Category Archives: Japanese Gastronomy

SUSHI

Sushi: Japanese~English Lexicon (regularly amended)

I thought that such a lexicon would become handy both for English-speaking newcomers and long term residents!

I wrote the Japanese pronunciation first, the Chinese (Japanese kanji) characters and the English translations.

Bear in mind that many varieties of sushi have many names depending on the Japanese region. These are the common names.
If you have a question I will be glad to investigate!

By sushi I meant everything used in making it, be it omnivorous or vegetarian!
As for name of fish and seafood see separate articles!Sushi

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Traditional Japanese Fish & Seafood Classification

Akami/赤身: red-fleshed fish (tuna, bonito, etc)
Ebi-Kani:海老・蟹: crustaceans (shrimps, crabs, etc)
Gyoran/魚卵: Fish roe (salmon roe, etc)
Hikarimono/光り物: “shining fish” (scabbard fish, etc.)
Ika-Tako/烏賊・鮹: Squids (cuttlefish) and octopuses
Kai/貝: shellfish
Nagamono/長もの: “long fish” (eels, etc.)
Others/その他: squilla and sea urchins, sea slug (sea cucumber),seaweed, tamagoyaki, vegetables, etc.
Saamon/サーモン: salmons
Shiromi/白身: white-fleshed fish (sole, etc.)

Sushi History

Although “sushi” is presently written “寿司”, it is only a modern way of writing it (“ateji/当て字”, onomatopoetic writing).
The real kanji caharacters for “sushi” are “鮓”, that is the combination of “sakana/魚/fish” and “su/酢/vinegar”.
One can also find “sushi” written as “鮨”, a combination of “sakana/魚/fish” and “abura/脂/animal fat”, but it is actually the original word for “shokara/塩辛/salted fish or squid
Sushi chronologically appeared as such:
Narezushi /熟れ鮨 (Nara and Heian Eras, 710~1185), Sushi (13th century), Namarezushi/なまれずし (Heian and Muromachi Eras: 13th~14th century), Sasamaki tenuke sushi/笹巻き手抜きすし (beginning of the 18th Century), Edomaezushi/Edomaenigirizushi/江戸前ずし・江戸前握りずし (around 1820)

Sushi presentations

Ankimo/安肝: frogfish/monkfish liver steamed in sake and served as firm paste. Also nicknamed “Japanese Foie gras”!
Bara sushi/ばら寿司(also called Gomoku sushi/五目寿司, Tekone zushi/手こね寿司): A simple form of Chirashi zushi
Battera Sushi/バッテラ寿司: from “bateira” in Portuguese.Traditional sushi made with spotted gizzard shad
Bougata/Bougata Sushi/棒型寿司 (also called Bou Suhi/棒寿司: Fish wholly placed onto a long rice ball or whole fish pressed over pressed rice/oshi zushi. Served whole or cut.
California Roll/カリフォルニアロル: Californian style sushi roll including at least some avocado. Can be presented rolled with the dry seaweed outside or inside (often sprinkled with roasted black sesame seeds in the latter case)
Chirashizushi/散らし寿司: “Decoration Sushi”. Usually home-made style sushi consisting of a large dish, wooden vessel filled with sushi rice and topped with all kinds of ingredients
Dashimaki/だし巻き: a variety of Japanese omelet served as a roll
Donburi/Sushi Donburi/丼, 丼寿司: Sushi served as bowl full of sushi rice topped with a single or many toppings
Edomaezushi/Edomaenigirizushi/江戸前ずし・江戸前握りずし: traditional Tokyo-style sushi which first appeared around 1820. The present form was born in 1947
Funa Zushi/鮒寿司: Pickled crucian carp sushi (one of the traditional Narezushi/熟れ鮨)
Futo Maki/Futo Maki Sushi/太巻, 太巻き寿司: Large sushi roll, traditionally including at least seven ingredients rolled inside. Served cut into thin slices.
Gomoku sushi/五目寿司 (also called Bara sushi/ばら寿司, Tekone zushi/手こね寿司): A simple form of Chirashi zushi
Gunkan/Gunkan Nigiri/Gunkan Nigiri Sushi/軍艦, 軍艦握り, 軍艦握り寿司: “mother Ship style sushi. The rice ball is wrapped with a narrow band of dry seaweed slightly higher than the rice ball to allow space for ingredients otherwise difficult to present as simple nigiri sushi.
Hanzushi/飯ずし: traditional sushi in Heian Era (794 to 1185 A.D)
Hoso maki/Hoso maki Sushi/細巻, 細巻き寿司: long and thin sushi roll, usually served cut, unless requested otherwise
Inari/Inari zushi/稲荷, 稲荷寿司: traditional sushi presentation where a pouch made of fried tofu is filled with sushi rice alone or mixed with finely cut ingredients to resemble a traditional rice pack
Kaburazusi/かぶらずし: Traditional sushi prepared in Ishikawa and Toyama Prefectures
Kaki no Ha Sushi/柿の葉寿司: traditional pressed sushi enveloped inside persimmon leaves
Kanpyou Maki/干瓢巻: traditional dry gourd shavings sushi roll
Kappa Maki/河童巻: cucumber sushi roll (Kappa/Water goblin are supposed to be fond of cucumbers!)
Ko Donburi/Sushi Ko Donburi/子丼, 寿司子丼: small donburi/sushi bowl, popular with ladies
Maki/maki Sushi/巻き, 巻き寿司: sushi roll
Matsumae Sushi/松前寿司: traditional mackerel sushi presented in Bogata style
Mehari sushi/めはり寿司: traditional sushi balls enveloped inside pickled leaves
Millefeuille/ミルフィーユ: A modern sushi style reminiscent of a French mllefeuille
Miso Shiru/味噌汁: miso soup
Namarezushi/なまれずし: traditional sushi form in from Heian and Muromachi Eras ( 13th~14th century)
Narezushi/熟れ鮨: Original form of sushi imported from South eastern Asia (710~). Pickled fish was wrapped around sushi rice for transport away from the sea.
Negitoro Maki/ネギトロ巻き: sushi roll containing grated tuna fat belly flesh
Nigiri/Nigiri sushi/握り, 握り寿司: sushi made with a hand-made ball of sushi rice topped with any ingredient
Oshi Sushi/押し寿司: type of sushi popular in the Kansai region where the sushi rice and toppings are tightly pressed inside a mold instead of being manually pressed rice balls.
Piri Kara Hotate Maki/ピリ辛ホタテ巻き: sushi roll containing scallops in a spicy mayonnaise
Sabanarezushi/鯖熟れ鮨: Pickled mackerel carp sushi (one of the traditional Narezushi/熟れ鮨)
Saimaki/最巻: a traditional presentation for shrimp sushi
Rainbow Maki/レーンボー巻: a modern form of Futo maki/太巻/large roll containing seven ingredients rolled inside. Served in slices.
Sake/shake hanzushi/鮭飯ずし: traditional salmon sushi made in Hokkaido
Sanma namarezushi/秋刀魚なまれずし: traditional sushi made with fermented mackerel pike im Mie and Wakayama Prefectures
Sasamaki tenuke sushi/笹巻き手抜きすし: traditional form of sushi dating back from the beginning of the 18th Century
Shiba ebi no suruimi ire tamagoyaki/芝海老のすり身入れたmご焼き:Japanese omelet containing striped shrimp paste
Shiyokara/塩辛: salted fish or squid
Tekka Maki/鉄火巻き: tuna sushi roll
Tekone zushi/手こね寿司 (also called Bara sushi/ばら寿司, Gomoku sushi/五目寿司): A simple form of Chirashi zushi
Te-Maki/Te-Maki sushi/手巻き, 手巻き寿司: hand-rolled sushi, usually in the shape of a cone
Te-mari Zushi/手毬寿司: Sushi presented in small round balls, especially popular with ladies
Tamagoyaki/卵焼き: traditional Japanese omelet

Sashimi presentations

Moriawase/盛り合わせ: large assortment
O-Makase/お任せ: Chef7s choice
O-Tsukuri/お作り: Sashimi plate
Sukeroku Zushi/助六寿司: traditional combination of Inari sushi and Futo maki
Tataki/叩き: 1) sashimi served finely cut like a tartar style
2) the fish fillet, especially bonito, is first seared over a charcoal or straw fire, then plunged into cold water before being served sliced

Ingredients (other than fish and seafood)

Baniku/馬肉 (also called Sakura/桜): horsemeat
Goma/胡麻: Sesame seeds, golden or black, both roasted
Gomatare/胡麻たれ/: sesame seeds dressing
Kanpyou/干瓢: died gourd shavings
Kome/米: rice
Momiji/紅葉(also called Shikaniku/鹿肉): venison
Miso/味噌: fermented soy bean paste
Niika/煎烏賊: simmered squid
Nori/海苔: seaweed, dry seaweed
Sakura/桜(also called Baniku/馬肉): horsemeat
Satou/砂糖: sugar
Shouyu/醤油: soy sauce
Shikaniku/鹿肉 (also called Momiji/紅葉): venison
Su/酢: vinegar: rice vinegar
Tamago/卵: egg
Uzura no tamago/鶉の卵: quail eggs
Yasai/野菜: vegetables (s)
Wagyu/和牛: wagyu beef
Wasabi/山葵

Technical terms

Bettarazuke/べったら漬: a traditional sweet pickled daikon
Dashi/出し: Japanese-style soupstock (also called dashi Jiru/だし汁)
Gari/ガリ: pickled ginger
Konbujime/昆布締め: raw fish pickled between fresh seaweed sheets
Neta/ネタ: sushi balls/nigiri toppings
Shari/シャリ: the ball of rice in a nigiri sushi
Zuke/漬け: pickled or marinated

Vegetarian Sushi/Vegan Sushi Ingredients ( also see “Algae/Seaweed” below!)

Daikon/大根: Japanese large radish
Gobou/牛蒡 (includes Yama Gobou/山牛蒡): burdock root
Goma/胡麻: sesame seeds
Goya/ゴーヤ (also called Niga uri/苦瓜 ): bitter gourd/ goya
Himesoba/姫蕎麦 (also called Soba no Me/蕎麦の芽): buckwheat sprouts
Kaiware daikon/カイワレ大根: daikon sprouts
Kanpyou/干瓢: dried gourd shavings
Kappa Maki/河童巻: cucumber sushi roll
Kinoko/茸:mushroom (s)
Kyuuri/胡瓜: cucumber
Matsutake/松茸: matsutake mushroom
Me/芽: Sprouts
Menegi/目ネギ: leek sprouts
Miso/味噌: fermented soy bean paste
Mitsuba/三つ葉: a trefoil
Myouga/茗荷: myoga ginger
Nameko: 滑子: nameko mushroom(s)
Nattou/納豆: fermented soy beans
Negi/葱: leek
Niga uri/苦瓜 (also called Goya/ゴーヤ): bitter gourd/ goya
Shiitake/椎茸: shiitake mushroom
Shyouga/生姜: ginger
Soba no Me/蕎麦の芽 (also called Himesoba/姫蕎麦): buckwheat sprouts
Takuan/沢庵: traditional pickled Japanese radish
Ume/梅: Japanese plum. Can be eaten only processed, not raw
Umeboshi/梅干: pickled (salt-pickled) Japanese plums
Ume Natto/梅納豆: a traditional combination of pickled Japanese plum and fermented soy beans
Wasabi/山葵
Yasai/野菜: vegetable(s)

Algae/Seaweed

BROWN ALGAE:
-Konbu/昆布, or Laminariaceae Bory (Latin), comprises many varieties, some of them regional: Makonbu or Saccharina japonica(真昆布), Onikonbu or Laminaria diabolica(羅臼昆布), Rishiri Konbu or Laminaria ochotensis(利尻昆布), Hosome Konbu or Laminaria religiosa(細目昆布), Hitaka or Mitsuishi Konbu or Laminaria angustata(日高昆布、三石昆布), Naga or Hamanaka Konbu or Laminaria longissima(長昆布、浜中昆布), and Kagome or Kjellmaniella crassifolia(籠目昆布).
-Hijiki or hiziki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, or Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. Its two names mean deer-tail grass and sheep-nest grass respectively.
-Hibatama or Fucus, a genus of brown alga in the Class Phaeophyceae to be found in the intertidal zones of rocky seashores almost everywhere in the world.
-Hondawara or ホンダワラ(馬尾藻、神馬藻 (Sargassum fulvellum)
-Mozuku, or Cladosiphon okamuranus (水雲; 藻付; 海蘊; 海雲) , a type of edible seaweed in the genus Cladosiphon, naturally found in Okinawa, Japan. Most of the mozuku now is farmed by locals, and sold to processing factories. The main use of mozuku is as food, and as source of one type of sulfated polysaccharide called Fucoidan to be used in cancer treatment aid health supplements.
-Wakame (ワカメ), Undaria pinnatifida, a sea vegetable, or edible seaweed. In Japan it is most widely used in miso soup.

VIOLET ALGAE:
-Asakusa Nori, or アサクサノリ(浅草海苔 (Porphyra tenera).
-Tengusa/天草, which gives agar agar, a gelatinous substance. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but also as solid jelly used as decoration in salads and others.
GREEN ALGAE:
-Aosa/碧草 or sea lettuce comprising comprise the genus Ulva, a group of edible green algae that are widely distributed along the coasts of the world’s oceans.
-Aonori /青海苔 ,アオノリ, “blue seaweed” or “green seaweed”), also known as green laver, a type of edible green seaweed, including species from the genera Monostroma and Enteromorpha of Ulvaceae. It is commercially cultivated in some bay areas in Japan, such as Ise Bay. It contains rich minerals such as calcium, magnesium, lithium, vitamins, and amino acids such as methionine.
-Umibudou/海葡萄: or sea grapes from Okinawa, a delicacy of its own!
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RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
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, Pie
rre.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
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MOKUZUGANI

Japanese Crab Species 4: Japanese Mitten Crab/Mokuzugani (expanded)

This crab goes by the latin name of Eriocheir japonica (De Haan, 1835). It was first recorded outside Japan by a Dutch researcher.
It also goes under the name of 上海蟹 (Chuugo mokuzugani/チュウゴクモクズガニ) although this can also be read as “Shanghai kani” because such specimen come from China. Not to be confused!

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Japanese Mitten Crab or Mokuzugani in Japanese is also called Mokuzou, Zugani, Tsugani or Kegani.
It caught alsmost everywhere in Japan in Autumn and Winter.
In Autumn the females come to lay their eggs at river mouths.
Plenty are found along the Izu Peninsula in Shizuoka Prefecture.
They are caught in boxes baited with fish.

As for food, they can be eaten boiled in soups or crushed with their shell and cooked with miso. They could even be prepared as French bisque.

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The female specimens are particularly appreciated for their egg sacs.

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These boiled egg sacs with the meat make for delicious sushi nigiri or gunkan!

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Very popular served/prpeared the Chinese way!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
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, Pie
rre.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

SUWAIGANI

Japanese Crab Species 1: Snow crab/Suwaigani/ズワイ蟹 (expanded)

Wikipedia definition:
Chionoecetes is a genus of crabs that live in the northern Pacific and Atlantic Oceans.[1]

Other names for crabs in this genus include “queen crab” (in Canada) and “spider crab” – they are known by different names in different areas of the world. The generic name Chionoecetes means snow (χιών, chion) inhabitant (οιχητης, oiketes);[2] opilio means shepherd, and C. opilio is the primary species referred to as snow crab. Marketing strategies, however, employ snow crab for anything in the genus Chionoecetes. Snow crab refers to them being commonly found in cold northern oceans.

Snow crabs are caught as far north as the Arctic Ocean, from Newfoundland to Greenland and north of Norway in the Atlantic Ocean, and across the Pacific Ocean, including the Sea of Japan, the Bering Sea, the Gulf of Alaska, Norton Sound, and even as far south as California for Chionoecetes bairdi.

Snow Crabs, or Zuwagani in Japanese are very popular not only in Japan, but also in Russia, Canada and many other countries.

In Japan, they are also known under the following names: Matsubagani, Echizengani and Yoshigani.
The females are also called Seikogani, Megani or Koubakogani.
They are caught mainly in Autumn and Winter.
Their number have decreased in the Japan seas down to a yearly catch of 5,000 tonnes while 60,000 tonnes are imported from Russia and Canada.

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(Male Snow Crab)

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(Female snow Crab)

Male and female snow crabs are equally succulent, but the males contain more flesh and are accordingly more expensive.

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The “thorns” of a male snow crab are bigger.

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The “teeth” of a male snow crab are triangular in a seesaw shape.
The female “teeth” are in a straight line.

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The underbelly of a female snow crabis flatish.

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When buying a female (10 tmes as cheap) snow crab, choose a specimen with as few eggs as possible. Above speciman just has too many!

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A female snow crab should contain plenty of succulent orange egg sacs (the eggs not yet “born”). Otherwise, there is very little reason to buy any!

Crabs can be eaten in many ways, even raw, but my favourites are on sushi!

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Male Snow crab leg Sushi Nigiri and Female snow crab Sushi Nigiri and its egg sacs!

Suwagani/Snow Crab legs, when lightly boiled can make for beautiful sushi nigiri.

Cheaper varieties can still make fr some remarkable gunkan sushi combining the boiled white flesh and “miso”/brains!

If the Japanese can get their hands on the whole crab, will simply boil it and eat the meat directly out of the shell with a sweet vinegar dressing.
As for the “miso”/brains they will be served in the shell heated again with a big helping of Japanese sake!

Now, live snow crabs make for extravagant sashimi!

The same can savoured in shabu-shabu!

Italian restaurants in Japan regularly serve it in pasta!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
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, Pie
rre.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

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Izakaya: Mansouya (満想屋) in Shizuoka City!

Service: Very kind, attentive and smiling
Equipment & Facilities: Very clean overall. Superb washroom.
Prices: Reasonable
Strong points: Shizuoka sake (all breweries featured!)! Superb sashimi plates. Shizuoka Tea Pork!

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A brand new izakaya was born very recently and is acquiring a very big reputation all over Shizuoka City: Mansouya!

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It is located in a fairly quiet place in Aoi Ku behind Isetan Department Store on the first floor of red-bricked Castle Hotel which used to house a Chinese restaurant!

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One big reason for its popularity is that it is the only establishment serving sake from all the breweries in Shizuoka Prefecture, even those which are on the fringes selling somebody else’s sake!

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Another reason is that the serve pork from local pigs fed with local green tea!

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Not only do they serve sake from Shizuoka prefecture but also local fish and seafood!

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They are certainly a working hard lot even at lunch and no holidays!

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It is always a good idea to reserve especially at night!
If you come alone sitting at the counter is probably best!

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Large groups will feel more comfortable sitting on the tatami floor!

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But there are plenty of tables and chairs for small groups!

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Have a look at all the sake in the fridge!

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If you come to taste as many sake as possible the best solution is to order a 3 sake tasting set for only 800 yen!
The bottles will be brought onto your table and you are welcome to take photographs!

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Each bottle being explicitly numbered, the number of the brewery you wish to taste will be written on your sake tasting set paper!

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Splendid system if you want to report on the tasting!

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O-toshi/snack coming with first drink!

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Beautiful sashimi plate with fish and seafood from Shizuoka prefecture!

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Of course Shizuoka oden is a regular dish all year round!

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And more sake!
Actually, I’m planning to conduct some sake tastings there in the future!

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Don’t forget to order the tea pork!

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Very generous portions!

Expect regular visits in the future!

MANSOUYA/満想屋

Shizuoka City, Aoi Ku, Ryougae Cho, 1-4-8. Castle Hotel Bldg. 1F
Tel.: 054-253-0088
Opening hours: 11:30~14:00, 17:00~23:00 on weekdays, 11:30~23:00 on Saturdays, 11:30~22:00 on Sundays
Credit cards OK
Parties welcome!
Reservations highly recommended

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
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, Pie
rre.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

SN3O0397

Japanese Appetizer (O-Toushi/お通し): Marinated Tomatoes (Tomato no O-Hitashi/トマトのおひたし)

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

SN3O0398

Tomatoes, especially mini tomatoes are in season now.
Dragon peeled some red and yellow tomatoes and prepared them in OHitashi fashion/Japanese-style light marinade.
To peel them easily, she first first freeze them and then thaw them to make the job very easy!

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She marinates them in Japanese rice vinegar, olive oil, a little vinaigrette and a little chili pepper.
She chill the lot in the fridge before serving them with a little fresh parsley!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
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, Pie
rre.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

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Kyoto Udon Restaurant: Okakita!

Service: Very kind and attentive
Equipment & facilities: Spotless clean overall. Beautiful washroom. Entirely non-smoking!
Prices: Reasonable
Strong points: Top-class udon cuisine!

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People tend to think that all Japanese cuisine restaurants in Kyoto are expensive. Well, this is a big misconception spread by some unwelcome media to say the least!

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Okakita is actually famous all over Japan and is mentioned in so many magazines! But it is really reasonable considering the superb quality!

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The whole establishment is not only spotless clean but also entirely non-smoking!

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It even has a cute little Japanese garden!

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So traditonal!

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Dragon’s order: “Tentoji/天とじ”/large prawn tempura with udon in egg soup!

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Hot and so appetizing!

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Don’t be fooled, the prawns are big!

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My order: “Hamo Tenpura Oroshi Udon/はも天ぷらおろしうどn”/yempura pike eel with cold udon in oroshi style!

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So appetizing and a complete lunch in itself!

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Those vegetables make for such balance in color, design and taste!

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Extravagant pike eel tempura!

THE priority restaurant for our next visit!

OKAKITA/おかきた

Koto City, Sagyou ku, Okazaki, Minami Goshyo, 34
京都市左京区岡崎南ご紹介34
tel.: 075-771-4831
Opening hours: 10:00~20:30
Closed on Tuesdays
Parking available
Credit cards OK
Entirely non-smoking!
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
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, Pie
rre.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

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Kyoto Yakitori Restaurant: Lunch at Torisei

Service: Very friendly
Equipment & Amenities: Very clean overall. Excellent washroom. Entirely non-soking for lunch!
Prices: Reasonable
Strong points: Bento and yakitori. Sake!

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Many big sake breweries in Kyoto City, especially in the Fushimi area have been diversifying their business to add to traditional earnings with museums and gift shops and even restaurants such as Yamamoto Honkei Sake Brewery with heir restaurant called Torisei!

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Not only can you read their menu outside (not so usual in Japan although it is spreading all over the country these days) but they also clearly point out the place is entirely non-smoking until 4:00 pm!

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Past the entrance you will find a small souvenir shop!

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You will also discover a tiny but remarkable museum!

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Traditional Japanese atmosphere inside a big restaurant!

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Plenty of historical artifacts for foreign customers to check!

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We ordered the two different bento-style lunches!

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I spotted this sake bottle whose contents were offered on the menu!

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We ordered an extra dish of croquettes with our first drink!

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But I couldn’t get my eyes off the limited “very dry” junmai!

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Served in a traditional cup!

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My bento!

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Simple steamed rice with black sesame seeds and pickled vegetables!

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Yakitori!

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Dragon’s bento!

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Steamed rice with stir-fried chicken and dry seaweed!

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Deep-fried chicken!

TORISEI/鳥せい

Kyoto City, Fushimi Ku, Kamiyuukake cho, 186
京都し伏見区上油掛町186
Tel.: 075-622-5533
Opening hours: 11:30~23:00 (11:00~23:00 on week-ends), Parties until 22:00
Closed on Mondays
Parking: 30 cars
Credit cards OK
HOMEPAGE

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
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, Pie
rre.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

SN3O0031

Tempura Restaurant: Lunch at Tenshuu (天周) in Kyoto!

Service: Attentive and smiling
Facilities and Equipment: Old fashioned but overall very clean. Excellent washroom
Prices: Reasonable
Strong points: Tempura!

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Kyoto has a lot to offer to rich tourists and affluent people but it also caters for all budgets.

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We found that Tenshuu seems to be very popular especially at lunch with customers of all ages, Japanese or expats!

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Quite a few famous people have left their signatures!

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Only two chefs in the kitchen but they work non-stop!

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Very popular with young ladies!

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Actors from nearby Kabuki Theater count among their customers!

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At lunch the restaurant serves serves a unique menu of four differentdonburi/bowls filled wih rice and topped with tempura!

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Each customer is served his/her personal tray!

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You can add your own seasoning with matcha powder, Japanese pepper of shichimi/seasoning mix!

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My order: mixed tempura with conger eel and large prawn!

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Served with miso soup and uji tea, plenty of volume!

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Dragon’s order!

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All conger eel!

TENSHUU/天周

Kyoto City, Higashiyama Ku, Shijyo, Nawate, Higashi iri, Kitagawa
Tel.: 075-541-5277
Opening hours: 11:00~4:00 (Donburi/bowl menu only), 17:30~21:00 (courses only)
Closed on Wednesdays

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
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, Pie
rre.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

SN3O0351

Moray Eel at Shizuoka Parche Market!

I must say I found an unusual fish at the Parche Market inside Shizuoka JR Station today!
It is not much of a surprise for me, but it could be to some people!

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Moray eels, also called “utsubo/ウツボ in Japanese!

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I have seen some marooned on beaches. These were caught in Suruga Bay.
At 40 yen per 100 g, cheap!

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Nice face, isn’t it?

SN3O0355

The Japanese eat them raw as sashimi, deep-fried/karaage, stewed/nimono, sun-dried/himono, in soups or steamed in soy sauce!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
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, Pie
rre.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

SN3O0201

Japanese Appetizer (O-toushi/お通し): Stir-fried Beef and Vegetables and Fine Salad

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

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The other day Dragon prepared me a double o-toushi!
The first one was a fine vegetable salad!

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It was simple enough, made of finely cut mizuna/potherb mustard, bean sprouts and marinated carrot, the whole seasoned with sesame dressing and plenty of golden and black roasted sesame seeds!

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The second was stir-fried beef and vegetables!

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she first fried very thinly sliced beef in a little oil before adding baby corn and sliced of green, yellow and red pimentoes with some ponzu, sake, pepper and what else!

We had wine with it, but beer is probably best!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
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, Pie
rre.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

SN3O0202

Japanese Appetizer (O-toushi/お通し): Pon Kara Maguro/Deep-fried Tuna

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

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Last night Dragon found some bincho maguro, a cheap variety of tuna imported from Vanuatu in the South Pacific, in the refrigerator.
Having thawed it, she cut it into mouthful-sized pieces.
She then sprinkled some ponzu and sake on all the pieces before adding flour and curry powder to coat them completely roughly mixing the pieces inside a bowl. She wouldn’t tell me what other spices she added…
Last she fried them slowly with only enough oil until they reached a nice “foxy color”.

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She finally served some in a small bowl with hand broken lettuce, a wedge of lemon and some tartar sauce!

Very tasty, healthy and the right appetizer for the first beer or sake of the night!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
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, Pie
rre.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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Eel Gastronomy: Ishibashi Restaurant in Shizuoka City!

Service: Kind and smiling
Facilities & Equipment: Ancient but very overall very clan. Pleasant washroom
Prices: Slightly expensive
Strong points: Traditional eel gastronomy. Freshly cooked only, slow food

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Can you guess why the noren/暖簾/entrance curtain seems to be inverted?

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It is because the restaurant wants its customers to remember its name as they leave!

The other day I was lucky enough to be invited to lunch by a Japanese business whose company I had interviewed!
he took to Ishibashi Restaurant in Suruga Ku south of JRShizuoka Station, definitely the most tradtional establishment of its kind in town!

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Many famous customers have left their autographs!

The place is all built of dark old wood, making a very special atmosphere, although it is a bit too dark for photographing!

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The kitchen!

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Since it is all tatami seating, it might be a good idea for some to choose a seat by the wall to rest your back and knees!

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They even have an irori/traditional Japanese fireplace!

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Incidentally the side menu is only for side dishes and drinks as they serve two kinds of eel dishes, shiroyaki/without sauce and kabayaki/with sauce, broiled!
We ordered the latter!

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The full lunch with steamed rice, soup with eel liver, and pickles!

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The broiled eel!
Note that if you do not like the skin, just leave it!

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They even served the deep-fried bones!
Crispy and very healthy!
All animals are kept alive until the very last second!

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The hot soup with the eel liver!

An extravagant experience!
But do not forget to bring a good camera!

ISHIBASHI/うなぎ専門石橋

422-8053 Shizuoka City, Suruga Ku, Nishi nakahara, 1–6-13
Tel.: 054-281-5432
Opening hours: 11:00~14:30, 17:00~20:30 (11:00^20:30 on week ends and National Holidays)

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
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, Pie
rre.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

SN3O0226

Japanese Appetizer (O-toushi/お通し): Firefly Squids & Kimchi!

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

SN3O0229

Firefly squids are called Hotaru ika/蛍烏賊 in Japanese!
They are minuscule and are called so because they are luminescent and brighten the sea along your boats!
Here in Shizuoka they are sold in supermrakets either fresh and raw or boiled.

Dragon found some boiled at the supermarket yesterday.
Their seafood taste is quite strong as compared to raw ones and seasoning is needed indeed!

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Dragon had also bought them with plenty of relatively mild kimchi!
She added some to the suids (half and half) and green shiso/perilla leaves torn into small pieces.
To eat with chopsticks!
Perfect with beer!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
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, Pie
rre.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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Izakaya: Nochi in Shizuoka City (first visit)!

Service: A bit shy but so friendly
Equipment & Facilities: Overall very clean. Excellent washroom
Prices: Reasonable
Strong points: Great array of Shizuoka Prefecture sake. Izakaya gastronomy

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Nochi is a typical and heart-warming traditional izakaya tucked away on the 4th floor of one of those “Drinking buildings” prevalent in Shichiken Cho, Aoi Ku, Shizuoka City!
I had the chance to pay it a belated first visit during the “sake hashigo” event in Shizuoka City last Sunday!

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a “heaven/haven” replete with Shizuoka Prefecture sake!

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On that particular day they were assigned the introduction of Oomuraya Brewery in Shimada City!

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Kinuyo Fukushima/福島絹代さん busy serving while hubby Noriaki/徳昭さん is busy in the kitchen!

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All that sake blurred my eyesight! LOL

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A proud Kinuyo San with a rare bottle of Oomuraya brewery which is usually sold sold in 4 go/720 ml bottles!

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A representative of Oomuraya Brewery was ther on hand to help the staff!

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The o-tshi and the sake of the day!

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For the connoisseurs!
On that particular day I didn’t have time for a full report but here are at least two dishes Nochi is popular for!

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Dashi tamago yaki!

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seasonal sashimi!

Look forward to full report soon!

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Chefs and Mama: Norikai & Kinuyo Fukushima/福島徳昭・絹代さん

4200-0035 Shzuoka City, Aoi Ku, Shichiken Cho, 8-25, PISA Bldg, 4F
Tel.: 054-253-5556
Business hours: 17:~26:00
Closed on Mondays

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
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, Pie
rre.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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Japanese Appetizer (O-toushi/お通し): Marinated Vegetables and Mussles

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

Last night Dragon treated me to a double marinade!

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vegetables marinade consisting of vegetables cut in sticks of the same size:
Ha shooga/fresh leaf ginger, myoga/Myoga ginger, cucumber marinated in olive oil, rice vinegar and what else served with homemade miso umeboshi and sprinkled with black sesame seeds!

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as for the mussles she had some boiled and frozen in the refrigerator.
After thawing them she stir-fried them in olive oil, vinegar and chilies and served them sprinlkled with some finely chopped scallions!

Great with sake!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
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, Pie
rre.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