Good to know
Questions,
answered.
What makes Matcha Kōbō different from other matcha cafés?
We are one of only a handful of venues outside Japan to stone-mill ceremonial-grade matcha in-house. Four traditional ishi-usu stone mills, handmade in Aichi Prefecture, grind fresh batches twice daily — and every cup is whisked to order with a chawan and chasen.
Where do you source your matcha?
All of our matcha is strictly ceremonial grade, sourced from tea farms in Uji, Kyoto. Each tea is listed on our menu by its farm region so you can taste the difference between gardens.
Do I need a booking?
We are a 90-seat teahouse and welcome walk-ins. During busy periods there can be a short wait, as every drink is freshly milled and hand-whisked, which takes two to three minutes per cup.
What is on the menu besides matcha?
Alongside ceremonial matcha we serve hojicha, genmaicha, a matcha and yuzu soda, our signature Pink Coconut Matcha, and matcha gelato. Our pastry kitchen makes everything in-house, including the signature triple matcha tart, hojicha chestnut tart, mochi and red bean paste.
Is there a tatami seating area?
Yes. Our calm, minimalist space includes a traditional tatami-mat room where you sit on the floor — shoes off — for a quieter, more ceremonial experience.
Where are you located and when are you open?
You will find us on Level 2, 258 Lonsdale Street in Melbourne CBD. We are open every day from 11am until 9pm.