Wasachi's first international branch is now in Manila
It only took a single visit for Jaime Daez, founder and managing director of Fully Booked, to go green.
“A friend of mine from Malaysia told me about Wasachi in December of 2024, and told me that this was the best matcha in Tokyo that he had tried and that I had to check it out,” he recalls. “I was in Tokyo the following month, and had to see for myself if the matcha was, indeed, that good. I left the café a believer and a converted matcha enthusiast.”
He, like many others, was an immediate convert. And it’s not because of the health benefits of the roasted green tea or how it is trending globally, but because of how Wasachi does it. “I would say in terms of how good a matcha is, 90% of the battle depends on the quality of the ingredients. And the matcha powder that Wasachi uses is up there with the best matcha cafés in Japan. I don’t enjoy the bitter taste that many matcha cafes have, and there is no bitterness when you try out the matcha that Wasachi offers.”
Founded in 2024, the 10-seater independent Tokyo cafe instantly gained recognition and cult following because, one, founder Takuma Yamanaka does delicious justice in the manner he prepares his teas; and two, his passion to share the “happiness” of authentic Japanese matcha with the world is infectious and inspiring.
“Tea culture has a history of more than a thousand years in Japan, and it’s very original and unique to the country. I believe this matcha culture can be enjoyed by people all around the world,” says Takuma. “With my background in design, I’ve come to appreciate the Japanese sense of beauty. Wabi-sabi is probably the most well-known example. Being Japanese and studying modern Western design made me realize how deeply I’m drawn to the quiet elegance of Japanese aesthetics. Matcha embodies that for me. It’s simple, natural, and full of quiet depth.”
He works directly with farms in Japan that he has personally visited and inspected. An important criteria for his selection is how the farmers dedicate their lives to perfecting the art of matcha cultivation, from how the leaves are shaded to how they’re milled. And the farms he has selected definitely fit the bill.
“Who we work with as partners matters a lot. We collaborate closely and invest in maintaining direct relationships with our partners,” Takuma stresses. “Their craftsmanship is extraordinary, and it’s really thanks to them that we can serve such high-quality matcha.”
Their menu is short but studded with stellar items, including their beloved matcha latte, and another with coconut milk. A crowd drawer is their matcha cookie, which guests usually bring home in boxes.
“Our original cookie is developed by one of the best patissieres in Tokyo, Kyoko Takahashi, and our special cookie is created by three-time Michelin-star chef Daniel Calvert. Our matcha bowls are made by top ceramic artists in the global field. This philosophy flows all the way to the service we provide to our guests. Every detail reflects our belief in the world’s best quality, which we want to share with our guests who visit Wasachi,” says Takuma.
Wasachi has a flagship store in Kyoto, a stone’s throw away from TeamLab’s permanent exhibition. And just this week, they opened their first international outpost—at the Power Plant Mall, Rockwell, Makati, right inside Fully Booked.
Apart from being amazed by the quality Wasachi brings, Daez sees the potential in green tea. “I don’t think this is just a Philippine phenomenon, but a worldwide phenomenon. Demand for matcha is growing everywhere in the world. I presume this has a lot to do with the popularity of Japan as a tourist destination. As more tourists travel to Japan and discover matcha, demand continues to grow,” he says.
The metro already has the benefit of having matcha bars and cafes, but having Wasachi on Manila grounds is an elusive privilege on its own.
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Wasachi is located on Level R3, Fully Booked Power Plant Mall.
