Shizuoka Izakaya: Shibata

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sake, shochu and sushi


For once, I did not foot the bill (although I tried hard) as I was invited by Mr. Sakurai, an old friend of mine and the sire of a favourite student of mine. Therefore I must admit I do not have a clue to how much the bill amounted to, although the place is fairly reasonable.
Shibata was opened 20 years ago and has already gone through a total renewal in 2003.
It is extremely popular and busy. Reservations are a must on week-ends!
Mr. Sakurai had ordered a set menu (probably the most expensive one, judging from the quality and quantity!). We had only the drinks to worry about!

Like any worthy Izakaya in Shizuoka, Shibata features a good number of Shizuoka Jizake on its menu: Isojiman (Yaizu City), Kokkou (Fukuroi City), Shidaizumi (Fujieda City), Suginishiki (Sugii Brewery/Fujieda City), Kikuyoi (Aoshima Brewery/Fujieda City), Shosetsu (Kansawagawa Brewery,Yui Cho), Kaiun (Doi Brewery/Kakegawa City)!
Before I go through all the morsels I’d better hoot for Rowena, Gaijin Tonic, Foodhoe and Simaldeff to prepare themselves (and call their friends, LOL)!

The “snack” coming with first drinks was a proof of the quality of the establishment: boiled bamboo shoot, grilled clam, shellfish in its shell and broad beans.

But the enormous sashimi plate (for three persons) could have been enough with adequate drinks:
Sazae/Turbo shells in its shell and insides in a small plate. Maguro Chutoro/Tuna Fatty part (right). Awabi/Abalone (small on left). Bottom right, raw Sakuraebi/Sakura Shrimps from Yui Cho and Shirasu/Sardine Whiting from Mochimune. Centre, Uni/Sea Urchin in a cup. Centre left, Shime saba/pickled Mackerel. Bottom left, Aori Ika/Aori Squid and Suzuki/Seabass.

But then, dishes came down at speed (if I had a single criticism to vent, it would be that dishes come too fast!):
Ise Ebi to Kani Gusoku Ni/Spiny Lobster and crab legs in Japanese-style sweetand sour sauce. The lobster is Australian and the crab Russian, but very tasty!

Ooba no Tsutsumi mushi/Clam steamed inside a bamboo leaf. reminiscent of Vietnamese food. Both delicate and fulfilling!

Yuba Chakin

Fish and shellfish in white sauce baked inside yuba/”toofu skin”. A dish that would be appreciated anywhere as you could easily make a vegetarian version! A shame you have to open it!

The last dish before the dessert (sorry I got carried away and forgot to take a pic of the latter!) was a typical Japanese fare: Sawara no kidomeyaki/Large Mackerel variety grilled topped with garnish made with Japanese herbs and spices. and Nasu no Denraku/Egg-plant or Aubergine grilled topped with a sweet miso sauce.

Holy Macaroni! Getting up proved an almost exhausting excersise!

420-0034 Shizuoka City, Aoi Ku, Tokiwa-cho, 2-5-8
Tel.: 054-251-2405
Business hours: 17:00~23:00
Closed on Sundays
Credit Cards OK

2 thoughts on “Shizuoka Izakaya: Shibata”

  1. You know, after seeing that Chibouste or Chiboust in the previous post, this is soooo not fair (damn downright cruel!) to be reading things like Mr. Sakurai had ordered a set menu (probably the most expensive one, judging from the quality and quantity!) and But the enormous sashimi plate (for three persons) could have been enough with adequate drinks.

    You have very good friends!


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