French Gastronomy: New Year’s Eve Dinner at Pissenlit in Shizuoka City!

SN3O3142

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

Last night, technically not New Year’s Eve yet but so for 95% of the restaurants downtown I twisted the leg of Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City into preparing a New Year’s Eve dinner for two friends, the Missus and I. Actually only two more guests had been accepted as Friday night had been more than hectic and Toru was getting his hands full with the preparation of sechi ryouri/御節料理/End of The Year Traditional Japanese Cuisine served in boxes for no less than 28 customers!

He still managed to serve us a beautiful dinner with whatever was available in the kitchen!

Now, what did we enjoy?

SN3O3015

Lightly marinated mackerel from Yaizu Harbor!

SN3O3016

Note the edible shiso/perilla flowers and the menegi/leek sprouts! Both of them and all other vegetables in other dishes from all over Shizuoka Prefecture and mainly organically grown!

SN3O3017

Served atop a bed of small apple cubes!

SN3O3128

Cauliflower bavarois!

SN3O3129

Served on broccoli coulis with iwana/Japanese char sashimi from Kakushima Farm in Fujinomiya City!

SN3O3130

Topped with caviar and salmon’s roe for a little extravagance!

SN3O3131

White asparagus with scallops!

SN3O3132

Seasoned with local grated karasumi/Boutargue/Botarga/mullet eggs!

SN3O3134

With a simple butter sauce liaising the juices of the asparagus and scallops!

SN3O3135

Kinmeidai/splendid Alfonsino from Suruga Bay!

SN3O3136

The organic Petit Vert is a Brussels Sprout variety first grown in Shizuoka Prefecture!

SN3O3137

With a butter sauce seasoned with juices of the fish, the vegetables and yuzu koshio/lime salt!

SN3O3138

The colors of the Petit Vert and young red beet are those of little jewels!

SN3O3139

Blanquette made with veal raised in Fujinomiya City!

SN3O3140

For another view of the ever so tender meat!

SN3O3141

A traditional French dish which brought back so many memories of my childhood! Mind you, this is an extravagant way of preparing and serving it!

SN3O3142

Filet of Ezo venison!

SN3O3143

This deer would have feasted on those vegetables. Not to mention that the Port wine sauce ended up on my fingertips!

SN3O3144

The perfect Automn/Winter main dish!

SN3O3147

A little plate of French cheeses with figs, walnuts, pistachio and honey!

SN3O3145

Can you guess what they are?
Served with the exquisite little finishing touch with coarsely ground black peppers and cumin seeds!

SN3O3146

The little details that make the difference between enjoying and savoring!

SN3O3148

Darjheeling Tea jelly before moving to the dessert!

SN3O3149

Now this seemingly simple dessert includes an item served only at Pissenlit (so far, as it will certainly be emulated!)!

SN3O3151

Not this delicious home-made pistachio ice-cream though!

SN3O3150

Bavarois made with wasabi from Utogi, Shizuoka City and sauce made caramel and soy sauce from Amano Compnay in Gotemba City!

Happy New Year!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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

About these ads

2 thoughts on “French Gastronomy: New Year’s Eve Dinner at Pissenlit in Shizuoka City!”

  1. I think this Christmas Eve dinner would beat even the most famous French restaurants’ offers! I must remember the bavarois with wasabi and edible shiso flowers! I don’t think any French chef would serve blanquette de veau in such elegant company, but then who serves it in such a sophisticated way?
    I have been in a very Japanese mood since Christmas (having read two different books by Japanese authors -Christmas presents) made me crave a trip to Japan so much… although Ryu Murakami and Natsuo Kirino are not what I would call tourists-encouraging authors ;-) ). I wish you a very Happy, Prosperous and Successful New Year, full of delightful adventures and discoveries. Please give my best wishes also to your wife!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s