I had been wanting to visit for quite some time but struggled to make a reservation. Finally, I was able to book a table for lunch on a Monday. I opted for the Omakase Lunch Course priced at JPY 9,350 (tax included). The ingredients are primarily sourced from Miyagi and Yamagata, with Matsuishi personally traveling to Yamagata to procure them.I have a strong aversion to two things in this world: sea urchin and cilantro. The meal started with a sea urchin soup. Although I still found it challenging, it was the best sea urchin dish I’ve had so far. From there, I found myself questioning whether the dishes were Chinese or Japanese, but they were all delicious and remarkable. The appetizers included delightful tomatoes, horse mackerel with a hint of sansho pepper, and exquisite saury paired with fermented onions. The baby melon was fermented with lactic acid bacteria.The spring rolls with flounder and udo were exceptional, with the udo really shining through. The most impressive dish of the day was the steamed sea bream with fermented napa cabbage and fragrant chive flowers. It paired perfectly with Yamagata jasmine rice, leaving me in bliss. The fried sea bass was accompanied by junsai, which Matsuishi harvested from a place where he could pick as much as he wanted for two hours.The dry tantan noodles were made with Yamagata's barley noodles, boasting a strong chewiness and smooth texture. Overall, the meal felt refined, reminiscent of imperial cuisine.During the meal, I enjoyed Shaoxing wine "Huang Zhong Huang" (aged 5 years), which was absolutely delicious—possibly the best Shaoxing wine I’ve ever had.Both Matsuishi and his wife provided exceptionally attentive service, making for a pleasant experience.I also have a video of my visit available here: https://www.youtube.com/watch?v=13te25snfVU&t=10s(Total stay time: 1 hour and 40 minutes)
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