When a tasting menu includes dishes like this collar of sea bass with miso, sweet potato and seaweed; A5 wagyu with onions and horseradish; and a matcha mochi waffle with kokuto and pine, you know you are in for a dinner that will be both a visual and gastronomical feast. At Matsu in Oceanside, Chef William Eick has transitioned the menu from a la carte to a 10-course tasting meal. Not only are the plates visually spectacular, but the tastes and ingredients are designed to challenge you. If only I could share photos of all 10 courses. I will not be sharing these incredible dishes.
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