The café’s collab with Chef Nouel Catis will make you taste matcha like never before. It’ll even keep you coming back for more.
Some people like matcha, while others would rather stick to the world’s most-loved flavor aka chocolate. I have to admit, I find myself resonating with the latter. I’m one of those who’d still pick sweetness over mild, pleasant bitterness, or something packed with sugar over one that has more antioxidants from green tea leaves. That was until I tried The Matcha Tokyo’s collaboration with the viral Dubai chocolate creator, Chef Nouel Catis. The entire lineup, I dare say, is a game-changer.
On Oct. 3, the restaurant known for its 100% organic matcha drinks and desserts unveiled its limited-edition menu featuring delectable pastries and drinks crafted with Catis. The Filipino patissier is the creative genius behind the iconic Dubai chocolate, which took social media—and the kitchens of several chocolatiers—by storm in early 2024.
It’s a luxury confection that captured the hearts and palates of many for its unique mix of thick, crunchy shell, creamy pistachio filling, and crispy kanafeh (shredded silo). This is on top of its “Instagrammable” presentation associated with Dubai’s luxurious image, as well as its exclusivity, with each bar priced at 68.25 AED or around P1,090.
In time for the holidays, Catis and The Matcha Tokyo’s executive chef, Sonny Mariano, teamed up to create a new line of mouthwatering desserts designed for both the new generation of matcha lovers and fans of the sensational Dubai chocolate. The result is a lineup that offers “a taste of Tokyo, a touch of Dubai” in how it marries Japanese tea culture with the widely popular treat.
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“Matcha embodies heritage, mindfulness, and artistry, while my desserts carry stories of innovation and culture. Together, we’re creating something that not only excites the palate but also bridges worlds—Japanese tea traditions with the vibrant creativity of modern pastry,” Catis said.
The chef added that the Matcha Tokyo x Chef Nouel Catis collab “is for those who crave authenticity while embracing new experiences.” And, based on my own experience, it is also the perfect start for anyone who would like to get to know matcha for the first time, finally.
The desserts have the signature taste of high-quality matcha: sweet, creamy, umami, and pleasantly bitter—not harsh. They do not possess the strong bitterness feared by many people who, like me, aren’t really fond of the flavor—or at least I didn’t use to be.
“Life is already bitter, you know, and if you’re also having something bitter, then what more can you get out of life?” Catis remarked in a chat with The POST. “But no, really, we want to reimagine matcha so more people will embrace it and enjoy it.”
The menu, which took Catis three months to develop, features three desserts, two drinks, and two chocolate bars, all blending the rich flavor and creamy texture of his viral chocolate bar with the authentic earthy flavor and low bitterness of The Matcha Tokyo’s green tea powder.
Our gastronomic adventure began with the Dubai Chocolate Cookie with Matcha Soft Serve, which features The Matcha Tokyo’s signature molten chocolate cookie stuffed with Catis’ Dubai Chocolate spread and topped with matcha soft serve. If you’re looking for a new comfort food, this might be it. The cookie is crunchy on the outside, soft on the inside, and oozing with Catis’ melted Dubai chocolate at the center. It has rich chocolate flavor that blends well with the pleasantly bitter, creamy ice cream. Each serving is good for two persons, but we wouldn’t blame you if you’d prefer gobbling it all up by yourself—I almost did!
Next up is the Habibi Matcha Cake, which is making a comeback from Catis’ previous Khaiba collaboration with Chef Sonny Mariano. This time, though, the moist chocolate cake gets a matcha twist with a layer of matcha sponge cake infused into it. Its mild, earthy taste created a perfect balance with the cake’s thick layer of sweet chocolate ganache. The crushed pistachios scattered on top are a delightful bonus, making each bite of the cake a satisfying—or rather addictive—experience.
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The Matcha Butter Mochi tells another story where the East meets the Middle East. It is made out of matcha butter mochi that is sticky and firm—unlike the usual soft and chewy—made umami with a grassy, slightly bitter matcha. The best part is that it’s topped with a melted Dubai chocolate coating and sprinkled with pistachio kataifi that could easily make it your new go-to dessert.
For the drinks, we had the Iced Matcha Dubai Chocolate Latte, which is Catis’ creative take on the usual matcha latte, with its pistachio foam that is sprinkled with crispy kataifi bits. It is creamy, a bit sweet, a bit bitter, and totally Instagrammable. The best way to enjoy it, according to the chef, is by indulging on the chocolate, crunchy kataifi, and pistachio foam first before mixing them all together.
The Hojichai with Langue de Chat is a classic Hojicha milk tea reimagined with with the warmth of South Indian cardamom and cinnamon. The sweet and spicy spices create a distinct blend with the smoky, nutty, and earthy roasted green tea. It comes with a Langue De Chat that you can bite into before every sip, or dip it in for a more savory experience.
Lucky me, I even got to devour more of The Matcha Tokyo x Chef Nouel Catis collab at home! The cafe gifted us with two more desserts for takeaway: the Matcha Dubai Chocolate Bar and the Hojicha Dubai Chocolate Bar. The former is infused with hints of lychee and raspberry, while the latter has roasted kataifi, cashew nuts and silky, creamy hojicha. And like everything else in this tie-up, they’ll make you think, look, and taste matcha like never before. In fact, they will all keep you coming back for more.
The Matcha Tokyo x Chef Nouel Catis collaboration is available until Dec. 31, 2025 in select The Matcha Tokyo branches, including Mitsukoshi BGC, Gateway Mall 2, Opus Mall, Ayala Malls Vertis North, Robinsons Magnolia, and SM Mall of Asia.
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