I visited Chisou Nishi Kenichi again. It seems to be gaining even more popularity, having won the Tabelog GOLD award.In the early days, they used Hiroshima Sakakiyama beef, but now the focus is almost entirely on fish. Normally, that might get boring, but the chef's skill and the quality of the ingredients keep it interesting. The deliciousness of the fish shines throughout the meal.The specialty, fish wrapped in pastry, is fragrant, and the subtle cream seasoning enhances the flavors of both the fish and the pastry. The homemade bread with seaweed mixed in was also delightful. I will definitely come back.
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