A man who brings fresh fish from Yaizu, Suruga Bay, Shizuoka, not only to Japan but to the world.Naoki MaedaThe long-established fish shop led by Mr.Sasue Maeda Fish ShopIn search of fresh fish provided by "", he moved all the way from his hometown of Hiroshima to Yaizu and renamed his restaurant "Chisou 2924" to "Chiso Nishi KenichiThis French restaurant opened in Yaizu on June 18, 2022.
Despite relocating and opening during the COVID-19 pandemic, it quickly gained popularity, and its momentum shows no signs of slowing down, leading to its inclusion in the French-based authentic restaurant guide "Gault & Millau 2023In ", they won 2 Tokk,The Tabelog Award 2024It quickly earned a silver medal at the competition. Now it has grown into a restaurant where reservations are difficult to obtain, with a waiting list of six months.
"Chiso Nishi Kenichi"
Here, they focus on just one chef's choice course.Kenichi Nishi / Kenichi NishiMr. (43 years old) has experience studying French cuisine in France and trained at the French restaurant "Kaeriyama" in Tokyo. After that, he trained at the renowned Japanese restaurant "Chiso Sotaku Ichiju" in his hometown of Hiroshima, and then became independent, taking on the name "Chiso." Using the French and Japanese techniques he has honed over many years, he opened "Chiso 2924" in Hiroshima.Sasue Maeda Fish ShopHis relationship with Mr. Maeda deepened after he took on a transaction with "[company name]". At the same time, he keenly felt the difference in quality between the fish landed that day and the fish delivered, and decided to move from Hiroshima to Yaizu.Sasue Maeda Fish ShopJust 5 minutes from , the name has been changed toChiso Nishi KenichiHe opened "[restaurant name]" and has been serving innovative French cuisine using fresh fish from Suruga Bay and local ingredients ever since, making a name for himself following in the footsteps of Shizuoka's leading restaurants such as "Naruse," "Onjaku," "Simples," and "FUJI."
The interior is unified with cobalt blue walls that evoke the sea, and a glass-enclosed indoor garden is located in the center, creating a sense of openness and a calming Japanese modern atmosphere.
A luxurious space with only 8 seats, featuring a single-piece wooden counter that stretches across a modern Japanese setting.
The indoor garden features a charming bamboo-based deer scarer, adding to its traditional atmosphere.
The customer gave us a giftBaccaratA lucky cat sits neatly at the entrance to welcome visitors.
On this day, all eight seats were reserved exclusively for the group, allowing for a relaxed Valentine's Day dinner with friends, starting simultaneously at 6:00 PM.
The wall behind the counter features a world map painted on it, making it artistic, interesting in design, and a particularly eye-catching wall.
The champagnes for the toast were selected by Sakai from an impressive lineup: "Claude Cazals Chapelle du Clos Grand Cru 2017," "Delamotte Brut Blanc de Blancs 2014," "Taittinger Brut Millésime 2015," "Laurent-Perrier Millésime 2008," and "Nicolas Feuillatte Cuvée 225 Brut Millésime 2004."
Champagne "Taittinger Brut Millésime 2015"
/ Taittinger Brut Millésimé”
This champagne is powerful and mineral-driven, with floral and citrus aromas, a rich fruity flavor, and a well-balanced richness that comes from aging.
A Valentine's Day dinner was held with four close couples. The owner of a kimono shop in Hamamatsu made a glamorous appearance in a beautiful kimono.KyohamaThe owner of "Mori IkunobuMr.MasakoMr. and Mrs. [Name]. They run a coffee bean roastery in Fukuroi.Mameya Cafe"Owner HamachanHamakoji HitoshiMr.AkemiMr. and Mrs. [Name] and the self-roasted coffee bean shop that is celebrating its 20th anniversary this yearMameya CafeCheers to "!"
A message from Hama-chan to everyone, in commemoration of the 20th anniversary of the opening of the Western-style confectionery shop in FukuroiKazo SUZUKIWe received custom-made original cookies from [the store/shop name]. We look forward to enjoying Mameya's coffee beans, which will continue to be a staple in our household, and we hope they will continue to do their best for another 10, 20, or 30 years.
Fukuroi hair salonSWITCH / Switch+"OwnerDaisuke SakaiMr.TomokoIt had been a while since I'd seen Mr. and Mrs. Chan, and we had dinner together.
It was a fun time spending time with my dear friends on a night out for the first time in a while. I'm grateful to my dog, Chocolat, for being such a good girl and staying home alone.
The "24 VINQ" embroidered on the hand towel means that in French, the number "24" is "vingt-quatre" or "VINQ," and "24" refers to "Nishi," which is the name of Chef Nishi.
The chef and assistant work together seamlessly, creating a lively atmosphere. The first dish allows you to fully enjoy the aroma of the sea and the natural flavors of the ingredients.
"clam"
This clam soup, made with only clam extract from Yaizu and water, is finished with a drizzle of sesame oil for added aroma. The clams, plump and firm with a rich umami flavor, are thick and springy, and the rich taste spreads throughout your mouth. Enjoy every last drop of this comforting soup.
"Hira horse mackerel"
Enjoy the freshly fried horse mackerel tempura as is, with a sprinkle of melt-in-your-mouth snow salt to your liking. Pickled red turnip provides a refreshing palate cleanser. Horse mackerel has a mild flavor, but it pairs perfectly with oil, and the soft, flaky flesh is wonderfully tender. Tempura is definitely the way to go! A small amount of spice sprinkled on top adds a nice accent.
They showcased some small horse mackerel that had arrived at just the right time. The horse mackerel were neatly arranged in a bowl, creating a magnificent presentation that resembled a large, blooming chrysanthemum.
These are small, bite-sized horse mackerel that can be eaten whole, from head to bone, so we serve them deep-fried.
While the horse mackerel is being fried, Sakai carefully and seriously selects the next white wine.
One of the great things about dining at the counter is that the food is served piping hot, as it's fried right in front of you and then placed into a dish. Chef Nishi appears to be ambidextrous, and from what I've seen, he can use both his right and left hands. He's also quite tall at 185cm, and apparently played volleyball in his student days. His broad shoulders are a testament to his athletic background.
"Mame mackerel"
The prepared "baby horse mackerel" are simply deep-fried, and while you can add some light snow salt to taste, they are delicious enough to enjoy as is. If you pop the whole fish in your mouth, head and all, the concentrated umami of the fish will spread throughout your mouth.
My husband, who is known in a way as a meticulous man, lined them up in a row for some reason and enjoyed the visual, when he made a joke saying, "It's a bean shop, so it's all beans," which made everyone burst into laughter.
Matrot Meursault Premier Cru Blagny 2017
/MATROT MEURSAULT 1ER CRU BLAGNY”
Matrot, a prestigious producer in Meursault, boasts Blagny, situated in a prime location between the villages of Meursault and Puligny-Montrachet. This Blagny offers a rich and alluring aroma, along with a deep and delicate flavor.
"Horse mackerel"
Thickly sliced horse mackerel, caught this morning, is served with a vibrant chrysanthemum green sauce and a tangy sauce. It's accompanied by edamame, bean leaves, and sweet pearl onions with a tender texture. The exceptionally fresh horse mackerel offers a delightful firmness and elasticity.
Among the many types of shrimp, the "Akaza shrimp" is considered a luxury item. Its body color is a vibrant orange, reminiscent of the color of the young leaves of the Akaza plant, hence its name. In the Toda region, it is also called "Tenagaebi" (long-armed shrimp). This shrimp inhabits the sandy and muddy bottoms of the deep sea at depths of 200 to 400 meters, and because it can only be caught in limited areas, it is a rare delicacy and has earned the title of "Queen of Shrimp."
The lively langoustine, struggling to move, is swiftly stabbed in the back with a knife, split in two from head to tail, the innards are carefully removed, and the precious shrimp paste is used to make a sauce.
The opened langoustines are lightly grilled over charcoal and finished rare.
Served with a sauce made from shrimp paste and sprinkled with micro-herbs, it's a dish to be grateful for, as it's a precious life prepared right before your eyes.
"Red shrimp"
The "Akaza shrimp," which is in season from December to March, is grilled over charcoal to a rare finish, resulting in a fragrant aroma and a sticky texture with a rich sweetness and depth of flavor. The depth of flavor is doubled with a sauce made from shrimp miso. It is served with cherry tomatoes that have a perfect balance of sweetness and acidity, and are packed with concentrated umami.
Nudant Puligny-Montrachet Refolatières 2015
/Nudant Jean René Puligny Montrachet 1er Cru Les Folatières”
Nudant is a long-established producer in Ladoix-Serrigny, and owns a plot considered to be one of the finest Premier Cru vineyards in Puligny-Montrachet. It offers fresh citrus aromas, notes of pear and roasted almond, and a crisp, mineral-driven taste.
This is a scene showing the finishing touches being applied to the pie crust of the restaurant's signature main dish, "Fresh Fish Encrusted in Pastry," before it is baked.
Witnessing the cooking process in the kitchen behind the counter stimulates your sight, smell, and hearing, enhancing the anticipation of deliciousness even before you take a bite.
The beautiful arrangement of dishes, each suited to its intended use, and the way they are served in sequence, is also a learning experience.
Since it was a private party of friends, the restaurant had a warm and friendly atmosphere with smiles all around.
"White sweet snapper"
The crispy scales of the "white tilefish" are grilled to perfection and served with a sauce made from white onions and seafood broth. It's accompanied by smooth and flavorful Jerusalem artichoke. The white tilefish has a wonderful texture, but what's truly amazing is the plump and fluffy texture of its flesh, which can be easily cut with chopsticks!
"bread"
A simple bread that blends well with sauces and doesn't overpower the meal. We import partially baked bread from France and reheat it to achieve a crispy exterior and a chewy interior. It's served with Bordier seaweed butter from France, which is made with several types of seaweed for a rich, milky flavor. With this seaweed butter, you might find yourself wanting to eat endless amounts of bread.
Sakai carefully selects the next red wine. This is a bottle he chose after being thrilled by the allure of Napa wine.
Introducing our signature specialty dish.
"Fresh fish en croûte"
「Chiso Nishi KenichiThe signature dish of the restaurant, "Fresh Fish in Pie," was originally Chef Nishi's specialty from his time in Hiroshima, but since moving to Yaizu, he has aimed to create a pie that can only be eaten here. The fresh fish used varies from day to day, including splendid alfonsino and hairtail, but there is a constant stream of regular customers who enjoy the differences.
On this day, the dish was "Goldeneye Snapper in Pastry." The fragrant, lightly baked pastry crust was thin and crisp, making a satisfying crunch, and the heat released when cutting it with a knife revealed just how much flavor it had locked inside. The white fish was cooked to perfection thanks to the pastry wrapping, resulting in a fluffy and moist texture, with the firm elasticity characteristic of fresh fish, yet it melted in the mouth with a delightful softness that paired perfectly with the raw whitebait. Onions that had been sautéed for a long time to bring out their sweetness were also hidden inside, creating layers upon layers of deliciousness. The shiso leaf wrapped between the pastry and the white fish added a nice accent, and when combined with the creamy beurre blanc sauce, which allowed you to fully enjoy the deliciousness of butter, a wave of culinary bliss washed over me, evoking the magnificent Suruga Bay.
Sequoia Grove Napa Valley Cabernet Sauvignon 2018
/Sequoia Grove NV Cabernet Sauvignon”
Sequoia Grove takes its name from the sequoia trees that soar above the century-old winery and the rustic barn built in the 1860s. Certified as a Napa Green Winery, and based on a vision of respecting tradition and farming for the future, the wine is made with minimal intervention in the vineyards and gentle winemaking in the cellar, adhering to sustainable farming methods. The result is a wine with vibrant aromas of black cherry and blackberry, a concentrated flavor, and smooth, mellow tannins and a delicate character.
This restaurant primarily offers a course menu featuring fresh seafood dishes, but also includes one meat dish cooked over binchotan charcoal. You can even witness the flames rising and feel the heat.
A meat specialist known as the "Numamoto Cut," a technique that makes meat taste better just by cutting it, and a master of beef cutting.Noriaki NumamotoWe offer charcoal-grilled brand beef from Iwakuni, which has been expertly cut by Mr. Numamoto. While beef is usually divided into about 40 parts, Mr. Numamoto's meticulous "Numamoto Cut" divides it into a staggering 120 parts—approximately three times the usual number!
They will ask you about your preferred meat portion size; it's usually around 60g, but it's also possible to have it cut into smaller portions.
The presentation is simple and delicate, but the simplicity allows the quality of the ingredients to shine through.
"Iwakuni beef cut by Numamoto"
This is a female cow from Iwakuni that has undergone the "Numamoto Cut" by meat specialist. A portion of the lean thigh meat, which has just the right amount of good quality fat, is charcoal-grilled and then smoked with the straw the cow eats to infuse it with aroma. Salted pepper is available to taste. The juicy meat juices and umami burst forth without any unpleasant aftertaste, showing the high quality and care of the cow. The accompanying vegetables are Beni Haruka sweet potatoes sourced from a farm in Fujinomiya, and I was surprised by their sweetness, which was unlike any Beni Haruka I've ever eaten. The root vegetables are slowly boiled in water that is not quite boiling, and then the surface is seared at the end to give them a fragrant finish, while the inside remains moist and rich in flavor. It's magic how the same ingredients can become so much more delicious when handled by a professional!
The final dish is risotto. To top it off, fresh black sea bass is skewered and grilled over charcoal.
It looks incredibly soft and bouncy, with a plump and juicy texture.
My stomach is already more than full, but the delicious aroma of the grilling fish knocks me out and whets my appetite again.
"Black sea bass"
The final dish is "Black Cod Risotto." The charcoal-grilled black cod is coated in a teriyaki-like sauce, and served underneath is a risotto made with glutinous barley and brown rice that has absorbed the delicious flavor of seafood broth and has a delightful popping texture. It is also garnished with kale that has been roasted to a fragrant crispness, similar to seaweed.
There were two desserts. First, there was "Toukun," a rare brand of strawberry grown in Yaizu, Shizuoka.
"Toukun"
"Momoka" is a brand of strawberry that offers a different flavor from conventional strawberries, containing many components that give it a fruity aroma similar to peach and coconut, as well as a distinctive sweet caramel-like scent. It is a rare variety that is not often found on the market, with only a limited number of producers in Japan. In Shizuoka, it is produced by a farmer in Yaizu.Matsuda Strawberry Farm, Six Berry FarmersFrom "[...]. Soft and juicy peach pulp topped with syrup and yogurt sherbet."
"Pistachio sorbet"
The smooth, rich pistachio sorbet melts in your mouth, and the pistachio flavor lingers, filling your mouth with every bite. It pairs wonderfully with coffee.
"coffee"
After the meal, the customary photo session began, and first up was the kimono shop owner from Hamamatsu, who arrived dressed in a beautiful kimono.KyohamaThe owner of "Mori IkunobuMr.MasakoI snapped a photo of Mr. and Mrs. [Name].
Masako wore a kimono adorned with hearts to match her Valentine's Day dinner, and the sight of the two of them gazing at each other was heartwarming, and their backs to the camera were also lovely.
Everyone took a commemorative photo with Chef Kenichi Nishi in the center.
"24" = "West"
Currently, reservations are booked at least six months in advance, making it a rather inaccessible restaurant for casual visits. However, if you ever have the chance, I highly recommend trying their Suruga Bay seafood dishes. Thanks to my friends who invited me, I was able to share a delicious and enjoyable time. I hope to visit again soon!
Chiso Nishi Kenichi
Address: 4-8-9 Nishiogawa, Yaizu City, Shizuoka Prefecture
TEL: 054-625-8818
Reservation website:OMAKASE
Parking: Available in front of the store
Official Instagram:https://www.instagram.com/chisou_nishikenichi/
