【Chisou Nishi Kenichi】- Location: About a 10-minute drive from Yaizu Station, Shizuoka- Average Budget: JPY 20,000 - 29,999- Tabelog Rating: 4.53 (as of posting) - 2023 Tabelog Award Bronze - 2024 Tabelog Award Silver - 2025 & 2026 Tabelog Award Gold - 2023 & 2025 French EAST Top 100 RestaurantsThis was my first visit to "Chisou Nishi Kenichi" along with someone who had not been there before.Chef **Kenichi Nishi** has honed his skills in French cuisine through training in his hometown of Hiroshima, Tokyo, and even in France. He has also mastered Japanese techniques at the renowned restaurant *Chisou Suttaku Itto*. Standing at 187 cm, he has an impressive stature and a dignified presence, yet his gentle demeanor is very welcoming.The restaurant features only 8 counter seats. The space is simple and stripped down, yet the high ceiling gives it a sense of openness.If I were to describe the cuisine in one word, it would be "fish French." In fact, I would prefer to call it "Sasue French," as it focuses on the fish from Sasue Maeda Fish Shop. The dishes utilize live seafood that is only available through select suppliers, maximizing its potential.The flavors are clear and free from any unpleasant odors, with precisely calculated cooking techniques and robust sauces that define the completion of each dish. Every dish is crafted with care and conviction, making you want to savor every last drop of the sauce!The entire course offers a substantial volume, yet it is surprisingly light, allowing for a comfortable dining experience until the very end.I visited after a price revision in April this year, but considering the quality of the dishes, the cost performance is exceptionally high, and my satisfaction was even more pronounced.Once again, I left feeling satisfied! I will definitely return. It was a great meal!◆ Lunch ◇- JPY 22,000, tax included(Note: Same price for lunch and dinner)- Corn Soup with Fried Corn Silk- Fried Hobou with Kakegawa Tomato Sauce and Fermented Tomato Powder- Horse Mackerel with Sansho Marinade and Beet Dressing- Bonito with Whole Grain Mustard and Hamamatsu Natto Sauce, served with fried white eggplant and garlic powder- Steamed Bread with Aonori from Hamana Lake- Flower Sea Bream with Cabbage and Bisque-style Sauce- Kinmedai (Golden Eye Snapper) caught live, juicy, served with carrot puree and a sauce of red wine and hojicha, garnished with oxalis- Junsei from Hiroshima with Strained Tomato Jelly- Baked Fresh Shirasu (Whitebait) in Puff Pastry with Caramelized Onions and Shiso- Risotto with Jindo Squid, sautéed Jindo Squid, crispy kale, and umeboshi powder, made with mochi barley and brown rice- Fujieda Mango with Gyokuro Sorbet and Soup, drizzled with black moji oil- Ice Cream infused with Hamakara- Chocolate Terrine mixed with Hojicha and Orange◆ Add-ons ◇- Cold Brew Oolong Tea
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