walk in, and two decisions are already forming: how you would like your matcha, and what you would like to enjoy alongside it. begin with both, here. everything is plant-based, and no order is placed on this page — take your time.
how would you like your matcha?
each house whisks it a little differently. tell us where you are visiting, and this is the bowl we would hand you — before you change a thing.
what would you like to enjoy today?
formed, dusted and finished at the pass — set down beside the bowl it was built for. the full atelier, and every flavour, lives in laboratory editions.
the archive
the whole collection, in one box.
eight collections, kept in order — six the studio serves, and two it is built from. open one and it resolves beside its index; the rest stay quietly closed.
the preparations
the elements
the signatures
matcha
the bowls the studio is known for.
five whisked preparations, each built around a single uji cultivar and finished by hand at the pass. every one is plant-based, and every one is whisked to order — never batched, never held.
the collection
05
01
lōcal mango matcha heaven
kampot mango, whisked uji matcha, a single layer of toasted coconut — the studio's most cambodian bowl.
02
japanese rich fresh ubē matcha
fresh purple yam, the thickest grade of matcha, a quiet thread of vanilla bean. dense, indulgent, deliberate.
03
raspberry matcha masterpiece
fresh raspberry, okumidori matcha, a hand-poured layer of oat cream. sharp fruit, gentle leaf.
04
purple rice matcha
stone-ground black rice, ceremonial matcha, a single drift of toasted sesame. ancient grain, ancient leaf.
05
matcha strawberry crēamy cloud
fresh strawberry, whisked thin, almond cream lifted to the consistency of cloud. served cold.
a word from the studio
if it is a first visit, begin with the lōcal mango. it is the bowl the studio was opened to make, and it explains the house in a single sip.
the bowl you design here is one expression of studio mātcha. the houses, the editions, and the reserve collection are the others.
five whisked preparations, each built around a single uji cultivar and finished by hand at the pass. every one is plant-based, and every one is whisked to order — never batched, never held.
lōcal mango matcha heaven — kampot mango, whisked uji matcha, a single layer of toasted coconut — the studio's most cambodian bowl.
japanese rich fresh ubē matcha — fresh purple yam, the thickest grade of matcha, a quiet thread of vanilla bean. dense, indulgent, deliberate.
raspberry matcha masterpiece — fresh raspberry, okumidori matcha, a hand-poured layer of oat cream. sharp fruit, gentle leaf.
purple rice matcha — stone-ground black rice, ceremonial matcha, a single drift of toasted sesame. ancient grain, ancient leaf.
matcha strawberry crēamy cloud — fresh strawberry, whisked thin, almond cream lifted to the consistency of cloud. served cold.
studio note: if it is a first visit, begin with the lōcal mango. it is the bowl the studio was opened to make, and it explains the house in a single sip.
first class — reserved preparations
the reserved shelf. a first-flush leaf, stone-milled in single batches, prepared one bowl at a time with the shortest possible list of companions. these are poured slowly, and they are meant to be drunk slowly.
kyōto first class matcha — the bowl in its purest form — a first-flush leaf, stone-milled the morning it is whisked, prepared without addition.
first class pistāchio matcha — sicilian pistachio paste, first class matcha, a whisper of single-origin honey. nothing else.
first class cāshew matcha — cold-pressed cashew cream, first class matcha, a thread of vanilla. softer than the pistachio; equally rare.
first class black sesame matcha — toasted black sesame paste, first class matcha, a single grain of unrefined salt. dark, savoury, still.
studio note: a first class bowl is milled the morning it is served, and the mill is slow. if the studio asks you to wait a few minutes, it is because the leaf is worth them.
hōjicha — the roasted leaf
the same leaf, taken to the pan. roasting drives out the grass and leaves caramel, toasted rice and woodsmoke — almost no caffeine, and a warmth that suits the end of a day rather than the start of one.
hōjicha latte — the slow-roasted green leaf, steamed plant milk, a finishing dust of cinnamon bark.
hōjicha affogato — a double pour of hot hōjicha over a single scoop of vanilla-bean gelato. eat, then drink.
hōjicha old-fashioned — cold-brewed hōjicha, a single barspoon of cane, one cube of toasted-rice ice. no alcohol; entirely intentional.
studio note: hōjicha is the bowl to order in the late afternoon. it carries the ritual without carrying the caffeine — and the studio pours it long after the matcha bar has quietened.
mochi — fresh-pounded
pounded in the laboratory each morning and filled the same day. mochi does not keep, and the studio does not pretend otherwise — what is not eaten by evening is not sold the next day.
kyōto matcha mochi — fresh-pounded rice cake, filled with thick matcha cream and a cold uji matcha centre. served in twos.
black sesame mochi — toasted sesame paste in soft, just-pounded rice. nutty, restrained, quietly savoury.
studio note: eat it the hour it arrives. mochi is at its best within a few hours of pounding and stiffens by the following morning — which is precisely why it is made daily.
gelato — churned to order
churned through the day in small batches on a plant-milk base — no stabilisers, no gums, nothing to hold it together but fat and cold. it melts quickly. that is the proof.
matcha gelato — ceremonial matcha folded through a plant-milk base, churned in small batches through the day.
hōjicha gelato — the roasted leaf, deeper and caramel-edged. a quieter scoop.
the seasonal third — one rotating flavour the season decides — black sesame, yuzu, kampot pepper, as the month allows.
studio note: ask what the seasonal third is before you choose. it is the one thing on this page the studio itself does not know a month in advance.
cheesecake — featherlight
two cakes, both plant-based, both built for lightness rather than richness. the matcha is barely set and served warm; the basque is caramelised hard on the outside and left almost liquid at its centre.
matcha cheesecake — jiggling, near-weightless, finished with a fine dust of ceremonial matcha at the pass. warm and soft.
burnt hōjicha basque — a darker, caramelised basque cheesecake scented with the roasted leaf. served in a single slice.
studio note: the matcha cheesecake is dusted at the pass, not in the kitchen. it should reach the table with the green still loose on the surface.
cultivars — six leaves, one family
every bowl in the studio begins with one of six leaves, all grown by a single family in uji, south of kyōto — the region that has defined ceremonial matcha for eight centuries. the cultivar is not a garnish. it is the decision that shapes everything after it.
yabukita (uji, kyōto) — the foundation. balanced and grassy with a clean finish — the leaf most guests recognise the moment it arrives.
okumidori (uji, kyōto) — the depth. shade-tolerant and late-harvested; deeper green, softer in the mouth, sweeter at the close.
gokō (uji, kyōto) — the aroma. thick, almost savoury, with a pronounced sweetness behind it — the leaf reached for when the bowl is meant to be dense.
saemidori (uji, kyōto) — the brightness. vivid green, low in bitterness, immediately generous. the easiest leaf to love on a first bowl.
asahi (uji, kyōto) — the rarity. slow, difficult, grown under straw and picked in small quantity — the most refined leaf the family grows, and the most delicate.
first class (uji, kyōto) — the ceremony. first-flush leaf, stone-milled in single batches — the standard the family keeps for themselves.
studio note: ask for two thin bowls side by side — yabukita and okumidori is the clearest pair to begin with. the difference is not subtle once they are next to each other.
milk — pressed in-house
five plant milks, each pressed in the studio rather than poured from a carton. the milk is not a dilution of the bowl; it is the body the leaf is whisked into, and it changes the cup more than any other single choice.
oat — creamy and neutral — the most forgiving partner, and the studio's quiet default.
almond — a nutty undertone that carries the deeper cultivars particularly well.
hazelnut — richer, almost dessert-like; a warm counter to a brisk, grassy bowl.
rice — light and clean, barely sweet — it lets the matcha stay first in the cup.
fresh coconut — tropical brightness that opens the leaf's green, top notes. pressed fresh.
studio note: oat is the default for a reason — it disappears. choose it when you want the leaf to speak, and choose hazelnut or coconut when you want the cup to answer back.
walk in, and two decisions are already forming: how you would like your matcha, and what you would like to enjoy alongside it. begin with both, here. everything is plant-based, and no order is placed on this page — take your time.
how would you like your matcha?
each house whisks it a little differently. tell us where you are visiting, and this is the bowl we would hand you — before you change a thing.
what would you like to enjoy today?
formed, dusted and finished at the pass — set down beside the bowl it was built for. the full atelier, and every flavour, lives in laboratory editions.
the archive
the whole collection, in one box.
eight collections, kept in order — six the studio serves, and two it is built from. open one and it resolves beside its index; the rest stay quietly closed.
the preparations
the elements
the signatures
matcha
the bowls the studio is known for.
five whisked preparations, each built around a single uji cultivar and finished by hand at the pass. every one is plant-based, and every one is whisked to order — never batched, never held.
the collection
05
01
lōcal mango matcha heaven
kampot mango, whisked uji matcha, a single layer of toasted coconut — the studio's most cambodian bowl.
02
japanese rich fresh ubē matcha
fresh purple yam, the thickest grade of matcha, a quiet thread of vanilla bean. dense, indulgent, deliberate.
03
raspberry matcha masterpiece
fresh raspberry, okumidori matcha, a hand-poured layer of oat cream. sharp fruit, gentle leaf.
04
purple rice matcha
stone-ground black rice, ceremonial matcha, a single drift of toasted sesame. ancient grain, ancient leaf.
05
matcha strawberry crēamy cloud
fresh strawberry, whisked thin, almond cream lifted to the consistency of cloud. served cold.
a word from the studio
if it is a first visit, begin with the lōcal mango. it is the bowl the studio was opened to make, and it explains the house in a single sip.
the bowl you design here is one expression of studio mātcha. the houses, the editions, and the reserve collection are the others.
five whisked preparations, each built around a single uji cultivar and finished by hand at the pass. every one is plant-based, and every one is whisked to order — never batched, never held.
lōcal mango matcha heaven — kampot mango, whisked uji matcha, a single layer of toasted coconut — the studio's most cambodian bowl.
japanese rich fresh ubē matcha — fresh purple yam, the thickest grade of matcha, a quiet thread of vanilla bean. dense, indulgent, deliberate.
raspberry matcha masterpiece — fresh raspberry, okumidori matcha, a hand-poured layer of oat cream. sharp fruit, gentle leaf.
purple rice matcha — stone-ground black rice, ceremonial matcha, a single drift of toasted sesame. ancient grain, ancient leaf.
matcha strawberry crēamy cloud — fresh strawberry, whisked thin, almond cream lifted to the consistency of cloud. served cold.
studio note: if it is a first visit, begin with the lōcal mango. it is the bowl the studio was opened to make, and it explains the house in a single sip.
first class — reserved preparations
the reserved shelf. a first-flush leaf, stone-milled in single batches, prepared one bowl at a time with the shortest possible list of companions. these are poured slowly, and they are meant to be drunk slowly.
kyōto first class matcha — the bowl in its purest form — a first-flush leaf, stone-milled the morning it is whisked, prepared without addition.
first class pistāchio matcha — sicilian pistachio paste, first class matcha, a whisper of single-origin honey. nothing else.
first class cāshew matcha — cold-pressed cashew cream, first class matcha, a thread of vanilla. softer than the pistachio; equally rare.
first class black sesame matcha — toasted black sesame paste, first class matcha, a single grain of unrefined salt. dark, savoury, still.
studio note: a first class bowl is milled the morning it is served, and the mill is slow. if the studio asks you to wait a few minutes, it is because the leaf is worth them.
hōjicha — the roasted leaf
the same leaf, taken to the pan. roasting drives out the grass and leaves caramel, toasted rice and woodsmoke — almost no caffeine, and a warmth that suits the end of a day rather than the start of one.
hōjicha latte — the slow-roasted green leaf, steamed plant milk, a finishing dust of cinnamon bark.
hōjicha affogato — a double pour of hot hōjicha over a single scoop of vanilla-bean gelato. eat, then drink.
hōjicha old-fashioned — cold-brewed hōjicha, a single barspoon of cane, one cube of toasted-rice ice. no alcohol; entirely intentional.
studio note: hōjicha is the bowl to order in the late afternoon. it carries the ritual without carrying the caffeine — and the studio pours it long after the matcha bar has quietened.
mochi — fresh-pounded
pounded in the laboratory each morning and filled the same day. mochi does not keep, and the studio does not pretend otherwise — what is not eaten by evening is not sold the next day.
kyōto matcha mochi — fresh-pounded rice cake, filled with thick matcha cream and a cold uji matcha centre. served in twos.
black sesame mochi — toasted sesame paste in soft, just-pounded rice. nutty, restrained, quietly savoury.
studio note: eat it the hour it arrives. mochi is at its best within a few hours of pounding and stiffens by the following morning — which is precisely why it is made daily.
gelato — churned to order
churned through the day in small batches on a plant-milk base — no stabilisers, no gums, nothing to hold it together but fat and cold. it melts quickly. that is the proof.
matcha gelato — ceremonial matcha folded through a plant-milk base, churned in small batches through the day.
hōjicha gelato — the roasted leaf, deeper and caramel-edged. a quieter scoop.
the seasonal third — one rotating flavour the season decides — black sesame, yuzu, kampot pepper, as the month allows.
studio note: ask what the seasonal third is before you choose. it is the one thing on this page the studio itself does not know a month in advance.
cheesecake — featherlight
two cakes, both plant-based, both built for lightness rather than richness. the matcha is barely set and served warm; the basque is caramelised hard on the outside and left almost liquid at its centre.
matcha cheesecake — jiggling, near-weightless, finished with a fine dust of ceremonial matcha at the pass. warm and soft.
burnt hōjicha basque — a darker, caramelised basque cheesecake scented with the roasted leaf. served in a single slice.
studio note: the matcha cheesecake is dusted at the pass, not in the kitchen. it should reach the table with the green still loose on the surface.
cultivars — six leaves, one family
every bowl in the studio begins with one of six leaves, all grown by a single family in uji, south of kyōto — the region that has defined ceremonial matcha for eight centuries. the cultivar is not a garnish. it is the decision that shapes everything after it.
yabukita (uji, kyōto) — the foundation. balanced and grassy with a clean finish — the leaf most guests recognise the moment it arrives.
okumidori (uji, kyōto) — the depth. shade-tolerant and late-harvested; deeper green, softer in the mouth, sweeter at the close.
gokō (uji, kyōto) — the aroma. thick, almost savoury, with a pronounced sweetness behind it — the leaf reached for when the bowl is meant to be dense.
saemidori (uji, kyōto) — the brightness. vivid green, low in bitterness, immediately generous. the easiest leaf to love on a first bowl.
asahi (uji, kyōto) — the rarity. slow, difficult, grown under straw and picked in small quantity — the most refined leaf the family grows, and the most delicate.
first class (uji, kyōto) — the ceremony. first-flush leaf, stone-milled in single batches — the standard the family keeps for themselves.
studio note: ask for two thin bowls side by side — yabukita and okumidori is the clearest pair to begin with. the difference is not subtle once they are next to each other.
milk — pressed in-house
five plant milks, each pressed in the studio rather than poured from a carton. the milk is not a dilution of the bowl; it is the body the leaf is whisked into, and it changes the cup more than any other single choice.
oat — creamy and neutral — the most forgiving partner, and the studio's quiet default.
almond — a nutty undertone that carries the deeper cultivars particularly well.
hazelnut — richer, almost dessert-like; a warm counter to a brisk, grassy bowl.
rice — light and clean, barely sweet — it lets the matcha stay first in the cup.
fresh coconut — tropical brightness that opens the leaf's green, top notes. pressed fresh.
studio note: oat is the default for a reason — it disappears. choose it when you want the leaf to speak, and choose hazelnut or coconut when you want the cup to answer back.