Food lovers, mark your calendars. On October 12, 2025, the acclaimed Chef Dominique Crenn, the first female chef in the U.S. to earn three Michelin stars, will step into the intimate dining room of Matsu in Oceanside for a one-night-only culinary collaboration with Chef William Eick, executive chef and owner of the celebrated modern Japanese restaurant.
PHOTOS VIA MATSU
This exclusive multi-course tasting menu experience brings together two of the culinary world’s most visionary talents—Crenn’s poetic French gastronomy from Atelier Crenn in San Francisco, and Eick’s minimalist, terroir-driven approach to Japanese cuisine at Matsu, named one of North County San Diego’s most ambitious restaurants.
Chef Crenn’s cooking at Atelier Crenn is deeply personal—each dish a tribute to her French heritage, artistic spirit, and commitment to sustainability. Atelier Crenn earned its first Michelin star in 2011, just months after opening, followed by a second star in 2012. In 2018, Crenn made history as the first female chef in the United States to receive three Michelin stars. In 2021, she was honored with The World’s 50 Best Restaurants Icon Award.
At Matsu, Chef Eick offers a refined study in modern Japanese cuisine, filtered through the lens of Southern California’s seasonal bounty. The restaurant’s 10-course tasting menu evolves constantly, reflecting what’s fresh, local, and in rhythm with nature. His cooking draws on centuries-old techniques, but never seeks to replicate Japan—instead, it honors it through thoughtful reinterpretation.
The upcoming October 12 event promises to merge Crenn’s elegant, French-inspired storytelling with Eick’s Japanese precision and philosophy of omotenashi (hospitality), resulting in a deeply intentional and unforgettable culinary journey.
PHOTOS VIA MATSU
While the final menu is still under wraps, guests can anticipate a once-in-a-lifetime dinner that showcases seafood, vegetables, meats, and artful desserts — each dish a collaboration between two chefs renowned for pushing culinary boundaries. Past Matsu tasting menus have featured uni with sesame and yuzu kosho, dry-aged fish in dashi, duck with plum and Japanese curry, and desserts spotlighting miso, black sesame, and local fruits.
The dinner will also highlight the chefs’ shared values around sustainability, local sourcing, and culinary storytelling.
PHOTO VIA NEVIN MARTELL
This collaboration is extremely limited in availability, and tickets are expected to sell out quickly. Details on pricing, wine pairings, and reservations will be released soon via @eatmatsu and Matsu’s official website.
Whether you’re a fan of high-concept fine dining or simply curious to experience the synergy between two masterful chefs, this October 12 event is not to be missed.
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