A sleek wagyu-only steak restaurant from Sugarfish’s Jerry Greenberg.

Matu focuses exclusively on grass-fed wagyu - from First Light Farm, a New Zealand collective of 61 farmers committed to sustainable ranching. The five-course omakase -style menu showcases the various cuts of beef in a variety of preparation methods. The exact menu changes nightly with dishes such as a Wagyu bone broth starter, a hand-cut tartare, a steak seared on the plancha with salad, an eight-hour braised beef course, and a steak cooked over the fire, with a vegetable side. There’s also an a la carte menu portion available for one-off ordering or as add-ons to the tasting menu, with options like lobster tails and sides of maitake mushrooms and rich beef tallow french fries. 

The restaurant - serving dinner only, features dramatic and sleek interiors from Marmol Radziner, the design architects who were also responsible for the interiors of Sugarfish and HiHo in Santa Monica. The kitchen and open fire can be viewed from every seat in the room.

Ideal For

Meat-centric meals