Chisou Nishi Kenichi’s seasonal omakase is shaped by the finest seafood available each day. Nishi’s modern French approach results in dishes that are both highly technical and visually stunning, balancing color, texture and form to engage all five senses.

His signature fish pie features wild tachiuo (beltfish) from Sasue Maeda, wrapped in a delicate crust with slow-simmered onions and a hint of shiso, then baked to perfection. A velvety cream sauce made from seafood stock, sherry vinegar and fresh cream enhances its depth.

“The fish is extra tender when cooked because it’s kept in a special tank after being caught to reduce stress,” Nishi explains.

Another standout is the blackened mackerel, smoked with hickory, then seared over charcoal and straw for a deep, aromatic flavor, served with spinach purée or a seasonal sauce. Nishi believes in keeping the seasoning minimal to highlight the superior quality of the fish.

The horse mackerel steak exemplifies the luxury of cooking a live fish. After filleting, the fish is marinated in Japanese sansho peppercorn oil and garnished with red onion, green onion and shiso leaves. The butterfish fritto has a wonderfully fluffy texture, thanks to the extra step of resting the fish before deep frying. The dish is served with garlic powder and sweet tomato sauce.

Made with various fish bones and shellfish from the day’s catch, the rich flavor of Nishi’s bouillabaisse changes each time. Akaza scampi, a local delicacy, is grilled to perfection and served with a silky American sauce.

INGREDIENTS
All seafood served at Chisou Nishi Kenichi comes directly from Sasue Maeda Fish Shop. Twice a day, Nishi and the team run over to the store to select the best seafood available, ensuring that only the finest catches make their way back to the kitchen.

Thanks to the work of Naoki Maeda, the owner of Sasue Maeda, Yaizu is growing to become a gourmet hot spot, luring talented chefs to want to open their restaurants nearby. Currently, six local restaurants source directly from Maeda—Onjaku; Tempura Naruse, Simples, Nihonryori Fuji and Nakamura, each offering superb fine-dining menus. These chefs have become known as Team Maeda, bound by their appreciation for the region and its bounties. When the chefs gather at Sasue Maeda to pick the day’s ingredients, they settle their selections in a light-hearted yet competitive ritual of rock-paper-scissors.

Nishi explains that it’s not only the quality of the fish but how Maeda’s fishing and handling techniques that makes his fish stand out. For example, the horse mackerel and mackerel, key ingredients in Nishi’s menu, undergo a meticulous handling process. Instead of being immediately removed from the ocean, the fish are first placed in a special tank, where they continue to swim freely. This method, developed by Maeda himself, allows the fish to reduce stress, helping preserve their natural flavor and texture.

Many of the vegetables also come from local farms. The barley and brown rice used in the risotto come from a farm in Fujinomiya. Nishi also sources game meat directly from hunters in Shizuoka and premium beef from meat specialist Noriaki Numamoto.