Matcha in Buenos Aires: where to try it at cafés, bakeries and ice cream shops

Lab Sucré was born from a blend of three worlds: Paola Chang's training in French pastry, her experience working in France and Korea, and her Asian roots. The result is a concept that combines technique with Eastern flavors, ingredients and textures that appeal to Argentine palates. And matcha has been part of the story from the very beginning.

Paola's idea was to take Japanese green tea beyond the cup and see what would happen when it made its way into pastry. One of the first combinations was with chocolate, a much more familiar flavor for those who had yet to discover matcha. The formula worked, and today it appears in several of the shop's creations.

The tip: for those who still haven't dared to try green tea, the Vert cake combines matcha sponge cake, chocolate ganache, and white chocolate and matcha mousse.

Where: Av. Avellaneda 1932, Flores.

Right in the heart of Colegiales, La Bochería surprises with an ice cream menu that dares to move beyond the usual flavors. Behind the project is Rubén Darré, an ice cream master who has participated in the Coppa del Mondo della Gelateria in Rimini, Italy, since 2008. His experience shines through in a menu featuring unexpected combinations such as yogurt with dates, pistachio with ricotta and rum, and PopKorn, made with organic popcorn, homemade caramel and crunchy popcorn.

Among all these options, there is also room for matcha, which is combined with fresh mint at the ice cream shop. As its creator explains, fresh mint leaves are first infused in cold milk for 24 hours before the Japanese green tea is added. The result is an herbal, refreshing ice cream with a natural color, very different from the more familiar mint flavors.

The tip: the central counter recreates the workspace used in international ice cream competitions, while the stools represent the judges' seats. Here, the person evaluating the ice cream is the customer.

Where: Vidal 1418, Colegiales.

Koko Bao Bar is an Asian restaurant that has made baos one of its main attractions. At its Palermo location, alongside the house classics, there is a menu of signature cocktails that takes matcha beyond the traditional cup of tea.

One of them is the Mucho Matcha, a cocktail made with vodka, matcha, pineapple juice, ginger syrup and lime. The combination brings together the herbal flavor of green tea with the sweetness of fruit, the heat of ginger and the citrusy touch of lime.

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The tip: they recommend pairing it with a spicy or sweet-and-sour bao, which contrasts nicely with the drink's fresh, citrusy profile.

Where: Arévalo 1501, Palermo.

Mochi was born when one of its founders started drinking matcha as a replacement for coffee and ended up discovering an entire world around the drink. That led to the idea of opening a café in Belgrano where matcha would be the star, while also creating a place people could visit every day. The menu includes specialty coffee and, of course, plenty of ways to enjoy green tea.

There are matcha lattes, lemonades, orangeades and mocktails, as well as plenty of treats to go with them, including cookies, bars and desserts. The combinations range from indulgent options with white chocolate, caramel or pistachio to fresher ones featuring fruit and citrus. And for those who can't choose between coffee and matcha, there is the dirty matcha, which combines both.

The tip: the alfajor is one of Argentina's favorite sweets, and at Mochi you can also find it in a matcha version.

Where: Migueletes 1226, Belgrano.

After 40 years as a nutritionist, the mother of Toki Moment's founders decided to fulfill a long-held dream of opening a café. The daughter of Japanese immigrants, she grew up with the culture as an important part of her life and had no hesitation about bringing it into the project. The result is an East Asian-inspired space in Buenos Aires, with a concept that aims to bring its flavors and traditions closer to local audiences.

Matcha has been part of the concept from the start, both in drinks and pastries. For those who are still hesitant to try it on its own, there is, for example, a vanilla matcha latte, while the pastry selection includes creations such as the matcha roll and cookies. The idea is to combine its distinctive flavor with familiar ingredients and flavors so everyone can discover the green world of matcha.

The tip: the matcha roll is a matcha Swiss roll filled with white chocolate cream and anko, the traditional sweet paste made from azuki beans.

Where: Marcelo T. de Alvear 664, Retiro.

Led by Peruvian chef Raúl Zorrilla Porta, this restaurant brings the flavors of Peru's coast to the heart of Abasto. The cevichería opened its doors in May this year with a menu featuring ceviches, causas, tiraditos, fish and family recipes, approached from a contemporary perspective with a strong focus on fresh ingredients.

Among the desserts is a surprising combination: suspiro limeño with matcha. The classic Peruvian dessert, made with evaporated milk, condensed milk and egg yolks, gets a bitter touch from green tea and is finished with meringue and a hint of lemon. The result plays with the contrast between sweet, herbal and citrus flavors.

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The tip: at Grau, fresh fish is displayed in a refrigerated tank, allowing customers to choose which fish they want and how they would like it prepared.

Where: Guardia Vieja 3372, Abasto.

When sushi was still beginning to gain popularity in Buenos Aires, Wagashi Pastelería bet on showcasing the sweet side of Japanese culture. For more than 15 years, they have worked with traditional ingredients such as mochi, azuki and matcha, making them one of the pioneers in bringing Japanese pastry to the city.

Matcha appears in several preparations, always with the aim of balancing its intense flavor with other ingredients. Options include matcha cheesecake with a strawberry jam center and strawberry cream, Japanese green tea cookies dipped in white chocolate and decorated with nuts and toasted sesame, as well as a rice flour confection filled with matcha and white chocolate.

The tip: besides matcha, you can pair the sweets with genmaicha, a Japanese green tea blended with roasted rice that has a mild, slightly toasted flavor.

Where: Paraná 571, Tribunales.

Neko's Nipón combines matcha, passion fruit and lime in a fresh, citrusy and fruity mocktail created to accompany its modern Nikkei cuisine and 100% gluten-free sushi. According to the restaurant, matcha is added toward the end of the preparation, bringing its characteristic green tea notes and adding depth to a tropical-style drink.

To go with it, a good option is to explore the restaurant's sushi menu. Among the nigiri, you can choose the Yakiniku, made with trout and flame-grilled mango, yakiniku sauce, chili jam and toasted coconut, or try the variety of noritacos and hand rolls, such as the scallop version with Thai butter and spicy passion fruit.

The tip: the name Neko means "cat" in Japanese and is inspired by the story of a traveling animal that explored different Asian cuisines.

Where: Mercedes 3940, Villa Devoto; Velasco 471, Villa Crespo; La Pampa 1395, Belgrano.

With more than a decade of experience in Palermo, Alchemy is known for an ice cream menu that combines classic flavors with less conventional options. Among them is matcha, available by the scoop, with the intense, vegetal flavor characteristic of this Japanese green tea.

The menu also includes cocktail-inspired flavors such as Espresso Martini and Cynar Julep, as well as other combinations designed for those looking to move beyond traditional flavors. Matcha thus joins an ice cream shop where experimenting with new flavors is part of the concept.

The tip: Alchemy is a true ice cream laboratory, with a menu that incorporates different alcoholic drinks into its flavors.

Where: Humboldt 1923, Palermo.

Zulu Haus operates in a more-than-century-old house on a quiet, tree-lined street in La Lucila. The space combines specialty coffee, artisanal cooking and pastries with Japanese-inspired décor. Matcha appears both in drinks and sweet creations.

The matcha latte is served creamy, with the characteristic vegetal flavor of green tea, and can be paired with a lime bite made with matcha biscuit, lime ganache and a blueberry center. The combination brings together the sweetness of the pastry with the acidity of lime and the intense notes of matcha.

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The tip: much of the food used in the menu is made in-house, including breads, jams, yogurts, pickles and sauces.

Where: Salvador Debenedetti 635, La Lucila.

With an Italian spirit and a menu designed for all-day dining, Ciro offers everything from a very complete brunch and pastries to specialty coffee and ice cream. It first opened in Puerto Madero and later added a second location in Palermo, maintaining a concept inspired by Molfetta, the Italian city where the family behind the brand comes from.

Its coffee menu also includes a matcha latte, available hot, as well as an iced matcha latte for those who prefer it cold. Two alternatives for moving beyond the classic coffee and trying matcha in a different preparation.

The tip: the matcha latte can be paired with one of the house's XL cake slices, designed for sharing, or with its Italian-inspired artisanal pastries.

Where: Pierina Dealessi 1350, Puerto Madero; Guatemala 4798, Palermo.