Tag Archives: Italian Gastronomy

French & Italian Dessert at Pissenlit Restaurant in Shizuoka City:!

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 and caught fish. Very inventive French gastronomy.

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I finally managed to pay a belated visit to my favorite French restaurant in Shizuoka City, Aoi Ku, Takajo Machi, namely Pissenlit French Restaurant, and since it was quite a big affair I thought it would a better idea to introduce some the dishes concocted by Chef Toru Arima/有馬亨さん one at a time.
I will start with the last dish, a dessert combining Japanese, French and Italian cuisines!

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Can you guess what it is made of?

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The oval fruit is actually a persimmon called “anpogaki”, grown in Shizuoka, and prepared half dried, practically as a confit!
The ice-cream is a succulent chocolate ice-cream.
The Tiramisu is a classic Italian dessert.
And the crumbled cake is a chocolate cake!
Obviously we are getting near Christmas!

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!
WC-BF-1

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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Italian Gastronomy: Dinner at Solio (November 2014) in Shizuoka City!

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom. Entirely non-smoking!
Prices: Reasonable considering the quality
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

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The last time we visited our favorite Italian Restaurant Solio was in July!
It seems we have barely the time to visit it every season!

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It was so great to rediscover Chef Takehiko Katoh/加藤武彦さん’s Autumn classics!
Here we go!

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Scabbard Fish (also called sword fish), tachiuo/太刀魚 in Japanese and Autumn eggplants firtters with anchovy sauce!

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Scabbard fish has a delicate white flesh and can be enjoyed raw, seared and cooked in many fashions!

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We are lucky enough in Shizuoka to obtain it from our own harbors!

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Banya cauda vegetables!

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In my own view the healthiest way to savor vegetables in Italian gastronomy!

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All vegetables grown in Shizuoka or japan for the best teaceability!
Some of them really exotic!

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A soup you will have trouble to find in Italy!
Chilled burdock root soup!

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But now this is a classical sup from Toscana!

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Ribollita!

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Now, there was that guinea fowl dish announced on the menu of the day…

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Deviled (“diabolata”) guinea fowl legs!

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Served with taro roots! A discovery!

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Instead of dessert we opted for another of Chef Takehiko Katoh/加藤武彦さん’s classics!

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Chestnuts raviolis in sage butter sauce!

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Sorry but it seems there were the last for the season!

Next time, next time…!!!

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Ah, I forgot! Check their take outs and biscuits!

SOLOIO

Chef Takehiko Katoh/加藤武彦さん/Sommelier Mieko Osawa/小澤三江子さん

420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00, lunch: 11:30~14:00 on Tuesdays, Wednesdays & Fridays
Closed on Monday
Credit cards OK
Private parties welcome!
Happy hour: 16:00~17:00: 1,000 yen set-3 appetizers plate and 1 glass of house wine!
Takeouts OK!
Entirely non-smoking!

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

Italian Gastronomy: Lunch at Il Paladino in Shizuoka City (September 2014)

Service: Excellent and very friendly
Facilities: Great and very large washroom, great cleanliness overall
Prices: Reasonable to slightly expensive.
Strong points: Sicilian Cuisine. Top-class Italian wines and great collection of Grappa.
Non-smoking at tables. Private room can be made non-smoking!

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I finally managed to visit Il Paladino Tratorria in Takajo machi, Aoi Ku, Shizuoka City after a long absence!

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It was actually for the occasion of a “business lunch” with a client of mine!

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It can easily become a very busy place, so at lunch they make sure to be prepared for customers in a hurry!

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For lunch they offer three types of set menus.
We opted for the Chef’s recommendation!

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Of course all the bread is home-baked!

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Enormous antipasti misto!

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Sicilian bread and beans soup!

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Pasta of the day!

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Stewed beef tongue!

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Grilled “Isaki/Chicken grunt”! A typical fish from Shizuoka!

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And a succulent small dessert to finish!

We certainly ended up full and contented!

Tratorria . Il Paladino
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Tel.: 054-253-6537
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)

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

From my Recipe Book: Chicken Meatballs Spaghettini with Marutaka Farm Puree

Cooking, especially at home, shouldn’t be difficult.
The point is to find and use good ingredients!

Marutaka Farm/まるたか農園 in Miyakoda, Hamamatsu City makes a truly extravagant tomato puree made with tomatoes originally grown solely to be eaten fresh. Not wishing to throw away good produce during the peak harvest season they started making this sauce with the pulp of the tomatoes with the sole addition of salt!

You can adapt it to any Italian recipes but must keep in mind it is not as concentrated as European tomato purees but more like sauces.
Each jar contains 270 g, enough to devise a recipe for two.

Chicken Meatballs Spaghettini with Marutaka Farm Puree

Meat balls:
Minced chicken
Grated garlic
Grated Ginger
Japanese sake or white wine (just enough for taste)
Salt
Pepper
Mayonnaise (to liaise instead of eggs)

Above proportions are up to your taste, so experiment!
Mix the whole and make small balls.

Fry some thinly sliced onions in olive oil first in a large and fairly deep fry-pan over medium high fire until they have become transparent.
Add meat balls and fry until they have change color to a light brown. Lower fire to medium low.

Start preparing the spaghettini.

Add a whole jar of Marutaka Tomato Puree and cook for a while. Add 1 large tablespoon of Port wine, 1 large tablespoon of basil sauce, pepper and a little curry mix powder. Add chili pepper powder if you like your pasta hot.

Add plenty of grape tomatoes and cook on a medium fire for a while or until spaghettini are ready.
Drain the pasta and transfer it into the sauce pan. Mix well. Add edamame and sliced black olives and mix again.

Serve hot!

MARUTAKA FARM/まるたか農園
Shizuoka Prefecture, Hamamatsu City, Miyakoda Chyo, 1677-1
静岡県浜松市都田町677-1
Tel.: 053-428-2693

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

From my Recipe Book: Cold Pasta Salad With Shizuoka-grown Ameera Tomatoes

Cooking is so easy when you have the right and superlative ingredients within your hand’s reach!

Japan, and especially Shizuoka Prefecture, is famous for producing all kinds of succulent varieties of tomatoes.
I brought back home a batch of Ameera (meaning “sweet” in local dialect) tomatoes grown in the Western part of Shizuoka Prefecture. They are the size of large plum tomatoes and are very firm and sweet. You could actually eat them as fruit!

The weather having turned mild (it will soon be hot), cold pasta salad becomes a favorite!

I prepared some Spaghettini and let them cool down while I boiled some broad beans and peas in the pods.
The latter once cooked (but still firm), I peeled the broad beans and cut the peas in the pod in halves at a slant.
I sliced the tomatoes and fried them a little in olive oil.
Once everthing had cooled down to the same temperature, I tossed the lot (including the tomato juices) with cold basil pesto based sauce and some pepper.
Nothing else! The fresh and natural combination of sweetness and light saltiness with basil was just perfect!

Easy, yes. Great ingredients, yes!

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

Italian Gastronomy: Dinner at Solio (July, 2014) in Shizuoka City!

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom. Entirely non-smoking!
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

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It had been 3 months since I visited Solio Italian Restaurant for the last time in Shizuoka City last Friday and I was wondering if I could catch up with the new dishes at one of my favorite Italian Restaurants in the Prefecture!

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We actually came very early, just before 5:30 p.m. which allowed us a special happy hour glass and antipasti misto set!

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I had wanted to start with a beer after the very hot day but this Chardonnay spaprkling wine from the Veneto was just perfect for all its seemingly modesty!

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The antipasti misto including small fry escabeche, fritatta, eggplant and lamb meat ball!

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Naturally the bread is home-baked!

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These exquisite mini tomatoes (from Chef Kato’s garden) in wine jelly were on the house!
Now, what did we have?

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Marinated mussles!

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Melons are a main product of Shizuoka Prefecture and pruned min melons are extensively used!
Putting a big mussle on a slice and eating them together was the idea!

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While we were waiting we tasted some Italian candied fruit!

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Beautiful deep-fried morsels: fritto!

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Shizuoka grown zucchini flowers filled with ricotta cream!

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Zucchini!

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Carpaccio with a fish caught in the Suruga Bay!

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Madai/Japanese seabream!

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The risotto of the day!

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Prepared with Shizuoka-grown sweet corn and parmegiani cheese!

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The meat dish of the day!

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Skillet-fried pork from Kuwahara Farm in Fujinomiya City!

Unfortunately we were too full to take dessert!
That will be for the next time!

SOLOIO

Chef Takehiko Katoh/加藤武彦さん/Sommelier Mieko Osawa/小澤三江子さん

420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Closed on Monday
Credit cards OK
Private parties welcome!
Happy hour: 16:00~17:00: 1,000 yen set-3 appetizers plate and 1 glass of house wine!
Entirely non-smoking!

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

Broad Beans & Green Tea Gnocchi at Papa Restaurant, shizuoka city!

Service: Kind and easy-going
Facilities & Equipment: Overall very clean. Excellent washroom. Entirely non-smoking!
Prices: reasonable
Strong points: Gnocchi!

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Today, although I had not planned any lunch (on a diet these days!) I nonetheless got tempted when a friend of mine sent the picture of a new seasonal gnocchi by Chef Akira Oheda at Papa Restaurant in Aoi Ku, Shizuoka City!
The power of facebook!

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Only in Japan, gnocchi made with broad beans and green tea!
No eggs used incidentally, so very healthy!

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Served with boiled broad beans, fried mushrooms and broad bean and green tea cream sauce!

Need I say more!

PAPA
Chef: Akira Oheda
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-2-2 (1 minute walk from Cenova Department Store)
Tel.: 054-253-1819
Opening hours: Lunch, 11:00~14:00, Tea time, 14:00~16:00
Dinner: on reservation only for parties from 4 guests~, 17:300~21:00 (weekdays). Reservations to be made 48 hours in advance!
Sundays: 11:30~15:30, 17:30~21:00
Closed on Mondays
Cash only
HOMEPAGE(Japanese)
FACEBOOK

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