Sushi Restaurant: Sushiya No Ichi

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Ken Ichikawa is a bit of character. As a youngster, he actually enjoyed prowling the roads of Shizuoka with other hot rodder friends! He even went as far as Australia for a work stint before coming back to Shizuoka City and open his restaurant.

In spite of this somewhat macho maverick reputation, his sushi are designed for everyone, but with a special thought for calories-conscious ladies who wish to cut on the rice. His offerings are definitely edomae-style sushi.

His sashimi are simply of first and foremost quality. In spite of the consequent prices, you cannot resist the maguro toro and akami (fat and lean parts)!

Shizuoka Katsuo/Bonito has to be perfect as this is THE specialty of Shizuoka Prefecture!

Do not hesitate to ask him about the fish and shellfish (and vegetables!) of the day. He will serve them raw as sashime or sushi, or cook them to perfect simplicity. Try the lightly cooked oysters and ikura/salmon roe mini-donburi!

As for myself, I never fail to ask for his ankimo/Japanese foie gras in season!

When you ask for sushi, Mr. Ichikawa will always propose diverse variations. For example, would you like your hirame/sole with lime and Okinawa snow salt instead of dipping it in the soy sauce?
Would you like the wasabi under or on top of your anago/conger eel? and so on…
Hint: just ask him to prepare two different “kan/piece” of the same fish!
There are so many morsels to try that a single article will not do him justice!
You can expect a few more postings in the near future!

Now, last but not least, Mr. Ichikawa has a great selection of Shizuoka sake, too!
Isojiman (Yaizu City), Kikuyoi (Aoshima Brewery, Fujieda City), Masu-Ichi (Shizuoka City), Shosetsu (Kasawagawa Brewery, Yui Cho) and Kokkou (Fukuroi City)!

What’s better that jizake for sushi, I’m asking you! LOL

Sushiya no Ichi
420-0034 Shizuoka Shi, Tokiwa-cho, 2-7-1
tel.: 054-2558262
fax: 054-2522604
Mobile: 09040874578
Closed on Modays
Parties possible upstairs
Credit Cards OK
Japanese homepage

LE-CAFE LABO: Traditional Cakes (2)

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Savarin must be one of the most celebrated cakes all over the world.
Named after the unavoidable Brillat-Savarin, the great gastronome, it has appeared under many guises over the years, but the basics are still the same.

Le-Cafe labo has come with a very Japanese interpretation:
Instead of a single tier, it is built upon two tiers spong cake/gateau de Savoie intesped with custard. Only the bottom tier has been soaked not with usual rum, but with hydromel.
The offering is certainly lighter than the ones back home in France, but nonetheless delicious.
Moreover the orange toppings, one a confit slice, the other one a brulee wedge, is a great find, ensuring a slow savouring of the cake from top to bottom.

Once again, a cake great with coffee (alright, tea is fine, too! LOL)
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho

Japanese Foie gras: Ankimo and its preparation

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“Ankimo” is the liver of the Frogfish (“anko”), a fish that can be found in most the Northern Hemisphere and elsewhere. Not a nicelooking fish, it is nonetheless appreciated almost everywhere.
The Japanese love it in “nabe” (Japanese-style fish pot au feu), while the French either introduce it in Bouillabaisse, or even better, baked rooled inside prime bacon.

The liver is much appreciated in some countries, especially France and Scandinavia.
In Japan they steam it in sake to make “ankimo”, which I usually introduce to neophytes as “Japanese fish foie gras”!

Pic taken at Yumeshin, Shizuoka City.
I asked for it served (it is a cold appetizer) as it is as “tsumami” (hors d’oeuvre) with “ponzu shoyu”, finely chopped thin leeks and a dash of “Momiji-oroshi” (grated daikon and chili pepper) on a shiso leaf.
It is also great in small pieces on a gunkan topped with the same as above!

As I have been asked again, here is the recipe for making “Ankimo”!
Note that sake can be replaced white wine.

Step 1:

Choose fresh ankimo. That is how it should look!

Step 2:

Take off blood vessels. Don’t worry about the nerves.

Step 3:

After taking blood vessels away it does not look pretty. Nothing to worry about actually!

Step 4:

Lightly salt all sides

Step 5:

Wrap it in cooking wrap and let rest for an hour.

Step 6:

That is how it will look after an hour.

Step 7:

Take off all water and salt with kitchen paper.
Get the teamer ready.

Step 8:

As in the picture place wrap on bamboo roll maker (use a soft plastic sheet if not available). Place the frogfish liver on third of the way as equally as possible.

Step 9:

Roll in carefully, making sure the wrap sheet does not accidentally penetrate the liver.

Step 10:

Twist both ends of the wrap sheet until there is no space left inside.

Step 11:

Cut extremities of the wrap making sure the roll does not unfold and wrap it inside another sheet.

Step 12:

Wrap inside cooking aluminum foil.

Step 13:

Twist ends to close.

Step 14-15-16:

-Put inside steamer and close.
-Cook for 30 minutes above strong heat
-Take off and let cool

Step 17:

For better consistency leave in refrigerator for a full day. Cut slices to your preferred thickness.

Step 18:

(For example) serve astride sliced cucumber, sprinkle it with a generous amount of ponzu shoyu and place half a spoon of “momiji oroshi” (grated daikon seasoned with chili pepper). Finely chopped thin leeks or shiso would make a nice finishing touch, too!

Today’s Bento/Lunch Box (16)

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Today’s bento was more suited for the solid appetites of Foodhoe and Gaijin Tonic, although a big man like Bill may be tempted to emulate to feed his family!

The “main dish” consisted of nigiri/rice balls made with rice steamed with home-made umeboshi/Pickled Japanese Plums in shiso/perilla leaves, and Pork fillet slices shallow-fried with bredacumbs, each skewered on a toothpick to make it easier to dip in a mayonnaise and sweet miso I was provided with. The pickles are home-made cucumber and ginger pickles.

The “side dish” was a very simple assortment of raw vegetables (chopeed cabbage, plum tomato, stringbeans, carrots,…) and fruit. I used the wasabi dressing at the office to season it!

Plenty to last the whole day!

Sushi Restaurant: Ekimae Matsuno Sushi (revisited)

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It had been some time since I last visited this little favourite sushi restaurant of mine in Shizuoka City: Ekimae Matsuno Sushi.
Sunday 22nd was a bit of a horror weatherwise with downpours pelting the city the whole day, which meant all sport activities were out of question.
Sushi is is one rare cuisine you can really appreciate during the rainy season, and since this particular establishment opens for Sunday lunch, I just could not resist the opportunity.
I have many reasons to love this restaurant:

They serve Shizuoka sake. On this day I ordered Chumasa Junmai Ginjo by Yoshiya Brewery (Shizuoka City). Absolutely perfect with sushi!
Moreover, because they serve real sushi, not conveyor-belt or what else, only real sushi lovers patronize the place.

Their sashimi sets make use of seasonal fish only and most from Suruga Bay in Shizuoka Prefecture:
Left top, a triangle of 3 varieties: Madai Seabream (top angle), Suzuki/Seabass (left angle) and Onikasa/Scorpion Fish variety.
Right top: Aji/Saurel-Pike mackerel
Bottom left: Torigai/Surf Clam
Bottom right: Katsuo/Bonito

If you happen to be a regular, all kinds of tidbits come either free or at ridiculous prices:
-Konbujime Kisu/Sand borer marinated in seaeed
-Negima. Negima by definition is a piece of tuna (“maguro”) on a skewer with a piece of leek (“negi”), hence the combination of the two as negima (lee + tuna), and not the pork and leeks brochettes served at izakaya in spite of their borrowed name!
-Ni Iwashi. Sardines are season now and are very fat, making them pefect for a bit of simmering!
-Shoga Gari: Fresh ginger root pickled in umesu/plum vinegar.

Their “Tamagoyaki/Japanese Omelette is absolutely superb and I never miss an opportunity to savour it, however full I may be!

Allison and Rowena would cross the Ocean for it!

Vegetarians and even vegans would not be at a loss with gobo/burdock root and Kampyo/Gourd shavings Maki!

Can’t wait for the next visit!

Ekimae Matsuno Sushi
Shizuoka City, Aoi Ku, Oyuki Cho, 9-3 (just across from Shizuoka JR Station North Exit after Matsuzakaya Dept)
Tel.: 054-2510123
Business hours: 11:00~21:00
Closed on Wednesdays
Credit Cards OK
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Bryan Baird’s Newsletter

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Baird Beer & Taproom Events Bulletin 2008 #14

Dear Taproom Friend & Baird Beer Enthusiast:

The Japan sky is everyday grey and heavy with rain, or so it seems, in this annual season of “Tsuyu.” Could there be a finer time to plant oneself on a comfortable stool in a friendly pub and contemplate life while enjoying a pint or two of flavorful ale? Rainy Season Black Ale and Saison Sayuri insist the answer is “no.”

(1) Rainy Season Black Ale (ABV 6.3%):

A torrential downpouring of hops define this otherwise roasty, toasty, espresso-like powerful black ale. 80 BUs of American lupulin as well as dry-hopped character from citrus-laden Anthanum, Cascade and Amarillo hops coat the tongue with a resinous stickiness that is pungently pleasurable. This is the Baird Beer antidote to the rainy season funk. We guarantee the results!

(2) Saison Sayuri (ABV 5.3%):

Saison means “season” and this family of beers is thought to have originated in Wallonia in southern Belgium. Saisons were brewed in the winter at farmhouse breweries for the summer consumption by thirsty farmhands. While there is no exact flavor profile or processing technique that define Saison stylistically, common traits exist (e.g. relatively pale in color, moderate in alcohol, refreshing in a dry or sour type of way, etc.). Often spices and ingredients uncommon to beer but
otherwise readily available on the farm are incorporated. Saisons are thus typically Belgian in their funkiness and individuality.

Saison Sayuri is like its namesake — a fascinating admixture of down-to-earth simplicity and understated complexity. This second annual version is brewed with pale base malts, unmalted wheat, a touch of chocolate wheat for color and Japanese sudakito sugar. Additions of Japanese kinkan fruit and natsumikan peels lend complexity and a sort of “je ne sais pas” character. Fermented this year with a yeast derived from the famous Saison Dupont brewery, Saison Sayuri is less phenolically sweet than last year. She remains, though, her charming and beguiling self.

Both ales are available on tap at the Fishmarket and Nakameguro Taprooms as well as other Baird Beer retailing pubs and restaurants. 633 ml bottles are available for purchase at Baird Beer retailing liquor stores as well as direct from the brewery. Get ’em while the gettin’ is good!

Bryan Baird

Baird Brewing Company
Numazu, Japan

Peaches Season!

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[Courtesy of Shizuoka Shinbun, June 21st, 2008]

The rainy season in Japan is called “Tsuyu”. The kanji characters 梅雨 mean “Plum Rain”, because it is the season when Japanese plums are harvested and preserved either as umeboshi/梅干-salted pickled plums, or in umeshu/梅酒-plums in sake.

But this is also the season for great peaches/桃(momo) being harvested in Shizuoka Prefecture, especially in Shimizu Ku, Shizuoka City, an area nationally famous for its greenhouse fruit growers.
This year promises a rich and very high quality crop!

Chez Lui: Classic Cake (1)

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Here is a cake that will definitely tempt Memory Taste Girl’s appetite!
It has the added particularity that its name features my birthplace!
Chez Lui is a large “chain company” based in Tokyo and represented at Parco in Shizuoka City.
Their cakes have the merit to be made on site and some do deserve a mention!

Its name?
Bourgogne Noir Dijon.
Definitely a Japanese way of naming a cake!
It contains a lot of Cassis Liqueur which explains the mention of the Bourgogne Region and its capital, Dijon ( a bit of an oxymoron, I’m afraid). It just happens that I was born in the “City of the Dukes”!
It is mainly made up of Cassis Mousse coated with Cassis Coulis and decorated outside with white chocolate. It is furthermore topped with blueberry, blackberry, mint and chocolate.

The inside is pretty complex with a double base of almond biscuit and chocolate short cake.
A small chocolate short cake disc about two thirds of the cake in diameter has been “inserted” inside the mousse with some Creme Chantilly.

Quite sophisticated and delicious. To appreciate with coffee or liqueur!

Shizuoka City, Aoi Ku, Koyamachi, 6-7, Parco, B1
Tel.: 054-9038600
Business hours: 10:00~20:00

Cricketers are Gastronomes!

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It is true that that cricketers, and sportsmen in general, have earned this widespread freputation for being just plain uneducated boozers who spend their time watering down mountains of junk food and with gallons of cheap beer. Fortunately enough, some friends and I who all play cricket beg to differ!
Last Saturday, I joined some members of the Predators Cricket Club, all from Tokyo, on their night out in Shizuoka City.
As our merry band were pretty thirsty and hungry after a hot day, we all first repaired to Caffetteria Il Cuore where we confirmed that reputation of ours with plenty of lager with pizzas, pasta and what else.
It was that a few of us opted for an early bed (incidentally, two of our original company had been missing from the very beginning as their chihuahua pet had forced them to spend the night in a local hotsprings. Lucky ones?), the seven of us thought it was about high time we enjoyed the real local food and drinks!

The seven of us included no less than five nationalities: Andrew and Jeff, red-blooded Australians, ever-joking South African Francois and his Japanese Missus, Katsura, smiling Sri Lankan Asanka and Chanaka and myself from Bourgogne (sorry, France!).
We first tried a favourite of mine, Odakkui, but it was already overflowing. We were in a bit of a fix until Odakkui’s Master persuaded Yasatei to stay open for our lot!
In the end it proved the prefect choice as our Sri Lankan friends were not too keen on red meat.
While the rest faithfully kept to the draft beer except for Francois who opted for a superlative local rice shochu called Doman by Hamamatsu Brewery, Andrew and Jeff asked me to introduce them to the local sake. They certainly showed a lot of pleasure tasting Shosetsu (Kansagawa Brewery, Yui Cho), Isojiman (Isojiman Brewery, Yaizu City) and Hana no Mai (Hana no Mai Brewery, hamamatsu City)!
They also proved they also knew their food when they ordered “age-dofu”, “kara-age” (twice!), “edamame” and appreciated the first snack consisting of tofu, yuba and jellyfish!

Some pictures had to be taken for posterity (and the Predators’ Homepage!). I suspect that Andrew in particular did this to convince the Missus to join him the next time they come to play cricket in Shizuoka City (great place for shopping, by the way!). V-signs everywhere and a slightly happy old geezer! It was past midnight by then! Sorry, ladies!

Andrew and Jeff, in true Ozzie spirit, did not seem to have enough yet and the three of us moved to local expat bar to justify once again our reputation with Abbot beer on the tap!

Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended

Simple Recipe: Seafood Pasta Salad

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Last Friday, which should have been “my” weekly night out, saw a sudden change of schedule forced by the venue of cricket friends over the week-end asking me to “guide” them around Shizuoka City the next night.
To appease the Missus I offered to cook dinner as I would be back home from work before her.
She gracefully agreed provided I prepared pasta…
Like many women in Japan my (?) half is a pasta addict. I love it, but there is a limit as to how often I’m willing to repast on them.
I could have done it the easy way and prepare a “sauce” to be spread over it all, but keeping aware of the tastes of my partner in life, I opted for a dish more adapted to the increasingly hot season: Cold Seafood Pasta Salad.
You ladies ought to note the recipe below if you want to convince your men that pasta is great, or encourage them into some originality! This particularly concerns Rowena, Jesse, Melinda, Etsuko, The Leftover Queen and Taste memory Girl (take a break from those cakes, LOL).

For 2 persons:
Spaghetti (thickness to taste, but neither too thin, nor too thick): “Enough” for 2 persons
Scallops (raw): 4, each cut into 3 thin slices
Mini-tomato (as small as possible): 6, each cut into halves
Avocado: 1, cut into 12 slices lengthwise
Smoked salmon: 8 thick slices
Lemon juice ( for the salmon)
Capers: up to taste
Small leaves (luccola, etc.): one “pack”. This can be replaced by herbs or small lettuce
Boiled Crab: 1 tin. Squeeze all liquid out

For the dressing:
Fresh herbs: Basil, Italian parsley, dill. All chopped very fine. Quantity to taste.
Basil mustard (Maille, etc.): one very large tablespoon. If not available use soft mustard and increase basil amount above
White vinegar, taragon leaves flavoured if possible: one large tablespoon (can be easily rectified later). Any vinegar of your liking will actually do.
Walnut oil (very tasty, light and healthy! Hazelnut oil is great, too): as much as will be needed.
Black and green pitted olives cut in small slices: up to taste
Salt, white pepper and soft spices: to taste

Heat a large pan full of water with a large pinch of salt for the spaghetti.
While the water, and later the pasta are being taken care of, prepare the dressing.
In a large bowl drop a vey large tablespoon of basil mustard, a large tablespoon of taragon-flavoured vinegar, a little salt, pepper and soft spices (to be rectified later if needed).
Mix well with a whisker. Pour a little walnut oil and mix until smooth. Add more oil in small quantities and repeat the same operation until you have enough dressing. Drop in all the chopped herbs in and mix well. Check and rectify taste with vinegar, salt, pepper and soft spices if necessary. Keep aside.
Once the spaghetti are sufficiently cooked, drain them immediately in a sieve and run cold water over them until they have completely cooled down. Drain as much water as possible. Drop them into a large bowl with half of the dressing and the olives. Mix in well.

On two large flat plates arrange the sapghetti in the middle so as to form a “little mountain”.
Lightly dip the avocado slices into the dressing (use your fingers, it will be easier and faster!) and place them around the spaghetti so as to form a “hedge” to prevent them to spread all over the place.
Lightly dip sliced scallops in dressing and place around the avocado with one tomato half on each.
Mix in the small leaves (or greens) in dressing and place them on top of the spaghetti as to cover them.
Season the crab meat with wahtever dressing is left and place it on top of leaves.
Dip the smoked salmon slices into lemon juice, place them around so as to have their tips just under the crab. Place capers on each slice.
Serve at once and enjoy!

Tip: do everything at the last moment (when the Missus or the MOTH is having a shower back from work or enjoying aperitif). Otherwise, the dressing will “cook” the salad!

Theo: Classic Cake

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Theo Chocolatier is a major chocolate and cake company based in Tokyo. They have a couple of very upscale shops in Shizuoka City and for all their businesslike image, they do offer a couple of confections worth noticing.

One is Vostok, a cake christened (sic) after the USSR satellite (because of the shape or the colour?)

Now, this the kind of cakes more for guys like Foodhoe and Gaijin Tonic, although some hungry ladies will appreciate it (mind your figure!).

Made with lots of beaten egg whites/meringue and almond powder, it is very soft under the teeth but very fulfilling with hints of orange liqueur.
Coated with plenty of almond slices and icing sugar, it provides a crisp finish to the soft texture of the cake.
Perfect with a strong coffee!

Theo Chocolatier
Shizuoka City, Aoi Ku, Takajo, 1-7-13
Tel.: 054-2754700
Business hours: 10:00~20:00

Shizuoka City, Aoi Ku, Koyamachi, 6-7, Shizuoka Parco B1F
Tel.: 054-9038610
Business Hours: 10:00~20:00

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Vegetables Sashimi at Yasaitei

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As often happens on a long work day, I needed a quick fix around 7 p.m. keeping in mind that I would eat dinner at 9:30 back home.
I have taken the habit in such a dilemna to visit Yasaitei and eat vegetarian food there.
I have already introduced their specialty, “Vegetables Sashimi”. As it changes with the season I know I will eat something fresh and different every time!

Allison and maybe Rowena would jump on that, I’m sure!

From left to right:
Small red radish, freshly cut ginger root (still thin and just out of the garden with leaves and all), “myoga” leaves (another variety of ginger, thinly sliced daikon on shiso leaf, radish again and Japanese cucumbers (very crunchy and juicy at the same time!)

The seasoning plate contains miso, salt and sesame oil.
A repast for vegetarians and vegans alike! (I’m neither, sorry!)

Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended

Today’s Bento/Lunch Box (15)

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Today’s (actually yesterday’s as I’m writing) bento would have pleased a big eater like Foodhoe!

The steamed rice was topped with freshly grated carrots before switching on the fire and mixed after cooking.
The meat, “ton/pork toro/soft part as of tuna katsu/Japanese for cutlets” was deep-fried and then dipped in tonkatsu sauce.

Half of the box being occupied with rice, the Missus layed half of the remaining space with finely chopped vegetables before topping them with boiled eggs sprinkled with black sesame and home-made ginger pickles (pink).
The rest was layed with Japanese lettuce leaves topped with home-made baby melon pickles and fresh Shizuoka tomatoes.
With the season fruits and the wasabi dressing I keep at the office, I certainly enjoyed the hearty meal!

Robert Yellin Pottery Gallery Newsletter

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From now on I will publish Robert Yellin’s (wit his approval) Pottery Gallery Newsletter because he lives in Numazu City and works in Mishima City, and also sells great pottery, which is great prerequisite to gastronomy!

Greetings from Mishima,

Now in Japan is a time called tsuyu–better known as the rainy season. The weather changes quite dramatically each day withdownpours and sunshine that keeps one in humble awe at the
beauty and life giving force that nature provides.

Something that is more of a constant to bank on though is theheat, something that will surely come when the rainy seasonpasses in a few weeks. Then it’s matsuri-festival time!

With that in mind, we are delighted to offer one ceramic artistwhose works will allow you to keep cool in spirit and mind simplyby gazing upon, or better yet using the vessels; many who followour gallery know him: Ono Kotaro.

These are new works by the very-talented Ono. First, a bit aboutOno(b.1953); winner of the 4th Mashiko Ceramics CompetitionHamada Shoji Prize, he creates sleek, sharp porcelain wares. Yet,what is unique about Ono is that his porcelain has two sides toits character: at first glance, his wares look crisp and cool, like fallen snowdrops. Yet at the same time, he has instilled in
his works a delicate, warm glow that is not often found in porcelain wares. This trait can be seen especially in his three trademark glazes of Seihakuji (Bluish White Porcelain), Hakuji
(Ivory White Porcelain) and Ouji (Creamy Yellow Porcelain). Ono uses shinogi–incised lines and ridges–that give his pieces a wave-like rhythm that is uncommon in “static” porcelain. He has a
keen sense of balance and design, and retains porcelain’s elegance while simultaneously being innovative in his “soft yet sharp warmth.” He teaches ceramics at Takikawa Ceramic Center and
his exhibitions and awards include: The Exhibition of Japanese Traditional Art Crafts in Eastern Japan, Mitsukoshi Award in ’80,’83 and Encouragement Prize, ・6; Japanese Traditional Art
Crafts in Japan, Hokkaido Modern Art Museum, Sapporo’84,’85,’86, Hokkaido Asahikawa Museum’90, Fletcher Challenge, Auckland, New Zealand’94, The Exhibition of Modern Ceramics for Tea-Ceremony, Toki, Gold Prize ’95, Toki Oribe Grand Prize in 2000, Asahi Modern Craft Exhibition, ’99, Creative Sake Cup Exhibition, Grand Prize, 2000, and the aforementioned Hamada Prize, among others.
Mention should be made that an Ono Seihakuji mizusashi (fresh water jar) was acquired by the famous Mary and Jackson Burke Foundation (one of the best Japanese Art collections overseas),
and what’s more, this piece was exhibited at the Metropolitan Museum’s Japan Wing.

We are offering previews of the exhibition to all those who have signed our guest book. The links are to follow and will be placed on the gallery for public viewing later this week.
Additional photos of any works will gladly be sent upon request.
Prices are noted in yen and a good web currency exchange web site can be viewed at

Here are the links:

We hope you enjoy viewing, and acquiring, Ono’s work; a sure wayto beat the summer heat and add a touch of beauty to the day.

Namaste and kansha from Japan.


Robert Yellin
Robert Yellin Yakimono Gallery

Italian Cuisine: Lunch at Caffeteria Il Cuore

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Bad news often have the knack to become good news before you think about it…
Caffeteria Ciccio is no more. Viva Caffeteria Il Cuore!
On May 24th, the owners, and the place changed. And frankly speaking for the better.

The new owner, Mr. Shiichiro Yagi and his chef, Keizo Kaneko, kept changes to the minimum. The seating, tables and chairs are different, and the “restroom” replaced with state-of-the-art sanitary equipment, but on the whole the atmosphere is similar, although improved and more convivial.

The big changes mainly concern the menu, the business hours and the chef. Keizo Kaneko, thanks to his stay in Italy, has introduced a very adequate menu to content all purses and preferences.
If you choose a la carte to accompany your drinks, you can explore among 15 kinds of antipasti, 10 pasta dishes to be multiplied by 7 varieties, from spaghetti to parpadelle, 5 pizza, 4 risotto and 9 meat dishes. The wine list has been judiciously expanded to 9 reds, 6 whites from various countries, to which have to be added Spumante, Champagne, Cocktails, beers and a load of soft drinks.

Now, last Sunday, a rare day without cricket, I decided to enjoy a quick lunch in solitary tranquility and test the place
There are three set lunches on offer. I opted for the “Slightly Extravagant Lunch” priced at 2,200 yen (13 Euros, 20$):

Antipasti: pickled vegetables, octopus salad and crostini.

Mushroom and Bacon Bolognese Spaghetti (actually looks smaller on the above pic) and side salad. Cooked precisely al dente, good balance!

Chicken and Vegetables in Cream Sauce. An elegant surprise.

Triple dessert and coffee (sorry, the pic is a bit fuzzy!)

Very reasonable for lunch!
Wait for the next posting on dinner!

420-0035 Shizuoka City, Aoi Ku, Shichiken-cho, 13-20, Ishiwata Bldg. 1F
Tel. & fax: 054-2723737
Business hours: 11:30~23:00 (open every day)
Credit Cards OK