Matsu

The story

Matsu Beef Atelier in Eindhoven | Gault&Millau Recognized Spot

The Kitchen and Its Roots

Matsu in Eindhoven blends Spanish and Japanese culinary traditions around its beef atelier concept. Owner and head chef Eveline Wu brings decades of experience to this Strijp-S venue, tracing her background to a Shanghainese family kitchen. After opening the Netherlands’ first dedicated wok restaurant in 1999, she shifted toward a distinctly meat-focused cuisine that prioritizes precise textural contrast. Her philosophy rejects heavy sauces in favor of clean heat management and high-grade ingredients.

The Grill and the Cuts

Every dish centers on a Japanese Konro grill, where the kitchen prepares Australian 2GR Wagyu, Japanese ITO A5 Wagyu, American Creekstone Prime, and Spanish Rubia Gallega. The 2GR program relies on Full-Blood cattle raised on West Australian pastures using methods adapted from Japan. ITO A5 comes from Kagoshima prefecture, where animals follow a strict diet of grass, rice straw, and silage to develop heavy marbling. Creekstone Prime represents less than three percent of US Black Angus cuts, finished on yellow corn to produce white fat and consistent grain.

The Room and the Cellar

The dining space occupies a former pavilion structure designed with Chinese architectural cues, offering intimate seating alongside a lively central floor. Climate-controlled wine cabinets line the walls, storing selections ranked among the top twenty globally by independent guides. Staff members guide guests through these bottles, matching vintages to the distinct profile of this Japanese and Spanish cuisine. This attention to both atmosphere and cellar curation recently earned the venue a score of thirteen in the 2026 Gault&Millau guide.