Matsuishi (松石) Sendai

Located on a quiet hill a bit away from Sendai Station, this restaurant offers a spacious interior with a counter as the main feature, free of unnecessary items.I enjoyed a course meal featuring delicate Chinese dishes that highlight ingredients from Miyagi and Yamagata, all while maintaining a lightness typical of Chinese cuisine.Taste - 4.0The dishes are refined Chinese cuisine that makes the most of local ingredients from Miyagi and Yamagata.Starting with appetizers and dim sum, the meal included fish and meat dishes, as well as classic Chinese dishes like spring rolls and mapo tofu.Overall, rather than emphasizing strong flavors, the dishes were beautifully composed while preserving the quality of the ingredients.Service - 4.0The restaurant is run by a small team of just two people: the chef and a service staff member.Explanations about the dishes and ingredients were brief. Although the restaurant features an open kitchen with a counter, it felt like a missed opportunity to create a more engaging atmosphere by showcasing the cooking process.Atmosphere - 4.0The interior is spacious and uncluttered, creating a refreshing environment.Through the large windows, you can enjoy a view of Sendai's nightscape, taking advantage of the elevated location. It was a pleasant space to enjoy a meal in peace.Cost Performance - 4.0This score reflects the overall evaluation of the dishes, ingredients, service, and ambiance.Drinks - 4.1Champagne and wine are available at reasonable prices, allowing you to enjoy delicious wines that pair well with the food.The Chinese tea served during the course was also delightful.This course beautifully presents Miyagi and Yamagata ingredients in a Chinese culinary style.The restaurant left a lasting impression with its delicate dishes rather than flashy presentations. Less

Course: JPY 19,800Alcohol: 6 drinksTotal: JPY 29,150Located a 20-minute walk from Gokyō Station, this Chinese restaurant is situated on the first floor of a condominium. I made a reservation through TableCheck and visited."Corn"A chilled corn soup made with Amaou corn, featuring fried and steamed corn inside."Sea Bream & Sea Bass"This dish features sea bream and sea bass that were freshly prepared yesterday, served with a sauce made from Sichuan pepper oil and lacto-fermented vegetables."Sea Bass with Basil"This dish includes sea bass and basil spring rolls, served with a sauce made from simmered Miyagi tomatoes."Edamame & Celery"Shumai wrapped in chopped Kaze no Kaze edamame, along with shrimp shumai topped with homemade doubanjiang."Spanish Mackerel & Cucumber"Grilled Spanish mackerel topped with shredded flower ginger and shiso, served with a yurinchi sauce."Ise Lobster & Asparagus"Asparagus topped with a risotto made from Ise lobster miso and roe, garnished with grilled Ise lobster and drizzled with Chinese barbecue sauce."Shonai Duck & Manzanilla Pepper"Grilled Shonai duck served with Manzanilla peppers."White Eggplant"Mapo eggplant made with white eggplant and homemade doubanjiang."Tsuyahime Rice""Campari, Shonai Wheat, Molokhia, Eggplant"Cold noodles made with tomato broth from Campari and noodles crafted from Shonai wheat."Chef's Selected Chinese Tea"High mountain tea from Taiwan."Shonai Sand Dune Melon"Sorbet made from Shonai sand dune melon from Yamagata, served with almond tofu."Blueberry"Coconut dumplings filled with blueberries.The chef makes full use of ingredients from Yamagata, his hometown, and Miyagi, where he trained as a cook. The dishes are delicate and creative, always raising my expectations. The flavors are bold yet highlight the quality of the ingredients. The restaurant is clean and spacious, with attentive service.It was a great meal. Less

◆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. Less

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•͈) Less

Located in the Takamachi area of Taihaku Ward, Sendai City, Matsuishi is a hidden gem that offers breathtaking views unique to its elevated position.As soon as you step inside, you are captivated by the immaculate cleanliness and the stunning location visible through the windows. Whether during the day or at night, one can easily imagine being mesmerized by the beautiful nightscape that unfolds in this special space.This report covers a heartwarming, exquisite lunch experience on a scorching summer day.01. A Warm "Welcome" That Saved Us on a Hot DayIt was an extremely hot day with intense sunlight. Arriving a bit early, I found myself at the restaurant 15 minutes before opening. In many restaurants with a set course menu, it’s common to be asked to wait outside until opening time, so I was prepared for that.However, as I approached the restaurant, I noticed the welcoming lights were already on. To my surprise, the staff greeted me with warmth and kindness, inviting me inside without any hesitation.Lunch starts at 12:00 PM. While waiting, I enjoyed a cold beer in the cool interior, refreshing my overheated body and dry throat. This thoughtful and flexible hospitality instantly made me a fan of this restaurant.02. Is Today "Tomato Day"? Dishes That Showcase the Vitality of Ingredients and Quality FishThe course for the day featured an abundance of seasonal tomatoes, almost making it feel like "Tomato Day," delivering surprise and delight.The deliciousness of the fresh "fruit tomatoes" was evident, complemented by a crispy spring roll served with a special sauce, and even the "cold noodle soup" at the end was generously infused with tomatoes, providing a refreshing acidity and umami that felt wonderful on a hot day.Moreover, the fish used in the dishes was all freshly prepared just before serving. The exceptional freshness contributed to the firm texture and clear flavor of the fish, significantly enhancing the quality of each dish.03. Unforgettable Hospitality That Leaves a Lasting ImpressionAbove all, what truly perfects the charm of this restaurant is the outstanding hospitality provided by the female staff member (perhaps the owner’s wife?).From the very first inquiry before my visit, I received a warm and attentive response, and that kindness remained unchanged on the day of my visit. From the warm welcome upon entering to the attentive service during the meal, and the courteous farewell upon leaving, I felt a consistent spirit of hospitality throughout, making for a thoroughly satisfying experience.Conclusion: A Treasure of Sendai Filled with Flavor, Scenery, and WarmthWith its stunning views, clean environment, and creatively crafted dishes made from exceptionally fresh ingredients, Matsuishi is already remarkable. However, it is the kindness of the staff and their attentive service that elevate the flavors of the dishes to a whole new level.This is a place where you can confidently bring someone special and ensure they will be delighted. I highly recommend visiting to enjoy a special lunch that nourishes not just the body but the soul, away from the hustle and bustle of daily life.I will definitely be returning. Less

The top-ranked restaurant on Tabelog in Sendai offers exquisite Chinese cuisine that emphasizes local ingredients. With a beautiful view of the Hirose River, I enjoyed watching the chef's skillful techniques at the counter. Since I was driving, I ordered a craft ginger ale and Chinese tea.We started with the corn soup. It had a subtle sweetness and a delightful texture from the corn kernels, and I was amazed by how well the sea urchin paired with the corn. It was a series of delightful surprises from the very beginning!Here’s the menu:- Sea Urchin, Junsai, Corn Soup- Kochi, Reward Tomato, Jinhua Pork Appetizer- Stone Flounder, Basil Spring Roll- Edamame, Baby Celery Shumai- Sea Bream, Tsuru Murasaki Charcoal Grilled- Abalone, Flower Garlic Grilled- Aoba Jidori Crispy Chicken- Northern Limit Shirasu, Shiso, Tsuyahime Fried Rice- Campari, Junsai, Eggplant Cold Noodles- Chef's Selected Chinese Tea, Jin Xuan Tea- Setsuda Plum Snowflake- Raspberry Ma Lai GaoEach dish was a familiar Chinese dish, yet it allowed me to truly appreciate the flavors of the ingredients. Personally, the crispy chicken and abalone were absolutely outstanding! The unique whole crispy chicken had an incredibly delicious crispy skin that made me want to order more. The abalone was indescribably tender, and the liver sauce was simply divine! The edamame shumai, resembling zunda mochi, was not only visually appealing but also filled with juicy meat, making it a treat for both the eyes and the palate.The hospitality from the owner-chef couple made for a wonderfully pleasant experience, living up to the high expectations. It felt like being invited to their home to enjoy delicate dishes, creating a very cozy atmosphere. The cost-performance is excellent, and I highly recommend this place! Everything was delicious! Less

The chicken was particularly delicious. It was completely moist without any dryness, and each part had its own distinct flavor. I highly recommend the crispy skin; I want to have it again! However, the dishes are based on the chef's daily recommendations, so I wonder if it will be available next time... Everything was delicious, and I appreciated the close proximity to the chef at the counter, allowing me to see the cooking process and hear explanations. I was surprised by how well the sea urchin paired with the chilled corn cream soup. Less

Wow, the owner is truly a genius!!!The food was so delicious that I was left speechless! This is the best Chinese food I've ever had in my life!!!!Compared to my favorite Chinese restaurant group in Tokyo, every dish here is crafted with such care and delicacy.From the appetizers to everything else, it was all incredibly tasty.The whelk, chives, jasmine rice, and daikon cake—when asked which was the best, I have to say they were all delicious. All number one!The fresh vegetables, which they say they pick daily, were also outstanding!Oh, but the barley noodles in the dan dan noodles... I understand they used barley noodles because of the local ingredients from Yamagata, but I felt they didn't quite match the dan dan noodles. I apologize for that. I think barley noodles go better with dipping sauce.I envy those living in Sendai for having such a wonderful restaurant.It's also kid-friendly! (It's so nice to have a kid-friendly option at such a lovely place!)I will definitely make a reservation the next time I visit Sendai! Less

We made a reservation for three on a Friday night. Since it was a birthday celebration, we were seated at a table instead of the counter, with a lovely view overlooking the Hirosegawa River and the cityscape.The cuisine felt more like creative Chinese rather than traditional, prepared with care using local ingredients from the Tohoku region.For wine, we ordered a natural white by the glass, and a robust red.While the prices are on the higher side, I think it’s a great choice for a special occasion. Less

Located in the Mukaiyama area of Taihaku Ward, Sendai, Matsuishi is a highly sought-after Chinese restaurant run by Chef Matsuishi, who previously served as a sous-chef at KUROMORI. It is within walking distance of the mausoleum of Date Masamune, Zuihoden, and about a 15-minute bus ride from Sendai Station, making it a perfect spot to visit alongside sightseeing.On this day, I made a reservation for 12:00 PM on a Sunday and visited alone. The interior is a clean and calming space, with large windows that offer a pleasant view, making it ideal for special occasions.For lunch, you can enjoy a course that would typically cost around JPY 19,000 for just JPY 8,500, tax included.The lineup of dishes is as follows:◾️ Steamed soup with Yamagata's Junsai and Shizuoka's Soft-shelled Turtle ◾️ Appetizers (Sliced Spanish Mackerel with Shintama Onion, Black Sea Bream Escabeche, Miyagi's Delicious Tomatoes) ◾️ Spring rolls with Flounder and Mountain Udo ◾️ Miyagi's Daikon Cake (with dried shiitake and dried shrimp) served with butterbur miso ◾️ Fried Cochi (Flatfish) with a light batter and baby melon ◾️ Sea Bream in Chili Sauce with steamed buns ◾️ Dan Dan Noodles (with Okahijiki) and rice ◾️ Almond Tofu ◾️ Ma Lai Gao (Chinese steamed cake) and Chinese tea The first dish, "Steamed Soup with Junsai and Soft-shelled Turtle," features the deep richness of the turtle complemented by the smooth texture of the junsai. It has a gentle flavor while still delivering a robust umami.The "Spring Rolls with Flounder and Mountain Udo" highlight the sweetness of the flounder paired with the refreshing aroma of mountain udo, showcasing the quality of the ingredients.The "Daikon Cake" has a crispy exterior and a chewy interior. The umami from the dried shiitake and dried shrimp, along with the slight bitterness of the butterbur miso, creates a delightful contrast.The "Fried Cochi" features a light batter and fluffy flesh, with the accompanying melon providing a refreshing finish.The "Sea Bream in Chili Sauce" has the fish coated in a chili sauce that enhances its appetite-inducing spiciness.To finish off, the "Dan Dan Noodles" offer a rich sesame flavor balanced with the perfect spiciness of homemade chili oil, making it so delicious that you’ll want rice to go with it.The "Almond Tofu" has a melt-in-your-mouth smooth texture and a refined sweetness, making it a perfect conclusion to the meal.The warmth and gentleness of the chef and his wife left a lasting impression, and the detailed explanations of each dish added to the charm of the experience. You can enjoy a course that beautifully fuses seasonal ingredients from Tohoku with Chinese cuisine. If you're looking to enjoy a special lunch in Sendai, I highly recommend making a reservation and visiting! Less

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) Less

I visited for lunch.Since I had a reservation, I was able to enter smoothly.What I ordered:Omakase Lunch CourseDetails:As shown in the picture.I was impressed by the commitment to using ingredients from Yamagata and Miyagi.The course centered around fish, and each dish had a delicate flavor that truly resonated with my palate—it was incredibly delicious.The spring rolls had a crispy, thin skin packed with tender flounder, and the aroma of wild garlic complemented it perfectly. They were the best spring rolls I've ever had in my life.I believe the service, taste, and cost performance are all top-notch.I was very satisfied.It was a great meal. Less

Nestled quietly in the residential area of Mukaiyama, Sendai, Matsuishi is a true gem.This time, I enjoyed the omakase course, and each dish brought surprises and delight, making it a perfect "adult reward time" at this renowned restaurant.We began with a beautiful tea. Next, the assorted appetizers arrived, featuring sashimi of fatty fish, a dish with a delightful grilled aroma, and a colorful array of vegetables that pleased both the eyes and the palate.The spring rolls wrapped with shrimp and shiso had a crispy, light texture, perfectly complementing the sweetness of the shrimp. The next dish, generously made with crab, was rich in flavor, with a sauce that spread its deliciousness, bringing a smile to my face.The grilled dish featured fish with a beautifully charred skin. The tender flesh was perfectly fatty, and the seasonal fava beans added a touch of the season.What impressed me even more was a vegetable dish. The vegetables, infused with umami from the broth, layered with ingredients of varying textures, showcased the delicacy of Japanese cuisine.The climax was a whole roasted chicken, dramatically presented right in front of us! The skin was crispy and fragrant, while the inside remained moist and juicy. I enjoyed comparing the flavors of the breast and thigh meat, and simply seasoning it with salt and lemon highlighted the quality of the ingredients.To finish, we had a rice dish packed with eggs and a noodle dish accompanied by mountain vegetables. Both had a gentle flavor, perfectly wrapping up the course's lingering taste.This is a wonderful place for solo diners who want to enjoy a meal in a calm atmosphere, as well as for special dates or anniversaries. You can feel the owner's dedication in the food, tableware, service, and ambiance. It was a great meal! Less

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! Less

Opened in 2022, Matsuishi has already become a representative Chinese restaurant in Sendai. It received the Tabelog Award Bronze in 2025 and 2026.Reservations can be made online in advance. The restaurant, located in Mukaiyama, Sendai, is accessible by taxi or bus. With a location that offers a view of Sendai's nightscape, the ambiance is enhanced by calming lighting, creating a wonderful space.Chef Tsubasa Matsuishi and his wife run the restaurant together. Both are incredibly kind, making for a very enjoyable experience.The ingredients are carefully selected from Miyagi and Yamagata. While they focus on local production for local consumption, the chef personally forages for wild vegetables and mushrooms. He even practices the delicate technique of ikejime (a method of killing fish to preserve freshness)! The tableware has been upgraded year by year, enhancing the visual appeal of the dishes. They emphasize the aroma of the ingredients, offering a unique Matsuishi-style Chinese cuisine that conveys the true flavors of the ingredients. The dishes are so light that you hardly notice the use of oil.The gentle and modest service from the chef's wife is also a charm of the restaurant. The perfect combination with the chef often leads to moments of laughter, making for a fun time.It's a wonderful place that makes you want to visit regularly. Bamboo Shoot and Sea Urchin Steamed Soup AppetizersNanakahama Spanish Mackerel Kogomi with Sesame Pure Kinka Pork Spring RollsNanakahama Conger Eel ShumaiUkogi Chives and Shrimp Charcoal GrilledNanakahama Sea Bream Pan-SearedIshinomaki Abalone, Spring Cabbage, Red Udo, Liver Sauce Crispy ChickenAoba Chicken with Lemon and Pepper Salt Fried RiceHairy Crab, Koshiabura, Tsuyahime Dandan Noodles without SoupYamagata Fresh Barley Noodles Almond Tofu with Niko Niko Berry Ice Cream Mugwort and White Chocolate Coconut Dumplings 4.13 Less

⭐️ Lunch CourseI made a reservation for a holiday visit, and I was able to use the parking lot by selecting it during the booking process.The course featured 9 dishes, showcasing seasonal local ingredients in Chinese cuisine. The interior has a calm, kaiseki-like atmosphere, and both the kitchen and dining area are impeccably maintained, reflecting a high level of hospitality.Chef Matsuishi and the proprietress provided exceptionally attentive service, making the dining experience and ambiance truly wonderful—no wonder this place is considered the best in Miyagi Prefecture.I heard that the owner sometimes goes foraging for wild vegetables, which shows a remarkable dedication to sourcing ingredients as a chef.I definitely want to visit again for dinner next time. Less

■Restaurant Matsuishi ■Visit Date May 3, 2026 ■Order Lunch Course JPY 8,500 Shiki Haru JPY 900 ■Dish Details Steamed Soup: Watarimachi's Naminoko Clam, Bamboo Shoot, and Kinome Appetizer: Shichigahama's Saba (Nerve-locked) and Kogomi Spring Roll: Shichigahama's Hirame (Nerve-locked), Kuwadai, and Flower Salt Shumai: Fuki no Tō, Nammai, Shrimp, Bakkemiso, and Glutinous Rice Charcoal Grilled: Shichigahama's Suzuki (Nerve-locked), Asparagus, and Leaf Onion Sauce Steamed Dish: Shichigahama's Madai (Nerve-locked), Fermented Tomato, Salted Flower Wasabi, and Jasmine Rice Dan Dan Noodles: Shonai Wheat and Gyoja Garlic Jin Xuan Tea Yukihana: Nicotiana Berry Sorbet and Almond Tofu Coconut Dumplings and Tochiotome Strawberries Less