Touch of Matcha

As the name suggests, the Touch of Matcha concept revolves around matcha, a Japanese superfood that is rapidly gaining popularity. The founders have carefully selected matcha from the best regions of Japan to create a diverse bar where, in addition to a wide range of matcha-based drinks and cocktails, customers can choose from different grades of tea. At Touch of Matcha, classic drinks can be prepared using three different grades of tea: Grade A, with a delicate and sweet aftertaste; Grade B, with a more pronounced, astringent, and vibrant flavor; and organic Grade A, which is rich, buttery, and has a flavor reminiscent of almond and apricot. The owners have combined this matcha bar concept with a flexitarian menu in a bright and airy Californian style. Summer is a year-round experience at Touch of Matcha, where the "vegan-friendly," "fat-free," and "healthy food" labels are truly meaningful. The cuisine emphasizes fresh greens, natural ingredients in all dishes, minimal sugar, and raw techniques. The menu at Touch of Matcha features wholesome, healthy food that is low in fat, has a low glycemic index, and is 90% raw. For example, Chef Yegor Rudolsky uses raw techniques in preparing all types of sauces. The dessert menu for Touch of Matcha was created by "The Eclair King," Saba Jandjghava. Half of the dessert menu is based on matcha, and there are also vegan and gluten-free options.