If you love matcha, you might have heard of (or even tasted) Matcha Eight’s drinks or desserts.
Founded by Miho Kaneko, this homegrown business is known for its authentic Japanese tea flavours.
As you might be able to tell from her name, Miho herself is originally from Japan. A Liberal Arts and Japanese History graduate of Rikkyo University in Tokyo, she went on to expand her international perspective through English language studies in New York.
That said, she has been residing in Malaysia for the past seven years, bringing her expertise in public relations and strategic communications to the local market.
In 2018, she was appointed as Managing Director of Vector Malaysia, the Malaysian subsidiary of Vector Incorporation, a public-listed Japanese PR firm headquartered in Tokyo.
A PR and marketing agency, Vector Malaysia has notable clients such as the Japan National Tourism Organisation (JNTO), the Pokémon Company, and other international brands originating in Japan.
And of course, Vector Malaysia is also the parent company behind Matcha Eight.
Scooping up the business
As a forward-thinking organisation, Vector is a place where employees are encouraged to have an entrepreneurial spirit.
“Our counterparts in South Korea and Taiwan have successfully expanded into industries such as cosmetics and pet food, showcasing our commitment to innovation and adaptability,” Miho shared.
As a passionate foodie herself, she desired to introduce authentic Japanese desserts to the Malaysian market. And ice cream seemed to fit the bill as it’s universally loved.
Plus, she felt that finding premium and authentic Japanese tea ice cream in the city was still a challenge.
“In Japan, the concept of varying intensities of tea ice cream is well-established, but it was virtually absent in Malaysia,” she claimed. “This realisation marked the beginning of our journey during the COVID-19 pandemic in 2021.”
While awaiting the completion of LaLaport Bukit Bintang City Centre shopping mall, Matcha Eight operated exclusively online for nearly a year with four ice cream flavours.
Choosing LaLaport BBCC as their launch location was a strategic decision. For one, it has a strong reputation as part of the Mitsui LaLaport shopping mall network in Japan. With it being their first store, though, she approached the venture with some caution, opting for a modest footprint of under 500 square feet.
In January 2022, they officially launched the first physical Matcha Eight store, bringing the rich tradition of Japanese tea-infused desserts to Malaysia.
Honouring the eight farmers
Matcha Eight is all about crafting artisanal, premium, and 100% natural Japanese tea ice cream, carefully curated to offer a range of intensities—from sencha and matcha to hojicha and genmaicha.
Their ice cream is all made using single-origin Wazuka tea from Kyoto. In fact, the name Matcha Eight is a tribute to the eight Wazuka farmers who provide the business with their exceptional, single-origin tea powder.
“These dedicated artisans have spent generations nurturing their family-owned tea plantations, ensuring the highest quality matcha that forms the foundation of our ice cream,” Miho said.
“We take immense pride in supporting these farmers, and for the first time, they have the opportunity to connect directly with consumers, sharing the joy of their craft in a truly meaningful way.”
She explained that Wazuka matcha is unique as it’s cultivated on scenic, hilly slopes, where the terrain makes mechanised harvesting challenging.
As a result, most of the tea is carefully hand-picked, ensuring that only the freshest, most premium buds are selected—directly contributing to its superior quality.
However, the meticulous process limits volume, making high-grade Wazuka matcha an exclusive offering.
Miho elaborated, “For applications like ice cream and beverages, second flush tea provides the ideal balance of flavour and cost-efficiency.”
Did you know: Second flush tea, also known as summer flush tea, refers to tea leaves harvested during the second major growth cycle of the tea plant, typically in May and June.
Given the rarity and premium nature of first flush Wazuka matcha, its pricing would make it impractical for daily use. The founder said one matcha latte alone would probably exceed RM100.
“Additionally, Japan’s tea export system is complex, with farmers, processors, and distributors operating independently,” she said. “While most tea is sold through intermediaries, Matcha Eight takes a unique approach, sourcing directly from farmers—ensuring authenticity, sustainability, and a direct connection to the heart of Wazuka’s tea heritage.”
A Michelin-recognised touch
The “eight” in Matcha Eight also reflects the business’ commitment to eight classic flavours of Japanese tea ice cream, each representing a different tea intensity.
Over time, their menu has also expanded to include premium and seasonal offerings, alongside a curated selection of Japanese desserts and matcha beverages.
Their TRX flagship store offers an array of Japanese desserts from traditional warabimochi and matcha zenzai to delicate matcha and hojicha jelly. There’s also a curated Matcha Eight Seasonal Platter.
The menu is powered by an exclusive partnership with Master Chef Takuji Takahashi, the third-generation owner of Kinobu, a one Michelin-starred restaurant in Kyoto.
“As a Japanese Cuisine Goodwill Ambassador, Chef Takahashi is deeply committed to sharing and preserving Japanese food culture beyond Japan’s borders,” Miho explained. “Driven by this mission, he eagerly partnered with Matcha Eight, helping craft our ice cream and dessert recipes with expertise and innovation.”
She also shared that Chef Takahashi has been a trusted friend and collaborator of hers for years. Prior to Matcha Eight, they worked together on numerous PR collaborations across Japan and Malaysia, fostering a shared passion for Japanese cuisine and culture.
“When I introduced the idea of opening a matcha ice cream speciality shop in Malaysia, he immediately embraced the vision, offering his full support and expertise to bring the concept to life,” she said.
Whisk and rewards
“Our journey started during the COVID-19 pandemic, when we recognised an opportunity to support Wazuka farmers in Kyoto by exporting their tea leaves to Malaysia—an initiative aligned with their business transformation efforts,” Miho reflected.
This approach actually enabled them to secure a subsidy from Kyoto. Thanks to this sort of support, the business reportedly broke even in four months’ time of operation.
The team also benefits from longstanding partnerships with Japanese businesses and government agencies from their PR arm. Many of them actually sought Matcha Eight’s expertise for test marketing Japanese ingredients.
“Additionally, our experience navigating the Malaysian market has positioned us as a resource for companies looking to expand into the region,” Miho said.
“This has allowed us to generate revenue while fostering synergy between our public relations and food and beverage divisions, creating a dynamic intersection of marketing, business innovation, and culinary heritage.”
Looking ahead, the business plans to expand their team and broaden offerings to include private parties, fun workshops, corporate functions, and strategic partnerships with lifestyle and wellness brands.
In the long term, they aim to strengthen their presence by establishing additional outlets across the country.
“The Malaysian matcha market still holds tremendous potential for growth. I have observed firsthand how innovative matcha creations, vastly different from traditional Japanese interpretations, continue to emerge—quickly gaining popularity and capturing the interest of local consumers.”
Miho Kaneko
At the end of the day, Matcha Eight is about more than just taste.
Rather, it’s about taking pride in sourcing premium ingredients and honouring the expertise of Wazuka farmers. By focusing on craftsmanship and tradition, the quality taste matcha lovers seek is sure to come.
Featured Image Credit: Matcha Eight
