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sake, shochu and sushi
(from top middle, clockwise: Salted Cuttle fish marinated in tea leaves and rice yeast, Conger eel pike and urchin in green tea jellied fish broth, Tea leaves walnut tofu curd, Tuna simmered in green tea with tea leaves dumpling cake, Matutake mushroom cooked in tea leaves)
On Thursday, November 1st was held a Tea Dinner Party at Fugetsuro Restaurant, Shizuoka City, as part of the events organized for the World Tea Festival.
Apart of the usual personalities, that food was the main interest.
“Tea for food” was the them a opposed to “tea as drink”.
Mr. Hitoshi Yamada, Master Chef at Fugetsuro was asked to design a dinner for some 120 guests including tea in all dishes.
Including the first dish described above, the menu ran as follows (I let you judge!)
(Raw fish assortment: Tuna, seabream, sole, seasoned with fresh tea, edible flowers, salt and soy sauce)
(Surugani: tea sob/buckwheat noodles, seabream cooked in whole rice, “kouyou” carrot, tea leaves)
(Oven-baked black pork seasoned with tea, five color vegetables, tea sauce)
(Tofu bean curd and whole rice Pouch, deep-fried tea leaves. Seasoned with “macha” tea salt)
(Autumn salmon marinate in seaweed and tea, yuuba/bean curd sheet. Seasoned with golden vinegar)
(Persimmon, grape, “macha” tea Bavarois,green tea cube jelly)
420-0852 Shizuoka City, Aoi Ku, Koya Machi, 11-1
2 thoughts on “Tea for food: Fugetsuro”
Do not forget this is the single occasion for such a dinner. It is not on any regular menu.
My favourite was the dessert, but I’m biased!
What is your recommendation from this fascinating selection?