On August 24th, Michelin-starred chef Keisuke Matsushima, executive producer of the French seafood restaurant Marche aux Poissons, opened in Nihonbashi, Tokyo (located at 2-7-1 Nihonbashi Tower, B1F, Chuo-ku, Tokyo). Chef Matsushima moved to France at the age of 20 and trained in various locations across the country. In 2002, he opened Kei's Passion in Nice, France. His innovative cuisine, showcasing ingredients from the south of France, garnered acclaim, and in 2006 he became the youngest foreign chef to receive a Michelin star. He subsequently expanded the restaurant under the name Keisuke Matsushima, and has continued to receive a Michelin star for 10 consecutive years. Furthermore, in 2010, he became the first chef to receive the Order of Arts and Letters from the French government, becoming the youngest person to do so. The name of the open-plan restaurant, "Marche aux Poissons," means "fish market" in French. It serves Mediterranean cuisine, centered around the authentic bouillabaisse, a favorite dish in Marseille, Provence, southern France, a region that is a part of France's rich culinary culture. Appetizers include "Shrimp Flambé with Pastis Aroma (3 pieces)" (750 yen), flavored with Pastis, an aperitif essential in southern France; "Today's Fish Carpaccio with Greek-Style Vegetables" (1,000 yen), made with pickled vegetables and accented with sweetfish fish sauce; "Mackerel Sandwich Bosphorus Style" (750 yen); and "Southern French Sète-Style Squid Pie" (700 yen). The main course includes an authentic bouillabaisse (2,980 yen) based on the "Bouillabaisse Charter," a classic French dish made with beef cheek stewed in red wine and flavored with truffles, "Beef Cheek Stew with Truffles and Potato Mousseline," and seasonal fish dishes. As for drinks, a total of 20 types of rum are available, as fishermen in the south of France often enjoy their meals with rum. Other alcoholic beverages available include bottled wine, beer, and soft drinks. The interior of the restaurant is designed to resemble a market in a French port town. A custom-made ice bed with a striking presence displays a wide selection of carefully selected ingredients, and diners can watch the chefs at work from the marble counter. The blue downlights on the ceiling are shaped like constellations, creating a romantic atmosphere.