My Ten Best Foie Gras Dishes in Shizuoka City!

PISSENLIT-FOIE-PAIN

Pain de Foie Gras Matured with Mirin White Lees, Chouchou Farm Kankankan Musume Corn Vychissoise and soft pancake made with inca mezame potatoes served at at Pissenlit French Restaurant in Shizuoka City!
Mirin is sweet sake, and brewed in Fujieda City! A rare dish if there was one!

I love foie gras! Well, I’m French!
But the Japanese, especially in Shizuoka City, have convinced me that they have the right way to prepare it in the most delicious and (comparatively) healthy manner!

Here is, including the above, a selction of the arguably best 10 foie gras dishes I have enjoed in this gastronomic City of Shizuoka, Japan!

FOIE-GRAS-HAMBURGER

The love story between America, Japan anf France continues!
Foie Gras Hamburger at BLUE BOOKS cafe in Shizuoka City!

SN3O0650

Organic Eggplants, Foie Gras and Organic Burdock Root Sauce at pissenlit in Shizuoka City!

FOIE-GRAS-LANDES

Sauteed Landes Duck Foie Gras with Madeira Sauce on Truffles Risotto at Pissenlit in Shizuoka City!

FOIE-GRAS-DAIKON

Potofu di fegato e ravanello giapponese: Foie gras atop stewed daikon as served at Al Porto Restaurant in Shizuoka City! A must in Japan!

FOIE-GRAS-SAUTE

Seared Foie Gras in black truffles sauce on Porcini risotto as served at Hana Hana in Shizuoka City!

FOIE-GRAS-PRESSED

Pressed Confit of Hungarian Foir Gras with Balamico reduction and Dentelle/Sugar Lace Crepe as srved at Beau Ciel in Shizuoka City!

FOIE-GRAS-MADEIRA

Foie gras poele on Corn Galette with Madeira Sauce as served at Pissenlit in Shizuoka City!

FOIE-GRAS-TERRINE

Country-style foie gras and wild boar terrine as served at Chz Satsukawa in Shizuoka City!

FOIE-GRAS-STRAWBEERIES

Sautéed Foie Gras with Toukun strawberries, fried and glazed Toukun Strawberry, Foie Gras Mousse on Aromatic Herbs Tile and Toukun Strawberry Jelly as served at Gentil in Shzuoka City!

RECOMMENDED RELATED WEBSITES

Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

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3 thoughts on “My Ten Best Foie Gras Dishes in Shizuoka City!”

  1. My knowledge in foie gras is extremely limited but I have to say that I am really interested in trying some of these dishes you posted. I had a similar foie gras and daikon dish here in NYC last year and I really enjoyed it. Thanks for sharing it!!

  2. I would love to taste the foie gras matured with mirin lees… and I think posting this subject before Christmas is an excellent idea to remind us, foie gras lovers, it’s time to plan good quality liver shopping and maybe new experiments… I have experimented a couple of months ago with a Japanese/Korean inspired foie gras terrine (sake, soy sauce and Korean chilli powder). It was exquisite! (I was very surprised). I will repeat the recipe in the near future.
    I have seen this hamburger on a restaurant menu in Annecy. I didn’t taste it though.

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