Matsu 松

03/28/2026

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.

03/28/2026

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.

Book on OpenTable

03/09/2026

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.

03/08/2026

02/25/2026

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.

02/06/2026

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!

📸:

02/01/2026

Indian Fish House at Tsuki
Every Tuesday & Wednesday in February

For our February Tsuki Nights, we’re collaborating with our friend Chef Obi( )on Indian Fish House–style cooking — we first collaborated with him in 2024, and we’re excited to bring that to Tsuki this time around.

Featuring seafood-forward dishes and vibrant spices.
Swipe to view the menu.

Reservations available via OpenTable.

01/31/2026

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.

01/17/2026

This collaboration began through friendship.

Brad (), who has long been part of our community, recommended that we connect with Chef Ron () as he was stepping into a new chapter after completing his time at Canoe (), traveling and collaborating across the U.S. and Canada. Chef David () 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.

📷:

01/05/2026

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

🎥:

01/02/2026

As 2026 begins, the vision remains the same—continuously shaped by time, place, and experience.

Drawing from Japanese tradition through the lens of Southern California’s natural bounty, Matsu continues to evolve alongside the Oceanside community that has embraced thoughtful, intentional dining.

We’re grateful for the community that makes this possible—and excited for what’s ahead.

First service of 2026 starts today at 4 PM, and we’re also looking ahead to our collaboration with Chef Ron McKinlay () on January 6–7.

Reservations via OpenTable.

明けましておめでとうございます。
今年もこの場所で、皆さまと良い時間を過ごせますように。

12/26/2025

This January, Naegi returns to Tsuki Night on Tuesdays and Wednesdays, starting 1/13.

Naegi was a Japanese karaage sando shop, and we’re revisiting those flavors here at Tsuki Night.

This time around, we’ll be serving drinks alongside the food — something we didn’t have during Naegi’s South Oceanside days.

Thank you to our community for the support throughout our month-long Hawaiian Tsuki Night 🌴
The final night is 12/30.

Reservations are now open on OpenTable.

12/17/2025

Holiday Season at Matsu

Looking back on this year, a lot of what we do only exists because of the curiosity and support around us—guests leaning into our tasting menu experience, regulars giving Tsuki Night its energy, and the chefs and collaborators who shared their time and ideas to bring those one-of-a-kind nights to life. We’re grateful for all of it.

Here’s how we’re closing out the year and stepping into the next:

12/23 – Fried Chicken Dinner
Our annual multi-course fried chicken night, inspired by Japanese KFC, ending with strawberry shortcake à la Fujiya.

Tsuki Night
Our December Tsuki Night, with a Hawaiian influence.
December 17 & 30

12/31 – New Year’s Eve Tasting Menu
A final tasting of the year.

Collaboration Dinner with Chef Ron McKinlay()
Two nights guided by an ingredient-driven approach and classical technique, connecting Canada’s landscapes with Southern California.
January 6 & 7

Holiday Closures
We’ll be closed on 12/24, 12/25, and 1/1.

Reservations via the link in bio. Limited seats.

12/13/2025

Hokkaido Scallop | Queso-bushi | Broccoli Stem Sunomono | Charred Florets | Broccoli Flowers

Our scallop gyoza evolves for the season, inspired by the comfort of Broccoli Cheddar Soup.

We shifted from summer’s sweet corn to broccoli—a cool-season ingredient we’ve been excited to explore. The gyoza is now folded into agnolotti, a perfect one-bite pocket that bursts with the umami of Hokkaido scallop.

Underneath, every part of the broccoli shows up:
• Pickled sunomono-style stems
• Charred florets
• Broccoli flowers

It’s finished with our Cheese Dashi—a katsuo-kombu base gently emulsified with white cheddar. While dairy isn’t traditionally common in Japanese cooking, this brings a soft, savory layer without weighing down the dish. We’ve been calling it “Queso-bushi”.

Found on our 10-course tasting menu.

11/30/2025

Hawaiian Tsuki Nights are here for December!

Tsuki Night started as an izakaya-style night where our team could cook more freely, try new things, and have some fun. Little by little, it grew into something our community really looks forward to — and we love that.

Starting Dec. 9, we’re bringing it back every Tuesday & Wednesday for December only, with Hawaiian-inspired dishes.

And this time, we’re taking reservations.

Dec. 9, 10, 16, 17 & 30
Link in bio.

11/20/2025

Matsu x Chef Ron McKinlay — January 6 & 7

We couldn’t be more excited to announce our first collaboration of 2026: two nights with Chef Ron McKinlay () this January.

Chef Ron brings two decades of global experience in Michelin-starred kitchens across the U.K., Australia, and the Middle East. After 8 years leading Toronto’s acclaimed Canoe (), he now travels to cook, collaborate, and share ideas with chefs and makers worldwide. His ingredient-driven approach celebrates Canada’s diverse landscapes, grounded in classical technique and a deep respect for craft.

8-course collaboration menu. Optional wine and sake pairings available.

Reservations via the link in bio.