Matsu

"Matsu does a 10-course, three-hour-long Japanese tasting menu in a space so intimate that the food gets the spotlight it deserves—literally. There are only 14 lights in the dining room, which are above the 14 wooden tables, making each course feel like it’s getting up on stage to audition for the role of “Your Favorite Part Of The Meal.” The menu changes with the season, but some recent standouts were the grilled, all-cabbage gyoza with caviar, braised sunflower and cuttlefish, and house tempura-battered ebi. This is the type of place where each tiny course comes with a fresh plate and maybe a custom-made knife, and the service attentively explains dishes without being annoying. They also do an a la carte menu at the bar, where you can chat with the bartender while sipping wines from Valle de Guadalupe." - ligaya malones

"While the ten-course Japanese menus at Oceanside’s Matsu steal the spotlight, be sure to make room for the harmonious cocktails. Begin your meal with the smoky Koi, a delicate blend of mezcal, bitter Aperol, and pineapple, or opt for the Tanuki, their twist on an Old Fashioned infused with the deep intensity of Okinawan brown sugar." - Kelly Bone, Candice Woo

"Matsu does a 10-course, three-hour-long Japanese tasting menu in a space so intimate that the food gets the spotlight it deserves—literally. There are only 14 lights in the dining room, which are above the 14 wooden tables, making each course feel like it’s getting up on stage to audition for the role of “Your Favorite Part Of The Meal.” The menu changes with the season, but some recent standouts were the grilled, all-cabbage gyoza with caviar, braised sunflower and cuttlefish, and house tempura-battered ebi. This is the type of place where your water glass gets its own coaster, each course comes with a fresh plate and maybe a custom-made knife, and the service is attentive without being annoying. " - ligaya malones

"The modern Japanese-influenced restaurant in Oceanside has been making a splash with its ten-course menu. Chef William Eick is focusing on different preparations of guinea fowl in March, but you’ll also find black cod, abalone, and sunflower on the tasting menu." - Helen I. Hwang

"The Oceanside restaurant is celebrating with Christmas Eve Karaage Night, a Japanese holiday tradition. With six courses of fried chicken, featuring versions with ingredients like caviar, miso, and jalapeno, the inventive menu will topped off with strawberry shortcake." - Helen I. Hwang