, that was the moment I decided to be adventurous.

Instead of ordering the standard matcha latte, I chose a brown sugar matcha. Normally I would never experiment on a first visit because I like to test cafés with their most basic drink. But something about the brown sugar option sounded too good to ignore.

It ended up being the perfect balance of sweetness and matcha flavour. The brown sugar added warmth without overpowering the tea, and the matcha itself had that slightly astringent, earthy profile that good matcha should have.

I happily sipped it on the bus ride toward Nara, and by the time we arrived near Nara Park, the cup was empty.

A very good sign.

One detail worth mentioning is that this location actually had seating, which felt luxurious compared to many cafés in Japan where you are basically expected to grab your drink and continue your journey.

They also had some very cute merch. I noticed a “matcha addict” hat and briefly considered buying it, but I assumed I would see it again at other Hatoya locations later in the trip. I was wrong.

Hatoya in Asakusa

The next Hatoya I visited was in Asakusa, which had a completely different atmosphere.

Asakusa is a much busier tourist area, especially near Sensō-ji Temple and the surrounding street food markets. Because of that, the Hatoya location there felt more like a quick service stand than a relaxed café.

There was no real seating, and the space worked best if you grabbed your drink and stood nearby while finishing it.

I only waited about ten minutes, which honestly felt very reasonable by Tokyo standards. When it was my turn to order, I decided to try something different again and went with a strawberry matcha (a seasonal offering).

It was good, but not quite as good as the brown sugar matcha from Arashiyama. Unfortunately the Asakusa location did not offer that flavour, which was mildly tragic for me.

They did sell their matcha powder, though. If you are curious, the price seemed to hover around $30 to $40 for roughly 30 to 40 grams, which is pretty typical for quality matcha.

Watching the drink preparation was also part of the fun. The staff whisk the matcha right in front of you, and it almost feels like they pause slightly so you can film the process for social media.

Which, let’s be honest, many people probably do.

The full matcha dessert in Kamakura

By the time I visited Hatoya again in Kamakura, it was my last day in Japan. At that point I decided to fully commit to the experience.

Instead of ordering a simple matcha latte, I went for one of their matcha dessert drinks. It had a matcha base, brown sugar sweetness, oat milk, and two dango rice dumplings on top.

Yes, it was a lot.

No, it is not something I would drink every day.

But it was delicious.

What impressed me most was that even with all the toppings and sweetness, the matcha flavour still came through clearly. That is usually the moment where many cafés lose control of the drink, but Hatoya somehow keeps everything balanced.

Why Hatoya stands out

What makes Hatoya special is that they clearly take matcha seriously. The ratios are correct, the whisking process is done properly, and the flavour remains consistent across different locations.

If you are someone who makes matcha at home and already understands what a good matcha profile should taste like, you will appreciate that immediately.

It is not gimmicky. It is just well done.

If I had to recommend one matcha spot in Japan for serious matcha lovers, Hatoya would be it.

Final thoughts

Japan has an incredible café culture, but when it comes to matcha specifically, Hatoya stood out as the most reliable and satisfying option I found during my trip.

Would I visit again?

Absolutely.

And if Hatoya ever opens in Toronto one day, I will be first in line. Although I do worry that the matcha ratios might get “Toronto-ified,” which usually means the drink mysteriously turns into milk with a green tint.

Let’s hope not.

Because once you have experienced Hatoya, you realize what matcha is supposed to taste like.