Soft. Sweet. Sold Out. Warabi Mochi at Matchaya

It all started with a trip to Japan.

Somewhere between the quiet clinks of ceramic teacups and the graceful rituals of Chedo–The Way of Tea, the founders of Matchaya found themselves captivated. In Japan, tea wasn’t just a beverage, yet it was a way of living. A practice rooted in mindfulness, beauty, and intention.

They came home with a mission: to craft not just great tea, but meaningful moments. And now, that mission lives and breathes at ASHTA District 8.

Warabi Mochi

If you’ve strolled through ASHTA recently, you may have noticed a subtle crowd forming near Matchaya’s clean, minimalist booth, and chances are, it’s all because of Warabi Mochi.

Unlike the mochi you might know, chewy and dense, Warabi Mochi is a whole different kind of magic. Made from bracken starch, its texture is light, jiggly, and softly melts in your mouth like a whisper of sweetness. A beloved summer treat in Japan, now reimagined with an Indonesian twist.

At ASHTA, Matchaya’s Warabi Mochi comes in two delicate variations:

• Matcha Warabi Mochi, wrapped in a coat of earthy, aromatic Uji Matcha 8 powder
• Kinako Warabi Mochi, dusted in nutty, roasted soybean powder

But what makes this dessert truly sing is what lies beneath — a drizzle of rich brown sugar syrup, inspired by Indonesia’s deep-rooted love for gula aren. It’s a fusion of East and Southeast Asia in one bite: elegant, playful, and wonderfully familiar.

And yes—it’s only available in limited quantities each day. So when they say sold out, they mean it. You blink, you miss it.

A Taste That Stays With You

Warabi Mochi may be stealing the spotlight, but Matchaya’s journey goes far beyond one dessert. Their signature drinks are just as much a part of the experience.

Start with their beloved Koicha Milk, a deeply concentrated matcha blend that’s bold, creamy, and layered with umami. Or cool down with the Uji Matcha Frappe, a refreshing matcha slush that feels like Kyoto in a cup.

Everything at Matchaya is crafted with intention — from the teas they source, to the way they pair flavors, to how their menu reads like a love letter to both tradition and innovation.

It’s the setting. The soft light that streams in from the atrium, the quiet hum of conversations, the curated calm in the middle of the city’s chaos. Here, a simple tea break becomes a whole mood.

So come for the Warabi Mochi, stay for the Matcha Koicha Milk, linger with a friend over a Fruit Tea, and maybe — just maybe — rediscover what a tea break is really meant to be.

A little art. A little indulgence. A lot of matcha magic.