Restaurant review: Kyo Hayashiya, Causeway Bay - matcha magic

Kyo Hayashiya, a centuries-old tea house from Japan, recently set up a branch in Causeway Bay offering aromatic green tea drinks, savoury items and desserts – joining the long list of green tea shops that have popped up in the city recently.

A pioneer of the hugely popular matcha desserts in Japan, Kyo Hayashiya was established in 1753 in Kyoto, and invented matcha milk. Kyo Hayashiya has its own farm and factory in Japan to produce the tea used in its products.

The branch in Hysan Place is the first overseas outlet opened by the chain, which has 10 shops in Japan. All the raw materials ,including matcha, hojicha and warabi mochi powder are imported from Japan, and the chef also hails from there. The decor is serene, with diners enjoying food behind screens in booths.

The desserts are superb. We like the maccha kuzuneri (HK$56), a half-moon-shaped pudding of a smooth mousse with a strong matcha flavour.

Also delicious is the maccha warabi mochi (six pieces for HK$88), with black honey and matcha powder, and the Japanese-French Saint Marc cake set (HK$98) – a tall slice topped with caramelised sugar with red beans and mochi on the side.

We also tried the two versions of chasoba (HK$78); the delicate, matcha-flavoured buckwheat noodles are served cold with a dipping sauce, and hot, in soup.