This is arguably the most difficult restaurant to book in Yaizu! I had the pleasure of dining at Chisou Nishi Kenichi, and I was thrilled.◯ Corn soup with fried corn silk and kernels ◯ Fried Hobou with Kakegawa tomato sauce and fermented tomato powder ◯ Horse mackerel marinated in sansho pepper with beet dressing ◯ Bonito with whole grain mustard and a sauce made with chopped Hamamatsu natto, served with fried white eggplant and garlic powder ◯ Steamed bun with Aonori from Lake Hamana ◯ Flower sea bream with cabbage and bisque-style sauce ◯ Kinmedai (golden eye snapper), slowly fried to retain its juiciness, served with carrot puree, red wine and hojicha sauce, and oxalis This was perhaps the highlight of the day. The Kinmedai, which is carefully harvested to avoid damage, had an astonishing flavor. ◯ Hiroshima junsai (water shield) with strained tomato jelly ◯ Baked fresh shirasu (whitebait) in a pastry, with caramelized onions and perilla The specialty pastry is a dish that perfectly harmonizes the crispy texture of the pastry with the concentrated umami of the fish, symbolizing this restaurant! ◯ Sautéed squid with kale and umeboshi powder, served with barley and brown rice risotto ◯ Fujieda mango with gyokuro (high-grade green tea) sorbet and soup, accented with black moji oil ◯ Ice cream infused with Hamakou ◯ Chocolate terrine mixed with hojicha and orange The course, featuring fish from Suruga Bay, maximized the individuality of each ingredient, presenting a unique blend of French cuisine with delicate Japanese nuances.Throughout the meal, I was able to fully appreciate the charm of Yaizu. It was such a satisfying dining experience that I believe it’s worth visiting Yaizu just for this restaurant.It was a great meal!
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