Yaizu French cuisine "Kenichi Nishi" moved from Hiroshima to Yaizu in search of fresh fish from Sasue Maeda Fish Store!

Shizuoka is Yaizu、Han leads fresh fish from Suruga Bay not only in Japan but also in the world、Naoki MaedaA long-established fish shop led by Mr.Sasue Maeda Fish Shop"Seeking fresh fish provided by、He moved from his hometown of Hiroshima to Haruka Yaizu and changed his name to "Feast 2924"Kenichi Nishi"As、2022/6/18A French restaurant opened in Yaizu。

Although it was a migration opening in the Corona disaster, it quickly gained popularity、The momentum is unstoppable、A Guide to Authentic Restaurants from FranceGault & Millau / Gault&Millau 2023Earn 2 tocks、"The Tabelog Award 2024 2024"Now、Earn Silver as soon as possible。It has now grown into a restaurant where it is difficult to make a reservation with a six-month waiting list。

[ Kenichi Nishi ]

Here you will、Compete with one chef's omakase course。Owner-chefKenichi Nishi / Kenichi NishiMs. (43 years old)、He traveled to France and studied French cuisine.、Trained at the French restaurant "Kaeriyama" in Tokyo。After that、After training at the famous Japanese restaurant "馳走卒啄10" in Hiroshima, which is his hometown, he became independent.、Received the name of "Feast"、Using French and Japanese techniques that have been studied for many years、Opened "Feast 2924" in Hiroshima.。In Hiroshima, "Sasue Maeda Fish ShopI was in charge of dealing with、The relationship of trust with Mr. Maeda deepens.。At the same time、I was keenly aware of the difference between the quality of the fresh fish landed on that day and the freshness of the fish delivered.、I decided to move from Hiroshima to Yaizu。"Sasue Maeda Fish ShopJust 5 minutes away from、The name was changed to "Kenichi Nishi"、Offering innovative French cuisine using fresh fish from Suruga Bay and local ingredients,、Shizuoka's famous restaurants "Seisei" and "Onseki"、"Simples"、Continued from "FUJI"、It is making a name for itself。

The interior of the store is unified with cobalt blue walls that feel the sea.、In the center is a glass-walled indoor garden.、The sense of space and the Japanese modern atmosphere are calming。

A luxurious space with only 8 seats followed by a single-panel counter that spreads out in a Japanese modern space。

In the indoor garden, you can feel the atmosphere with the setting of shishiodoshi using green bamboo。

It was given by a customer.BaccaratA beckoning cat sits at the door and welcomes you。

On this day, all 8 seats are reserved、Valentine's dinner among friends without hesitation、18:00Simultaneous start from。

On the background of the counter、It has a world map with painted walls.、It's artistic.、It's also interesting as a design、A wall that stands out。

Toast Champagne、"Claude Casal Chapelle du Clos Grand Cru 2017"、"Drumotte Brut Blanc de Blanc 2014"、"Taittinger Brut Millésime 2015"、"Laurent-Perrier Millésime 2008"、"Nicolas Fiat Cuvée 225 Brut Millésime 2004"、Sakai Select from among the outstanding faces。

Champagne "Taittinger Brut Millésime" 2015
/ Taittinger Brut Millésimé」

It has strength and minerality.、Floral and citrus scents、The mellow taste of the fruit spreads、A harmonious Champagne with a plump appearance due to aging。

Valentine's Day dinner spent with members of 4 couples who are good friends。Hamamatsu's kimono shop that appeared glossily in a wonderful kimono "Jinghin"The ownerIkunobu Mori.ChangziMr. and Mrs.。Fukuroi home roasting coffee roaster "Blister and Japanese restaurantOwner Hama-chan濱小路 Rende.AkemiMr. and Mrs. and his wife, a self-roasted coffee bean shop that celebrated its 20th anniversary this year,Blister and Japanese restaurantCheers!

From Hama-chan to everyone、In commemoration of the 20th anniversary of the opening, Fukuroi's pastry shop "KAKURA SUZUKII received an original cookie made to order at。Looking forward to Mameya's coffee beans, which will continue to be a must-have in our home、10 more years、20 year、30Good luck with the year。

Fukuroi beauty 'SWITCH / switch OwnerDaisuke Sakai.TomokoReunion dinner with Mr. and Mrs. Chan for the first time in a while。

On a night out for the first time in a long time、Fun time with your favorite friends。Thank you to my dog Chocolat for being smart enough to stay home by myself。

What is the meaning of "24 VINQ" embroidered on the towel?、The number "24" in French is called "vingt-quatre" = "VINQ"、"24 = West" refers to Chef Nishi's name。

A lively feeling that unfolds with a breathtaking combination of chef and assistant。The first dish is a dish where you can fully enjoy the aroma of the sea and the flavor of the ingredients as they are。

"Clam"

For "clam soup" finished with only Yaizu clam extract and water、Finally, drizzle a little sesame oil as an accent、Add aroma。The meat of the clams containing umami is thick, elastic and plump、The rich taste spreads。You will drink all the soup that permeates your stomach。

"Flatfish"

For "flat mackerel tempura" that is freshly fried as it is、Serve with melt-in-your-mouth light snow salt if you like.。Pickled red turnips are refreshing and refreshing。The taste is bland flat mackerel, but、It goes well with oil, and the softness of the plump and loosened meat is hokuhoku.、Tempura is the right answer! A small amount of spices on top makes a good accent。

Showing off the bean mackerel that entered at a special time。The bean mackerel that is beautifully arranged in the bowl、The arrangement of large flowers that bloom like a chrysanthemum flower is a wonderful outfit。

Because you can enjoy the whole bite-sized bean mackerel from head to bone、This is fried。

While the mackerel is fried、Staring at the next white wine、Sakai Select that chooses carefully and seriously。

To put the freshly fried food in front of you as it is in a bowl、Being able to serve it hot is also a real pleasure unique to the counter。Chef Nishi seems to be ambivalent、When I look at it, it seems that I can go to the right and left。The body is also large with a height of 185 cm.、When he was a student, he played volleyball。It has a shoulder width that makes you feel the remnants of an athlete。

"Bean mackerel"

Simply fried "bean mackerel" that has been pre-processed、This is also served with light snow salt if you like.、A taste that can be fully enjoyed as it is。If you take a bite from the head、The condensed flavor of the fish spreads。

A sense、The owner of my house, who is called a bean man, is lined up in a row for some reason、While enjoying the visuals、"Only beans in the bean shop" joked out loud (laughs)

Matro Meursault Premier Cru Blaney 2017
/MATROT MEURSAULT 1ER CRU BLAGNY」

Meursault's prestigious Matro。Strategically located between the villages of Meursault and Puligny-Montrachet, Blaney、Emits a mellow and bewitching scent、You can enjoy a deep taste that expresses delicacy。

"Mackerel"

Cut the swimming "mackerel" that was just caught this morning into thick pieces、Combined with colorful spring chrysanthemum sauce and sour sauce。Edamame and bean leaves、With a thick texture and sweetness, it is served with gentle pecoros.。The mackerel with outstanding freshness、You can enjoy the tension and elasticity of the plump。

Among the many shrimps, "red shrimp" is considered to be the highest quality。The body color is bright orange、The name lobster comes from the fact that it is reminiscent of the color of the young leaves of the plant Akaza.、In the Toda region, it is also called "scampi shrimp"。It is a shrimp that lives on the sandy muddy bottom of the deep sea at a depth of 200 to 400 m.、The fishing place is also limited, so it is a valuable substitute、She also has the title of queen of shrimp。

Thrust the blade into the back of a lively lobster that is about to rampage with a dash、Open the brain in half from the top to the tail、Carefully remove the wadding,、The precious shrimp miso is made into a sauce as it is。

Open lobster、Lightly broiled with charcoal、We will finish it in a rare state。

Wrap it in a sauce made with shrimp miso.、Sprinkled with micro-herbs。I am grateful to be given the precious life that is laid out in front of me.。

"Red lobster"

12"Red lobster" is in season from Monday to March。The charcoal broiled with a rare finish is fragrant.、You can enjoy the sticky and strong sweetness and richness of the meat。Double the depth with a sauce made with shrimp miso。Served with cherry tomatoes with an excellent balance of sweetness and acidity.。

"Nudan Puligny Monrush Reforatiere 2015
/Nudant Jean René Puligny Montrachet 1er Cru Les Folatières」

Nydan is a maker that has been passed down from generation to generation by Radwa Selny.、It has a plot that is described as one of the best first-class vineyards in Puligny-Montrachet。Fresh citrus aroma and、PEAR、Aroma of roasted almonds、You can enjoy a dignified and mineral-filled taste。

This is the main dish of the restaurant, which will appear later, "Fresh Fish Pie Wrap", which is carefully wrapped with a brush in the pie crust before baking, and finished。

While witnessing the process of cooking in the kitchen inside the counter、Visual、Sense of smell、Auditory stimulation、The deliciousness increases from the approach before eating。

The vessels for each dish are beautifully arranged in a horizontal row.、It is also served in order、A Piece of Learning。

There is also a fact that it is reserved between friends、The restaurant has a friendly atmosphere with constant smiles from beginning to end。

"White sweet snapper"

Grilled scales that bake the scales of "white sweet snapper" to a crisp、It is served with a sauce made with white onions and seafood broth。Served with smooth and flavorful chrysanthemums。White sweet snapper has a texture as well as a texture、Faint in agony at the plump and fluffy texture of the meat that cuts crisply with chopsticks!

'Bread'

Familiar with the sauce、Simple meal bread that does not interfere with the meal。Rebake half-baked bread from France、The outside is crispy and the inside is chewy。Kneaded with several types of seaweed and served with a flavorful and milky French "Bordier / Bordier Butter Seaweed"。With this seaweed butter, you can eat as much bread as you want。

Sakai Select to examine the next red wine。One bottle I chose because I was excited by the temptation of Napa wine。

Introducing a signature specialty。

"Fresh Fish Pie Wrap"

"Kenichi NishiThe signature of "Fresh Fish Pie Wrap" is、The original、It was a specialty of Chef Nishi from the Hiroshima era.、After moving to Yaizu、It is said that he has come to aim for a pie that can only be eaten here。Fresh fish、Golden snapper, swordfish, etc.、Although the content varies depending on the day、There is no shortage of regular customers who enjoy the difference。

On this day, "golden snapper pie wrapping"。The savory baked pie crust is thin and crisp and does not feel heavy.、You can see how much flavor is locked in by the amount of heat when opened with a knife。The white meat is cooked because it is a pie wrap.、Fluffy and moist、It has the plump elasticity unique to fresh fish, but the softness that you can feel in your mouth and the compatibility with raw whitebait are exquisite.、Onions that have been stir-fried for a long time to bring out the sweetness are also tucked in.、There are many layers of deliciousness。The accent of the large leaves wrapped between the pie and the white meat is also a good work、If you can entangle it with the cream beurre blanc sauce that allows you to fully enjoy the deliciousness of butter、The mouth of Suruga Bay is flooded with a sense of majesty。

Sequoia Grove Napa Valley Cabernet Sauvignon 2018
/Sequoia Grove NV Cabernet Sauvignon」

Sequoia Grove、1Named for the century-old winery and the sequoia trees that towered above the country-style barn built in the 1860s。Recognized as a Napa Green Winery、Respect tradition、Based on the vision of farming for the future、Minimal intervention in the vineyard、In the cellar, gentle winemaking is carried out.、Wine made while adhering to sustainable farming methods、Bright black cherry and blackberry aromas、Enjoy the condensed taste、Mellow, smooth tannins and delicacy in one bottle。

This is a course meal consisting mainly of fish dishes that handle fresh fish.、There is also a meat dish finished with binchotan charcoal。There is also a scene where the flame rises and the heat is transmitted。

As a master of cutting beef、A meat specialist with a technique known as "Numamoto Cut" that makes meat delicious just by cutting itNoriaki NumamotoIwakuni brand beef that was entrusted with the cut is served on a charcoal grill。Cows are usually divided into about 40 parts.、In the hands of Mr. Numamoto、There are 120 of them.、The special "Numamoto cut" that is subdivided into about 3 times as many parts and cut!

The potion of meat will be asked for each of them.、Normally, it is about 60g.、It is also possible to cut it into small quantities.。

It's a simple and delicate presentation, but、The simpler it is, the more it brings out the goodness of the material。

"Iwakuni beef with a Numamoto cut"

In the Iwakuni heifer with the meat specialist's "Numamoto cut"、Some of the lean thighs with moderately good quality fat are、After charcoal grilling, it is smoked with straw eaten by cows and finished with a scent。Salted pepper to your liking。Juicy gravy and umami with no sarcasm at all、Cows of good quality and good care。Served with vegetables、Red Haruka of sweet potatoes purchased from farmers in Fujinomiya、I was surprised at the sweetness that I couldn't believe that Beni Haruka, who I always eat, was so sweet。Root vegetables are boiled slowly at a water temperature that does not boil, and then the surface is baked to make them fragrant.、The inside is said to bring out the moist texture and density。The magic of the same material becomes much tastier in the hands of a professional!

〆 One dish is risotto。Fresh fish black muttu to accompany it is skewered and grilled on charcoal。

As you can see, it looks soft and plump, and it seems to be plump。

My stomach is already more than full.、Knocked out by the fragrant aroma of grilled fish、It will whet your appetite again。

"Black Mutsu"

〆 is "Risotto with black muts"。Charcoal-grilled black muts are covered with a teriyaki-like sauce、Served underneath is a risotto of glutinous barley and brown rice that you can enjoy the texture of bubble wrap by absorbing the flavor of the seafood broth。Served with kale baked fragrantly like seaweed。

Two desserts。First of all, a rare variety of brand strawberry "Momo Kaoru" made in Yaizu in Shizuoka。

"Momo Kaoru"

Aroma similar to fruity peach or coconut、It contains a lot of ingredients with a characteristic aroma like sweet caramel.、Brand strawberry "Momo Kaoru" that allows you to enjoy a different flavor from conventional strawberries。Even in Japan, the number of producers is limited.、Rare varieties that are not often found on the market。The only farmhouse in Shizuoka that is produced in Yaizu "Six Berry Farmers"From the。With soft and juicy flesh peach kaoru syrup、Serve with yogurt sorbet on top。

"Pistachio sorbet"

Rich pistachio sorbet that melts in your mouth、The flavor of pistachios spreads throughout the mouth after、You can enjoy it well with coffee。

"Coffee"

After the meal, it will be an annual photo session.、First of all, the couple came in a glossy kimono at a kimono shop in Hamamatsu.Jinghin"The ownerIkunobu Mori.ChangziMr. and Mrs.。

Masako wore a sash decorated with a heart to coincide with Valentine's dinner.、The appearance of the two of them staring at each other is also smiling、The back view is also nice。

Commemorative photo of Chef Kenichi Nishi in the center。

"24" = "West"

Currently, reservations are waiting for half a year at the earliest.、Although it will be a store that is far from being used casually、If you have the opportunity, you should definitely taste the fish dishes of Suruga Bay。Thanks to the encouragement of my friend and his wife,、We were able to share a delicious and enjoyable time。I hope ♪ to be able to visit again

Kenichi Nishi
Address：Shizuoka, Yaizu-shi, Nishi-Ogawa 4-8-9
TEL：054-625-8818
Reservation site：OMAKASE
Parking lot：Yes in front of the store
Official Instagram：https://www.instagram.com/chisou_nishikenichi/