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Matsu 松

@eatmatsu

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Come celebrate one last time this weekend.After an unforgettable journey in Oceanside, we want to share an important update with our community.What began as a small restaurant in Oceanside became something far greater because of you; the guests who trusted us, supported us, brought friends and family, celebrated milestones, and allowed us to grow. Every service, every menu, and every evolution of Matsu was shaped by this community.While this location may be closing, Matsu is far from over.Thank you to the amazing staff, the friends, and chefs that came to collaborate, and the community that supported our restaurant. Over the coming weeks, join us for a celebratory dinner as we say goodbye to the space that started it all.We hope you’ll join us one more time to share a meal, raise a glass, and celebrate everything we’ve built together.From the bottom of our hearts, thank you for being part of this story. Our final day will be May 31st.With gratitude,Chef William Eick, & The Matsu Team by @eatmatsu

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2 months ago

Pork Neck / Apple / Walnut Chefs favorite cut of pork when it comes to kushiyaki. Reimagined using @porkandflowers amazing quality pork neck, the texture and flavor are unmatched. The sauce includes a reduction of unfiltered apple cider, chopped turkish apricots, walnuts and herbs from our garden. Acidic and savory at both ends, highlights the nuances of the pork as well. by @eatmatsu

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3 months ago

10-course tasting menu 🍽️ The tasting menu at Matsu is one of those meals that you can’t stop talking about. There is so much attention to detail in every dish, from the way it is presented to how each bite tastes. It made the whole experience so much more engaging than just dinner 🥢 Otsumami (Gunkanmaki, Mochi Fry, Acorn/Camembert)🐠 Kanpachi | Raspberry🌱 Artichoke | Kohlrabi | Brie🍤 Ebi Tempura | Dynamite | Tentsuyu🐓 Chicken Wing | Imo | Scallop🐖 Pork Neck | Apple | Walnut🦆 Duck | Carrot | Wasabi🥩 Wagyu | Onion | Sukiyaki🌲 Pine | Aloe | Geranium🍫 White Chocolate | Miso | Tangerine🍮 Wagashi (Kokuto Jelly, Castella, Raspberry Mochi) Chef William Eick has created something special at Matsu. You can see the Japanese influence that he has balanced with seasonal California ingredients. From the moment you walk into Matsu, your experience begins. The details of the first course alone (Otsumami) gets you excited for your meal:🐠 Gunkenmaki with rockfish tossed in kumquat tangerine and chili🧀 Acorn cookie camabert cheese miso🥔 Sweet potato mochi with curry powders This 10-course tasting menu at Matsu @eatmatsu @chefwilliameick was such an incredible dining experience. by @eatmatsu

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4 months ago

Tsuki continues to evolve, with each month bringing a fresh perspective and new inspirations. For this upcoming month, we turn focus to Spain, highlighting expressive flavors and a deep sense of culture in every detail. Doors 5pm - Tuesday & Wednesday - Throughout April. by @eatmatsu

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4 months ago

Do you know what’s cooking in Oceanside? (Literally.)In our latest issue, @thegordinier heads south and finds something unexpected: a once-sleepy surf town turned full-on culinary destination. From Michelin-starred tasting menus to laid-back wine bars, Oceanside is having a moment—and it’s a delicious one.Here are six spots putting it on the map:🍽️ @eatmatsu (626 S. Tremont St., Oceanside)🍽️ @valleoceanside (222 N. Pacific St., Oceanside)🍽️ @wildlandallday (2598 State St., Carlsbad)🍽️ @manna_leucadia (1076 N. Coast Hwy. 101, Encinitas)🍽️ @herbandsea (131 W. D St., Encinitas)🍽️ @merendawine (1931 S. Coast Hwy., Oceanside)Would you make the drive for dinner? Or is Oceanside already on your list?Read more through the link in bio.#AltaJournal #OceansideCA #CaliforniaFood #FoodieFinds #SoCalEats #RestaurantGuide #WestCoastEats #FoodWriting #TravelCalifornia #MichelinGuide #EatLocal #CaliforniaLife by @eatmatsu

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4 months ago

Tsuki has become a staple at Matsu; with a monthly change in theme and flavors. This month we introduce Pasta/Italian. Chef William has an immense background in many different cuisines, but a good majority of the beginnings were on pasta station at a local bistro. We reimagined a few dishes from those days, while staying true to a few classics. Handmade in house, the pasta provides a sense of comfort, with bold flavors shining. Come hungry, bring the family, and enjoy. by @eatmatsu

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5 months ago

A few menu changes are planned for the tasting menu, including this one. The chicken wing has been painstakingly deboned the stuffed with a mousse before being cooked. After being grilled it is then glazed in a sauce made from roasted chicken dashi and Japanese sweet potato juice. The result, something so unique, yet so familiar in flavor; delicious, and memorable. by @eatmatsu

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5 months ago

Valentine’s Day is just over a week away. While we might be just about booked up day of, that doesnt mean you cant treat your date to an early celebration. They might even be happier for it!📸: @deesandoval_photos by @eatmatsu

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6 months ago

Today is Keiko’s last day at Matsu.Three and a half years ago, she came to Matsu out of curiosity about the people and community she might meet (especially other surfers), after some time away from the industry—and what followed was a rediscovery of joy in food.She believes that beautiful communities are built around food.That curiosity led her into the kitchen—making curry for Tsuki Night—and later into the world of sake.Her love for the industry and San Diego remains, and we can’t wait to see where she shows up next. by @eatmatsu

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6 months ago

Which is the best coast? 📍 @xiquetdl 🌟 x @eatmatsu 🇺🇸 Washington DC x San Diego🔪 @chefdannylledo x @chefwilliameick by @eatmatsu

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6 months ago

This collaboration began through friendship.Brad (@hoppysimco), who has long been part of our community, recommended that we connect with Chef Ron (@rwmckinlay) as he was stepping into a new chapter after completing his time at Canoe (@canoerestaurant), traveling and collaborating across the U.S. and Canada. Chef David (@chef_davidbreeden) was later invited by Ron and we’re grateful he joined us in the kitchen at Matsu.Over two nights, the tasting menu reflected different perspectives, grounded in a shared respect for ingredients and the landscape they come from.The energy in the room was undeniable. We had a lot of fun, and it reminded us how special the community around food really is. Huge thanks to the two chefs who came to Oceanside to share what they do, and to everyone who showed up with curiosity and openness.📷:@deesandoval_photos by @eatmatsu

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6 months ago

Texture is its own flavor.We’ve talked about this dish before, but it felt worth returning to with a closer look at texture.In yakitori, the entire bird is used—each part treated differently, and with respect. Motsuyaki carries that same spirit. There’s nothing to waste, not just from a sustainability standpoint, but because each part offers its own unique texture.Our roast pork neck is approached in that way. An often overlooked cut, simply seasoned, thoughtfully handled, and cooked to keep the texture it’s meant to have. The pleasure of chewing, and the depth that comes with it, is what makes dishes like this so satisfying.You’ll find it on both our tasting menu and à la carte.Pork Neck | Walnut | Apricot | Garden Herbs🎥: @madmedia by @eatmatsu

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7 months ago