On a night in July 2026, I visited Japanese Cuisine Fuji near Shizuoka Station for the first time in six months.Every time I come here, I notice new fish dishes and innovative ways to enjoy them, which shows their dedication to research and creativity. It’s always a delightful experience for me as well.On this particular evening, the restaurant was fully booked. The delicious aromas wafting from the kitchen heightened my anticipation as the course began.Here’s what was served:◇ Corn Soup This dish features a variety of corn called "Mirai." It’s incredibly sweet, with a transparent sweetness that’s perfect for the hot season. Inside, there are fried corn silk and kernels, adding a nice crunch.◇ Shabu-shabu of Whiting with Kujo Green Onion This was my first time trying whiting prepared as shabu-shabu. The cooking was impeccable, allowing me to enjoy a moist, rare texture while still having a robust flavor. It’s quite different from the dehydrated sushi or tempura.◇ Fried Baby Horse Mackerel I grabbed this with my hands and took a big bite. It pairs perfectly with beer!◇ Clear Soup with Meigo Meigo refers to a type of fish called "Kuroguchi," which I had never heard of before. This was my first experience with it, and it had a flavor that stood up well to the strong broth of Fuji’s clear soup.◇ Sliced Horse Mackerel The skin of the horse mackerel was lightly seared. Even though it wasn’t heavily grilled, the fat was activated, making it incredibly delicious.◇ Grilled Sweet Sea Bream with Crispy Skin This is a classic dish at Fuji. The balance between the crispy skin and the firm flesh is excellent, and the broth from the sweet sea bream adds a rich umami flavor.◇ Peach with White Miso The peaches are from Nagata and are juicy and sweet. The white miso adds a nice roasted flavor, creating a delightful taste.◇ Young Eel from Hamana Lake This is a small size of eel that can barely be shipped. It was cooked and then lightly grilled over charcoal. The skin is crispy, and the flesh is tender and juicy. I was told they studied how to prepare eel, and the result was a delightful surprise.◇ Horse Mackerel with Horse Mackerel Soft Roe Tartare Sauce The horse mackerel is mixed with a tartare sauce made from its own soft roe. The fish is freshly caught from Ogawa Port in Yaizu. The sauce has a nice acidity, making it a refreshing palate cleanser.◇ Grilled Spanish Mackerel with Eggplant and Yuzu Pepper Miso The grilled Spanish mackerel is paired with yuzu pepper miso and eggplant. While the fish is delicious, the yuzu pepper miso is outstanding. It’s the best miso I’ve had, surpassing even mackerel miso.◇ Rice - White Rice - Rice Bowl with Marinated Bonito - Rice with Edamame, Young Ginger, and Fried Tofu - Rice Porridge with Fish Bones and Leftover Parts from the Day’s Catch There were three types of rice. The fish bone porridge was packed with umami and my favorite dish, so I naturally went for seconds.◇ Dessert - Warabi Mochi It had been a while, but the dishes once again exceeded my expectations. I’ll return in a different season.It was a great meal!