A recipe for Matcha Scones inspired by our time in Asakusa, Tokyo! These buttery, flaky scones are flavored with green tea and baked until golden.
We recently took our second trip to Japan as a family and had such a wonderful time trying all the incredible food and spending time with friends.
I will be covering our travels in a series of posts over the next few weeks along with recipes inspired by our experiences. Today, I am sharing our time in Asakusa, Tokyo and a recipe for Matcha Scones.
Asakusa
For this trip, we started with three nights in Asakusa before moving on to Kyoto and finally coming back to Tokyo (Shinjuku) to spend our last few days with friends.
Asakusa (浅草) is a historic district located just northeast of central Tokyo in Taito City (台東区, Taitō-Ku). It is home to Sensō-ji (the oldest temple in Tokyo), streets lined with food vendors and souvenirs, restaurants, bakeries, cultural centers, museums, a waterfront along the Sumida River, and even Japan’s oldest amusement park.
While busy with tourists during the day, Asakusa is more quiet at night and compact enough to not be as overwhelming for first time visitors and families.
With three nights, we had just enough time to get an overview of the neighborhood. I didn’t get to everything on my list (I never do), so I hope to visit again sometime to enjoy more of the street food and shopping in the area.
Getting to Asakusa
This time, we took a non-stop, roughly 14 hour flight from Dulles (IAD) to Haneda Airport (羽田空港, HND).
If I was traveling by myself with a small carry-on, I would have taken the train from Haneda to Asakusa Station. It is an easy 45 minute direct route on the Keikyū Airport Line (which turns into the Asakusa Line).
However, I was not traveling by myself. With our family of four (plus four small suitcases and backpacks), I did not want to navigate the often many stairs and get in the way of others with the rush hour timing (late afternoon arrival). So, we took a taxi.
With the taxi (at Haneda’s designated taxi stand), it only took 25 minutes to get to the hotel and was much easier to handle with jet lag and children following a long flight. As a note, taxi prices increase between 10 pm and 5 am.
From Narita International Airport (成田国際空港, NRT), a taxi would be more expensive and take closer to an hour. There is also a direct route to Asakusa Station via the Keisei Narita Skyaccess (also around an hour).
If already in Tokyo, Asakusa Station is connected via the Asakusa Line, Ginza Line, and Tobu Skytree Line. After exiting the station, most of the places highlighted in this post are within a 1/2 mile (800 meter) radius.
Asakusa is also a great option as a base for visiting other nearby areas such as Ginza, Ueno, Akihabara, and Tokyo Skytree.
MIMARU Tokyo Asakusa Station
During our time in Asakusa, we stayed at Mimaru Tokyo Asakusa Station (2 Chome-20-4 Kaminarimon). Now that our children are becoming teenagers (and counted as adults), it is getting more and more difficult to find hotels in larger cities that fit the four of us.
Mimaru is a Japanese apartment-style hotel chain with locations across Tokyo, Kyoto, and Osaka. They feature standard and themed rooms perfect for smaller families (or larger ones if you stay in a suite).
At the Asakusa Station location (not to be confused with the Mimaru Suites Tokyo Asakusa a few meters north), reception is located on the second floor via elevator with front desk service between 7 am and 10 pm. At the time of this post, check-in is after 3 pm and check-out is by 11 am.
The staff spoke both Japanese and English and were incredibly helpful during our stay. They can assist with luggage forwarding and the day before checking out, they scheduled a taxi for us to get to Shinagawa Station.
There are also items available to rent at no charge from the front desk including amenities, additional kitchenware, and board games.
Weather pending, there is a rooftop terrace with views of the Sumida River, Asahi Headquarters, and Tokyo Skytree.
I booked a 35㎡ (377 sq ft) standard family apartment with a kitchen, dining table, two single beds pushed together, bunk beds, television (which we actually never turned on), and a Japanese-style bathroom with separate rooms for the toilet and shower/bath.
We especially loved the kitchen as a way to enjoy more of the microwavable and frozen items from the nearby convenience stores. It was fully stocked with a refrigerator, freezer, microwave, stove, sink, glassware, cutlery, and dishes.
Another bonus was the coin-operated laundry machines (detergent included) on the second floor. We packed carry-on only on the way to Japan with about six sets of clothing each for two weeks and two empty, folded up duffle bags.
We used the laundry fairly often (especially with the summer heat) to get us through our stay, then used the extra duffle bags to hold the clothing on the way back home with snacks and souvenirs packed in our carry-on suitcases.
FamilyMart
A FamilyMart is located just to the right of MIMARU Tokyo Asakusa Station (2 Chome-20-4 Kaminarimon). It was the perfect spot for grabbing sunscreen, cooling wipes, snacks, drinks, and light meals during our stay.
Claire tried Karaage (から揚げ, fried chicken) from a few different Konbini (コンビニ, convenience stores). She claims the ファミから (醤油) Fami-Kara (soy sauce flavor) was the best.
Other favorites included the variety of sandwiches (Chad especially loved the Tamago Sando/Egg Sandwich), some fun seasonal chocolate mint options, Coolish vanilla ice cream, pasta, and onigiri.
Asakusa Culture Tourist Information Center
Directly across the street from Kaminarimon in the heart of Asakusa is the Asakusa Culture Tourist Information Center (浅草文化観光センター).
Housed in a striking cedar and glass building designed by Kengo Kuma, the center opened to the pubic in April 2012 to share useful information, activities, restaurants, artwork, events, maps, and brochures for those visiting Taito City.
On the 8th level, there is a dedicated observation deck to take sweeping photos of Kaminarimon below to Nakamise-Dori, Senso-ji, and all the way across the river to Tokyo Skytree. This level also has a cafe with drinks, light meals, and snacks.
At the time of this post (2025), the center is open daily 9 am to 8 pm. There may be a line for the elevator to reach the observation deck during peak hours. I took the elevator up, then the stairs down to see the other levels.
Sensō-ji
One of the most visited areas in Asakusa is Sensō-ji.
Founded in 645 by Priest Shokai, Sensō-ji (浅草寺, Asakusa Kannon Temple) is the oldest established temple in Tokyo. The main hall is open daily 6:00 (6:30 during the winter) to 17:00.
Kaminarimon
Kaminarimon (雷門, Thunder Gate) is the large outer gate leading to Nakamise Shopping Street and Hondō (the Main Hall).
It was originally built in 941, but has burned down a few times over the years. The current structure was built in 1960.
The gate stands at 11.7 meters (38 feet) high with the massive lantern (Chouchin) hanging from the center weighing 670 kilograms (1,477 pounds). On the left is a statue of Raijin, the god of thunder, while the god of wind, Fūjin, stands on the right.
Nakamise-Dori
Nakamise-Dori (仲見世商店街) connects Kaminarimon to Hōzōmon and is one of the oldest shopping streets in Japan. It is filled with stalls selling street food, souvenirs, and crafts.
Along with Takeshita-Dori in Harajuku, it has definitely been one of the busiest areas we have visited while in Tokyo.
Even on a weekday afternoon, the street was a wall of shoulder to shoulder people. We walked through once just to experience it, but used the side streets when going back.
When the shops are closed, you can see the beautiful murals painted on the shutters.
Nakamise-Dori leads to Hōzōmon (宝蔵門), the inner of the two gates. It was built in 942, destroyed by a fire in 1631, rebuilt in 1649, destroyed in 1945, and rebuilt again in 1964.
Inside the gate are areas for purification, the Hondō (the Main Hall), and kiosks with fortunes (Omikuji) on either side of the hall. After dropping a ¥100 coin into the slot, you can shake a silver canister to get a stick. There is a number on the stick that corresponds to a drawer with a fortune.
There are a few different fortunes you can get ranging from 大吉 (Dai kichi, great blessing) to 大凶 (Dai kyō, big curse). If you get a not so great one, tie the paper to the rack next to the kiosk to leave behind your bad luck.
Five-Storied Pagoda
Just to the west of Hōzōmon Gate is the gorgeous Five-Storied Pagoda (五重塔 Goju-No-To). The original was built in 942, then rebuilt in 1973 and now stands at 53 meters (174 feet).
Check before visiting Sensō-ji for festivals held throughout the year.
Notable events include Hatsumode (First Temple Visit of the Year), Setsubun (Spring Celebration), Honzon Jigen-e (Celebration of the Appearance of the Bodhisattva Kannon) on March 18, Hana Matsuri on April 8, Shiman-Rokusennichi, and Osame-no-Kannon Goennichi (Last Festival of the Year).
From the grounds, you can also see Tokyo Skytree in the distance. It is about a 1.3 kilometers (3/4 mile) walk from here.
Suzukien Asakusa
Just north of Sensō-ji is Suzukien Asakusa (壽々喜園浅草本店). They feature matcha gelato with seven levels of intensity plus a handful of other flavors, drinks, and food. The gelato is available as a single or double scoop in a cup or cone.
I picked the 世界一”濃い”抹茶ジェラートと黒ごま – World’s strongest matcha gelato, plus a scoop of black sesame. They were both fantastic and I especially loved the vibrant color of the matcha.
A seating and standing area to enjoy your treats is in the back of the shop and upstairs. Food and drink purchases are cash only.
Hatcoffee Latteart Stand
During our first full day in Japan, I was still adjusting to the time difference and ended up visiting three coffee shops throughout the day.
My second cup of coffee came from Hatcoffee Latteart Stand and was nearly too pretty to drink (I had to put the lid on first).
Hatcoffee Latteart Stand is tucked away up a small staircase on the second floor of 2 Chome−19 浅草駅前ビル 6TCRE. This takeaway coffee shop (not great for groups) specializes in latte art (2D or 3D) based on a desired image and other drinks.
I requested a 2D vanilla latte with a drawing of my parents‘ dog, Daisy. They had a spot on the counter to place my phone to take video of the progress and overall the experience was so fun. It really inspired me to continue to work on my own latte art at home.
At the time of this post (2025), they are cashless and closed on Wednesdays. This spot is takeout only, but Hatcoffee also has a dine-in location (latte art, other drinks, and food) a little further south with reservations via TableCheck.
Mocca Coffee
On my last morning before heading to Kyoto, I stopped by MOCCA COFFEE for a light breakfast.
MOCCA COFFEE features coffee, toast, and seasonal sweets in a bright, rabbit-themed space. They are currently open Tuesday-Friday 8:00-14:00 and Saturday 8:00-17:00 with a handful of indoor seating.
I picked the beautifully styled Rabbit Matcha Scone (うさぎの抹茶スコーン) and a Cold Brew Coffee (水出しコーヒー).
Sanrio Gift Gate Asakusa Store
While we were walking around the area, Claire was drawn to Sanrio Gift Gate Asakusa (1 Chome-17-5 Asakusa) after seeing the giant Hello Kitty holding an apple on the outside of the building.
We happened to get there right at opening, which I do not necessarily recommend. The long line packed into the tightly arranged store and it was difficult to move around. We walked back through the area a couple of hours later and it was a bit more relaxed.
The store features Hello Kitty-themed gifts, stationery, and accessories with some limited edition and Asakusa-specific items.
As a note, please do not take photos of the building from the street. There were issues with tourists putting themselves in dangerous situations and blocking traffic.
Kura Sushi
We finished our first full day in Asakusa with dinner at the Kura Sushi Global Flagship Store Asakusa (1 Chome−25−15 ROX4F).
Located on the fourth floor of the Asakusa ROX shopping center, Kura Sushi is a conveyor-belt sushi chain with locations now around the world.
I booked reservations easily online the night before and checked in at the kiosk, which then gave us a ticket with our table number (save this paper as you will use it to check out).
After getting situated at the table (we had a private booth since there were four of us, but there is also counter seating), you can grab plates from the bottom conveyer belt or order specific menu items from the tablet at the table (Japanese or English).
Since we were still adjusting with jet lag, I appreciated the ordering along the way depending on how we were feeling so no food was wasted.
We decided on the following:
- めろんサイダー。 Melon cider.
- ふり塩熟成まぐろ。 Salt aged tuna.
- いくら。 Salmon roe.
- ミニころチキン。 Mini popcorn chicken.
- 旨だれ牛カルビ。 Beef with tasty sauce. Evan‘s favorite.
- たまご焼き。 Egg omelet.
- 天然だしうどん。 Natural dashi udon. Claire’s favorite.
- 牛すき焼き風。Beef sukiyaki style.
- 大切り焼きはらす(一貫)。 One piece large cut seared salmon belly.
- ねぎまぐろ。 Tuna with green onions.
- スーパードライ(生) Super Dry draft.
- 7種の魚介醤油らーめん(関西)。 Kansai Style shoyu ramen with 7 types of seafood broth.
- 夢のふわ雪 豊潤いちご。 Strawberry shave ice.
Next to the tablet, there a slot for dropping off your empty plates (we left the larger bowls at the end of the table). After a certain amount of plates, you can play a game with the tablet to win a capsule prize.
Once finished, close out the tablet and check out at the designated register before leaving.
Mister Donut
On our first morning in Japan, we stopped by Mister Donut’s Asakusa location near Tawaramachi Station and Kappabashi Kitchen Street. The shop is open 8:30-8 daily for indoor dining or takeout.
There was a long line for the special 55th anniversary donuts, but it moved quickly and there was plenty of seating inside for us to eat.
We enjoyed the:
- もっちゅりん みたらし – Mitarashi Chewy Donut for Mister Donut’s 55th Anniversary. This extra chewy donut with a new elastic and soft texture is coated in a sweet soy sauce glaze accented with kombu dashi. It tasted just like Mitarashi Dango! Other flavors for the anniversary are Kinako (toasted soybean flour), Brown Sugar and Warabi Mochi, and Adzuki.
- ポンデリング – Pon de Ring.
- チョコリング – Chocolate Glazed Yeast Donut.
- シュガーレイズド – Sugar Raised Donut.
- ハニーディップ- Honey Dipped Yeast Donut.
Bakery & Cafe Yamazaki
Bakery & Cafe Yamazaki ( ベーカリー&カフェヤマザキ) is located just north of the Tawaramachi Station (Ginza Line) in Taito City (台東区).
They are currently open daily with a wonderful variety of bread, pastries, sandwiches, and breakfast sets. One of my absolute favorite breads is Shio Pan (Salted Butter Roll) and I was so excited to see it as a focus.
I got the Salted Butter Bread Set (塩バターパンセット) with yogurt, boiled egg, and coffee for myself to enjoy in the upstairs seating, then went back and got a few more pastries to take to the hotel for the rest of the family:
- 塩バターメロンパン – Salted Butter Melon Bread. Salted bread made with fermented butter and topped with a sugar cookie dough crust.
- デンマーク産ウインナーロール – Danish Sausage Roll- a favorite with the kids.
- 塩バターパンのBLTE – BLTE Salted Butter Bread. Salted butter bread sandwich with bacon, lettuce, tomato, and egg.
- 「雷」田原町ホイップあんぱん – „Thunder“ Tawaramachi Whipped Anpan. Highlighting Asakusa‘s Kaminarimon, this bun is filled with a red bean paste and cream.
Looking for more places to visit in Tokyo?
Check out:
Matcha Scones
After returning home, I couldn’t get the Matcha Scone (抹茶スコーン) I enjoyed at Mocca Coffee off my mind and was inspired to make my own.
Using my Cardamom Vanilla Scone recipe as a the base, I swapped the cardamom for matcha and adjusted the amount through a few batches (I have had so many scones over the last two weeks) until it was reminiscent of those flavors I loved so much.
The resulting scones come together easily with a wonderful blend of the earthy green tea and a flaky, buttery texture.
I paired the Matcha Scones with a scoop of Koshian (こしあん, smooth red bean paste) and a little butter. At the cafe, they also had adorable matcha rabbit cookies to connect to the theming. I did not make cookies, but I do have a recipe for Matcha Shortbread with Chocolate Ganache if you are so inclined.
Notable Ingredients
Matcha is a powder created by grinding whole green tea leaves. I have been able to find it in markets with Japanese ingredients and more recently in the tea section of larger grocery stores.
Be careful when storing matcha. It can become stale and brownish when exposed to oxygen.
Koshian (こしあん) is a smooth sweet red bean paste. The texture is silky and perfect for pairing with the buttery scones. I bought Koshian online, but Just One Cookbook has a recipe for Homemade Anko if you want to make it from scratch.
A Few Matcha Scone Tips
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
To help create the flaky texture, I like to use a dough blender to cut in the diced butter. You can also use two forks or the tips of your fingers. Just take care to work quickly with the ingredients to keep them cold.
If something happens and you need to step away for a minute, place the bowl with the butter in the refrigerator.
Add just enough cream to bring the dough together, but try to avoid adding too much. Overworking the dough may cause the scones to toughen.
There are a few different ways you can shape the scones. For these Matcha Scones, I personally like to keep them slightly smaller by cutting out 2 inch (5 centimeter) circles or forming the dough into a square and cutting out nine individual squares.
When cutting out the scones, push the round cutter down quickly without turning. Twisting the dough will seal it and keep the scones from rising.
For larger scones, simply form the dough into a single disc and cut out 6 equal slices. Keep in mind the cooking time may vary based on the size of the scones.
Brush the cream only over the tops of the scones. Brushing along the sides may seal in the edges and prevent the flaky layers from rising properly.
The Matcha Scones can be frozen after cutting, but before baking for future use. Arrange the unbaked scones in a single layer on a parchment-lined baking sheet.
Once solid, transfer to a freezer-safe bag for up to a couple of months. Bake straight from the freezer. You may need to add a couple of minutes to the baking time.
Hojicha Scones
For a fun variation, you can swap the matcha for equal parts hojicha powder to make Hojicha Scones (ほうじ茶スコーン)!
Hojicha (ほうじ茶) is formed by roasting green tea leaves over charcoal. This results in a light reddish-brown color with a toasted, more subtle flavor. Due to the roasting process, Hojicha also has a lower caffeine content- making it perfect for an evening tea, palate cleanser, or to add a lightly toasted flavor to these scones.
For my latest batch of Hojicha Scones, I brushed the top with a beaten egg and sprinkled a little salted caramel sanding sugar before baking. It added a delicious contrast to the roasted tea flavor.
Matcha Scones Recipe
Inspired by MOCCA COFFEE, Asakusa
Matcha Scones
Ingredients
- 2 cups (250 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon (12 grams) baking powder
- 1 1/2 tablespoons (8 grams) matcha green tea powder
- 1/2 teaspoon salt
- 6 tablespoons (85 grams) unsalted butter chilled and diced
- 1 large egg
- 1/2 cup (120 milliliters) heavy cream plus more for brushing
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 400˚F (200˚C) and line a baking sheet with parchment or lightly grease.
- In a large bowl, combine the flour, sugar, baking powder, matcha, and salt.
- Cut the butter into the flour using a dough blade, your fingers, or forks until the mixture becomes coarse and no pieces are larger than a pea.
- Mix in the egg, cream, and vanilla extract until just combined. Knead lightly to bring the dough together, but don't overwork. If too dry, slowly add a little more cream. Be careful not to add too much liquid. The dough should hold its shape, but not become sticky.
- Place the dough on a lightly floured surface and press into a disc about 3/4 inches (2 centimeters) thick.
- Use a 2 inch (5 centimeter) round cutter to cut out individual scones and place on the prepared baking sheet about 1 inches (2.5 centimeters) apart.
- Bring together the excess dough and cut out as many rounds as possible.
- Brush the tops of the scones with additional heavy cream.
- Bake in the preheated oven until puffed and golden, about 12 minutes.
- Allow to cool for 5 minutes before removing to wire rack. These scones are best the day they are made.
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