◆Visit Rating 4.12 1st in Miyagi Prefecture 24th in National Chinese Cuisine ◆About the Restaurant This upscale Chinese restaurant focuses on local ingredients from Miyagi and Yamagata. It was opened in 2022 by Tsubasa Matsuishi, who previously worked as a sous-chef at the renowned KUROMORI in Sendai, a destination for food lovers from all over Japan. He established this restaurant at the location of his two previous establishments. Parking is reservation-only, with one spot available in front of the restaurant or in the gravel lot next to the house that you see first when you go left from the restaurant. You need to secure a spot when making your reservation. Lunch is served on weekends and Mondays. ◆Impressions I visited after making a phone reservation (followed by a table check). The cozy interior offered a wonderful atmosphere with lush greenery visible from the back. I thought it felt reminiscent of KUROMORI, and it made sense when I learned that the chef was a disciple of KUROMORI and had previously worked at two establishments before this one. The service was attentive and very good. The tea called Shiki Haru was delicious, and I appreciated the multiple refills. As for the dishes, the concept seems to be enjoying the flavors of the ingredients, with overall gentle seasoning. While I prefer a bit more punch, it was delicious Chinese cuisine that didn’t tire me out. ◆Meal Cost (Tax Included) JPY 9,350 for the lunch course ◆Dishes Ordered (Food Only, Tax Included) ✔︎✔︎✔︎ Sweet Corn of the Amaou variety, Chinese corn soup called Sonmai Ton, fried corn, grilled corn Sweet and deeply flavorful. The combination of grilled and fried is quite rare. ✔︎✔︎ Anago from Nanakahama with Molokhia and Kinshuri Simply delicious, not very Chinese in flavor. ✔︎✔︎ Sea Bass, freshly prepared yesterday, with basil spring rolls and tomatoes Simply delicious, not very Chinese in flavor. ✔︎✔︎ Kinji Sō Shumai ✔︎✔︎ Shumai made with Kamifuka edamame Both had a botanical deliciousness. I was impressed by the way the edamame was prepared. The seasoning was gentle. ✔︎✔︎✔︎ Saury from Nananoshiri, prepared as a boat-style dish, with Yurin Chicken, finely sliced Myoga and Shiso The fat content was excellent, and the quality of the ingredients made the saury dish complete on its own. ✔︎✔︎✔︎ Tsuyahime and Kamo Eggplant Mapo Tofu Not greasy, highlighting the deliciousness of the eggplant in a gentle Mapo Tofu. ✔︎✔︎✔︎ Yamagata's Campari variety tomato somen, grilled eggplant, okra, salted egg powder The somen showcased the exquisite flavor of the tomato. ✔︎✔︎✔︎✔︎ Watermelon sorbet and almond tofu from Obanazawa, Yamagata The watermelon sorbet was exceptionally delicious and sweet, though it seemed to have added sugar. ✔︎✔︎ Blueberry coconut dumplings Delicious. ✔︎ Taiwanese tea ◆Notes ◆Remarks *The Michelin and Gault & Millau references include past and current information. *Prices are listed with tax included. ⭐️Rating Criteria Based on dining experiences across the country, considering local characteristics. For example, Tokyo may have slightly higher prices. Overall ratings are determined by the average of taste and cost performance. Ex. Taste 4.2, Cost Performance 3.8 would average to 4.0. Taking the price into account: ⭐️3 or below: Satisfied with just one visit ⭐️3.5: Delicious, generally satisfied ⭐️4: Very delicious, would recommend ⭐️4.5: Exquisite, would visit regularly, highly recommend ⭐️5: The pinnacle of deliciousness, would visit for a lifetime, highly, highly recommend *I carefully consider ratings to one decimal place. *If I notice discrepancies in my criteria, I occasionally review past ratings. ◆I sincerely hope that my followers enjoy delicious meals at the restaurants I review. I place the highest importance on location and satisfaction relative to the amount paid. ◆I value the reliability and objectivity of the content I provide, and I generally include the meal costs.
We use cookies on this site to enhance your user experience.
