233rd out of 296 restaurants (・∀・)"Local ingredients x creative Chinese cuisine. A superb lunch course that highlights the chef's sense of balance and flavor."With that in mind, I made a reservation for a table and parking a month in advance. Please be cautious as the road in front of the restaurant is narrow, and cars waiting to park at the nearby soba shop can create a dangerous situation.I forgot to bring the course composition sheet I received (；∀；), but here’s what I remember...1st dish: Chilled corn soup2nd dish: Appetizer, a Chinese-style mackerel carpaccio3rd dish: Fried dish, spring rolls with sea bream prepared with nerve-stunning technique4th dish: Steamed dish, shumai with baby celery and edamame5th dish: Managojichili and sea bass in Chinese soup6th dish: Mapo eggplant with white eggplant and rice (Tsuyahime)7th dish: Cold noodles with Campari tomatoes and topped with whelk8th dish: Dessert, watermelon sorbet and almond tofu9th dish: Raspberry marble cakePersonally, I’m not a fan of chilled soups or tomatoes, so I was a bit disappointed in that regard, but the gentle seasoning that brought out the umami of the Sanriku fish was delicious. I was also satisfied with the main dish, the mapo eggplant, which I could order more of ◉‿◉. The specialty of the lunch is the spring rolls, which are fried to a perfect crisp with an ultra-thin coating, allowing you to enjoy them with all your senses.The sorbet made only from watermelon and sugar was rich and delicious.Chef Matsuishi was friendly and easy to talk to. He opened his restaurant the same year as Jiu in Iwate Shiwa, and it seems they are both pushing each other to improve, so I look forward to their continued evolution. I want to come back in a different season (≧▽≦)It was a great meal (人 •͈ᴗ•͈)