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Matsu introduces the Japanese kaiseki dining experience to Footscray with the aim of instilling memorable moments for the mouth and mind. The semi-hidden four-seat venue rewards diners with a sense of culinary discovery, unearthing an obscure gem from the Far East in Melbourne’s west.
Address and Contact Information
Address: 275 Barkly St, Footscray VIC 3011, Australia
Website: http://www.matsuxbar.com/
Menu Photos
Order and Reservations
Reservations: matsuxbar.com
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MATSU | Intimate dining experience in Footscray
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Japanese Restaurant. . Follow. Details. . Not yet rated (0 Reviews). . 275 barkly street , Footscray, VIC, Australia, 3011. Links. . matsuxbar.com. Photos.
Matsu, Food and Wine, Melbourne, Victoria, Australia
This tiny fine diner first opened on Barkly Street in 2023, chef Hansol Lee brought the magic of the kaiseki experience to Footscray.
Reviews
HY
Fabulous experience that was worth every penny. The quality of ingredients, attention to detail and sublime flavours made each course of the kaiseki a bite to remember. The chef and staff were all extremely professional and the explanations about each dish were interesting and informative. A lot of care was taken in the presentation and preparation of dishes, as well as the calm and spotlessly clean environment. The chef also kindly took a polaroid for all the guests to keep which was a nice touch. Thank you for a memorable dining experience for a milestone birthday!
… moreAshley Lin
Finally got a booking at Matsu! Service was amazing, new place looks great. It was the other half birthday+Valentine’s day, the chef took a Polaroid photo for us. Left the place with happy palate and very very full belly!
Suggestion for earlier sitting as it’s gonna be a very very full belly! ☺️
… moreSuggestion for earlier sitting as it’s gonna be a very very full belly! ☺️
Elaine Teo
Amazing experience if you are a fan of jap omakase. One of my fav restaurants in Melbourne. Have been fortunate to dine at many omakase restaurants in Melbourne and Michelin star ones in Japan on our recent trip and this place is up there after their relocation. The new space is beautiful and more spacious less cramped seating wise and we could have private conversations.
Food wise the seasonal menu had abalone, wagyu, toro, uni, delicious porridge, tempura was amazing, and quality produce used so for this price point it is really reasonable.
Only suggestion I have is to bring the claypot rice back as it was so delicious.
Am so glad it’s slightly easier to get a booking now and ample parking available outside as it’s up on the quieter end of Barkly street.
Def worth a try for that special occasion!
… moreFood wise the seasonal menu had abalone, wagyu, toro, uni, delicious porridge, tempura was amazing, and quality produce used so for this price point it is really reasonable.
Only suggestion I have is to bring the claypot rice back as it was so delicious.
Am so glad it’s slightly easier to get a booking now and ample parking available outside as it’s up on the quieter end of Barkly street.
Def worth a try for that special occasion!
Food Hero
Had a wonderful time enjoying the last of the winter menu. The food was an experience and a wonderful journey.
The only negative was that when I was presented with the bill and the eft machine was put right in my face with tipping options – as we paid for 4 seats, Saturday surcharge and eft surcharge, being presented with 4 tipping options and a small no tip option was quite confronting and actually uncomfortable. I’ve said this before and will continue to say it – we pay incredible wages and loading to staff here in Australia, the 10% surcharge was to cover the staffs additional weekend rate, so – instead of asking your customer to tip your staff, reward them yourself for being amazing staff. I’m very passionate about this and will call out any restaurant in Australia that does it!
… moreThe only negative was that when I was presented with the bill and the eft machine was put right in my face with tipping options – as we paid for 4 seats, Saturday surcharge and eft surcharge, being presented with 4 tipping options and a small no tip option was quite confronting and actually uncomfortable. I’ve said this before and will continue to say it – we pay incredible wages and loading to staff here in Australia, the 10% surcharge was to cover the staffs additional weekend rate, so – instead of asking your customer to tip your staff, reward them yourself for being amazing staff. I’m very passionate about this and will call out any restaurant in Australia that does it!
Vi Dang
Beautiful dining experience at Matsu (April 2025). The kaiseki was thoughtfully curated with fresh produce. The prawns were a highlight, just so supple and sweet. I wasn’t as full by the end but the takeaway onigiri was a nice touch and so delicious. Menu starts at $265pp.
… moreSamson Wu
Everything about this place is spotless. The chef is really nice and knowledgeable , food ingredients are great and you’re taking yourself on a culinary journey. Would definitely come back again when I need a reliable fine dining.
… moreJine Wu
If there is more than 5 stars I will give that. I can’t eat raw food, and they are very thoughtful nearly cook/spray gun them. So that I can enjoy and eat every dishes. Love it! and they even have a system to record my requirements. Love it. Will definitely come back!
… moreMay Lim
Love the kaiseki at Matsu! Very fresh ingredients and delectable as always. Thank you, Chef Han & Team!
… moreYVETTE Y
Incredible experience from start to finish. Each dish was fresh, beautifully crafted, and full of flavor. The chef’s attention to detail and the seamless service made it unforgettable. A must-visit for any Japanese food lover!
… moreBarry
Made a reservation for the winter kaiseki menu which consist of nine courses. The first half of the menu was decent and presentation was very nice; enjoyed the texture of the silky Inaniwa udon but was not fond of the cream sauce and nothing stood out to me for the Hassun appetisers. The second half of the kaiseki was much better; sashimi was very fresh, grilled M9+ wagyu was tender and marbled, yuzu palate cleanser was refreshing, and the fatty tuna was one of the finest cuts. The final main course was crayfish dashi broth followed by rice porridge topped with tempura crayfish tail which was warm and hearty with a light seafood umami flavour; very tasty. Highlight of the kaiseki menu was the crayfish rice porridge and the fatty tuna nigiri. Service was also good.
… more