Chef Nishi, who trained under Chef Hirano at Chisou Suitaku in Hiroshima, has relocated his French restaurant after closing the previous one. Every morning, he visits Sasuemaeda Fresh Fish Shop to select the fish for the day. The distance from Yaizu Fishing Port to Maeda Fresh Fish Shop and then to Chisou Nishi Kenichi is just 10 minutes.Among the fish he sourced that morning, the highlights were horse mackerel, mackerel, and jindou squid. The texture, freshness, and umami were unlike anything I had ever experienced!In conclusion, the quality of the ingredients, their preparation, the chef's skill, and the seasoning all come together to create a masterpiece. Thus, the "distance" plays a significant role in this process. The dishes change with the seasons and from day to day, making each visit a delightful surprise. The counter, with only 8 seats, offers a calm and inviting atmosphere. The main building has been renovated from Maeda's family home, providing ample space. In front of the counter, there is a world map, and I couldn't help but laugh at the fact that the Strait of Hormuz was filled in! (As of August 2026, there is still conflict over the strait.) I look forward to visiting this restaurant again in a different season.As a side note, the next day I visited Shizuoka's Japanese restaurant FUJI, which also sources from the same Maeda Fresh Fish Shop. While many of the ingredients were the same, the preparation and seasoning were vastly different, showcasing the chef's creativity and making for a very enjoyable experience.
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