Official

The MATCHA boom that spreads around the world, and now we want to offer an experience where you can enjoy the original taste and culture of matcha grown in Japan.

With that in mind, the concept of "ATELIER MATCHA" started.

Yamamasa Koyamaen in Uji City, Kyoto Prefecture has a garden since the early Edo period, and is a 160-year-old tea wholesaler that manufactures matcha consistently from tea cultivation to grinding.

We select excellent varieties and receive 18 tea names (brands blended for each family) from the tea ceremony schools. We manufacture and wholesale advanced tea mainly from matcha, gyokuro and sencha at more than 1,000 tea retailers and tea utensils stores nationwide, department stores, domestic and overseas trading companies, hotels, inns, and long-established restaurants.

"ATELIER MATCHA" is a matcha cafe business of Yamamasa Oyamazono.

Through Farm to Table premium matcha drinks and sweets, we will introduce a new matcha experience to Japan and the world where you can casually enjoy the original taste and aroma of MATCHA.

And "ATELIER MATCHA" is a tea workshop (atelier).

Being a familiar being rooted in everyday life through careful work, supported by passion and technology.

Drink and eat truly delicious matcha based on the belief of "Deliciousness, Ariki".

Yamamasa Koyamaen, who manufactures consistently from tea gardens to grinding stone mills, was named to create a workshop that can provide a casual and high-quality matcha experience that can only be done.

・・And then I would like to introduce the goods.

All prices are tax-included.

First, from the category of "Feast MATCHA Drink" ...

Actually, I hang the sauce myself, but because of the shooting, I had a clerk hang it.

Please hang the cold sauce of chase matcha as appropriate and change the taste.

This sauce is in a state of sweetness.

The color will gradually change to the bottom.

There is azuki on the milkshake part, and warabi mochi is hidden below.

As for how to eat, first smoke the milkshake part with a straw and reduce it to some extent, it is better to mix the lower warabi mochi with a spoon and eat it.

If you don't smoke first, it will overflow.

If you mix the azuki, it will become sweeter.

Warabi mochi is very soft and fluffy.

It is a very delicious dish that has less bitterness of matcha and conveys the goodness of matcha.

The rice cake and anko are dared to be named "Sirko". It's Japanese.

The ice cream contains salt and roast nuts.

I asked the clerk to work on this too. I'll hang it myself.

Matcha shot for afogart is warm.

In other words, pour warm matcha on a cold ice cream and melt it a little.

Similar to the afogart that hangs an espresso on ice cream, it is a dish that you can enjoy it as a mixture of "cold" and "warm".

It's a refreshing dish.

It's an exciting style.

It is a dish that makes you want to shoot with your smartphone.

・・・In addition to the above 4 dishes, "Feast MATCHA Drink"、

◎　MATCHA Cookie Cream Shake 748 yen

◎　MATCHA Yogurt Granola Latte 715 yen

Yes.

Next, I would like to introduce basic MATCHA drinks...

Basic ice cream MATCHA drink.

For hot, there is "Osu MATCHA" 275 yen.

It seems that JUMI of Central FM received "Othin MATCHA".

"I wanted to check from the basic thing," said the street, as expected, I was sorry.

I am ashamed of myself that has become a splendid and sweet taste.

MATCHA water and thin MATCHA are non-sugar, but this is with sugar.

The image was synthesized until the clerk poured it out.

It's simple style to have matcha straight. I had this too.

Matcha will precipitate immediately, so please drink it immediately.

It's the "espresso" way of drinking in coffee.

This is the best way to understand the taste of matcha. It was delicious frankly.

・・・In addition, there are watered green tea, MATCHA latte, hojicha latte, green tea hot (sencha and hojicha), coffee (hot ice), cafe latte (hot ice) etc.

Friends who are not good at matcha can also invite them to "let's go with us."

The sweets were also on the menu, but it was very popular and sold out.

Please look forward to changing the menu from this time along with drinks.

Nagao has been teaching tea ceremony for more than 25 years and is an associate professor at Urasenke. It is said that you also have a tea name.

You said that you met Yamamasa Koyamaen through the tea ceremony.

ーWhat is the attention and point of the shop?

"Here at ATELIER MATCHA, we pick hand-picked first tea in June and only serve it with a stone mill.

That's why it's matcha for tea ceremony.

We use only tea that can be drunk at the tea ceremony and high-grade premium matcha.

That's a different place.

And as a concept, do you say that tea has a high threshold, or do you rotate it three times? It will be like that, so please feel free to drink advanced matcha that you drink in the tea room.

When it comes to coffee, the concept of the blue bottle is "the third wave of coffee", but at first it was all hand-driped.

But I started to make it with a machine from somewhere.

But the blue bottle is still hand-driping now.

It was a long history to enjoy such delicious hand drip coffee casually, and it was a long history that matcha was served by each person using a similar method.

But there it was industrialized like a coffee machine that just mixes powder (matcha) there.

It means that you can pull it back and make it properly with your hands, and enjoy delicious tea casually and cheaply.

This is the concept.

ー Do you have any thoughts that you have opened a shop in Ningyocho?

"Actually, the big reason was that the building owner invited me here.

However, in terms of location, it is said that the world of matcha or a Japanese town is right?

Recently, there are many new shops such as fruit parlors, and some young people have been able to do it.

It's an old town, but it's new."

ーHow is your customer's trend?

"It's time for the shop to get crowded from lunch.

There are many people who work, so the office is coming from noon, and it seems that it is always crowded from 2 pm to 5 pm.

There are college students and many other people. There are many overseas customers."

-It was delicious. The price is very reasonable, isn't it?

“Are you cheap and okay?” I'll be told by the customer.

This can be done because it is directly managed and wholesale by Mr. Oyamazono.

Matcha is quite expensive, so I can't usually get it at such a price. "

・・Mr. Nagao, thank you.

1-5-8, Nihonbashiningyocho

Right next to Ningyocho Station on the Tokyo Metro Hibiya Line and Toei Asakusa Line

A6 exit to the left

It's on the first opposite corner.

０３－３６６７－７２７７

Business hours 9:00 to 18:00

Nokyu

Click here for ATELIER MATCHA’s website

⇒　https://ateliermatcha.com/