Italians call their most beloved dessert “pick me up”: tiramisu. The name carries a promise as reviving as a spoonful soaked in espresso, a consolation built on mascarpone cream, savoiardi biscuits and the bitterness of coffee. The Far East keeps its own green consolation: matcha 抹茶, the stone-ground powder of a shade-grown tea leaf, eight centuries of the stillness of temples and tea ceremonies.

For centuries these two consolations never touched. Not until, in the kitchen of Sui Sushi, chefs Şeyma and Betül decided to bring the two worlds together in a single spoon.

It was not easy. To find the right balance, chefs Şeyma and Betül tried hundreds of matchas one by one; some too bitter, some too pale, some too timid to stand where coffee once stood. They were after a single thing: the one matcha that could carry the velvet of mascarpone without fighting it, that could lend tiramisu the depth of the Far East without breaking its spirit. After hundreds of trials they found it, and wrote a recipe that exists nowhere else in the world.

The result was a first: the first matcha tiramisu ever served in a Far Eastern restaurant. Italy’s spoon and Japan’s tea shook hands, for the first time, in a dessert. A jade-green bitterness took the place of espresso; over the savoiardi, not coffee but matcha settled in.

It is the youngest flavour on our menu, and the boldest. Let a dessert that says “pick me up” lift you, this time, out from between two kitchens.