Matsu
おまかせ · Chef's seasonal omakase

Omakase.

Three tartares to open. A warm course of chawanmushi and grilled salmon head. An eleven-piece nigiri progression from hirame to uni. A futomaki to close. Cut by hand, served in sequence, paced for the table.

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Nigiri progression
お品書き · The procession

One menu, moved through in order.

I. Tartares

Three raw openings — citrus, soy, yuzu.

  • Salmon Tartare
    Citrus · Scallion · Sesame
  • Tuna Tartare
    Akami · Soy · Ginger
  • Yellowtail Tartare
    Hamachi · Yuzu · Shiso
II. Warm

Custard and fire, side by side.

  • Chawanmushi
    Steamed egg custard · Dashi
  • Grilled Salmon Head
    Crispy skin · Tender cheek · Lemon
III. Nigiri

Eleven pieces, lean to rich — hirame through uni.

  1. 01
    Hirame
    Flounder
  2. 02
    Akami
    Lean Tuna
  3. 03
    Sake
    Salmon
  4. 04
    Hotate
    Scallop
  5. 05
    Ama Ebi
    Sweet Shrimp
  6. 06
    Toro Salmon
    Salmon Belly
  7. 07
    Hamachi
    Yellowtail
  8. 08
    Chutoro
    Medium Fatty Tuna
  9. 09
    Otoro
    Fatty Tuna
  10. 10
    Ikura
    Salmon Roe
  11. 11
    Uni
    Sea Urchin
IV. Roll

The traditional close.

Futomaki
Traditional thick roll · Tamago · Kampyo · Seasonal vegetables
ご予約 · Reserving the table

Every omakase is arranged directly with the chef.

Menus shift with the market and the season. Send a note with your date, guest count, and any preferences — we'll write back with pricing and a confirmed sequence for your table.

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