Yaizu, Shizuoka, Japan｜馳走 西健一

Everything was top quality. Each item was a masterpiece. Although you can feel the chef's craftsmanship, it is just friendly. The staff was also polite and I was able to spend the best time. The budget is about two and three Yukichi. However, I felt that the cost performance was surprisingly good! It's hard to get a reservation, but I definitely recommend going at least once.

French cuisine using fish from Yaizu. The owner/chef was originally working in Hiroshima, but he moved here and opened the restaurant because he wanted to serve dishes using fish from Yaizu. The crispy texture of the bonito and the juicy cutlassfish wrapped in pie were especially delicious. The shop only has 8 seats at the counter. It has a strong Japanese taste, and is said to have originally been a renovated tonkatsu restaurant. I think it falls into the category of high-end French cuisine, but it seemed relatively reasonable.

Everything from the interior to the cutlery and wine choices are stylish and high quality. A shop made with good sense. The signature pie is delicate and deep. On this day, it was a pie with pour blanc sauce, wrapped in perilla leaves and onions that had been stir-fried for 7 hours. Each dish is delicious, but the star is definitely the meigo. The texture and flavor were outstanding. The true essence of a chef who was fascinated by Yaizu fish. The chef's recommended wine to pair with shiitake mushrooms is a heavy white Italian wine. A wonderful marriage that brings out both. The presentation of rare Sakakiyama beef from the chef's hometown of Hiroshima was also wonderful. The moment the bright red Manganji chili peppers are placed on a jet-black plate, it is breathtakingly beautiful. Red wine is Bordeaux. The parts seem to be different depending on the day, and the taste seems to vary depending on taste. The non-alcoholic wine here also seems delicious, but this is a restaurant you'll want to go to if you can drink alcohol.