Chef-owner Hansol Lee spent over a decade at Melbourne's Kenzan, developing his craft and deepening his understanding of traditional Japanese cuisine.

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With sushi often at the forefront of Japanese dining, Han established MATSU with a desire to introduce guests to the broader depth and diversity of Japanese cuisine through kaiseki. Drawing on his experience, he brings together traditional techniques, seasonal Australian produce and his own evolving culinary perspective.

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For Han, the greatest reward comes from seeing guests genuinely enjoy their time at MATSU and leave with fond memories of their experience. It is this connection with his guests that continues to inspire his cooking.

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Since opening, MATSU has been awarded Good Food Guide hats for four consecutive years, a recognition of the dedication and commitment shared by Han and his team.