Vegetarian Cuisine: Tempura (3)


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sake, shochu and sushi

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bu-ichi-tempura.jpg

Last night, not only did we enjoy great sashimi ( see earlier article ) at Bu-Ichi, but also savoured some beautiful tempura that would have vegetarinas come running!

From top to bottom, left to right:
“Fuki no To”/Butterbur, Brocoli.
“Renkon”/ Lotus roots, Asparaguses.
“Maitake” Mushrooms, Shiitake mushrooms,
“Satsuma Imo”/Yam.

Served with salt and pepper. No need for sauce!

BU ICHI
Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-10, Dai Ni Matsunaga Bldg., 2F
Tel.: 054-2521166
Business hours: 17:30~23:00
Closed on Wednesdays

Bryan Baird’s Newsletter


The Japan Blog List

Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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Baird Beer & Taproom Events Bulletin 2008 #4
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Topic: Baird Big Beer Winter Week (Wednesday-Monday, February 13-18)

Dear Taproom Friend & Baird Beer Enthusiast:

The Fishmarket Taproom is set to play host to its 3rd annual strong ale festival known as Baird Big Beer Winter Week. Beginning Wednesday, February 13 and running through Monday, February 18, The Taproom will be focusing the spotlight on the wonderful world of strong ales and the affinity they share with good cuisine.

The Baird strong ales to be featured during this year’s Big Beer Winter Week are:

1) Ganko Oyaji Barley Wine 2008
2) West Coast Wheat Wine 2007
3) Hatsujozo 2008 Double IPA
4) Yabai-Yabai Strong Scotch Ale 2007
5) Dark Sky Imperial Stout 2008
6) Snow Storm Strong Dark Ale 2007
7) Taproom 7-year Ale (Belgian-style Strong Golden Ale)

Glass-size servings of each ale will be available throughout the week for the special price of 600 yen (taster samples for 300 yen). Of course, the full year-round lineup of Baird Beer also will be available as will other select winter seasonal brews (notably, Yamanashi Sumomo Ale and Braumeister Bock). The food menu will feature an a la carte offering of seven specialty dishes, one designed specifically to match with each individual strong ale. On Saturday, February 16 we will be tapping the final keg (5-liter) of Ganko Oyaji Barley Wine 2007, thus offering the chance of a direct taste comparison between this year’s version and last.

Reservations are not required. Taproom doors will open at 5:00 PM on each weekday and at noon on Saturday and Sunday. Please plan on joining us for a wonderful week of hearty food, warming ales and friendly camaraderie.

Cheers!
Bryan Baird

HOMEPAGE

Sashimi set at Bu-Ichi (2)


The Japan Blog List

Please check the new postings at:
sake, shochu and sushi

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bu-ichi-sashimi-08.jpg

Last night, the missus and I took advantage of the National Holiday to visit our old favourite, Bu-Ichi.
Bu-Ichi is one of the very best when it comes to sashimi as the owner makes a point to include as many varieties from Shizuoka Prefecture as possible.
I’m sure Allison will be especially interested!
The picture above features From to bottom, left to right:

Tennen madai/”true seabream” caught off Yaizu City shore.
Hokkigai (surf clam) & mirugai (“gaper” shellfish)
Konbujime Hirame/Sole marinated in seaweed caught off Yui shore.

Saba/Mackerel
“Mizutako”/A variety of octopus

Aji/Saurel & maguro/tuna

BU ICHI
Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-10, Dai Ni Matsunaga Bldg., 2F
Tel.: 054-2521166
Business hours: 17:30~23:00
Closed on Wednesdays