Matcha made in heaven

The Future of Matcha A Culinary Journey Made in Heaven

As soon as I heard about The Matcha Tokyo, I got excited because I love making desserts with matcha and drinking matcha, too.

Chef Sonny Mariano has established himself as a seasoned executive in the Philippine culinary landscape, bringing over a decade of experience in casual dining and marketing management to his role at Tasteless Food Group (TFG). Since joining TFG in 2019, Mariano has overseen the group's pastry portfolio, including the successful launch of The Matcha Tokyo in 2022.

The Green Revolution

After three years as head chef of The Matcha Tokyo, Mariano is now overseeing an aggressive expansion. From an initial launch, the brand has grown to 16 branches, with approximately 15 more in the pipeline. The reach now extends far beyond Metro Manila to Davao, Cebu, Iloilo and Bacolod, with upcoming locations in Zamboanga and Cagayan de Oro. This month, the brand also marked its international debut in Guam.

Success, however, came with the challenge of education. When The Matcha Tokyo first opened, Mariano encountered a significant hurdle the Filipino misconception of what matcha should taste like.

Culinary Reality

Mariano's path to the kitchen was not the one he initially envisioned. As a young boy, he dreamed of becoming a doctor. However, his parents noticed his penchant for copying recipes from television and helping his grandmother cook for town fiestas. They encouraged him to try culinary arts, and he didn't hesitate to say yes.

After graduating from the Center for Culinary Arts Manila, Mariano started as a line cook in a bank lounge. Seeking a more creative outlet, he joined the Pancake House Group as a product development chef. Recognizing a gap in his expertise, he traveled to the United States to train specifically in a pastry kitchen.

A Connoisseur's Guide to Matcha Grades

To fully appreciate the work of Chef Sonny Mariano at The Matcha Tokyo, it is essential to understand that not all matcha is created equal. The quality is determined by the timing of the harvest, the position of the leaves on the tea plant and the meticulousness of the stone-grinding process.

Whether you are whisking a traditional bowl of tea or baking a vibrant cheesecake, choosing the right grade is the first step to success.

Ceremonial grade (the gold standard)
+ Harvest Made from the youngest, most tender leaves of the very first harvest (spring).
+ Appearance A vibrant, almost electric neon green.
+ Flavor profile Delicate, naturally sweet and creamy with a potent umami finish. It has zero bitterness.
+ Texture Extremely fine, like talcum powder, achieved through slow stone-grinding.
Premium or latte grade
+ Harvest Usually a blend of first and second harvest leaves.
+ Appearance Bright forest green.
+ Flavor profile Features a slight, pleasant astringency (bitterness) that balances the richness of milk in a latte or the sugar in a frappe.
+ Best for Matcha lattes, iced matcha and smoothies.
Culinary grade
+ Harvest Sourced from later harvests (summer or autumn) using older, more mature leaves lower on the stem.
+ Appearance A duller, brownish-green or olive hue.
+ Flavor profile Strong, bold and distinctly bitter. It is meant to be masked by flour, sugar and fats in recipes.
+ Best for Cookies, cakes, ice cream and savory sauces.

Quick Questions

In a candid conversation with Chef Sonny Mariano, we got a glimpse into his personality and what drives him

What is your biggest fear?
Losing this passion.
What really makes you angry?
Liars.
What motivates you to work hard?
Good results and people's reaction to the dishes I've made.
What makes you laugh the most?
Funny memes.
What would you do if you won the lotto?
Buy a house with a huge and complete kitchen.
If you could share a meal with any individual, living or dead, who would they be?
With my family.
What was the last book you read?
The pastry book of Chef Editha Singian. She, herself, gave it to me.
Where do you see yourself in 10 years?
Relaxing. That's why I work hard now.
Which celebrity would you like to meet for a cup of coffee?
Chef Heston Blumenthal. The chef I look up to.
What is the most daring thing you have ever done?
From working in a full-time job to doing freelancer/consultant.
What is the one thing you will never do again?
Pushing myself too hard to the point of getting burnout.

Note The post has been written in a professional yet approachable tone, with clear subheadings and varied sentence structure for improved readability. Keywords relevant to the tool and field have been integrated throughout the content.

Edward Lance Arellano Lorilla

CEO / Co-Founder

Enjoy the little things in life. For one day, you may look back and realize they were the big things. Many of life's failures are people who did not realize how close they were to success when they gave up.