MATT RESTAURANT 2.0 — Restaurant in Kyoto

Are you Looking forward to Dine at Top Premium Japanese Food and Japanese wine! Don’t miss this! Underground Dining: A Deep Dive into MATT RESTAURANT 2.0 in Kyoto

Walking along an ordinary Kyoto street, you might miss it—yet just below the surface lies something extraordinary. MATT RESTAURANT 2.0 is more than a restaurant; it’s an intimate underground retreat where three founders blend their visions into a single evolving story of food, wine, and celebration.

A Name with a Story The restaurant’s identity begins with its name. MATT reflects the three co-founders, each represented in the logo’s letters, while “2.0” signals renewal, creativity, and constant reinvention. This philosophy runs through everything: from the interior design to the way dishes are named, plated, and paired. Dining here isn’t just eating—it’s becoming part of a project that is always evolving.

Atmosphere: Minimalist, Intimate, Unforgettable

Step inside, and the mood shifts. The underground space is sleek and modern—white walls, concrete lines—softened by nice background music. Seating is limited to about 10–14 guests, with a U-shaped counter and a Chef’s Table that brings you eye-to-eye with the artistry unfolding in the kitchen.

Food That Melts Into Memory

🌿 Mushrooms with Soy Sauce & Spices

My first dish set the tone: mushrooms steeped in soy sauce, layered with carefully balanced spices. Earthy, savory, aromatic—the flavors harmonized without heaviness, leaving a clean finish that lingered on the palate. A sweet-and-slightly sour Japanese wine elevated it further, pulling hidden notes from both food and glass.

🐟 Salmon with Citrus Accents

Then came the salmon—so tender it literally dissolved on the tongue, needing no chew, only savoring. The citrus lime accents brightened its natural richness, creating a dish that was not only soft and delicate but deeply refreshing. A crisp citrus-forward wine echoed the lime, while a more neutral, non-sweet wine grounded the whole experience with balance.

Each bite felt like choreography: flavor, texture, aroma, and wine moving together in a carefully guided dance.

The restaurant’s wine list is a map of Japan itself, offering over 100 varieties from Hokkaido to Okinawa.

This attention to detail makes it clear: whether wine glass or juice glass, the pairing is part of the performance.

Service & Creativity: Dining with Collaboration Kyoto’s Underground Jewel

MATT RESTAURANT 2.0 is best described as an underground jewel of Kyoto dining—an intimate retreat where story, flavor, and creativity converge. It’s perfectly suited for couples seeking intimacy, groups of 10–14 celebrating life’s milestones, or food lovers eager for inventive Japanese fusion paired with outstanding wine or fresh Japanese juices.

🍇 Kikuka Chardonnay (菊鹿ワイン, Kumamoto)

An elegant Japanese Chardonnay from Kumamoto, known for its citrus and apple notes with a smooth, refined body. Perfectly balanced, it lifted the buttery salmon and paired seamlessly with citrus accents.

🍇 Kōshū (甲州, Yamanashi)

Japan’s signature white grape, light and refreshing with subtle citrus, peach, and a touch of minerality. Its clean acidity matched beautifully with umami-rich mushrooms and soy-based dishes.

🍇 Hojo Wine (砂丘ワイン, Tottori)

A fruit-driven wine from Tottori’s sand dune region, offering bright apple and muscat-like aromas with a slightly sweet edge. Its fresh, approachable style complemented fried croquette and soy-seasoned vegetables.

I recommend for everyone to try such amazing Japanese food and wine

This is not just dining. It’s a story you taste, drink, and carry with you long after the night ends.

An intimate underground retreat where Kyoto’s flavors meet modern creativity, MATT RESTAURANT 2.0 transforms dining into a collaborative celebration—for wine lovers and juice...

I had a lovely time at this modern Japanese restaurant. If you love to try fine dining in a chef’s table restaurant style with Japanese food and Japanese wines in KYOTO this is the perfect place for you. It had a minimalistic style and relaxing ambiance.

I was greeted by the owner and I had the honor to taste some of their Japanese wines for free. It tasted very unique. Like the Tamba Cabernet Sauvignon which had a milder taste and medium body compared to normal cabernet sauvignon wines.

I looked at the reviews before I went and read a lot about their Wagyu Cigarette so I had to try it out myself. The plating was very simple but the taste definitely exceeded my expectations. The shell was very crispy and the wagyu was very soft and flavorful. It also tastes kinda similar to a Filipino dish called Lumpia but a wagyu version of it.

I also tried out the Sichuan King Oysters Carpaccio and it was perfectly cooked and the spices complemented the Japanese soy sauce very well.

For the main dish I had the Tuna Katsu & Chips it’s inspired by fish & chips and the sauce looked very interesting because it was color pink (inspired from cherry blossoms for the Spring season) so I didn’t really know what to expect from it. But the tuna katsu when dipped inside the katsu sauce was so good. And the plating was very cute.

They also had a variety of Japanese wines to choose from, with complete information on their origins and grape varieties on their menu. I ended up going for the mango juice because I opted for a non-alcoholic drink and honestly the best mango juice i’ve ever had in Japan.

If there’s two things I observed though is that they didn’t ask for my allergy information or dietary restrictions before/upon ordering (I don’t have any but this is just some important pre-cautionary measures) and I wish they had mocktails or some non-alcoholic sparkling beverages for people who drive or can’t consume alcohol to enjoy.

But overall, it was a great experience. For a fine dining experience I think the price is pretty reasonable. The service was also superb. Would definitely love to come back with some...

I read a lot about this place after I was invited through social media like many reviewers here. It seems to cater primarily to foreigners as reviews from locals generally mention that it's expensive for the portion size. And it's true, but I am fairly price agnostic if the chef can bring something unique and delicious to the table.

We started off with the Matt Ume, a blend of various plum wines, currently my #1 choice for a beverage. This blend was quite special, perfectly balanced between sweet and acidity without the harshness that can come with some higher proof plum wines.

First of the offered dishes was the king oysters mushrooms. I love king oysters especially grilled with a bit of lemon, and this dish took that to another level with the sesame vinaigrette and Sichuan peppercorns. Not particularly numbing which was nice, but I still got the floral notes and texture of the peppercorn. I'm definitely going to make this dish at home.

Next was the Seoul Spicy Stew, their take on fusing a classic tomato pasta dish with a spicy Korean seafood stew. On its own it's a good dish, but I didn't get much Korean influence from it. Not too spicy, a little overseasoned, and a bit more color on the garnish would be great. The garlic was a nice touch.

Third was the Buratta, and it was by far my favorite dish of the evening. We paired it with their homemade bread, and I swear I could have eaten 10 more of these. Buratta just works so well with balsamic and fruit, with the cheddar-like sauce bringing it all together.

Finally, the wagyu cigarettes. This was a funny sounding dish so naturally I had to try it. The truffle aioli wasn't overpowering, and the shell provided a nice contrasting texture to the buttery soft wagyu. Overall a well thought out dish and quite a fun one.

Overall experience was interesting, the server was lovely. If you're looking for value-for-money this isn't it, but if you're looking for something distinctly different from everything else in Kyoto,...