French Bistro Gastronomy: Terrines at Caravin in Shizuoka City!


Service: very friendly if a bit shy.
Facilities and equipment: overall very clean. Beautiful washroom.
Prices: Reasonable
Strong points: Authentic French and European bistro gastronomy. Slow food. Excellent and reasonable
wine list.

Any French-style bistro ought to be judged on their terrine and/or pates for the simple reason it is their most popular comfort food as well as the reference test for the chef’s skills.
That alone would have me go time and time again to Caravin in Shizuoka City!


If you can’t read Japanese just ak what terrine or pate are on the menu as Chef Onoda is churning them out like nothing!
Here are some fine examples:


Now here is a terrine that not many chefs dare to tackle in Japan!
Pig ears and nose jelly terrine!


It is a very tasty dish, but maybe the Japanese are not always comfortable with pork jelly, although as a meal it is well-balanced with the vegetables served appetizingly served with it!


And it is not all jelly and fat!


I just loved vegetable terrines!
And Chef Onoda’s are simply beauties!


beautiful pattern and a well-balanced meal of it again!


Exquisitivly topped with tapenade!


Viewed from a more vertical angle!


Those succulent luccolla and shiitake mushrooms add so much with their different savors!


it is such gastronomic fun to dig in it a little at a time to reveal the contents!


Pate de campagne!
Actually it should be called Terrine de campagne!
THE French comfort food!


For a side view to reveal the bacon lining. Naturally served with soft Dijon mustard and cornichon!


Yummy pieces of foie gras!


I just love those whole black pepper seeds for extra zip!


Terrines are not all about meat and vegetables, but also a great dessert concept: Chocolate and Walnuts Terrine!


From another angle. The ice-cream makes for the perfect marriage!


Those crunchy walnuts proved to be a surprisingly loveable finish touch!


Shizuoka City, Takajo, 2-25-17
Tel.: 054-246-3539
Opening hours: 16:00~24:00
Closed on Mondays
Cards OK


Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

4 thoughts on “French Bistro Gastronomy: Terrines at Caravin in Shizuoka City!”

  1. Lovely terrines… I will be soon baking one for Christmas (but it’s not French really…).
    I have noticed a long time ago that as long as something looks “campagnard” and doesn’t contain very sophisticated ingredients, but for example pork and pork liver, it’s very often called “pâté”. Terrines are saved for lighter ingredients (vegetables, chicken…) or sophisticated (foie gras, seafood). Although some butchers call pâté de campagne sometimes terrine de campagne… nothing is simple in France :-)


      1. This is always called (at least in Rhône Alpes region) “pâté en croûte”, but I buy every week pâtés which some people would call terrine… I think it depends really on every butcher.


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