Unconventional eatery with a serious chef offering a French-inspired four-course curated menu.
Address and Contact Information
Address: 4433 Russell Rd #113, Mukilteo, WA 98275
Phone: (425) 493-9754
Website: https://www.facebook.com/The-Grouchy-Chef-120569061303961/
Related Web Results
The Grouchy Chef | Mukilteo WA – Facebook
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Reviews
Genessa LoBello
What a unique experience! I was apprehensive of the experience but quite impressed and very satisfied with my visits We were greeted at the door by Chef Masumoto and asked for IDs and COVID cards. He then asked for us to wash our hands before seating us. Gentleman were expected to pull out the chairs for the ladies. He gave us a few minutes with the menu and then took our orders. The restaurant is a cash only establishment and you pay before the meal is served so as to keep Chef’s attention on food timing. Our table ordered a bottle of Champagne and our meals. The food was phenomenal, service to clear plates and good timing following was impeccable and conversation with the Chef was inspiring. The Chef is passionate about his food and restaurant, has worked hard for his reputation for fine dining and has put in the time to have his restaurant the way he chooses. Respect the art and the craft and enjoy your four course meal the Chef Masumoto way!
… moreIris Peng
undoubtedly unique. from a Japanese chef cooking French cuisine in America, yet the actual experience was neither American nor Japanese nor French. the food itself, i’ve had better, but when you think about the whole package, i believe this place is worth going to as a hidden gem.
… moreIrina Roskina
That was some experience! The food was good. Service stands up to the name of restaurant. At the entrance you are told to go wash your hands in a very particular manner.Then you get a booklet with rules. Each step has to be sertain way or else… you fill like a child with a very angry teacher,and you are scared to ask a question. I asked what kind of soup is a soup of the day and I was told that he doest have time to answer.
The proce is very low. We paid 35$ per person for 4 course dinner.
But I dont know if it worse the abuse.
… moreThe proce is very low. We paid 35$ per person for 4 course dinner.
But I dont know if it worse the abuse.
Amanda Li
They were not kidding about the eccentric attitude of the chef/owner/waiter of this restaurant 🙂 but I felt it only added to the uniqueness of the experience. The food was indeed as good as other visitors had claimed, and portion is certainly generous for French cuisine. I enjoyed the pickled vegetable served in the salad as starter because it’s so different. The main course of Coq au Vin is as delicious as any I’ve had in a Parisian bistro, love the sauce. A definite winning dinning experience worthy of return visits in future. The only downside is how out of the way location is.
… moreCindy Sawyer
Sorry this is long…We had to try this place! I don’t even know how to start to describe this place. It’s located in an industrial area and you can barely see the sign at night. I made reservations by leaving a message. The chef called back 3 times before I was able to talk to him. When I made the reservations he told me about some of his rules – vaccination card, photo ID, no jeans, dress nice, cash only and no tipping. And be on time. I debated to go or not because of all the rules. It’s truly a ONE MAN SHOW! He’s the host, the chef, waiter, busser, and dishwasher. When you walk in he tells you to go to the bathroom and wash your hands then sit on the bench until he’s ready. He then ask for your ID placed next to your vaccination card to make sure it’s you. The rules are typed out and then the menu is in a binder with several different languages available. When he takes your order he then also collects the money (tells us the coins are cleaned and sanitized). This whole experience was comical. Food was pretty good overall. Definitely great value for the price! We just kept laughing because it was such an odd experience. There were hats and T-shirts on a shelf. They aren’t for sale but if you donate to cancer research you can grab a T-shirt. But once you touch them you have to donate. There was a sign written about the donation but was very confusing on how to donate. We tried to ask him but he was so short and rude to us, we still didn’t know how to pay. Then we thought he said to pay online so we did. When we were leaving he asked why didn’t we put money in the jar for the donation (in another area). I showed him my receipt on my phone but he was confused, didn’t want to listen to me explain and said that’s fine we can leave. We were very irritated. But made the best of it and laughed it off. At 8:30pm he called and explained that he didn’t know we paid online. That another couple there overheard and told him that’s what we did. He called to tell us thank you and that no one has ever paid digitally. It was such an odd experience and I’m glad we went. He’s very direct and see things black and white. You just have to try this place out yourself! I can’t even explain everything about this place!
… moreNicholas Ong
Amazing food! Delicious and exquisitely prepared 4 course French Cuisine for $14-28 per person. Less than a third of the price one would normally pay. Authentic and generous. The price is simply unbelievable and no tipping allowed. The Chef works alone and is meticulous. He is demanding on dinning etiquette and serves with good quality china and crystal glasses. The Chef is attentive to serve you the next course when you are finished with one. To ensure customer satisfaction of prompt food service, he is reluctant to accept reservation for more than 4 people. Highly principled person to a point of being rigid, Chef Masumoto is very proud of his cooking. He thanks you not for your business but for your participation. When complimented for his cooking, he respond with a stoic “ that’s what I do , Sir”. For a Chef with such dedication and beliefs on what he does, not for the money but the passion, this is admirable and deserves to be respected despite rough edges with his communication style. I must admit that I felt really guilty for paying so little for such a wonderful, good quality, delicious and professionally prepared meal. Since I am not allowed to tip, I purchased T shirts and made a donation which all goes to cancer research and not the Chef. Definitely a worthwhile experience and a come back again restaurant! Thank you Chef Masumoto for “doing what you do” and allowing us to “participate”!
… moreTaoling Yang
There’s something to be said about the pursuit of a craft, to be completely immersed in it and everything else is just noise.
I think Chef Masumoto is misunderstood by many, he’s not grouchy, he’s just trying to preserve his vision. I don’t understand how someone can come to this place, eat the food and not be impressed, not to mention the incredible price. This is THE PLACE for foodies, because all that Chef Masumoto offers is a love letter to the food, to the better times when people had manners and respect, to purity in the craft.
I will be coming back, and I look forward to tasting this amazing food again.
… moreI think Chef Masumoto is misunderstood by many, he’s not grouchy, he’s just trying to preserve his vision. I don’t understand how someone can come to this place, eat the food and not be impressed, not to mention the incredible price. This is THE PLACE for foodies, because all that Chef Masumoto offers is a love letter to the food, to the better times when people had manners and respect, to purity in the craft.
I will be coming back, and I look forward to tasting this amazing food again.
Shital Shah
For food affectionados, this is a must visit. I have been looking for unique and quirky restaurants in Washington for over 15 years and this one I have only recently found. So if you are reading this, consider yourself lucky. This is one of a kind and very rare find.
The name is not to be underestimated. The chef here is indeed the most grouchy chef I have ever encountered across the continents and over the decades. Think of “soup Nazi” episode from Seinfeld. You go in, follow all the rules precisely, eat and then come out. While making reservations, the chef told me if you have any allergies or food issues then you might want to spend your time elsewhere. This will be his answer for basically any request that diverges from his rules. He doesn’t allow any photography inside except for food and considers it as violation of his constructional rights:
The restaurant is located in a small warehouse and is run by one and only Chef Matsumoto. I am not stranger to “one man show” restaurants, especially from Japan, for over the counter very personal service. This is different because you get one of the nicely done tables. From outside, restaurant is fairly non-discrete. There is no open sign, no lights outside and with black glass door, one might even assume that it’s closed.
You must call the chef Matsumoto to make reservation. Absolutely positively no jeans and you are expected to wear something proper. Also, no credit cards. You must wash hands before sitting down. Also, no clinking of glass.
As you are sited, you will be given 3 pages of rules, story of the chef and the concept. This chef has been harassed, attacked and called names over the years and you might appreciate where he is coming from. I have nothing but heartfelt sympathy towards this artist who simply wanted to live just an honest life. Probably all artists worth their salt goes through this.
The concept of the restaurant is to serve very high quality meals at very low prices. Now, let me interject here for a bit that I have visited enough of Michelin star restaurants and I know thing or two about what very high quality, meticulous, artistic and creative foods look like. They don’t come cheap and it’s just not economically possible. So when I sat down, my expectations were not too high but I can now tell you that this restaurant absolutely deserves Michelin star rating and can easily compete in this arena. The catch? It’s about 10 times cheaper than it should be!! It’s mind boggling what chef Matsumoto has achieved here and it’s not without his Herculean efforts. The 4 course dinner cost me $41.94 and I was dutifully given back pennies because the chef does not accept tips. I have spent more on just tips on equivalent Michelin star restaurants.
The dinner was well paced and could be described as French cuisine with Japanese influence. This basically means that menu is boring without any frills, presentation is descent but not showy and test is very delicate. This is the dinner you stop, focus and go slow to appreciate properly. Everything was delicious and carefully crafted with little tastes springing up and developing and surprising. I could definitely say that the bits of redishes and cucumbers in the salad was the best redishes and cucumbers I ever had. The desert was carefully composed of many shapes and tastes. And so it goes.
In the world, where every business is trying to extract as much money from customers as possible, this place is oases, a counter-thesis and, if you allow me to be bit extravagant with my words, a temple. I almost felt guilty eating such a food so cheaply here. So I decided to purchase t-shirt, proceeds of which goes to Cancer research (chef’s sister died of cancer). Now, I haven’t bought a T-shirt less than $15 in recent times and that’s when I was thinking being cheap. I expected that “Grouchy Chef” t-shirt was for donation so it must be $30. Instead, it was just $10. For the price, it was absolutely a steal, high quality and tastefully done. Do get one and this is one time chef accepts more money than price so be generous.
… moreThe name is not to be underestimated. The chef here is indeed the most grouchy chef I have ever encountered across the continents and over the decades. Think of “soup Nazi” episode from Seinfeld. You go in, follow all the rules precisely, eat and then come out. While making reservations, the chef told me if you have any allergies or food issues then you might want to spend your time elsewhere. This will be his answer for basically any request that diverges from his rules. He doesn’t allow any photography inside except for food and considers it as violation of his constructional rights:
The restaurant is located in a small warehouse and is run by one and only Chef Matsumoto. I am not stranger to “one man show” restaurants, especially from Japan, for over the counter very personal service. This is different because you get one of the nicely done tables. From outside, restaurant is fairly non-discrete. There is no open sign, no lights outside and with black glass door, one might even assume that it’s closed.
You must call the chef Matsumoto to make reservation. Absolutely positively no jeans and you are expected to wear something proper. Also, no credit cards. You must wash hands before sitting down. Also, no clinking of glass.
As you are sited, you will be given 3 pages of rules, story of the chef and the concept. This chef has been harassed, attacked and called names over the years and you might appreciate where he is coming from. I have nothing but heartfelt sympathy towards this artist who simply wanted to live just an honest life. Probably all artists worth their salt goes through this.
The concept of the restaurant is to serve very high quality meals at very low prices. Now, let me interject here for a bit that I have visited enough of Michelin star restaurants and I know thing or two about what very high quality, meticulous, artistic and creative foods look like. They don’t come cheap and it’s just not economically possible. So when I sat down, my expectations were not too high but I can now tell you that this restaurant absolutely deserves Michelin star rating and can easily compete in this arena. The catch? It’s about 10 times cheaper than it should be!! It’s mind boggling what chef Matsumoto has achieved here and it’s not without his Herculean efforts. The 4 course dinner cost me $41.94 and I was dutifully given back pennies because the chef does not accept tips. I have spent more on just tips on equivalent Michelin star restaurants.
The dinner was well paced and could be described as French cuisine with Japanese influence. This basically means that menu is boring without any frills, presentation is descent but not showy and test is very delicate. This is the dinner you stop, focus and go slow to appreciate properly. Everything was delicious and carefully crafted with little tastes springing up and developing and surprising. I could definitely say that the bits of redishes and cucumbers in the salad was the best redishes and cucumbers I ever had. The desert was carefully composed of many shapes and tastes. And so it goes.
In the world, where every business is trying to extract as much money from customers as possible, this place is oases, a counter-thesis and, if you allow me to be bit extravagant with my words, a temple. I almost felt guilty eating such a food so cheaply here. So I decided to purchase t-shirt, proceeds of which goes to Cancer research (chef’s sister died of cancer). Now, I haven’t bought a T-shirt less than $15 in recent times and that’s when I was thinking being cheap. I expected that “Grouchy Chef” t-shirt was for donation so it must be $30. Instead, it was just $10. For the price, it was absolutely a steal, high quality and tastefully done. Do get one and this is one time chef accepts more money than price so be generous.
Christy
This restaurant is definitely worth a visit. Based on the reviews of others I expected the rules and a good meal. I didn’t expect to cry. This talented chef uses a label maker in abundance to caption photos people have taken with his t-shirts, all over the world. There are rules, that are not unreasonable. I suspect you’d be admonished, but not kicked out, if you broke one of his rules. Bring cash, and be prepared for a flawless meal with a lovely presentation, and a sprinkle of attitude. Following the meal (no tipping allowed), we stopped to ‘participate’ in a t-shirt purchase. This exchange was followed by a short conversation about how we can all help fight cancer if we choose to do something, however small. Roll the tears… We’ll be back!
… moreBen Deagen
I highly recommend the grilled 9oz beef chateaubriand tenderloin steak with cabernet sauvignon sauce and brandy butter. It is amazing! Four courses and over a half of a pound of beef tenderloin for under $40, it can’t be beat.
… more