We went back to Matsu for their Autumn menu, which was focused on vegetables and comfort. It was $250 per person.
Autumn 2026
Starting with the sakizuke, we had tosaka, Hokkaido scallop, daidai ponzu gelée and tosazu. This was a creamy and sweet bite. The scallop needs no introduction, but its sweetness was highlighted by the gelatinous ponzu.
The zensai remained constant with abalone, ablone liver cream sauce, pine nut, sushi rice and caviar. This bite was as delicious as the first time 🤤.
Next was the mushimono, an egg, dashi, prawn, scallop, Camembert cheese and okra. This was our first time having cheese in a chawanmushi and dayum, it added a really creamy and comforting feeling to the bite. The crunch of okra was lovely.
The hassun was a mix of vegetables and protein. Every piece was high quality, crafted to perfection so we could really taste the flavours of each ingredient.
This was the wanmono (dobin-mushi). It was a dashi soup with East Coast Australian Paradise prawn, maitake and shiitake. It was cold that night so this soup was really comforting to the soul.
Tonight’s otsukuri was chef’s selection of sashimi.
The agemono was Japanese snow crab, shishito pepper, sweet corn. The batter on this was amazing. It was light and crispy, highlighting each ingredient.
The yakimono (grilled fish of the day) was a flounder. It was clean, fresh and sweet.
This was a lychee palate cleanser.
We had osushi – 3 nigiri and an extra toro for $20. The sea urchin was also extra for $35 (market price).
Mick being a fatass got the extra wagyu A5 and foei gras nigiri for $33.
For our main shokuji, we had the: gohan. This was a donabe rice with king crab, shiitake, chive, Japanese rice, dashi, mentaiko. And also the siru (soup): a white miso with scampi dashi, yuzu, chilli, wakame, spring onion. Everything was delicious!
For dessert, we had honey comb, kinako (soybean powder), vanilla bean ice.
Drinks
We order these sakes.
Service
The service remained as top tier as the previous visit. If anything, it was better because I informed the chef I had freshly-installed braces and he brought out scissors for me and cut everything to tiny pieces LOL (I am so embarrassing, gomenasai).
Review
This review was less descriptive because I felt I was repeating myself with “oiishii!” but if it’s an indication of how much we enjoyed the meal, you’ll be happy to know we’ve already booked the next visit.
Thanks for reading. Happy eating!
Thanks for reading. Happy eating!
