From creamy matcha lattes served in wooden bowls to cloud-like Japanese pastries, WA Café in Marylebone offers a serene escape where tradition meets indulgence, one elegant bite at a time
BY FRANCESCA RAPISARDA
Tucked away on a quiet street in Marylebone, Wa Café feels like a little corner of Kyoto transplanted into London. The moment you step inside, you’re greeted by the gentle hum of conversation, the soft scent of roasted matcha tea, and a minimalist interior that balances Japanese precision with London charm. Light wood accents, spotless glass cases filled with jewel-like pastries, and the quiet efficiency of the staff set the tone: this is a place where matcha it’s an art form.
Behind the counter, two women moved with a calm focus, preparing orders with the kind of care usually reserved for a tea ceremony. I went all in on matcha, naturally, starting with a hot matcha latte, served not in a cup, but in a beautiful wooden bowl that immediately caught my eye. The presentation alone was soothing, but the first sip sealed the experience: smooth, velvety, and rich with the deep, grassy notes of ceremonial-grade matcha. It was both earthy and sweet, with a comforting warmth that lingered long after.
Then came the desserts, and with them, a tour of Japanese craftsmanship in pastry form.
The Matcha Milk Roll was soft and cloud-like, a green-tinged swirl filled with matcha cream that somehow managed to be both indulgent and airy. Each bite carried the unmistakable bitterness of real Kyoto matcha, balanced by gentle sweetness.
The Matcha Tiramisu reimagines an Italian classic through a Japanese lens: layers of sponge soaked in matcha syrup, mascarpone cream as light as air, and a chocolate sable base that adds just the right amount of texture. It was an elegant fusion, East meets West in perfect harmony.
Next was the Mont Blanc, a masterpiece for chestnut lovers. A glossy candied chestnut perched on top of spirals of chestnut cream and fresh whipped cream, resting on a delicate frangipane sponge. It was autumn in dessert form, rich, nutty, and deeply satisfying without being heavy.
Finally, the Matcha Roll, made with gluten-free rice flour, offered yet another texture: soft, chewy, with a delicate balance of sweet azuki beans and matcha cream. Every bite was a reminder that simplicity, when done right, is luxury.
Everything at WA Café felt intentional, from the design of the pastries to the gentle courtesy of the staff. It’s the kind of place where time slows down, where each sip and bite demands to be savoured.
Verdict: If you’re craving an authentic Japanese experience without booking a flight to Kyoto, WA Café is your ticket. Go for the matcha latte, stay for the quiet magic of it all.
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