Nestled quietly in a residential area of Nishikogawa, Yaizu City, Shizuoka Prefecture, is "Chisou Nishi Kenichi." This French restaurant specializes in seafood from Suruga Bay, showcasing the possibilities of fish through delicate techniques involving charcoal grilling, aging, and aromatic presentations. A key aspect of this establishment is its relationship with the renowned "Sasue Maeda Fish Shop" in Yaizu. Chef Kenichi Nishi, who trained at the famous "Chisou Suttaku Itto" in Hiroshima, fell in love with the fish from Maeda Fish Shop during his time there and even had it shipped from Yaizu. Eventually, driven by the desire to express the fish at its best, he moved to Yaizu. The trust between fishermen, fishmongers, and chefs creates an exceptional level of freshness and processing techniques. The methods of preparation, temperature control, aging, and cooking all contribute to the fish presenting an astonishingly rich character on the plate. The interior features an 8-seat counter made from a single piece of hinoki wood, surrounded by calm blue walls adorned with a softly illuminated world map. The atmosphere feels like gazing at faint light filtering through the deep sea, naturally slowing your breath. From the counter, you can witness the chef skillfully filleting fish, grilling over charcoal, and finishing sauces, making the process of creating each dish a captivating performance. 【Today's Dishes】 ◆ Fried Aori Squid with Homemade Karasumi and Kakegawa Tomato Sauce The meal begins with fried Aori squid, coated in an ultra-thin batter and fried to a remarkably light crispness. Topped with homemade karasumi, the sauce made from high-sugar Kakegawa tomatoes, which boasts a sweetness of 15 degrees, leaves a lasting impression with its fruity sweetness and transparent acidity. This dish perfectly embodies the strength of the ingredients, inviting you to take a bite. ◆ Charcoal-Grilled Hamachi with Red Onion and Sansho Sauce The fresh hamachi is grilled just enough to crisp the skin while keeping the center moist and rare. The sauce, made with red onion, seafood broth, vinegar, and a hint of sansho, enhances the beauty of the fish's fat. The addition of pickled red onion creates a multi-dimensional flavor experience. ◆ Bonito with Vinegar Mustard and Aged Red Moon Potato This dish reflects Chef Nishi's culinary philosophy beautifully. The surface is infused with a charcoal aroma while the flesh remains beautifully rare. The acidity of the vinegar mustard and the roasted garlic powder add depth. What stands out is the "Red Moon" potato, aged for a year and a half, which brings out a rich sweetness enhanced by a light smoke. Charcoal aroma, aging notes, acidity, sweetness, and rare texture—all these elements quietly intersect within the dish. ◆ Grilled Ise Lobster The Ise lobster is grilled to perfection and served with a rich seafood broth sauce. The accompanying tomatoes are slow-cooked for a long time, concentrating their umami like charcoal. A hint of spiciness from chili oil tightens the overall flavor and highlights the sweetness of the lobster. ◆ Homemade Bread with Hamana Lake Aonori This steamed bread is infused with aonori from Hamana Lake. It is light and fluffy like Chinese steamed bread, with a crispy exterior achieved by a final bake in the oven. The aroma of aonori wafts pleasantly, leaving a lasting impression. ◆ Poached White Fish with Spring Cabbage and Kinome Sauce The white fish, slowly cooked with water, is astonishingly moist. Underneath lies lightly braised spring cabbage. The sauce, infused with chopped kinome, adds a fresh, spring-like aroma. ◆ Kinmedai with White Asparagus and Red Wine Sauce This dish features kinmedai, freshly caught and grilled over Mephra charcoal, served with white asparagus. The red wine sauce is enhanced with koji tea, adding a subtle bitterness and tea aroma. ◆ Shirasu Pie A specialty of "Chisou Nishi Kenichi." On this day, freshly caught shirasu was used. The center is intentionally cooked rare, allowing the natural flavor and tenderness of the shirasu to shine. The moment you break into the crispy pie, the aroma and excitement are exhilarating, no matter how many times you experience it. ◆ Peach-Scented Strawberry with Fromage Blanc and Mint Sorbet These strawberries, known as "Toukun" from Yaizu, leave a subtle peach aroma after eating, as the name suggests. Prepared without heat like a compote, it is served with fromage blanc and topped with mint sorbet. The beautiful layering of sweetness, acidity, creaminess, and minty freshness creates a refreshing aftertaste. The dishes, the space, and the philosophy—all harmonize quietly, leaving you with a sense of calm by the end of the meal. I believe it tells a story that includes the time and scenery the fish has experienced. It was a great meal. Until next time, take care! ♪