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• An absolute must. I was amazed at the quality of the food and the very reasonable price. You won't find many like this.

• Went for a small rehearsal dinner for my brother-in-law..DELICIOUS MENU , GRACIOUS HOST HIGHLY RECOMMENDED!!!

• Dinner at Max's was a treat to myself after a long day. The food was exquisite! A lovely little table by the window was a wonderful retreat. I left happy and content!

• GRACIOUS HOSTS and GREAT FOOD!  We feel so fortunate to have found a new restaurant for our Peninsular visits, we'll be back.

• My good friend and I loved everything about Max's Grill, from the simple but lovely decor to the most delicious and elegantly prepared and served food! The entire experience was perfect! And we loved our waitress! I look forward to returning soon!

• Your restaurant is always a treat for me, especially when I need a little pampering.  I feel completely welcome and comfortable, like being at home with friends, even when I go alone. (And I'm still given the best seat in the house!) As a  single person, this is so rare to find. On top of this, the food is simply the BEST I've had anywhere.  I leave feeling nourished and pampered in every way.

• We enjoyed the dinner very much and your restaurant is definitely the best restaurant on the peninsula.

• Wonderful food! The wild mushroom soup was to die for and the lamb loin divine! The menu and wine list are both plentiful and reasonably priced. Max's Grill is great! Go tonight!!

• Fabulous cuisine that is so nicely priced you are surprised at the value for your money.  Its almost like Max's is giving you a gift.  The food was so delicious and fresh.  You can enjoy every bite from the warm fresh homemade bread to your entree to the dessert. Don't miss out on this place...its heavenly!

• Delicious! We loved everything from the appetizers to dessert. Whatever you order, you can't go wrong here. Cozy atmosphere and reasonable prices make this a favorite local's secret.

• We're loving this place. It's reasonable enough to be a spur-of-the-moment, don't-feel-like-cooking-tonight choice, while nice enough to be a treat. Nice atmosphere, good service. The entrees are inventive and generally excellent.

• Outstanding value---quality and price. Made us want to (and we did) go back often....and took friends with us.

• We had an extraordinary dinner there prepared by a great chef at very reasonable prices. We shared an excellent sushi appetizer and then had Bouillabaisse and a seafood pasta. Our bottle of wine was also reasonably priced. This is an elegant restaurant with elegant cooking.

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07/2007 - San Francisco Chronicle
A three-day weekend in April gave us time to try another restaurant under the tourist radar: Max's Grill...

07/2006 - Monterey County Weekly
In addition to a complete selection of duck, steaks, chops, etc., Max always has something wonderful for vegetarians...

10/2005 - Monterey County Weekly
...MAX and his lovely wife YUKO, along with their son HIDEO, made us feel really special

April 2005 - Monterey County Weekly
April 28 is the second anniversary of Max’s Grill in PG—go Max. 

January 2005 - Carmel Magazine
An original, diverse eatery...

Fall/Winter/2004 - Monterey Bay Dining Guide
A true original...

9/2004 - Monterey County Weekly
Enchaned Evening...

5/2004 - Pacific Grove Hometown Bulletin
Max's Grill First Anniversary Party

5/2004 - Food for Thought
Good Eats In P.G.

4/2004 - Food Chain/Coast Weekly
Congratulations to my man Max!

3/2004 - Best of Monterey County 2004/Coast Weekly
Readers' Picks

2/2004 - The Californian
How can he do it?

11/2003 - Central Coast Adventures
...the food is the caliber of a fine dining restaurant at more reasonable prices.

10/9/2003 - FoodChain/Coast Weekly
Max Holds Court!

9/5/2003 - The Carmel Pine Cone
...the offerings were all thoughtfully and innovatively paired with original accompaniments – 
a testament to Chef Max’s many years of professionalism and creativity. 

6/12/2003 - Feast/Coast Weekly
It is clear, with every dish, that someone in the kitchen is evaluating every ingredient...

5/22/2003 - Food Chain/Coast Weekly
The food blew everyone away...

5/15/2003 - The Monterey County Herald
...how could one person prepare all this delectable stuff?

May 15, 2003
The Monterey County Herald

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Section: Restaurant Reviews
Page: GO20

Medley of flavors 

By Mike Hale and Melissa Snyder

When asked to describe his culinary style, chef Hisayuki "Max" Muramatsu smiles and points to his head. "I have many ideas," he says. "So many." 

We believe him, this man with a ready smile, a Western handshake and an Eastern bow. After all, the man before us has unique credentials — classically trained in Paris at world famous Maxim's, awarded best chef in Tokyo five times, and former executive chef at the prestigious Anton & Michel in Carmel.  

After years of working for someone else, Muramatsu now stands on his own, opening Max's Grill on Forest Avenue in Pacific Grove just one month ago. It's a curious place — small, intimate and sparsely decorated in the spot formerly called Chopsticks Cafe. But something great is cooking here, and it starts with Muramatsu the one-man show.  

Some chefs merely dabble in East-West cooking. Muramatsu creates that fusion from within, hand-picking traditions and flavors from his native Japan as well as from France, California and elsewhere to create an inspired culinary melting pot. A Franco-American walk on the Pacific rim, if you will.  

Muramatsu has condensed all this down into a tight yet eclectic menu that he plans to alter every three or four weeks. On it he fashions traditional fare with lighter, yet flavorful sauces, taking advantage of regional harvests from land and sea. Your appetizer could be sushi rolls (tuna, snapper, smoked salmon and albacore tuna), your first course could be warm baby spinach with forest mushrooms, your entrée a confit of duck with house-made ravioli, and for dessert, a coconut crême brulee. Around the world in one hour. Interesting, flavorful and reasonably priced (order all that for just $34.50).  

Perhaps the most amazing part is that Muramatsu will have personally hand-crafted it all, including the crusty ciabatta bread served at your table. There is no sous chef, no pastry chef, no baker. It's Muramatsu in the back and his wife Yuko up front leading the expert wait staff, many of whom are former Chopsticks employees who happily accepted Muramatsu's kind offer to remain.  

HE SAID

I love a menu that's simple but not mundane, one easy to navigate both physically and mentally. Muramatsu creates one that's uncluttered yet fascinating. Five appetizers. Four wines by the glass — merlot, cabernet, sauvignon blanc and chardonnay (we inquired about vintages, and these weren't typical low-end house wines). Three salads. One soup of the day. One pasta of the day. Nine entrees and a few specials. And three desserts. 

We started with Tempura Gulf Prawns, four huge prawns lightly battered and deep fried and served tepee-style over a cold cucumber and fresh ginger salad ($7.50). The flavors blended nicely in this inventive dish, with the simple salad of pickled cucumber, red and yellow pepper slices, shaved fresh ginger and watercress sprigs as big a hit as the meaty prawns.

My entrée was an evening special, homemade curry fettuccine with a seafood medley of salmon, halibut and clams in a light tomato and saffron-scented broth. Served with whole cherry tomatoes, capers and shaved Parmesan, the entrée scored high with me, but I found the broth a bit too salty. I still finished it all, the fresh seafood leaving a lasting impression.  

At this point, Muramatsu emerged from the kitchen and began introducing himself to diners in the half-full house. He was genuinely friendly, bowing to us frequently. Although we were strangers, he still spent several minutes excitedly talking about his new venture. We were captivated as he explained his love of worldly cuisine and his intention to use whatever's fresh and in season.  

After yet another bow and a smile, he moved back into the kitchen and soon a fresh slice of Hawaiian Mango Mousse Cake emerged. Served with an artful fresh strawberry topped with sprigs of mint leaves, this airy dessert, with lady fingers as a crust, was the perfect end to an enjoyable meal.  

Our server, Mary Ann (a holdover from Chopsticks), was friendly, knowledgeable, efficient and answered our usual assortment of dumb questions.

SHE SAID

This little place sneaks up fast, traveling toward the ocean nearly to Lighthouse on Forest. We spotted its large picture windows and Yuko stationed at the door welcoming and bidding farewell to diners.  

Sitting in the window facing Forest, we watched a spring shower blow past as I sipped a glass of Bogle sauvignon blanc ($6). All appetizers were tempting, but we loved the prawns Mike described so well. Max said, though, the Dungeness crab cakes with capers remoulade and ratatouille are already a hit with customers. This dish, and others he has judged to be popular, will remain as permanent staples on the menu. We skipped salad for the homemade roasted heirloom tomato soup ($3 cup, $4 bowl). It was wonderfully smoky and contained just the right amount of delicate seeds and pulp. Perfect on a rainy day.  

I tried the California natural chicken breast with a whole poached spicy pear, forest mushrooms and mashed potatoes ($15). Free-range chickens in California must be happy campers. This one was huge, plump and exceedingly tender, lightly sprinkled with cajun spices and served atop a red wine reduction sauce and nestled beside the beautiful pear turned purple in cinnamon and red wine. This entrée made a beautiful presentation, and a delicious impression. But there was nary a forest mushroom in sight. Forgotten, perhaps, in the complex preparation of the dish. I munched on the baby carrots and grilled asparagus tips and took a big box of leftovers home. (Which still didn't deter my dipping into that amazing dessert — how could one person prepare all this delectable stuff?)  

The thing that struck me about Max's Grill was its obvious polish (despite the missing mushrooms) in spite of having opened so recently. Perhaps we should have given Max's more lead time, but the place easily passed our muster. And I'm guessing it will become a huge hit in just about everyone's book.  

Carmel residents Mike Hale and Melissa Snyder are dining enthusiasts and will approach their reviews from a couple's perspective, each week sharing he-said/she-said insights about local restaurants. Comment at tablefortwo@sbcglobal.net. GO!

* Pluses: Innovative, varied menu; fresh flavors

* Minuses: Limited wine list; changing menu may lead to favorites disappearing

* The Bottom Line: Muramatsu has the talent and the vision to create the next best place — in time.

All contents ©2003 MONTEREY COUNTY HERALD and may not be republished without written permission. 

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May 22 – 28, 2003
Food Chain/Coast Weekly

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By Raymond Napolitano

Mod Max… Speaking of chefs turning into rock stars, Max Muramatsu, who recently opened the red-hot Max’s Grill in PG across from Grove Market, is turning into a regular social butterfly out in the dining room. Not only does he make everything fresh, including his own bread, he hops out into the dining room to check up on folks and happily heap his huge humbleness upon grateful sensory-sated, ultra-satisfied diners.

Me, Sweet Thing and Sarita Mein Sweeta stopped in for a casual bite Tuesday night – this is the spot on Tuesday’s with all the other good joints around town closed – and the place had a nice, happening vibe. The hipster-looking Japanese crowd was there, along with locals and interested townies all digging the scene. The food blew everyone away, including my 19-year-old daughter, and you know how hard it is to move a 19-year-old. Go Max.

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June 12, 2003
Feast/Coast Weekly

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Wind from the East 

French-California with a whiff of Japanese makes a tasty fusion.

By Sue Fishkoff

Photo by Randy Tunnell: Flour Power: Max's rolls, baked fresh daily.

I mourned the recent passing of Chopsticks, a hole-in-the-wall, more-or-less Asian diner/resto on Forest Avenue that served inexpensive stir-fried lunches and donburi bowls.

But in true cloud-with-a-silver-lining fashion, chef Max Muramatsu stepped into the breach and, on May 1, opened Max's Grill. He hasn't changed the decor significantly--it's still desperately minimalist, and that's a fancy euphemism--but the food is simply sublime. More than that, it's interesting, and in the best possible way: It is clear, with every dish, that someone in the kitchen is evaluating every ingredient, every taste combination, every cooking technique with the utmost care, and is presenting on each plate a complete and gentle vision. Flavors are intense without assaulting the palate; unusual spice combinations surprise without startling; the food is fun and delightful, but not precious or trendy.

That someone in the kitchen is Muramatsu himself, a Tokyo-born, French-trained chef who worked in Maxim's of Paris (Tokyo) for 15 years before moving to Carmel in 1989. He was the chef at a short-lived Ocean Avenue experiment called Brasserie Q-Point, and then worked as executive chef at Anton and Michel's in Carmel for seven years before leaving this spring to open his own restaurant.

On a recent Wednesday, I stopped by for dinner with two girlfriends. The place was about half-full, which is admirable considering both the mid-week timing and the fact that Max's is just a month old. Word has spread.

The menu changes every two weeks, but not entirely--a couple entrees are added and a few others disappear, to take advantage of seasonal variations in produce and fish. We ordered two appetizers--Dungeness Crab Cakes ($6) and Tempura Ahi Tuna Rolls ($7.50)--and a Warm Baby Salad with Shitake Mushrooms ($6.50), and split everything three ways.

The crab cakes were almost entirely crab, with almost no bread filler, although bits of red and green pepper and a little corn gave the dish an almost Southwestern personality. It was light and flavorful, and there was no need for the accompanying capers-and-tartar sauce. The salad was fresh and delicious, dressed with just the right amount of sweet pomegranate vinaigrette--tasting almost like the more familiar raspberry vinaigrette, but sweeter and slightly exotic.

The tempura tuna rolls sounded so odd on the menu I might not have ordered them, but did so on a tip from my good friend Pedro. They were scrumptious. Imagine a tuna sushi roll, sticky rice on the outside, dipped in tempura batter and quickly fried so the tuna is just seared and still raw in the middle--a piece of candy that one dips in soy and wasabi and pops in the mouth with a slice of pickled ginger. Yummy.

A sushi plate shows up as a full entree on the menu, and I was tempted after the appetizer, but then thought--why? There are plenty of straight Japanese restaurants around, so perhaps it would be best to experience Muramatsu's French-inspired offerings. Instead, we ordered the Broiled T-Bone Steak Fiorentina ($19), Confit of Duck with Housemade Ravioli ($15) and Fricassee with Prawns, Scallops and Clams ($16.50). They were splendid choices.

The steak was slathered in a tapenade of wild mushrooms that added an intriguing musky flavor, and served atop a bed of fresh sauteed spinach. The meat was an intensely flavorful cut, perfectly broiled, and an example of how a simple dish can be elevated, without fussiness, by strict attention to detail.

In a departure from the usual heavy preparation of duck confit, Chef Max shredded his duck meat and presented it almost like a warm salad, but with a sweet and tangy orange sauce laden with a spicy fruit relish. It made me smile, as did all of Max's dishes. Four homemade ravioli stuffed with duck meat and mushrooms rounded out the plate.

The fricassee of seafood came in a delicious noilly-herb cream sauce flavored with plenty of fresh tarragon--again, an unexpected and tasty surprise. Homemade gnocchi provided good sopping-up fodder. The scallops, unfortunately, struck the only false note of the evening, for although they were perfected seared, they were marred by a disturbing metallic aftertaste.

Note must be taken of the fresh Italian-bread rolls brought to our table, rich and yeasty, and all baked daily by Muramatsu (how could he have anyone else do his work?). In fact, before he opened Max's Grill, he turned to his friends at the Palermo Bakery and asked them to teach him how to make their Italian-style bread, spending a few nights there in training as if he were a cooking student instead of a master chef. What wonderful eagerness to learn!

The wine list is small and intelligent, and most reasonably priced. We chose a bottle of 2001 Joullian Zinfandel, one of my favorite and hard-to-find local reds. At $23, it was a steal.

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September 5, 2003
The Carmel Pine Cone  

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Imagination and creativity spark Max’s Grill cuisine 

A la Carte by Morgan

Want an evening out of fine dining in a relaxed atmosphere and excellent service, where entrees start at $14 and don’t exceed $19? We enjoyed such an evening recently at Max’s Grill, and so did many other locals, we observed. 

Max Muramatsu, former executive chef for a number of years at Carmel-by-the-Sea’s elegant Anton & Michel Restaurant, decided to go out on his own as chef/owner in partnership with his wife Yuko, who oversees the front of the house and serves as its warm and smiling hostess. 

This is a very pleasant, almost pristine restaurant, where white tablecloths and flowers grace the tables, and unpretentious, eclectic art is displayed on the walls. It is the former locale of Chopsticks restaurant on Forest Avenue just above Lighthouse from which the Muramatu's retained the entire wait staff. Trained to perfection, the staff is friendly, knowledgeable and accommodating. Chris was server for our party of three former restaurant professionals, and they all sang his praises. 

Appetizers here range from $6 for such items as Dungeness crab cakes, goat cheese and nicoise vegetables, and a Castroville artichoke. Tempura gulf prawns pickled in ginger-cucumber,  run $7.50, and P.G. rolls of tuna, calamari, smoked salmon and albacore tuna are $8. 

The crab cakes are served with capers remoulade and ratatouille. There were perfection: very little extender, and flavorful. Crab cakes are a sort of touchstone by which we measure a restaurant’s know-how. Take from Morgan: Max’s Grill knows how. 

Crisp organic salads from $5 to $6.50, and homemade soup ($3 a cup, or $4 a bowl) round out the starters course. When it was time to move on to the serious side of the menu we found we could select from 10 entrees including a pasta of the day. The seafood offered included pan-roasted local halibut with white bean cassoulet and truffle oil ($15.50); Monterey Bay sand dabs meuniere ($14); Max’s sushi “samba” ($17.50) of ahi, shrimp, smoked salmon, eel and calamari’ and a bouillabaisse with prawns, scallops, calamari and clams ($16.50). 

As tempting as the fish dishes were, my selection was based on preferences of readers who have written to ask if I ever order anything other than fish when dining out. Ergo, I ordered broiled New York steak “marchand de vin” with café de Paris butter and a red wine reduction, and comforting buttermilk mashed potatoes. The steak was prepared exactly to my specification for doneness, and was tender and very flavorful. 

Other meat and fowl offerings included California natural chicken breast with roasted spicy pear and forest mushrooms paired with mashed potatoes’ pork tenderloin medallions wrapped in bacon and served with pineapple ratatouille and balsamic syrup; and confit of duck with housemade ravioli with spicy fruit mustard relish and orange sauce. These three dishes were all listed as $15. Max’s vegetarian creation for $14 rounded out the main courses. 

As you can see the offerings were all thoughtfully and innovatively paired with original accompaniments – a testament to Chef Max’s many years of professionalism and creativity. 

The care with which the entire menu is created is a paean to refinement: If you are going to have only three desserts on the menu, Hawaiian mango moussecake, coconut crème brule, and dark chocolate cake fill the bill. They are $5 each. And if your going to have only 15 wines on the list, you couldn’t do better than selecting from the most respected wineries of the finest wine regions of California, which Max has done.   

Six white wines and nine reds run $16 to $59 a bottle, and wines by the glass are available at $6, sake at $5. 

If we can choose one descriptive phrase for Chef Max’s menu selections and preparation, it would be refinement and imaginative creativity. Every order is prepared with care and skill. 

This is another in the growing list of really fine restaurants in Pacific Grove. 

If you spend an evening at Max’s Grill, we feel sure you’ll go there again and again.

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FoodChain/The Monterey County Weekly

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By Raymond Napolitano

Max Holds Court...

If I could pick a name for myself (I guess, technically, I can), I would like to be called Hisayuki "Max" Muramatsu. When I say that name to myself, it just feels like some type of royally-anointed title. As everyone knows, that name is already taken by one of the industry greats "Max" of Max's Grill in PG.

My man Max has gotten himself a groovy new Web site, maxgrill.com, that is well done, easy to follow and just plain tasty, like his food. He's doing his thing over there on Forest, off Lighthouse, in his happening little bistro full of beautiful bites. With a menu that adds and subtracts new things monthly, sunset dinners, the Web site, more meat entrees and impeccably prepared food by a master talent, Mr. Muramatsu has got his mojo working. It's a no-brainer for Tuesday nights. Check it out, 375-7997.

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New and Recommended

Max's Grill is the kind of place you like to have in your neighborhood. It's casual enough so you can make an impromptu visit without dressing up, but the food is the caliber of a fine dining restaurant at more reasonable prices.

About the Decor
The atmosphere is bistro-like, which is to say no frills, almost Spartan, but unlike a real French bistro, the tables are not on top of each other. There was plenty of traffic on the night of our visit, with large parties coming and going but with no particular impact on us, either in terms of noise level or general disruption. 

About the Owners
Hisayuki (nicknamed Max) and Yuko Muramatsu have taken over the site of the former Chopsticks Cafe, which is in a prime location just off Lighthouse on Forest. Most recently Max, who is from Japan, was executive chef at Anton & Michel in Carmel for seven years and chef at the Grill on Ocean Avenue for two years. Before that he spent 15 years at Maxim's of Paris in Tokyo (thus his nickname), where he learned classic French culinary techniques. Yuko is there nightly to greet guests with a warm smile.

About the Food
Max draws upon all his antecedents to produce a cuisine that melds Japanese, French and California influences. He makes everything in house, starting with the individual half loaves of Ciabatta that arrived at the table on the night of our visit, to the appetizers, such as Sushi and Tempura Ahi Tuna Rolls, right through to desserts. 

The menu is refreshingly simple. A folded sheet of paper lists the four appetizers, the three salads and soup of the day, nine entrees and three desserts. It changes every three weeks, with Max retaining items that have been popular with diners and introducing two to three new seasonal selections.

Dungeness Crab Cakes and Rock Shrimp with Gnocchi round off the appetizer list, which ranges in price from $6 to $7.50. A local garden salad ($5) featuring mixed greens, tomatoes and cucumbers in a creamy artichoke vinaigrette, was bland, but the Warm Baby Spinach & Shiitake Mushrooms, a warm salad in a sweet-sour dressing ($6.50), and Hearts of Romaine ($6), featuring shards of crispy wontons and Parmesan cheese in a Caesar dressing, were both commendable. A Wild Mushroom Bisque was a highlight of the meal. 

One each of the following: a pasta (of the day), seafood, fish, chicken, duck, pork, steak and a vegetarian offering comprise the entrees. All of our selections won approval, particularly the Broiled Bistro Steak Au Poivre ($17.50) featuring medallions of beef with spicy green peppercorns swimming in a luscious sauce and perfect mashed potatoes. Max's specialty of Confit of Duck with Housemade Ravioli ($15) is a unique combination of flavorful pieces of duck on a mound of fresh spinach scattered with pine nuts along with four duck ravioli adorned with a spicy fruit relish. 

Desserts ($5 each) are a Dark Chocolate Mousse Cake, Coconut Crème Brule and Max's specialty, Hawaiian Mango Mousse Cake, a light confection rimmed with Lady Fingers.

About the Wine
Like the menu, the wine list is simple and to the point. One offering each of Merlot, Cabernet, Sauvignon Blanc and Chardonnay are available for $6, as well as Sake for $5. California whites and reds by the bottle, about a dozen of each, are listed on the back of the menu and range in price from $16 to $56.

What to Try
Rock Shrimp with Gnocchi, Pacific Grove Sushi Rolls, Tempura Ahi Tuna Rolls, Wild Mushroom Bisque, Warm Baby Spinach and Shiitake Mushrooms, Hearts of Romaine, California Natural Chicken Breast, Confit of Duck with Housemade Ravioli, Broiled Bistro Steak Au Poivre, Hawaiian Mango Mousse Cake, Dark Chocolate Mousse Cake.

When to Go 
Open for dinner Tues.-Sun., 5-9pm.

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Miracle Max

By Sue Deroy-Brenes

IT MUST BE A LIE. 
Max must be a twin -- or triplet. How can one man accomplish as much in the kitchen as this French-trained, master chef manages to roll out, six days a week, in the relatively new Max's Grill in Pacific Grove?

He daily bakes his own Italian crusty rolls for each diner, makes his own pasta, ravioli and gnocchi, purchases his own vegetables from a local agriculture expert, selects his own Monterey fresh catch and also manages to come out from the kitchen once in a while to meet and greet customers. How can he do it?

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Coast Weekly 'Best of Monterey County' 2004

At Max’s Grill, Hisayuki “Max” Muramatsu, a classically French-trained culinary master with impeccable credentials (including two Chef of the Year awards while at the helm of Maxim’s of Tokyo), brings a unique blend of French fundamentals, Japanese tradition and Central Coast cool to an eclectic, ever changing menu of uniquely inspired dishes. Clean, simple décor and a relaxed atmosphere belie the quality on the plates, all sold at substantially lower prices than you’d expect.

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Food Chain/The Monterey County Weekly

By Raymond Napolitano

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Happy One Year Anniversary… To my man Hisayuki “Max” Muramatsu and his wonderful wife Yuko …not for their marriage, that’s been going on for a couple of decades, but for Max’s Grill , the wonderful restaurant on Forest Avenue in PG, just a half block up from Lighthouse.

It hasn’t been a free ride for one of the most honorable and talented men in show business. The space was formerly a discount Chinese-style restaurant that was fairly popular with the locals (because of the low prices—the same reason it was forced to close) so Max’s Grill was not immediately embraced, except of course by those who had grown accustomed to Max’s technical brilliance as head chef of Anton&Michel’s in Carmel.

Anyone living or visiting here over the last decade who had been fortunate enough to sample Chef Muramatsu’s cuisine became an instant fan, recognizing the classical French training and perfect execution. By now, Max’s pedigree, as chef of Tokyo’s Maxim’s and holder of that city’s highest culinary honors, is near legendary.

But in an area as saturated with good restaurants as this one, nobody gets an easy passage. Chef Muramatsu has worked long, hard hours creating every item from scratch, using the best ingredients, so that he might present the purest expression of his talent, commitment and passion.

A regularly varying menu offers much diversity so all comers will find enough great choices to maintain their excitement. Check out maxgrill.com for updated menus; call 375-7997. Prices, like many of restaurant-rich Pacific Grove’s offerings, are on the inexpensive side.

Slowly but surely he has improved the wine offerings and is building his business, solidly, one customer at a time, not an easy task in such a competitive marketplace. To the Muramatsus and all their loved ones who have no doubt shared the difficult load, I say domo arigato .

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May 5, 2004

Food for Thought

By Dorothy Maras-Ildas

Try the colorado Rack of Lamb at Max's Grill. At $25.50 this dish is a steal. Served with my long lost favorite side dish, Potatoes Anna. Crispy golden brown thinly sliced potatoes layered end to end in a saute pan and then turned out onto the plate. Also -- don't pass up an opportunity to try Chef Max's Porcini Mushroom Soup if it is being offered.

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Pacific Grove Hometown Bulletin

Max's Grill First Anniversary Party

Owner and chef "Max" Muramatsu was born in Tokyo and received his calssic culinary training in France. He was chef for "Maxim's of Paris" in Tokyo for 15 years and was recognized twice for being the city's "Best Chef." He also won first place at the 1984 International Les Toques Blanches in Tokyo and received a Citation of Excellence Award in the 1985 Pierre Taittinger Trials and Awards cooking competition n Paris. 

Max moved to the Monterey Peninsula in 1989, becoming a Member in Good Standing of the Monterey Bay Chapter of Les Toque Blnaches. After 7 years as executive chef at Anton & Michel, a prestigious restaurant in Carmel, Max left to start his own restaurant with his lovely wife and partner Yuko. Opening its doors in the spring of 2003, Max's Grill on Forest Avenue in Pacific Grove focuses on offering the freshest of food with warm, family-like friendliness. Max personally makes everything from scratch -- even his own bread and pasta. He changes a number of his menu items regularly to take advantage of the area' seasonal offerings in both fresh seafood and produce and to provide new culinary delights for his regular customers. 

Already, Max's Grill has received rave reviews by numerous food editors. These rewarding compliments are a testament to Max's impeccable credentials and the professional awards that grace the walls of his new restaurant. Both he and Yuko are honored to have Max's Grill recognized so enthusiastically. They and their staff look forward to welcoming you to Max's Grill.

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Sepember, 2004
FoodChain/The Monterey County Weekly

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By Raymond Napolitano

Enchanted Evening... 

Last night—actually sometime last week in real (is time real?) chronology—was one of those spontaneously magical moments for Sweet Thing and me. We were heading out for a bite of dinner, struggling with exactly where to go (with so many choices, a difficult decision). We hadn't been to Max's Grill in quite some time so we decided to stop in there. You know when you go to Max's that the food will be delicious and the feeling in the room will be all love—and that's a good thing (don't worry Martha, we haven't forgotten you, you big girl you). 

Max and family have adjusted the color scheme of the restaurant slightly, making it even warmer and more inviting. After a year and a half of business, the restaurant is taking on a beautiful vibe, like a welcoming friend that comforts you and smiles when it sees you. 

So we're enjoying a wonderful meal of homemade porcini/brie ravioli, then Max's incredible Tempura Ahi Rolls, and we are about to get our entrées, when in walks Jon Magnusson, owner of Bistro 211 in the Barnyard. He's got a book in his hand like he's gonna have a quiet little dinner for one—obviously that was not happening with us there.

So we lassoed his teddy-bear ass and drug (that's Texas drawl y'all) him over to our table. A little more Baileyana Chardonnay (way to go Doug Ahlstrand and Henry Wine) and Jon got right into the rhythm.

He and I both had Duck and Duck, a combination of confit of duck with homemade duck ravioli (I was on a ravioli binge) while Chickie Boom had a beautiful blackened Tilapia—atypically done in a more delicate, less fiery style. Jon had never been there before, nor had he ever met Max. Naturally, after the meal, I went into the kitchen and drug out ole' Max and had him and wife Yuko sit down and join us.

It was a joy to see Jon, who originally comes from Iceland, and Max, who originally comes from Japan, who are two of the nicest and most loving restaurant entrepreneurs around, excitedly getting to know each other.

Meanwhile, Yuko, who now has a year and a half of restaurant experience under her belt, displayed a jubilant, fun, effervescent side of her personality that was purely joyful. What a night. 

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Monterey Bay Dining

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A True Original

Japanese-born Max Muramatsu was classically trained in France. For fifteen years, he was chef at "Maxim's of Paris" in Tokyo and he was twice named that city's best chrf.

Together with his wife Yuko, Max has created the charming Max's Grill and an original, diverse menu that brings together culinary styles and flavors from around the world prepared in the classic French manner. Max makes everything from scratch, including raviolis, ciabatta bread and desserts.

Popular choices at Max's include Surf and Turf, a filet mignon and coconut prawns with red wine and caper sauces; many diners include Max's fabulous Potatoes Maxim; Hawaiian Mango Mousse Cake is a mouthwatering dessert. Max's Sunset Menu offers either soup or salad and a choice of entrees for $13.95.

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Carmel Magazine

An original, diverse eatery, the menu brings together culinary styles and flavors from around the world prepared in the classic French manner. Max and his wife Yuko make patrons feel as if they were dining at the home of friends.

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FoodChain/The Monterey County Weekly

By Raymond Napolitano

April 28 is the second anniversary of Max’s Grill in PG—go Max 

Kate McFadden will be helping out with front of the house duties on Thursdays through Saturdays to bring a blast of energy to the dining room. Get in there and check out Max’s new menu and congratulate him for two strong years. 

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by Raymond Napolitano

October 13, 2005

FAMILY AND FRIENDS… Forgot to tell you about the swell time I had at Max’s Grill in PG a couple of weeks back when QUEEN ANN OF WINCHESTER was out visiting us. Naturally, MAX and his lovely wife YUKO, along with their son HIDEO, made us feel really special in addition to feeding us absolutely delicious food. Stop in to say hi and try his unique fresh-made fare.

by Raymond Napolitano

July 6, 2006

FAMILY STYLE… It had been quite a while since I’d eaten at Max’s Grill, on Forest Avenue just a lob wedge up the hill from Lighthouse in PG. I had been thinking about my old friend for a few days so SWEET THING and I went to see MAX and YUKO MURAMATSU. Of course, the first treat we got was a big, loving smile from Yuko, Max’s graceful, ageless and eternally beautiful wife. Then, we were fortunate to have their son Hideo as a waiter, making it a true family affair.

In addition to a complete selection of duck, steaks, chops, etc., Max always has something wonderful for vegetarians (Sweet Thing) and that night was no exception. We had an extensive dish of about 10 different vegetables, many prepared differently and perfectly: The most delicate tempura asparagus and sweet potato, grilled zucchini and artichoke, fire-roasted red pepper, amazing bok choy, and polenta made so airy and delicate I have no idea how—plus, on the side, a few avocado sushi rolls.

We had two different ravioli dishes too because Max’s ravioli is all homemade, light, and exceedingly delicious. One contained porcini mushrooms and brie (so delicate), the other, butternut squash and mozzarella. Each had a compatible sauce and we wiped the plates ‘til all that was left was enamel.

The food this man prepares each night involves no shortcuts, just simple dishes executed flawlessly. This is honest food, made with integrity by a very talented chef with a long history of excellence going all the way back to his days in Tokyo when he commandeered the kitchen at Maxim’s of Paris.

There’s a story I like to tell people that illustrates just how much character Max has. About eight years ago, I briefly worked as a bartender at Anton & Michel. Max was the chef. One night, we had had an unusually busy rush that lasted much longer than normal. Everyone in the front and back of the house was beat. Still, just like every other night, Max and his crew were scrubbing down the entire kitchen to spotless…’cause that’s who he is.

Now he has his own place, it’s running well, Yuko has turned into a true front-of-the-house personality, and I for one couldn’t be happier. Go rediscover my man Max and his family band first chance you get, maxgrill.com, 375-7997.

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