Shizuoka Izakaya: Bu-Ichi (revisited)


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Bu-Ichi Izakaya in Shizuoka City has been a favourite of mine for as long as I can remember. Unfortunately I do not go there that often as it is reserved for my nights out with the Missus (well, too many people know me there, too!)!
Incidentally, the picture above was taken quite some time ago. The Oyakata tends to be dressed in white these days, but last night I told him I preferred him in his blue garb!
Apart of the great Shizuoka Sake list, a customer will find all the drinks he might want, including wine and Okinawa Awamori.
But the main attraction is of course the food:

Tempura and Anago/Conger Eel are two Japanese delicacies known all over the world, but when the two are combined in such delicate, crunchy, succulent manner one just shoud not bother about seasoning or even decoration!

Bu-Ichi acquired its fame because of the superlative seasonal sashimi such as “ainame/greenling or rock trout, a rarity brought all the way from Fukushima Prefecture.

Local fish is represented by “sanma/mackerel pike”. Bu-Ichi serves it in what I think the best way to savour it: thin slices with grated ginger, chopped thin leeks and myoga. The Japanese say “abura ga noote iru”, meaning they are fat. I would translate by “juicy”. The fish just melts in your mouth!

Whenever possible, Bu-Ichi serves local produce such as this beautiful round orange zucchini grown by a farmer in Miwa Cho, Shizuoka City. Which reminds me I have to interview this gentleman who has made Zucchini growing his specialty. Rowena, you would not believe it! Incidentally, have you ever thought of selling shiso in Italy? LOL

They were included in the next Tenpura order. To the Missus’ utter dismay I just ate them with my fingers without bothering about the salt and dip sauce provided!

Despite the heat of the day, we could not resist from ordering a bowl of “Gyu-suji-ni”/Beef joints simmered with miso and vegetables and served with a chopped leeks topping. Foodhoe would scream for it!

Although we did have dessert in the form of “matcha tea ice cream”, we usually have “tamagoyaki/Japanese Omelette” at the end of a dinner in a good izakaya. Big Bill should see the sheer artistry involved in making such a seemingly easy dish! And the taste! I can guarantee you you would be hard put if you had to choose between a second helping and a dessert!

Bu-Ichi
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-10, Dai 2 Matsunaga Bldg. 2F
Tel.: 054-2521166
Closed on Wednesdays
Reservations advisable

4 thoughts on “Shizuoka Izakaya: Bu-Ichi (revisited)”

  1. Rowena!
    Patissons! Now, that’s not fair! Ths is base revenge! LOL…
    WE just can’t get them in Japan!
    Anyway, wait until I interview this farmer!

    Lojol!
    It is on the right side of Shichiken-cho Street, a few crossroads after Isetan.

    Stefsvoice!
    Greetings!
    The zucchini was succulent. The tenpura rendered it sweetish, but firm. A beauty!
    The Japanese are very good at growing veg. Our Prefecture has been renown as such for ages!

    Cheers,
    Robert-Gilles

    Like

  2. Orange zucchini! I’ve never seen that before. What does it taste like? Looks really tasty. I recently found here in England at a Farmers Market, a Japanese lady who grows traditional Japanese veg. Fantastic! Like your blog…

    😀

    Like

  3. Forget shiso, I want that round orange zucchini! And here I’ve got another window open, ready to order Patissons Panache Jaune Et Vert Scallop squash.

    Hmmm…xmas is coming up. What if I send you a few euros?????? 😉

    Like

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