Chef
Matt Rojas

New York

About Matt Rojas

Matt Rojas is the chef/co-owner of Char Sue. He is a veteran of 11 Madison, Degustation, Nobuo at Teeter House and was formerly the Executive Chef of Rouge et Blanc. He grew up in Arizona, where he first learned to cook from his mother and grandmother. He later trained under Nobuo Fukuda, Daniel Humm, Wesley Genovart and Susur Lee.

Continue reading ▾

My Venues

Char Sue
119 Essex St
New York, NY

Accolades

Two Stars
The New York Times
New Notable Restaurant
Wine & Spirit magazine

TV Appearance
Mike Colameco’s Real Food

View all accolades ▾

Where I Go Out

Goat tostada

Zaragoza Mexican Deli-Grocery

$, Mexican, Reservations, Grocery Store, East Village

"This friendly family-run Mexican specialty shop is putting out authentic recipes from momma. I love their pit-roasted goat tostadas, but the tamales and chorizo are also my favorites. On Fridays and Saturdays, she runs specials 'til 4 a.m."

$$, Pizza, Italian,

"This Margherita pizza is made in two ways: New York-style and Neapolitan. The crust is crispy and soft, the sauce tangy and sweet, the mozzarella delicate. It's garnished with fresh basil and sides of pickled peppers and roasted garlic. It's something very simple but done right."

$$$$, Japanese, Reservations, Ukrainian Village

"Kyo Ya serves up fantastic sea urchin on tofu skin in a crystal-clear sauce. I love the presentation of the food and knife skills here. Chef Chikara Sono is a collector of many little ceramic plates and decorations to serve his delicious small dishes in. Dinner at Kyo Ya is always an exciting meal."

Great N.Y. Noodletown

$, Chinese, Asian, Noodles, Chinatown

"This place is fantastic. It is always open when I want it to be, which means it's open late for after-work chef hours. You can always count on having a great meal here and I like to get pork and rice with a fried egg on top."

Chef

Matt Rojas

Char Sue

Toro tartare w/ caviar

Masa

$$$$, Sushi, Japanese, Full Bar,

"This dish—fatty tuna belly with osetra caviar, chives, and toasted pine nuts—is the second course to start the omakase. I have had it three times, and it always seems to amaze me and put a smile on my face. Every time I leave this restaurant, I feel like I just had the best meal of my life."

$$$, Sushi, Japanese, Full Bar, West Village

"This is a menu with everything pork: thinly sliced Berkshire pork sirloin, pork belly, and a pork collagen broth. This shabu shabu hot pot is unbelievable on a cold New York night."

Chef

Matt Rojas

Char Sue

ChefMatt Rojas

New York

About Matt Rojas

My Venues

Accolades

Where I Go Out

Chef
Matt Rojas