Yaitsu's pride, French cuisine "Chisou Nishi Kenichi".Chef Nishi, who is enamored with the fish from Sasae Maeda Fish Shop, runs this French restaurant.It is known as the "ultimate place to enjoy Sasae's fish."Selected as one of Japan's top 100 restaurants in "La liste" 2026.I visited with a friend.【Cheers】"Non-Alcoholic Sparkling"【Bluefin Tuna (Baby Tuna)】Tartare of bluefin tuna layered with seafood broth jelly.Even though it's a baby tuna, it weighs about 25 kg, caught using fixed nets.【Fried Fresh Horse Mackerel】Freshly caught horse mackerel, fried to a hot and fluffy texture.Served with a sauce made from fresh tomatoes from Kakegawa, sprinkled with homemade karasumi powder.【Fresh Horse Mackerel with Red Onion Sauce】This morning's catch of horse mackerel, marinated in ginger oil, served with grated red onion and beet, dressed with seafood broth dressing.Garnished with shiso and accompanied by pickled sliced turnips.【Sautéed Giant Squid and White Asparagus】Sautéed giant squid and white asparagus, paired with a butter sauce made with chopped kinome (Japanese pepper leaf).The sauce is reminiscent of pistou or salsa verde, creating a perfect balance.【Bread】"Homemade Bread with Aonori from Lake Hamana"Chewy bread kneaded with aonori from Lake Hamana, steamed and then baked until golden.【Fish】"Red Mutsu in Nage" Pan-seared red mutsu served with braised cabbage and oven-roasted tomatoes, topped with seafood broth.A hint of spicy chili oil adds an accent.【Grilled Sweetfish with Crispy Scales】Sweetfish grilled with crispy scales, served with a puree of new onions made with just water and salt, and red wine sauce.Garnished with herb oxalis.The red wine sauce is enriched with pesticide-free hojicha from Kawate, adding depth to the flavor.【Palate Cleanser】"Hiroshima Water Shield" A firm, gelatinous water shield from Hiroshima, paired with jelly made from slowly extracted tomato essence from Kakegawa.It's been a year! Hiroshima water shield! Surprisingly crunchy and delicious.【Pike Conger Wrapped in Puff Pastry】Pike conger wrapped in onions sautéed for 7-8 hours and shiso, encased in thin pastry and baked until golden.Served with a beurre blanc cream sauce.【Risotto】"Ise Lobster Risotto from Suruga Bay" Risotto made with brown rice and mochi barley, featuring sautéed Ise lobster from Yaizu, combined with lobster miso sauce.Topped with crispy kale and sprinkled with dried plum powder.Even when halved, it was still moving fresh.【Dessert】"Peach-scented Compote with Fromage Blanc" Compote of sweet strawberries and peach-scented fruit from Yaizu, served with mint sorbet and fromage blanc.【Dessert 2】"Hojicha Ice Cream from Kawane" Hojicha ice cream made from Kawane tea in Shizuoka.【Mignardises】"Suruga Elegant Peel and Chocolate Terrine" The chocolate terrine contains Shizuoka tea.Peel of amanatsu and pomelo from Suruga Elegant, preserved in syrup.【Post-Meal Beverage】"Coffee" Always delicious coffee.From Mount Coffee in Hiroshima.Thank you to the fishermen, Mr. Maeda, the chef, and all the staff. I am always overwhelmed by the incredible deliciousness. Less