Matū Kai in Brentwood opened April 6, after Matu’s huge success in Beverly Hills since 2021. Anyone who has dined here knows that their 100% Grass-Fed Wagyu menu from First Light Farms in New Zealand will update your expectations about boeuf, and may make you never want to eat any other kind of meat.

The new grand sexy restaurant, donned in dark solid walnut, is dimly lit with an alluring green stone curvy bar reminiscent of something you might see in New Orleans. Plants and trees create a home-y vibe while large glass windows show the chefs in action. Matū Kai aims to explore new ways to express the essence of the best beef on earth.

Founders Jerry A. Greenberg, Michael Odell, Ryan Gianola, and Scott Linder developed the menu collaboratively. Jerry Greenberg seems to know how to perfect all of my favorite bites in LaLaLand (HiHo Cheeseburger, Kazu Nori, Sugarfish, Nozawa, Uovo) and is definitely on a similar quest for the perfect bite – whether that be pasta, burgers, sushi, and handrolls – as all of his endeavors are my go-to restaurants in Los Angeles. Now partnered with legendary chef Nozawa, read about Greenberg’s fascinating journey to find the perfect steak.

Every dish here is top notch, no comparable boeuf I have found anywhere but the world’s best steakhouses. To get the most bang for your buck, the tasting menu for two ($87 per person) is the way to go at Matū Kai. Starting with an umami-rich 24-hour bone broth (LA’s favorite medicine), the same exquisite 100% grass fed Wagyu from First Light Farms in New Zealand is the star of this culinary show.

Individually-served small dishes gradually introduce new flavors – beginning with steak tartar featuring a nice crunch, then a tender 8-hour braised beef cheek presented atop celeriac puree (so good you could cry), and finishing with a 3 oz center cut filet with a little gem lettuce salad. Just like the menu states, “This steak is worth your trust.”

The next two courses are shared – with a choice of an 11-oz NY Strip or 12-oz Ribeye (so tender and flavorful, slowing down to savor this delicacy is hard), one paired alongside garlic spicy Grilled Broccolini with red pepper flakes (with an incredible garlic kick inspiring me to try to make this at home).

Don’t miss ordering the Matu Reserve Cab, their very own Napa Valley Cab, to pair with your dinner. Simply unparalleled, as this complicated wine shines with many nuances. Other notable Cabs include a range from California like Daou, Frank Family Vineyards, and Immortal Slope and even Bordeaux, like St. Emilion’s Chateau Canon. A Pinot from Flowers is another stellar option.

While you could order a few additional courses, there really is no need unless you want to try more items. Guests seated nearby raved about the wood-fired Lobster Tails with yuzu kosho garlic butter and the Maitake Mushroom side with thyme and butter.

Dessert is optional, but for those who want to end with a sweet, Scott’s Chocolate Flourless Cake and Arturo’s Panna Cotta topped with macerated strawberries are each individually exquisite, but absolutely divine when combined.

While walk-ins are welcome, reserving ahead is highly suggested and reservations are open one month in advance. The drool-worthy wagyu cheesesteaks, famous at their Beverly Hills location, are only available at the bar for dinner. The full dinner menu is also available at the bar. Lunch service will be offered soon. Private dining is possible. Valet parking is available at 11777 San Vicente #134. Happy eating!

Learn more about First Light Farms wagyu and how we learned to cook steak properly.