On the second day of my trip from Hiroshima to Shizuoka, I visited this restaurant. Hiroshima is where Chef Nishi trained in the past, and it’s also the location of his former restaurant before the move. Having heard so much about his renowned dishes, this was a long-awaited first visit for me.I was amazed by the delicious plates that surprised me the moment they touched my palate.Here’s the course I enjoyed:1. Chilled Corn Soup 2. Spanish Mackerel with Tomato Sauce 3. Seared Kinmedai (Golden Eye Snapper) with Ginsai and Beet Sauce 4. Jindo Squid with Herb Sauce 5. Bread with Aonori (Green Seaweed) Aroma 6. Okizawara with Shrimp Sauce 7. Roasted Kue (Grouper) with Folded Eggplant and Red Wine Sauce 8. Junzai from Kurose with Tomato Jelly 9. Baked Shirasu (Whitebait) in Pastry 10. Douman Crab Risotto 11. Mango with Kuro-moji and Gyokuro Tea 12. Ice Cream from Hamaka 13. New Summer Orange Peel with Chocolate Terrine and CoffeeThe ingredients were fresh and vibrant, while others had a delightful texture. I truly savored the exceptional seafood, especially the Kue weighing over 30 kg, which evoked the word "vitality."Moreover, the sauces crafted by Chef Nishi were so delicious that I regretted finishing the last drop of each one. The aroma of Aonori, along with the textures of Junzai and risotto, made for a delightful experience. I envy the regulars in Shizuoka!
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