I visited Chisou Nishi Kenichi for the first time in about 1 year and 4 months, thanks to a private gathering hosted by a couple of friends.This renowned restaurant, shining with Tabelog Gold, attracts food enthusiasts from all over the country, drawn by the fresh seafood from Yaizu Port. Owner-chef Kenichi Nishi honed his skills in Tokyo and Paris, training under Toshimasa Hirano at the famous Hiroshima restaurant Chisou Sui-taku Ichi-ju. After meeting Naoki Maeda of Sasue Maeda Fish Shop, he relocated to Yaizu to pursue his unique fish dishes.The seafood, expertly selected by Maeda, is brought to its peak condition through live nerve-stunning and meticulous temperature control. Chef Nishi then skillfully adjusts the cooking methods for each type of fish, seamlessly blending Japanese sensibilities with French techniques to create exquisite dishes.The experience here is truly unique, and it feels like the very concept of "fish dishes" is being redefined.On this occasion, I enjoyed an omakase course featuring all fish dishes.Each plate was remarkable, but three dishes stood out in particular.The marinated horse mackerel, prepared with nerve-stunning, had an astonishingly firm texture and concentrated umami, beautifully complemented by the aromas of beets and sansho oil, leaving a strong impact despite being an appetizer.Next was the presentation of a 30kg gurnard, showcasing a delicacy that belied its size. The moist flesh was cooked to perfection, releasing layers of umami with each bite.Finally, the signature dish, the baked red snapper in pastry. When the golden crust was broken, the fragrant aroma of the fluffy red snapper, shiso leaves, and onions wafted up, elegantly brought together by a beurre blanc sauce. I was left in awe of the technique that elevated the red snapper to such a dramatic dish.The chef's deep understanding of each fish's individuality, combined with his ability to maximize their appeal through precise cooking and composition, creates dishes that feel naturally expressive, transcending the boundaries between Japanese and French cuisine. Each plate is a result of the mutual enhancement between producers and chefs.For anyone seeking exquisite fish dishes, I believe this is a must-visit restaurant representing French cuisine in Japan.◾️ Tabelog (Gold, 100 Best Restaurants)◾️ Goûte et Mieux (3 Tocks)◾️ Destination Restaurant【Omakase Course】* Cold soup made with sweet corn "Mirai" from Kuwataka Farm in Yoshida Town, corn oil from the core, and fried corn silk.* Fried barracuda with tomato sauce from Kakegawa and tomato powder.* Nerve-stunned (last night) marinated horse mackerel with sansho oil, red onion sauce, beets, seafood broth and vinegar dressing, shiso flowers, and boiled red shiso.* Charcoal-grilled Spanish mackerel, flavored with hickory, served with whole grain mustard, Hamamatsu natto, and grilled fried eggplant from Shimizu, sprinkled with garlic powder.* Homemade bread with green seaweed from Lake Hamana.* Sautéed Pacific mackerel with zucchini and a sauce made with shrimp, spices, and herbs.* Presentation of a 30kg gurnard, with the skin charred, served with white bolt and sansho sauce, edamame, white asparagus, and citrus peel powder.* Bread with seaweed and Bordier butter.* Cold dish made with Hiroshima's water shield and tomato jelly.* Baked red snapper in pastry with onions, shiso, and a cream-based beurre blanc sauce.* Risotto with squid and bouillabaisse, using mochi barley and brown rice, topped with fried kale and plum powder.* Peach from Nagata, Shizuoka, with a soup made from Shizuoka's gyokuro, homemade black sesame oil, and powder made from whole dried peaches.* Ice cream made with Hamakaze from Yaizu.* Coffee* Petit fours: - Chocolate terrine - Orange peel made with New Summer oranges from Shizuoka* Drinks: - Homemade plum soda - Homemade ginger ale#ChisouNishiKenichi#French#YaizuGourmet
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