Matcha is everywhere these days, from cafés and dessert counters and especially on social media, but Atelier Matcha takes a different approach.
Conceived in Japan, the concept is not about chasing a trend but about bringing centuries of tea-making heritage into a modern cafe setting, making premium Uji matcha part of everyday life.
Why Tokyo’s Atelier Matcha Chose Cebu for Its First Philippine Café
The brand was founded in Tokyo in 2021 by Chitose Nagao in collaboration with Yamamasa Koyamaen, a heritage tea producer from Uji, Kyoto, with over 160 years of history. Nagao champions “third-wave matcha,” a movement that respects traditional craftsmanship but makes high-quality tea more approachable for modern, everyday consumers.
Atelier Matcha’s Philippine debut is not your usual capital city introduction. Franchise owner Bea Uy picked Cebu as the brand’s first local home. As a Cebuana, it was a natural choice, but it was also strategic. Uy noticed a growing market of consumers who were already developing a taste for quality matcha and were looking to move beyond the sweetened versions typically available in mainstream cafes.
The difference is in its relationship with Yamamasa Koyamaen and its long-held philosophy of “Taste First,” putting flavor above everything else. Machines do not determine the quality of tea, but the trained senses of experienced artisans by its aroma, appearance, texture, and taste.
It starts in the tea fields of Uji, where only the tender shade-grown leaves are picked. They are lightly ground on traditional stone mills to retain the tea’s bright color and full-bodied character. The café makes each drink individually and uses an electric whisk to ensure each cup turns out as perfect as the next.
The Best Drinks and Dishes to Try at Atelier Matcha Cebu
For guests who are keen to explore variants of matcha, three distinct grades are offered. Samidori is lighter and more approachable, while the house pick, Ogurayama, balances sweet with gentle bitterness. Tennozan is the top tier, a ceremonial-grade matcha with a deep umami and silky finish.
For both Nagao and Uy, matcha is best enjoyed without added sweeteners, which allows its natural character to come through. Their latte of choice uses quality whole milk, whose inherent sweetness complements rather than masks the tea.
Still, the menu includes several sweeter creations designed to appeal to the prevalent local sweet tooth. For first-timers, Uy recommends the house’s brand standard, Ogurayama Latte, while the Coconut Matcha Cloud is her pick for a refreshing, iced option for the locale’s unforgiving heat.
Other curiosity-inducing beverages in the menu include the Black Sesame Matcha, the Dirty Matcha, and the Earl Grey Matcha Cloud.
Beyond beverages, Atelier Matcha presents a surprisingly robust food menu. Standouts include the Miso Bolognaise Udon, Fish & Chips, Garlic Butter Steak Rice, and the Salmon Mentaiko Bowl.
Dessert lovers should not miss the Matcha Tiramisu, along with the café’s Basque cheesecake and banana pudding.
Atelier Matcha shows that authenticity doesn’t have to be exclusive, blending Kyoto tea traditions with a relaxed café vibe. Instead, it’s something to be savored daily, one carefully crafted cup at a time.
Atelier Matcha is located at Garden Row, Ayala Malls Central Bloc, Cebu IT Park, Apas, Cebu City.
Frequently Asked Questions
Atelier Matcha is a premium matcha cafe founded in 2021 in collaboration between Chitose Nagao and Yamamasa Koyamaen, with its main branch based in Ginzo, Tokyo.
Atelier Matcha is a premium matcha cafe founded in 2021 in collaboration between Chitose Nagao and Yamamasa Koyamaen, with its main branch based in Ginzo, Tokyo.
Atelier Matcha’s Philippine branch is located in Garden Row, Ayala Malls Central Bloc, Cebu IT Park, Apas, Cebu City.
Aside from premium beverages made with ceremonial-grade matcha, Atelier Matcha Cebu also serves a wide selection of savory dishes and sweet desserts.
