This visit was on a Saturday holiday. The night before, I had a delicious tonkatsu while on a business trip, so I started my journey from Osaka. I took the Shinkansen from Osaka and made a stop in Shizuoka. Then, I boarded the Tokaido Line to Yaizu. Off to Chisou Nishi Kenichi for a summer feast!Since it was hot, I requested a glass of champagne for my first drink. This time, I opted for the full non-alcoholic pairing! Here’s what was served, in order:a-1. PIERRE PETERS CUVÉE DE RÉSERVE BLANCS DE BLANCS BRUT CHAMPAGNE GRAND CRU LE MESNIL-SUR-OGERa-2. Cabernet Sauvignon juice base, tomato water 1. Tuna Gazpacho A tartare made from a 135kg fresh tuna caught in Yaizu, combined with a seafood broth jelly and a tomato-based vegetable puree, presented in a gazpacho style. The refreshing gazpacho enhances the umami and flavor of the tuna. It feels like summer! b. Kamairicha base, Western pear, lemongrass, basil (forgot to take a photo) 2. Fried Horse Mackerel Topped with tomato powder. Underneath is a tartar sauce made with egg, onion, capers, and sansho leaves. The tomato flavor invites the essence of summer.c. NON No.3 TOASTED CINNAMON & YUZU 3. Horse Mackerel Marinated, fatty horse mackerel. Topped with red onion and beet sauce, and underneath is a Western-style ohitashi made with ginkgo leaves. The flavor of the ginkgo enhances the umami of the horse mackerel.d. Pine needle smoked cold brew tea 4. Mackerel Mackerel that has been quickly smoked with hickory and straw. It seems the cooking has become rarer than before. The sweet mustard sauce includes Hamana natto. In the back of the plate, you can see the white eggplant, which is soaked in broth and fried. Crispy on the outside, while the inside is soft and creamy!e. Peach juice x rooibos tea 5. Butterfish Served with bisque sauce, braised cabbage and okahijiki, and chili oil. The fluffy butterfish is complemented by the slightly creamy bisque sauce, with the sweetness and texture of the vegetables, while the chili oil adds a nice kick.- Homemade seaweed bread The aroma is irresistible! It has a wonderfully chewy texture!f. Tea base, cassis juice, black pepper 6. White Sweetfish The best Shirakawa, with crispy scales. Served on a bed of mashed potatoes, with a sauce made from red wine and hojicha. Topped with edamame and oxalis.- Bread and Bordier butterg. German grape juice base, perilla 7. Baked fish pie This time, I had shirasu (whitebait) for the first time! Looking back, I had 1 saury, 6 knife fish, and 3 sardines. The shirasu has a fluffy texture on the outside from steaming, while the center remains rare and deliciously gooey—what a delightful contrast!h. Genmaicha base, rice syrup 8. Abalone Risotto This time, it was a barley risotto with abalone. With rock seaweed and a green chili called "Matsu no Mai." Topped with plum powder. The pairing of genmaicha with rice syrup was interesting.9. Dessert_a Fully ripe mango from Fujieda, gyokuro granita, gyokuro soup, and chromoji oil. Fujieda really produces everything, doesn’t it? It was a delicious mango!10. Dessert_b Ice cream made from a plant called Hamagou. It’s said to be a type of mint, known as coastal mint. The mint-like aroma made for a very refreshing ice cream.11. Coffee and tea sweets Terrine infused with tea and orange peel.The fish dishes and preparations that evoke summer were once again outstanding! No matter how many times I visit, I always feel something new and can’t help but return.It was delicious! It was a great meal!