Cover Syun Hattori, the founder of Niko Neko Matcha (Photo: Amru Shakir)
Syun Hattori, the founder of Niko Neko Matcha (Photo: Amru Shakir)
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A decade after he first introduced matcha to the Malaysian market, Syun Hattori speaks about what inspired him to start the matcha brand
While Niko Neko Matcha is now synonymous with Malaysia’s matcha industry, matcha wasn’t always on the cards for Syun Hattori, the co-founder of Niko Neko Matcha. In fact, his original calling was architecture and design, still evident in the five immersive stores that house his matcha wonderland, fitted with installations from local artists.
“Each is an experiential ground to discover matcha with all the five senses,” he says. “We collaborate with both an artist and an architect for each space—each outlet is different but carries the Niko Neko Matcha ethos.”
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Above Syun Hattori in Niko Neko Matcha
Above Syun Hattori’s original calling was architecture and design
Syun Hattori in Niko Neko Matcha
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Half Japanese and half Malaysian, matcha runs in Hattori’s blood. Growing up in Japan before his family migrated to Malaysia 20 years back, he still recalls his grandfather preparing matcha for him as a child. “I believe everything happens for a reason—the fact that my roots lie in both Japan and Malaysia and I reside in Kuala Lumpur made me feel I wanted to create a brand here that represented my background.”
Above Whisking matcha
Above Pouring matcha
Whisking matcha
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Niko Neko Matcha first opened its doors back in 2018 in Bangsar. With the current matcha obsession and shortage due to increasing demand in both the East and the West, it is hard to remember a time when there was scarce knowledge of matcha in the market. But that was exactly the situation when Niko Neko entered the market.
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Above Niko Neko Matcha
Above Syun Hattori
Niko Neko Matcha
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“No one had heard of matcha—the closest experience most diners had was Starbucks’ Green Tea Latte, or perhaps green tea ice cream in Japanese restaurants,” he chuckles, recalling how customers would often mistake matcha for the green tea bags they would drink at home. “It was a long journey to educate the public about what matcha was, and what it should taste like.”
Above Niko Neko Matcha’s interior
Niko Neko Matcha’s interior
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But what makes good matcha? Syun tells me that ceremonial grade matcha—the highest grade of matcha, is differentiated by three different elements: colour, smell, and in taste. “It should be vivid green, nutty and creamy or floral in fragrance, and umami and brothy on the palate,” he says. “It should also be smooth, and not rough on the tongue.”
Above Matcha powder
Matcha powder
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In terms of education, while much has changed since 2015, there is always more to learn when it comes to matcha. “The easiest way to boost knowledge is to drink as much matcha as possible, to learn what suits you along the way,” he ends. “Matcha should be a lifestyle, not a trend.”
And Niko Neko Matcha’s meaning? It’s simply the name of Hattori’s pet cat, translating directly from Japanese to “Niko the cat”.
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
