【Address】Shizuoka Prefecture, Yaizu City, Nishikogawa 4-8-910 minutes by car from JR Yaizu Station, 28 minutes on foot【Restaurant Introduction】A restaurant that skillfully incorporates French and Japanese techniques, showcasing the charm of seafood from Suruga Bay and local ingredients.Featured in Goûts et Saveurs Tokai for four consecutive years (2023-2026)GOLD 2026, 2025SILVER 2024BRONZE 2025French EAST Top 100 Restaurants 2023, 2025Known as a great spot for couples in the Tokai area, this restaurant offers a relaxing atmosphere with a view of the sea.【Established】Chef Kenichi Nishi honed his skills at a French restaurant in Tokyo and further trained in France. After returning to Japan, he learned Japanese cuisine from the renowned chef Toshimasa Hirano at "Chisou Sotsutaku 110" (SILVER). In 2018, he opened Chisou 2924 in Hiroshima City, and after being captivated by the seafood of Suruga Bay, he relocated to the current location on June 18, 2022.【Visit Time, Wait Time, and Restaurant Crowding】Visit Time: Around 5:30 PM on a weekdayWait Time: 30 minutes, with service starting at 6 PMCrowding: 100%Reservation Policy: Reservation only【Menu】Enjoy fresh seafood caught on the day! Our specialty: Lunch or Dinner【Ordered Items】Enjoy fresh seafood caught on the day! Our specialty: Dinner for JPY 22,000【Taste and Content】As there is no menu, I have not noted the dish names. I relied on the chef's explanations and described the flavors and impressions I experienced at that moment:- Horse Mackerel with Julep of Snap Peas- Fried Ebodai with Tomato Sauce- Horse Mackerel, Beet, and Red Onion Soup: The rich and meaty horse mackerel was satisfying, complemented by a refreshing sauce and a white garnish on top.- Spanish Mackerel and White Asparagus: Both were cooked to perfection, so delicious it gave me goosebumps. The quality of the ingredients and the chef's skill were evident.- Bread infused with Aonori from Hamana Lake: Crispy on the outside and chewy on the inside.- Akamutsu and Grilled Vegetables: Grilled vegetables included asparagus, broad beans, and tomatoes.- Grilled Sweetfish with Scales: The sauce underneath was made from onions, hojicha, and red wine.- Seaweed-infused butter (left) and bread.- Junsei from Hiroshima Prefecture and Tomato Julep.- Sole Pie.- The sauce, passed down through generations, was exquisite, showcasing the essence of French cuisine in every dish.- Baby Squid Risotto topped with fried Kale.- Strawberries from Yaizu and Peach Yogurt Foam.- Organic Hojicha Ice Cream from Shizuoka.- Tea Sweets: A citrus dessert combining Buntan and Amatsu, known as Suruga Elegant, with chocolate terrine.【Interior】The interior exudes a calm atmosphere typical of a seaside restaurant, with 8 seats (counter only).【Service】Warm and attentive service that makes you feel comfortable.【Business Hours】Lunch: Starts at 12 PMDinner: Starts at 6 PM【Parking】3 cars.