Where does your matcha come from?
Japan. Most of it comes from specific microterroirs in Uji, just outside Kyoto, but we do offer several matcha from Kagoshima and Nishio as well.
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Green Gazpacho
A bold, creamy blender soup packed with fresh herbs, avocado, and a kick of jalapeño, with matcha adding depth and an extra hit of green.
Matcha Baka (Fool)
A light, no-fuss dessert of matcha whipped cream folded with crushed meringue and topped with fresh raspberries — elegant simplicity at its best.
Green Risotto with Asparagus
A creamy, vibrant risotto where earthy matcha, fresh asparagus, and bright lemon come together in a dish that's as striking to look at as it is satisfying to eat.
Matcha Chocolate Truffles
Silky bittersweet chocolate truffles infused with earthy matcha and a touch of maple, finished with a dusting of matcha powder and a pinch of Matcha Salt.
Orecchiette With Matcha Butter
Tender orecchiette tossed in a simple matcha butter sauce — nutty, rich, and just grassy enough to make you think twice about plain butter pasta ever again.
Scallops with Matcha Miso Butter Sauce
Golden-seared scallops finished in a silky butter sauce of white miso and matcha — rich, savory, and just earthy enough to keep things interesting.
Coconut Matcha Poached Salmon
Coconut Matcha Poached Salmon—silky salmon in creamy coconut milk with a hint of green‑tea flavor.
Panko Crusted Chicken Strips with Matcha Crema
Crispy, golden chicken strips with an airy panko crust, served alongside a creamy matcha dipping sauce to keep things interesting.
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