Customers have come from Hana (more than 50 miles away) just for Matsu's California rolls, while regulars line up for the cold saimin (julienned cucumber, egg, Chinese-style sweet pork, and red ginger on noodles) and for the bento plates, various assemblages of chicken, teriyaki beef, fish, and rice. The nigiri sushi items are popular, especially among the don't-dally lunch crowd. The katsu pork and chicken, breaded and deep-fried, are other specialties of this casual Formica-style diner. We love the tempura udon and the saimin, steaming mounds of wide and fine noodles swimming in homemade broths and topped with condiments. The daily specials are a changing lineup of home-cooked classics: oxtail soup, roast pork with gravy, teriyaki ahi, miso butterfish, and breaded mahimahi.