Matū Kai

Every cut is grass-fed wagyu from First Light Farms in New Zealand, cooked by chef Scott Linder as four-, five- and seven-course set dinners: bone broth simmered a day, steak tartare, braised beef cheek, then ribeye or New York strip. The cheesesteak, on a sesame baguette with Cooper Sharp American cheese, is served only at the bar counter. Robert Tsurimoto Kirsten designed the room in walnut and bronze with ceilings higher than the Beverly Hills original, which it joined in 2025, and the dining room takes walk-ins.