Locale | Matu Kai Opens in Brentwood
"Flames leap from the grill in a theatrical dance with wagyu, smoke, and sizzle."
Similar to its sister restaurant, Matu Kai presents a selection of set-course wagyu dinners, along with some unique dishes exclusive to its Brentwood location. The menu features skewered rib-eye and New York strip brochettes, enhanced with a harissa spice for an added kick, while tenderloin is crafted as a satay and paired with a crying tiger sauce. The wagyu meatballs, served in a trio, rest on a shallow pool of tomato sauce and are garnished with a sprinkle of salty Parmesan cheese. Additionally, a pasta from is accompanied by a rib-eye ragu. Matu Kai distinguishes itself by not using dry aging or marinade on its steaks, instead highlighting the natural flavor of the wagyu, accentuated by fire cooking, salt, and pepper.
Designed by architect Robert Tsurimoto Kirsten of A-RTK, Matu Kai's 75-seat dining room features sleek accents, complemented by an adjacent plant-enclosed patio. A rectangular bar, adorned with greenery, is the focal point of the space. Overhead, globe-shaped lanterns hang from curved brass fixtures, casting light on the trees scattered throughout the room. Curved walnut walls embrace camel-colored tables, offering a semi-private dining experience. At the rear of the restaurant, an open kitchen showcases flames leaping from the grill, illuminated from within to allow diners a view of the culinary action.
