Dining alone as a womanReservation onlyCounter seating availableThird day of my solo trip to Miyagi and Yamagata - dinner in Sendai.I made a reservation for 6:30 PM on a weekday. For this solo trip, I decided to explore Miyagi and Yamagata. It was my first time visiting Tohoku, and I wanted to try something different. While searching for a place that focuses on local ingredients, I discovered Matsuishi. This restaurant offers a full course of omakase Chinese cuisine using carefully selected ingredients from Miyagi and Yamagata.However, the reservations were fully booked for both lunch and dinner. I quickly secured the only available spot for one person at night. I planned my trip around the reservation at Matsuishi.The restaurant is located in a bit of an inconvenient area, so I took a taxi from my hotel. Inside, there are 5 counter seats and 3 table seats, all starting at 6:30 PM."Steamed Soup" - Sea Urchin, Wakame, Bamboo Shoots "Appetizers" - Spanish Mackerel, Flatfish, Delicious Tomatoes "Spring Rolls" - Sea Bass, Mountain Udo "Shumai" - Bracken, Sweet Potato Ginger "Charcoal Grilled" - Sea Bream, Gassan Bamboo "Pan-fried" - Abalone, Spring Cabbage, Red Udo "Char Siu" - Pure Kinka Pork, Asparagus "Fried Rice" - Hairy Crab, Koshiabura, Tsuyahime "Dandan Noodles without Soup" - Barley Noodles, Microgreens, Flower Chives "Chef's Selected Chinese Tea" "Snowflake" - Nicotiana Berry "Coconut Dumplings" - Mugwort Drinks Pierre Zero Some kind of Chinese tea Total amount: JPY 21,725I tried a variety of dishes. Most of the fish was freshly caught from Nanakame in Miyagi Prefecture, making it incredibly fresh. The appetizers featured raw Spanish mackerel and flatfish seasoned with Sichuan pepper and fermented new onions, enhancing the fish's natural flavors and giving it a delightful texture.The spring rolls had a surprisingly light oiliness, and the crispy skin combined with the textures of the sea bass and mountain udo was exceptional.The pan-fried abalone was prepared in an interesting way: it was placed in a large Chinese wok, covered with a bowl, and then the bowl and wok were spun around. It was an incredible cooking method. When the finished abalone was served to everyone at once, there was a chorus of "Oh!" in response to its deliciousness.All the dishes were served in beautiful, carefully selected tableware. It was an unparalleled experience that delighted the eyes, the nose, and the palate. The chef was attentive and wonderful, but the way his wife conducted herself was truly impressive. I will definitely visit again!It was a great meal!