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I came here with a friend to try a few of the dishes on their menu. We had the following: - Tsukune (cheeseburger) - Hamachi tartare - Pork neck - Sunflower If you've never had pork neck, I highly recommend it. The meat was incredibly tender and the sauce was perfection. They had beef tartare, but I'm not a huge fan, so they offered a white fish (hamachi) that was flown in overnight. The dish was very light and refreshing, definitely can taste the freshness! I wasn't expecting to eat a cheeseburger at this fine restaurant, but our server swore it's the best burger he has ever had in his life and insisted that we tried it. I admit it was delicious, but I wouldn't say it's the best I've ever had in my life. It's good, but I wouldn't recommend it. $23 for a "naked" burger is a bit pricey. At least give me a few strands of fries or some lettuce and pickles. The Sunflower was interesting and tasted a bit funky. I couldn't make out what it tasted like, or what it was. If I had to guess, the outside was a lightly cooked piece of squid heavily coated with coarsely ground matcha filled with "something mushy" and sunflower seeds and sunflower petals. I wasn't a huge fan. I had wanted to try the A5 Wagyu but at 6pm on a Saturday night, they had run out. I was somewhat disappointed. While I enjoyed some of the dishes, the experience did not meet the high expectations that I had set. I had tried Matsu when they were one of the participating vendors at the Wine & Food Festival. They were one of my favorite vendors, but this experience for me was just average. The restaurant was dark and cozy, barely lit by the few overhead lamps. Service was friendly and attentive.
We came here for their famous monthly izakaya nights. We had seen them on social media and heard about them elsewhere, and decided we must check it out. We got there early, like we're having a glass of wine down the block before they opened because we had heard the seating is limited and the izakaya nights are super popular. Good news is, that worked because we got sat right away and it wasn't super busy. The second time we went for Tsuki night we were a little more relaxed and showed up maybe 20-30 minutes after opening and we're not so lucky, we had to wait about 45-60 minutes. Both visits were so delicious. We end up ordering a bunch of things on the menu and sharing them all (the first time we got one of everything). It's hard to choose a standout dish or dishes when they were all so good. Also since they were the Tsuki nights they aren't always available, but in case they are: Kampachi Sashimi - very simple in appearance, but it let the flavor of the fish and sauce shine. This was a great start to our meal. Potato Salad with Sesame & Katsuobushi - not my cup of tea but it had good flavor and my BF loved it. The presentation was cool with the bonito flakes on top. They fluttered in the breeze. Kakiage with shrimp - this was the a new dish for me as I have never had it before. It looked like a little tempura bird nest with shrimp. Very cool texture wise. Smoked Gyoza - fried crisp in the pan with the slurry. Had a unique taste due to the smoke. Jbox Tacos with Sukiyaki - these are a crowd favorite I hear and an homage to more non authentic home made taco. Really fun. Karaage Nuggets - these meat was tender, juicy and then crispy. The sauce was so flavorful. Keiko's Curry - flavorful and not at all what I expected to come when we saw curry. I really liked the flavors and the minced/ground meat. Duck Pho with Rice Noodles - duck was prepared perfectly and the broth had good pho spice flavor. Nice change of pace in the meal as well. Omurice with Squid - one of the most unique for me since I've never had this dish either. Never thought of pairing egg with squid either On or next trip, we had: Pork Belly with corn, sorghum & sumac - I loved the creamy corn with the little pieces of popcorn. I need to know how that was done. So unique and I could have eaten a whole side of it. The pork belly was good as well. Pork Chop with Mustard Seed, Currant, Beurre Blanc - flavors were so unique really nice combo Shrimp and Grits served with Andouille & Benne Oil - head on shrimp on a bed of grits Chicken Fried Steak made with Wagyu and covered with White Cheddar Gravy was good, but was one of our least favorite. Not because it wasn't good, but because even though the wagyu was super tender it was sort of lost in all the other flavors. It was still good, but the other dishes were so much better, so it was our least favorite. And by that we still ate the whole thing happily. Fried Chicken served with Cornbread drizzled with Honey, Jalapeno and some Potato Salad - one of my favorite because the chicken was so flavorful and moist with the crunch from being fried. For dessert we had the Shortbread Cookies, which were kind of like a cookie fluff sandwich. Both times we got the Tanuki cocktail and then some wine. All quite tasty Service was good. The first trip when we got everything, they coursed it out for us and had the flavors and the intensity build only bringing 1-2 dishes at a time. It felt deliberate and created a wonderful experience. The second time, the server was still nice, but even though we asked if they could course it for us, it was not. The 5 dishes we ordered came out with seemingly no particular order. Starting with the heaviest fried dishes first with the chicken and steak coming out together, and the other 3 dishes arriving 2 minutes later. It just felt a little less curated and our food got cold while eating other dishes. In hindsight I would have coursed it for us by ordering at different times. I was just lulled into thinking that it would work out since the first time when we asked they did it perfectly and when we asked this time, they said yes as well that they would do it.
I forgot how amazing Matsu was until I went back here last week to celebrate my birthday. Their coursing menu is so unique and I love how different the dishes are but how much everything ties into "Matsu" Staff was great. They started us off with a cava from Mexico. Which was actually probably the best sparkling I've had in a while. Hats off to the sommelier there. From star to finish, you know that every dish had its place. Sometimes I always get nervous that I'm never gonna be full enough because the portions look small, but the richness in flavor always tops me off by then. My favorite courses this time were the shrimp tempura (something that'll always stay on the menu), and the lobster course. The homemade ice cream at the end are amazing !
Thoughtful gracious service Excellent food Inventive and memorable High attention to detail Elegant atmosphere Loved the cocktails and mocktails Highly recommend !!!!! For Date night Or Special occasion Or just drop by for the amazing wagyu burgers There is bar seating too for a more casual meal
Dining at Matsu was a truly unforgettable experience! We did the chefs tasting with bespoke sake/wine pairings and every dish was beautifully plated and perfectly paired! Every dish was excellent but our favorites were the sheep brain fish and the lobster bisque! Our waitress was incredibly knowledgeable and every dish was presented elegantly and with extraordinary culinary detail and flavor. This restaurant truly deserves a Michelin star!
I dined here on Saturday night with a group of 6, and I must say it was a lovely experience!! Everyone got the 10 course meal (which seems to be the default... à la carte is an option but you must speak up quick if that's what you want.) Everyone got served at the same time (3 servers for every course) and I thought the meals were perfectly portioned as well as served with impeccable timing. I enjoyed everything that I was served. My water glass stayed full, but not in that annoying way where you take one sip and they are right over your shoulder. I ordered a mocktail and a cocktail-- both were delicious! The server helped me choose my cocktail and I'm so glad he did! I'm sure every drink on the menu is good, but he helped me find just the right drink. I went into this night skeptical because $$$$ four dollar sign restaurants aren't usually my thing, but if you have the money and want to experience an awesome 10 course meal, I would definitely recommend Matsu and hope to return someday!
An incredible experience in this hidden gem. The staff here is IMPECCABLE and the experience is 10/10. It's a great place for an upscale night, expect a bill upwards of $200+ and if you want to experience the 10 course, $550+. Another big plus is they have a lot of locally sourced food. This was my second time here and would go again!
The 10 course tasting menu with bespoke wine pairings was amazing. The service was impeccable. Dishes were brought to the table and placed in front of us in coordinated fashion with description of dish and prep afterward try the staff. Everything was excellent. Ambiance is romantic and great for date night. The bespoke wine pairings were excellent. Mix of primarily unique white wines and Sake pairings. Can't wait to return.
We used Matsu to cater most of the meals for an 11- day feature film movie shoot. We had celebrities on site and quality and flavor were really important. Chef William and team knocked it out of the park. The food was amazing and that was what he could do quickly and en masse. Not only does he have a natural flair for combining flavors, he is a pleasure to work with and made my life as the person responsible for crafty services so easy. I highly highly recommend Matsu, as do the entire cast and crew.
I would give this place 4.5 stars but since there isn't that open, let's give it a 4. I've been wanting to try this place since 2 years ago, but I was pregnant. My husband and I agree this place is good, but we were just expecting to have a little bit more sushi or sashimi given the restaurant is categorized as Japanese. We got the 10 course meal. I have to say I liked everything except the 3rd dish that was the spicy rice paper roll and the fish dish. I'm not a fan of Indian type of flavor and it seems strong and over powering. I wish the fish did not have such an overpowering sauce. My favorite was the duck dish. The duck was cooked perfect and the sauce matched the flavor perfectly. I would come back for the duck dish any day. The service was top notch. The waitress / waiter filled out water cup as soon as it's half full. We got sake too. When my husband stated that he wanted the sake more chilled, the waitress provided us with a option to pour us a new glass with chilled sake or chill the sake we have in a ice and bring it back to us. We opted the latter. The option and gesture was very thoughtful. The restaurant is modernist feel, not really Japanese feel, which is what I was more expecting. Parking can be difficult because the only parking option is street parking. Would I come back again? Most likely not because it a far drive for us. But, definitely a nice restaurant to get an amazing food.
I have been blessed to travel the world (71 countries to date) for business and enjoyed great meal, at both Michelin-star and highly rated restaurants for 40+ years. This restaurant where we ate our New Years Eve dinner is now my favorite restaurant, . . . . maybe in the world and certainly in San Diego! This was one of the best meals I have ever had in my life and definitely the best meal I have ever had in San Diego!! I just keep saying, "AMAZING!! JUST AMAZING!!" We had the 10-course tasting menu with the optional A5 Waygu. Service was exceptional if not perfect at every level of engagement. Every dish was carefully presented, often by the chef himself, and perfectly described and explained. And every dish was pre-served with appropriate silverware for enjoying. I cannot wait to come back!!
This restaurant is a true gem in the San Diego area - it's so good that we drive down from Irvine to eat here. The dishes are extremely creative and unique, made with seasonal ingredients. There's a couple of different dining experiences available - we have tried the a la carte menu twice now. The prices are quite reasonable given the experience. We loved numerous dishes, but our favorites include their takes on tempura, lettuce, sunflower and ika (one of their signature dishes) and their wagyu cheeseburger. Some of the dishes are shareable for two - just ask your server for guidance. The service is attentive, but still casual. The dining room makes ample use of wood and other minimalist materials, which makes for a more relaxed dining experience. Definitely Japanese-inspired. Highly recommend Matsu for a date night, special occasion or even just a normal night out. There aren't many Japanese restaurants like this in the SoCal area.
A terrific meal and dining experience. Honestly, if we didn't live 500-miles away we would dine here every week. The effort that went in to each dish shone thru. We chose the chefs tasting 10-course menu and were not disappointed. I only wish I had the foresight to photograph the menu so I could more properly describe each image. A nice variety of proteins that were well balanced and delicious. The staff were amazing and so welcoming. The Chef was kind enough to drop by our table and chat with us. We loved that the background music was not too loud; the ambiance was very nice. The dashi broth variations were clean and fresh. So much work went in to each dish; well selected ingredients, nice sake selection. We really enjoyed this dinner!
1 year ago
Love Japanese food and love small plates. Everything we had was very good. We went for our anniversary. Highly recommend. read more
What an incredible culinary experience! We had the omakase and it was truly a unique and exciting 10 course meal. Every course was creative and delicious. Easily the best meal we've had all year. The courses were spaced perfectly. Amberjack tartare, the most delicate flavorful shrimp, perfect duck, an egg that is impossible to describe...each course is so special. The service was knowledgeable, inviting, and fun. What a great team! Really lovely folks that made the evening so special. read more
4 years ago
TL;DR - Not at all worth the hype; service that reaches well beyond its capabilities accents only slightly above average food. Affordability = -1 * Service = -1 * Food = -1* I'm honestly at a loss for words; with hype from source's like San Diego's own Eater as well as other less reputable food bloggers enthusiastically setting up expectations for Chef William Eick's fine dining establishment, I came in, with 3 others, with expectations well in check, but excitement at an all time high. Reservation - you're expected to pay the entire bill in full at reservation; while I've seen deposits before, I've never encountered this "full bill" method before, but decided to take a chance. Atmosphere - As you walk down the sunny streets of Oceanside, you enter what feels like a cave at Matsu. I cannot emphasize this enough - I've been in plenty of dim restaurants, plenty of bright restaurants, but Matsu immediately felt TOO dark as we entered, casting an inordinate number of shadows on the simple atmosphere of the 48-chair dining area. The simple setup tries to slap you in the face with "fine dining". Service - Unexpected, unreasonable 3.5 hours for 10 courses; no comment. To a minor extent, urgent need to keep all water glasses full and replace silverware (except chopsticks) at every course. Urgency was comical by the end of the evening, and silverware refreshment was unneeded. Matsu feels like a restaurant trying too hard to be like a Michelin-starred restaurant when it hasn't established its voice or reputation. Affordability - the $155 starting price is standard for an omakase, and is even reasonable for a fine dining establishment that has a chef's course (arguably what I'd call this meal, NOT omakase). But with the wait time as well as the portion size and overall lack of originality, it's hard for me to justify this price point. Food(this is really why you're here) - You'll see from my photos that the presentation has a cohesive theme (as to what that is...? Japanese? Old style clay? Asian?). Of the 10 course meal, the sorbets and maybe 3 of the dishes presented some sort of culinary fascination; overall and even then, the meal was a huge disappointment. Temperature seemed to stick in my mind, as it seemed odd that, considering the speed at which dishes came out, the dishes I'd expect to be hot were at best served slightly-warmer-than-tepid. Cultural appropriation to reel in curious people with words like "omakase"? Understaffed, causing slow output? New restaurant jitters? Who knows, but Matsu doesn't check enough boxes to seem worthwhile. **Review severely edited due to character limits. read more
4 years ago
TL;DR - Incredibly overhyped, awkward service, mediocre if not below average food. To mirror another reviewer's experience, I am completely perplexed as to the praise this place has garnered. The outrageous prices, awkwardly intrusive service, and needlessly fussy dishes that don't taste very good invoke a "fake it til you make it" mindset. The extremely cavernous Matsu requires interrogation level intensity spotlights to light up each seat. Not sure if they are LED but throughout the night, I was definitely uncomfortably warm - I think from the lighting. I sat at the bar for the Chef's "omakase" - a liberal and culturally appropriative use of the word by Chef William Eick. Over three hours for 11 courses. Course pacing has some major issues. Silverware replaced after every course, despite most dishes being most logically consumed with chopsticks. At no point does silverware seem like a thoughtful pairing for the dish to be consumed - it is all standard knife and fork. In several instances, a server was trying to remove my food before I had completed the dish. As for the food - we see a constant repetition of themes across dishes but not in a new way for each course, leading you to tire of the same togarashi profile dish after dish. Some don't make sense or are challenging to eat and do not come with guidance on how to enjoy. The squid veil that you see pictured is downright unpleasant as the sunflower oil powder sticks to your teeth and gums like cheeto powder. The cabbage "gyoza" was so bitter and one dimensional it was nearly inedible. The velvety wagyu was lost in the sauce and char. I was left looking for more salt in nearly every dish. The sorbets were interesting, but did we really need THREE of them? Ingredients that needed elevation were served too simply and ingredients that should be prepared simply and allowed to shine were doused in spice, char, or bitter sauces. A 2 star review may seem harsh, but when accounting for the astronomical price of $220 for the chef's counter, I would say pass on this even as a one time experience. read more
1 year ago
3 years ago
Been here a handful of times. Do not know why I never left a review. The D-Bag food snob in me would say this place is art and above Yelp. You don't typically Yelp fine dining. From the unassuming location to the aesthetics and decor of the interior to most importantly, the food. You would not suspect a restaurant of this pedigree to be off the main drag in Oceanside. You would not expect Cabbage to carry so much flavor or be able to transform in such a manner that it excites your tongue. The main components of the dishes are executed to perfection. You will have a fish or a scallop or a piece of duck that is of Michelin quality but added is some whimsical food science of taking an ingredient I have never heard of , doing a chemistry project with it and transforming it into an accompanying component that just brings it all together to something amazing. While this is done in alot of other fine dining establishments and Michelin Star restaurants - Matsu delivers with more soul. They will take the time to explain the dishes, the Chef interacts with the customers, the staff shows their humanity versus being robots like you would get at Addison. It is just amazing and the O- Side location and classic California soul just make it all that much better. Selfishly I want it to remain a secret. I don't want it to blow up to the notoriety chef William deserves. This dude was cooking up fusion dishes at his previous post at Mission Ave Bar & Grille pre Covid. When I made my way from San Francisco to San Diego I was complaining to my girlfriend about how food in San Diego sucks. She brought me to Mission Ave Bar and Grille and I was like WTF ? Right next to the chicken wings and burgers were oddities on the menu for a bar and grille. Not only oddities but tartares and crudos with ingredients that I initially thought "yuck those things don't go together". Then you bite in to it and it is like wow, and how ? read more
My husband took me here to celebrate Valentine's Day! Japanese food is his favorite, so he was excited to check them out and I love trying new restaurants. We were seated promptly, despite running late due to traffic. Decor is simple and modern. We opted for the 8 course omakase menu and add caviar and wagyu. He also added the wine pairing, while I went for a cocktail. I chose the Oni, which was similar to a spicy margarita and it was very refreshing! Almost all of the courses came with a broth that they pour over at your table, which makes for a very beautiful presentation. The portions were extremely small, but very flavorful. Most of the courses consisted of veggies, so I'm glad that we had the extra wagyu add-on. Service was top notch- everyone was friendly, nice, and attentive. Overall, I had a pleasant time here- just wish the portions were a little bigger so that we didn't have to look for food afterwards. The meal ended up being over $600 and we were still hungry. read more
4 years ago
I love fine dining and matsu is serving it! They are serving some of the most beautiful food I've ever seen. The presentation is beautiful and the food itself is out of this world. It's easily one of the best restaurants I've ever been too. I'm an Omakase girl and they have a well thought out Omakase. I truly think it's worth every penny. I would go back in a heartbeat & am so excited to go back!! They have an amazing bar menu as well if you're not in an Omakase mood! If you're celebrating any anniversary or birthday - this is the spot. read more
2 years ago
I think it was the 2024 San Diego Magazine that voted Matsu Best Japanese Restaurant Runner up so I had to try it. And very good reviews on Yelp too persuaded me! I paid for the 10 course omakase and wine and sake pairing so I got a hotel room because I didn't have to drive home. Coltrain was extraordinary. Angela was engaging. Kim, the sommelier went above and beyond to answer one of my questions. Catherine showed me some serious knives, all the while being genuine. Each course was beautifully presented and the timing and service was well orchestrated. read more
3 years ago
We had the 6 (1 pescatarian) and 10 course menu. It was very delicious and I was definitely full after. We all had 1-2 cocktails and they were so fun and yummy. The service was great excellent and the staff was all very attentive. The location is off the Main Street and it was very dark on the outside but beautiful inside, comfy yet modern. read more
We really enjoyed a recently Michelin starred restaurant, so when we heard Matsu was new and vying for a Michelin star, we wanted to give it a try before it gets too much hype. I'm no Michelin expert, but I'm going to give my opinion anyway because that's what Yelpers do. If it were up to me, I would almost give them a star. Lots to like about this place, and they just need more time to get the execution right. Best thing about this place is the innovation. Everything we had was familiar, yet unique and intriguing. For example, the highball tasted like a highball except it was extra fizzy and had a je-ne-sais-quoi quality to it that I can only attribute to the lemon oil in it. They also made me an off menu Laphroaig old fashioned that had some pine oil in it that really elevated it. The scallop was perfectly cooked, and though I didn't love the sauce that came with it, I can appreciate the complexity of the sesame and red miso flavors that really gave it a unique depth. I truly enjoyed each dish for the experience, but at the same time, there wasn't anything in particular that I'm eager to eat again. Service was great and down to earth. There were a few mishaps, but nothing serious and probably just a learning curve with a new restaurant. We came to celebrate a birthday, but they didn't do anything to acknowledge it, which isn't a big deal to us, but just struck me as odd since most other places would at least give you a candle with your dessert. read more
11 months ago
Low-key outside, magical dishes if you are a fan of flavor experimentation, Japanese ingredients and fare, and allowing the chef to curate your experience. "No sushi, no rice." We really enjoyed our chef's counter evening with Chefs David and William, who were both friendly and so open to sharing their stories and recommendations for whisky, knives, and more. So much ingenuity goes into every course that pictures do not do them justice. The wine pairing I shared with my husband was well-chosen, too--wines and sake that brought out nuances in the dishes. The meal was on par with what I've had at a higher priced, Michelin-starred local venue, and you get face-to-face time with the chefs all night. I highly recommend going to Matsu for one of the most delightful local dining experiences possible. read more
2 years ago
So there I was. Starting my culinary journey. This was my first tasting menu experience, at a Michelin Quality restaurant. Matsu 松 was an interesting take on Tradition Japanese Cuisine. The setting was minimalist and the service was exquisite with a flare for the dramatic. The food had some High Highs and some low lows: I got the Birthday Treatment with some non-alcoholic bubbly stuff that was subtle and fragrant. Then an egg white topped "Mocktail" that was lightly sweet and floral. The opening Amúse Bouche was a fish (who's name escapes me) on a Japanese waffle. Notes of sweet and just when the fishy flavor would become overwhelming the waffle took over which was somewhat familiar but also new at the same time. Delightful. The next coarse was a top 3 of the meal. Cubed sushi caliber fish in a ponzu sauce that I could have drank with a straw. Catherine Graham said it reminded her of Ceviche and she liked this the most. I would have liked some crunch added. Delectable. The next course was roasted squash, with a yuzu mustard (mind blowing), dehydrated pumpkin? Seeds, and some roe. The Squash was semi sweet with a bang from the mustard. Decent. The next course was my least favorite. Good but some components were overwhelming in a bad way. The thinly sliced fish covered in matcha was far too strong. Inside was a welcoming spice and crunch that saved me from completely disliking the dish. Too earthy. Meh. Next was the Ebi Tempura in a blueberry ponzu. The was amazing. The crunch, the sweet, the citrus tang. Also there was a sauce on top of the Ebi that added a delicious chipotle type flavor. Exceptional. The next course was Seared Abalone with wild mushrooms in a waygu tallow infused sweet sauce that did not compliment nor save the dish. Beautiful to look at but tough to eat. The Abolone was chewy in a less than pleasant way which was a counter to the tender mushrooms. This dish wasn't my least favorite but it isn't on my highlight reel. Acceptable. Up next is the blackened cod with crispy skin on top of banana curry with tempura mochi (gnocchi?). This was great. The cod was fork tender and flavorful, the mochi was crispy and the banana curry tied it all together. The crispy skin helped texturally but was hard to cut through without making a mess. Yum. Next was the Duo of Duck which was my favorite dish of the night. The confit of duck with the broth was frickin amazing. I didn't have a big enough spoon to carry it all to my mouth. The next presentation was pieces of the duck's thigh meat and so on wrapped in a crispy something or other. The sauce was tangy and the little orange stuff was a fermented dried fruit mashed into a paste to add Umami and a little sweetness plus a piece of Vietnamese cilantro that definitely gave you bang for your buck providing an airy citrus, grass flavor. Delicious. And then: there was the A5 waygu on top of caramelized onions with a little fresh wasabi to boot. Ridiculous in a good way. The meat was tender and juicy, the onions were a great accompaniment, and the wasabi added a welcome spice. Fantastic. Served with the Waygu was an a la carte item that I suggest to anyone experiencing this beautiful place. The Salt and Pepper wings were amazing. With fried leeks as an afterthought. The wing were crispy and salty in a good way. I possibly tasted some white pepper which has numbing effects that were fun. More please. The first desert was a pine needle sorbet with poached Japanese Pair on top of some heavy cacao crumbles. Separately these items were overpowering but as a single bite they were unexpected and vibrant. Tasty. The final course and second desert was a blonde miso ice cream topped with thin white chocolate slivers and milk powder. I love white chocolate so I'm all for it but the pleasant surprise was the depth of flavor imbued from the miso ice cream. I was grateful for this to end my night. Satisfying. I'm no food anthropologist and I know I may have butchered and or mispronounced these ingredients most likely shaming my ancestors but I know food and I am grateful to have taken such a journey. Which is really what it was. I went somewhere. Food doesn't always do that and when it does I'm grateful. Good food. Good company. Good service. 8.2 out of 11 Shout out to our waitress who made us feel taken care of the entire night! read more
Well, I'm a tough critic but here's my thoughts: First off the decor inside is gorgeous, I thought I was in San Francisco or LA. Nice and cozy modern atmosphere. The staff is absolutely top notch! Everyone that works here is CIA trained worthy. If they get a Michelin star, it will be because of them. Service matters and they totally get it!! We did the 4 course tasting and it was delish. I got the duck, sorry I didn't get the Wagu like everyone else, it was good but it wasn't the best duck I've ever had. Also, the desserts were good but 2 of them you needed a knife to cut, in my opinion, desert should never need anything but a spoon (just my own opinion), If you are a big fan of Japanese cuisine, you will really love it here. It's pricey but honestly the service was so spectacular, it was worth it. read more
3 years ago
Finally - an experience based restaurant where the meal builds upon itself. I'm so thrilled Matsu has landed in Oceanside. It's a small spot on the backside of the main road - unassuming if you don't know what you're looking for. Walk in and it's an intimate affair with only a few seatings and a bar. Speaking of bar - grab yourself a drink. I asked for dealers choice and I was absolutely not disappointed as it came with a side of gin to enhance flavors. My husband and I are vegetarians but you wouldn't know the difference that this restaurant wasn't catered just to us. We had four courses with the cabbage with cabbage dashi, artichokes, satsumaimo and finished it off with the honey chocolate and sesame dessert. I loved every single item and would 100% go back for more. My husband and I don't eat out much but when we do, we want it to be worth it. Something that we couldn't create in our home. Matsu easily did this and I'm excited to keep trying their ever changing menu. read more
1 year ago
4 years ago
It's been a while since we've done an 8 course tasting, but we had a fantastic experience. Food was beautifully presented and tasty. I wouldn't say that I would choose to eat every dish served all the time, but it was a fun tasting journey. Course highlights were the black cod and duck for us. Service staff was knowledgeable and helpful. We really enjoyed the bartender coming over to our table to explain some of their cocktails. Would highly recommend!! read more
Business owner information
William E.
Hello Mason, It was a pleasure cooking for you. We hope to see you…
4 years ago
I would categorize their food as American New (with strong Japanese influences) as opposed to authentic Japanese cuisine. The food vibe is still more "Western" despite noticeable Asian/Japanese elements. Overall I had a great experience here. The restaurant offered tasty food with a nice ambiance, perfect for a business dinner or a date night out. I read an Eater article before visiting and was under the impression the chef was going after Michelin stars. His food is at the level, however, a slightly faster service - it took 2 hours for them to serve the ten courses, and more trained servers might help the restaurant obtain its star. We asked some questions, and our server had to go back to the kitchen to find answers. No one asked for food restrictions when we made the reservation, and when they found out my husband could not eat pork 10 minutes after we sat down, they substituted it with onions. I got a hearty pork dish while he had to eat (I am sure it is delicious) onions instead. Also, many of the dishes were served in a bowl, a deep, Asian-style bowl, which made it very awkward to consume food with a fork and a knife. I recommend either changing the serveware to a plate (like what they did with the meats and desserts) or having people use just chopsticks. Their servers have been changing my forks and knifes every round even though I have been using only my chopsticks in the first two or three courses. I really hope this meal can be only 1.5 hours long (they can also consider serving a 7-course $115 menu). I loved their pork and duck dishes, and enjoyed my two desserts, and I plan to come back for a different menu later this year. 4 star (as opposed to 5 star) was given because of the slightly slow service and the onion substitution. read more
I went back to Matsu to taste their six course dinner - like their 10 course meal, it is optional to have each course paired. I had the same dining experience this time - the food is fantastic, the attention to detail is evident in the decor and place settings, and the service is perfect (and so informative about every dish). All the dishes I had this time were different, and that's because chef William is always innovating and using season produce. This meal is one of those that are memorable, delicious and photoworthy. read more
2 years ago
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4 years ago
Where traditions of Japan meet culinary creativity in California This is @eatmatsu by @chefwilliameick an incredible 10 course prefix that should certainly be in the running for a @michelinguide Featuring both imported and local ingredients, I thought this experience was one defined by various textures, depths of flavors, and often unique combinations. Clarified Turnip Chawanmushi | Ikura | Pine Nut Cabbage | Cabbage Dashi | Caviar Sunflower | Cuttlefish l Rayu Ebi | Tenkasu | Tentsuyu | Dynamite Black Cod | Curry Imo Mochi | Matsuyaki Scallop | Shiitake | Mustard Seed Pork Jowl | Rosehip | Pork Fat Caramel Koji Duck | Carrot | Wasabi A5 Wagyu | Onion | Horseradish Matcha | Kokuto | Pine Caramelized White Chocolate | Blonde Miso | Hidden Tangerine Highlights: service was impeccable, and the ambience was State of the art Cost per person: around 250+ not including wine pairings read more
Business owner information
William E.
Hello Catherine,…
1 year ago
2 years ago
2 years ago
4 years ago
We were very lucky and had the restaurant to ourselves. The staff Mitchell and Rowland were very professional, knowledgeable and attentive. My partner and I don't do these type of dining experiences often but we would highly recommend this experience celebrating a special occasion. read more
4 years ago
I'm going to go over as much as I can so bear with me. Reservation: It was annoying we had to create an account to make a reservation. It would be easier with an OpenTable type system. Host: Friendly, but it was really weird to have the host stand in the back of the restaurant. You entered the restaurant and were greeted by the bartender in the back left corner of the room, and a host in the back center who walked all the way to the door to greet you in the middle of the dining room, walked back to the host stand, then back again. Restrooms: You has to walk to the back, then down an unlit hallway to find one of two restrooms. If you didn't get accidentally smacked by someone coming out of the kitchen door, you made it to the end. The restroom on the right's toilet seat was broken and loose, neither restrooms had toilet seat covers for the ladies. Cocktails: Decent, on average with most loungeish places. Our party of 4 had 4 different cocktails and sampled each other's drinks. Nothing inspired us to order a second round during our 3 hour meal. Servers did an okay job of describing each round to us, but I felt a little more in depth description would have been more appreciative. Round 1: Hamachi appetizer, this was excellent. Flavorful, we could tell the fish quality was excellent, good flavor, my non-sashimi eating wife still enjoyed this first course. Round 2: Some sort of grilled caviar and broth. Round 3: Special rice paper with a single grilled calamari tentacle over I could tell if it was mushrooms. Round 4: White shrimp tempura? This was good, warm depth and flavor. Round 5: Salmon, another great dish. There was some fried or grilled mochi served alongside, felt that mochi could have been softer. Round 6: Shiitake mushrooms and scallops. I felt the temperature of the scallops were a little too cool for my liking. Was an okay dish. Round 7: Pork Jowl. The pork jowl and rose petal combo felt out of place. The rose petal was intended to cut down or balance out the rich fat of the pork which it did do, but having it together in your mouth it didn't feel like a piece of veggie that belonged there. The salty sauce that was on top masked a lot of the good rich pork flavor, and there was also some sort of sweet jam that helped cut down the dish. I was hoping to like this more but it was average. Round 8: Duck. Pictured is probably cooked to medium. Two of the duck portions came out medium temp, and the other two portions were darn near medium rare. The duck felt out of place to me with the turnips and sauce. The physical temperature of the duck was luke warm, I'd usually a huge fan of duck but I was expecting something a little less chewy. Round 9: So we elected to pay an additional $55 to have the A5 Wagyu dish. Stay away... Wagyu to me is something that should stand out on its own. It was served over caramelized onions, some sweet sauce, and topped with wasabi. The sauce they had on the dish was too sweet, it really overpowered the Wagyu. It really took away from what Wagyu is. The steak itself, parts of it were tender, and parts of it were tough. The cut I had wasn't consistent throughout. My wife was really looking forward to this dish as we had opted to pay for it, it was a letdown to say the least. Round 10: Matcha crumble, mochi waffle, yuzu sorbet with some dark sauce. The sauce had this licorice, dark molasses type of flavor. I didn't care for it. Round 11: This was probably our favorite dish. Miso ice cream with a milk chocolate tree bark. The chocolate was excellent and had a little toffee like crunch inside that we thought was good. The ice cream amazing, creamy, packed with flavor, we wanted more and they offered which was nice. Price for the set meal was $165, plus $55 for the Wagyu option. We prepaid for the meal plus gratuity. I didn't pay for it myself but I'm sure after cocktails it was $300+ per person. Would I pay that again? Heck no. For $1200 for our table, only 2-3 things stood out, maybe 1 blew us away was the last dessert. There was a "chef's table" dining option which literally I think is just the last two seats at the bar. I didn't dine there but I feel that this would have not felt that much better than a regular dining room seating. I felt like the meal without the Wagyu option at $100-115ish price point would have been a better deal without the Wagyu. Maybe an hour less out of the whole dining experience. I get the Asian fusion creativity concept of the chef, I get that this is supposed to be different, but I don't feel like there is great value here for the food. I was expecting a more traditional Japanese inspired meal done more of the Japanese way. We drove an hour+ from Orange County looking forward to a reinvented Japanese inspired meal with Wagyu to be highlighted in the main course. The entire staff is nice, friendly, warm, welcoming. No complaints there. Simple question for last, would I come back? No. read more
I stumbled on this place on a whim and I'm hesitant to share because I feel like I'm giving away the keys to the kingdom. This restaurant has to be one of my top 5 of all time. The staff, I can't even begin to describe how treasured they made us feel. The attention to detail is unmatched. The ambiance is moody, sultry, quiet but also very alive at the same time. This experience is also a part of dining. Everyone is so knowledgeable and kind. The food is to die for! My goodness just take all of my money I don't care. The bartender is wonderful. 5 stars could never be enough to describe the brilliance of Matsu. read more
Business owner information
William E.
Thank you for the kind words, we hope to see you again soon!
3 years ago
Excellent! The best restaurant we've been to in San Diego county! We've been lucky to have been to several Michelin restaurants including one in Carlsbad and the 3 star one down south - Matsu surpassed them! Service was excellent. Servers were young and enthusiastic and very helpful. Ambiance is minimalist. Loved the table. Ok on to the food. Delicious. One of a kind. Never eaten before dishes. We've eaten all over at many great restaurants. We will be back! See pics. read more
3 years ago
One of the best meals I've had! We went to Matsu with little knowledge of what to expect. I had seen varying reviews on Yelp, so we kept an open mind and let the restaurant speak for itself. The service was really great as all of the servers were attentive, helpful, and friendly. We didn't have drinks because we brought our own wine, but I hear they're good too. I had the 10 course menu and my partner had the 6, but they gave her an extra one and larger portions of those that we both had, which was thoughtful. The dishes that stood out to us were the Cuttlefish and the Eel courses. But the dish of the night was the dessert. The white chocolate, blonde miso, and strawberries dish was just incredible. It could have been one of the best desserts I've ever had. The restaurant might be a little dark for some people, but I like how it sets the mood. We can't wait to go back! read more
just so I'm clear: the five-star rating's for other dinners at Matsu (that I never got around to writing about) but this review's for a collaboration dinner (with guest chef Sean MacDonald) I would barely rate three-stars. the restaurant's acoustics make intimate conversations difficult. service is attentive to the point of hovering which seems odd since the wait staff was ill-prepared to answer even basic questions. I assume they're more comfortable (and familiar) with the regular menu. I ordered an Abnormal Brewery Mocha Stout and was served an Abnormal Brewery Boss Pour IPA. they only have three beer options so that was discouraging. the Kinka Daiginjo sake had a jarring, alcohol-forward flavor I'd characterize as antiseptic. I wonder if the server brought the wrong beer AND the wrong sake. the courses were VERY uneven. some were genius. some were awful. the rest so-so. I loved the clever whimsy of "Oysters" and Caviar (oyster mushrooms and black caviar) but the oyster mushrooms were thinly sliced and so few and far between, I almost missed the joke. the squid ink and tapioca "chip" (I think the server called it a wrap but it looked like a blue corn tortilla chip) was the low point of the evening. I'd guess it sat too long before service and wilted in the humidity. it had an unpleasantly spongey mouth feel. the Unagi tempura was cooked in oil that wasn't hot enough and turned the batter coating into a grease sponge. however, the knife skills of whoever trimmed the (perfectly-cooked) artichokes are impressive. the UNI course was a home run. I like uni anyway (and theirs was exceptionally fresh and under-processed) and the piquant burst of flavor from biting into a mustard seed was a revelation. OMG. if you're skeptical about sous vide being a handy cooking technique, the SHORT RIB dish will make you a believer. totally amazing. the ribs cooked for long enough to break down tough connective tissue at a temperature low enough the dish came out medium rare. the fish sauce caramel was exquisite and highlighted perfectly by the mild acidity (and mild flavor) of the kimchi. *** Chef Eick: PLEASE add the short rib dish to your regular menu *** the bluefin TUNA sashimi "palate cleanser" was killer. simple. refined. would appreciate it if whoever trimmed the artichokes minced the ginger a little smaller. chunky, ginger's a bit overwhelming. the DUCK dish was no bueno. the flavors were okay (I really liked the XO sauce) but the duck skin wasn't crisp and had a mouth feel like a wad of Vasoline. that was particularly disappointing since previous duck experiences at Matsu were exquisite. I'm not a fancy desert person (I'm okay with apple pie and ice cream) so take what I'm about say with a grain of salt: the PLUM UMESHU was a cold mess that was ill-conceived and sloppily executed. the SASTUMAIMO (a Japaneses sweet potato desert) was good with enough fennel flowers to give it a unique taste. I know it's only my opinion, but Chef MacDonald's flavors were interesting but he struggled with textures. ps: we skipped lunch and arrived hungry. I get "French" portions, especially if you're having a nine-course tasting menu, but we also left hungry. after spending $450 (including tip, one beer, and one glass of sake) I stopped for something to eat on the five minute drive home. just saying ... read more
2 years ago
100% worth every penny. I've been to several pre set course experiences but this one definitely stood out to me. The restaurant itself almost feels like a speakeasy, it's on a main road but it's pretty hidden. I've driven by it several times and have never noticed it before. When you walk in it very dark but it gave it a unique ambiance. The decor is very minimal but I liked the clean look. They have an extensive sake menu that features several sakes that I've never seen at any sushi restaurant. The bartender came over to explain the sake to us. He even let us try a couple of them. We ended up going with the 3 dot one which I highly suggest if you like a filtered, not so sweet sake. He also chilled it for us. My friend doesn't drink and they made her a beautiful mock tail. I'm a pescatarian and I was afraid they weren't going to be able to accommodate me since the only options during making a reservation were for the wagyu addition. They were fortunately able to accommodate and each and every one of my dishes was to die for. I wish I was able to pick a favorite but I'm not sure if I can. Their most unique dish was their mochi, matcha, waffle made with pine needle syrup from local pine trees. My mouth has never experienced those flavors before. The service was phenomenal, the food was an absolute dream, and the experience was unforgettable. Thank you Matsu! read more
Business owner information
William E.
Thank you for your kind words. We greatly appreciate you dining with…
2 years ago
I absolutely adore this place and have thoroughly enjoyed my experience: food, ambiance, service... everything!! My boyfriend and I tried their Christmas Karaage dinner course that pays homage to the KFC Christmas tradition celebrated in Japan. This experience felt extra special since my boyfriend was born and raised in Japan. The flavor profiles of the dishes were out of this world. It was so yummy I'm still thinking about it! They serve pretty large portions of 6 different cuts of chicken. My favorite would probably be the corn bread topped with a chicken breast. I didn't expect the portions to be so big so it is very worth the price. The mocktails were absolutely delicious, perfect for those who don't drink. I highly recommend everyone to try this limited time course while you still can!! Finally, the service was impeccable. Everyone was so kind and attentive. I believe the manager came up and introduced himself to us at our table. He was very personable and really solidified the experience. Will definitely be coming back. Without a doubt Matsu will take care of you in more ways than one! :) read more
3 years ago
3 years ago
Valentine's Day dinner was perfection. Matsu is a culinary gem that every foodie must experience. This 10-course tasting is unparalleled in freshness and flavor, the service is exquisite, each dish is a masterpiece. Dining at Matsu is akin to visiting a museum where you not only see but also taste the art. Love. Love. Love. read more
4 years ago
Hard to pick a favorite but the wagyu was out of this world! I am not normally a mochi fan but the mochi waffle was incredible. I would say if the 11 courses, 3 were not my cup of tea but nonetheless the presentation and execution were outstanding. They were able to make me a refreshing mocktail which I appreciated. They are accommodating to dietary restrictions once at the restaurant (ie pescatarian only tasting). Street parking available. read more
Business owner information
William E.
Thank you for your kind words. We greatly appreciate you dining with…
More info about Matsu
626 S Tremont St
Oceanside, CA 92054
Directions
(760) 681-6152
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http://eatatmatsu.com
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Ask the Community - Matsu
What is the dress code?
I would say smart casual, no t-shirts. If you decide to go, send me a message and I'll give you some pointers.
How long does the dining experience last for?
I would allow for 2 hours, but you can take your time. My Chef's table exerience was around 3 hours, time to savor each dish and talk.
What is parking like? Is there street parking or private lot?
I did not check for private parking. I parked on the street, same block as the restaurant.
I see many appetizing looking photos of Matsu's food - I don't see sushi? Is this a totally different experience than a sushi bar and if so...how?
Hello Lucy! Matsu is a 10 course tasting menu formatted menu that focuses on the techniques behind…
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