Healthy Hamburger: Tuna Burger!

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Somew time ago I had the occasion to taste again Maguroya Izakaya’s fine Tuna Burger in spite of my worse half’s interference!

It is actually an original creation of their Izakaya, in downtown Shizuoka City, which specializes in anything about Tuna/Maguro.
Americans and all expats ought to try it. The price is ridiculous when you compare to some notorious chain junk food restaurants. And the taste is simply an experience. I’m sure you will get hooked!
For people who prefer to make them at home, it is pretty simple:
Buy some tuna already ground for “negitoro”, make a ball of the wanted size, dip in flour and then beaten egg and very fine breadcrums or “karaagekona”/powder for deep-fried food and deep-fry!
Of course you will be responsible for a perfectly grilled bread, nice vegetables and tartare sauce!

420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-9, 2F
Tel.: 054-2514101
Open: 17:30~24:00
Closed on Sundays

Italian Restaurant: Aquavite (revisited)

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Last night, I finally had the pleasure the visit again one of the “best three Italian Restaurants” in Shizuoka City and Prefecture: Aquavite.
As I was sharing the company of two old friends, Marcus and Yumiko, we were no less than three Foodbuzz Foodies from Shizuoka City to make sure that compliments thrown by Rowena and Jen were amply hustified by a more appropriate tasting report of the wines of the day!
I had the honour th o choose the first bottle (see pic above. Sorry, the pics are not great, the light being too dimmed!):

2002 BOLGHERI by Podore Guado al Mela i Castagneto Cardocci in Toscana.
Red made with Merlot, Cabernet-Sauvignon and Sangiovese grapes.

Colour: Rich dark red/Garnet

Aroma: Floral/red roses, deep, really full

Taste: Strong attack. Not open yet. Tannic and still young.
Red fruits/cassis. Hints of chocolate later.
Loses its tannin quickly though and turns gentler with time.

Overall: Very positive wine. Takes time to develop, but worth waiting.

The first hors d’oeuvre was oyster from Iwate Prefecture.

Antipasto Misto.

I forgot to take a pic during the very busy conversation of the moment: Hokkaido Spider Crab Safran Risotto including the “brains” of the Crab.
Followed by Gorgonzola Cheese Cream Gnocchi.


Marcus chose the next bottle:
2004 San Pio by Mastroianni in Sienna, Toscana.
Red made from Cabernet (80%) and Sangiovese (20%) grapes

Colour: Rich deep red

Aroma: Hearty, young, Terroir. Red fruits: strawberries and cherries.

Taste: Smooth. Little or no tannin. Fruity: red fruits.
Soft attack, pleasant.
Tends to come back later with more strength.

Overall: Solid pleasant wine perfectly suited to food.


“Kajiki/Marlin” prepared in “Katsu/Deep-fried cutlet” fashion.
Once again I lost the picture of the sauteed fresh Porcini Mushroom and during the very serious wine tasting view exchange! I’ll ask Yumiko if she has got them!


Dessert: La France pears tart on a bed of fresh cream and custard with chocolate, cranberry and mint sauce!

Address: 420-0034 Shizuoka Shi, Tokiwa-cho, 1-2-7, Tomii Bldg. 3F
Tel. & fax: 054-2740777
Opening hours: 11:30~14:00 (on reservations only), 18:00~22:00
Closed on Sundays
Homepage (Japanese)
Credit Cards OK

Tuna Trio Hors d’oeuvre

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Here what my better (worse?) half came up last night as a starter after she found a good bargain at our nearby Coop Supermarket. Plenty for two, the fish costing only 440 yen (US$ 4.50)!

From top left around the clock:

-Maguro akami (lean part of the tuna) thin sashimi topped with homemade pickled wasabi plant and Shizauok wasabi dressing.
-Maguro akami/maguro zuke (lean part of the tuna marinated Japanese style) topped with “shigeki rayu” (Chinese style hot sesame oil) dressing from Ishigaki Island, Okinawa.
-Negitoro (minced tuna semi-fat part, but without the usual chopped leeks) topped with “kizami tamanegi” (onion cream) dressing

The whole on a bed of fresh cress grown in our Prefecture. The perfect starter for her wine and my sake (I mean the drink!)

Shrimp Snack

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Here is a simple snack recipe which my better (worse half?) came up with the other night:

Ingredients (2 people):
20 small shrimps
10 chickory/endive leaves
Thai Chili Sauce
Spices to taste
Deep fry powder
Oil (for frying/deep frying)

Use frozen or fresh shrimps. Take off any water by laying the shrimps between two sheets of kitchen absorbing paper.
In a bowl prepare a mixture of mayonnaise, Thai chili sauce, pepper and any spices you wish to add. Taste before using.
Drop all the shrimps in the bowl and mix with hot mayonnaise mixture.
Heat oil to 180 degrees Celsius.
Place chickory/endive leaves in two long dishes as in picture above.
Take two shrimps at a time and roll them together quickly in deep fry powder and drop them in deepfry oil.
Deep-fry for a minute and leave shrimps on an oil absorbing paper to take excess oil off.
Place them inside chickory leaves (see pic) and serve at once.

Dead simple and great with beer any time of the year!
I’m sure the Good Beer and Country Boys will agree with me!

Bryan Baird’s Newsletter

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Baird Beer & Taproom Events Bulletin 2008 #24

Dear Taproom Friend & Baird Beer Enthusiast:

As we move through autumn and approach winter, the beer calendar changes too. The season for stronger, more warming libations has arrived. The brewers at Baird Beer greet this annual northward movement up the hydrometer scale with great anticipation. Most of the Big Beers that will be released during this chilly season were brewed many months ago — during the blossoms of spring and the heat of summer — and have been conditioning and maturing slowly in our cellars. Today (Thursday, November 27) marks the 2008 debut of one such prized brew: West Coast Wheat Wine.

West Coast Wheat Wine 2008 (ABV 9.5%):

Wheat Wine is a beer style born on the U.S. West Coast in the 1980s. It has as its progenitor the English Barely Wine style. A Wheat Wine, generally, is characterized by a massively rich complexity and yet a piquant, almost refreshing effervescence. It is a style representative of the irreverent creativity and unrelenting passion that are the hallmarks of craft brewing on the West Coast of the United States. Baird West Coast Wheat Wine is crafted in annual homage to the skilled brewing artisans and fearless beer entrepreneurs who have pioneered craft brewing on America’s great West Coast!

This 2008 version of West Coast Wheat Wine is higher in starting gravity and thus stronger in alcohol content than ever before. The color is an extraordinarily deep hue of gold; the hop character is boldly West Coast American; the maltiness is lusciously lip-smacking; the finish is the ethereally hot one of alcohol. Overall, there is a piquancy in the depth of flavor that is most uncommon and supremely satisfying.

West Coast Wheat Wine is being served on draught at both of our Taprooms as well as at other Baird Beer retailing pubs and restaurants in Japan. Bottle-conditioned (360 ml) versions are being sold via our brewery website as well as through the fine network of Baird Beer retailing liquor stores in Japan.

Bryan Baird

Baird Brewing Company
Numazu, Japan

Roasted Potatoes and Bacon with fine Ratatouille

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I’ve always been a “keep everything simple” fan when it comes to cooking,
After all, one can attain any heights with a lot of money and time on hand.
That is the work of epicurean specialists! “Little people” like I, will find more pleasure cooking something simple but with character for cherished company.
Here is very simple dish I recently concocted for fun!

Ingredients (for 2 people):
Small turnips: 6
Small potatoes: 6
Wide rashers of bacon: 6
Fresh rosemary (to taste)
Salt, white pepper (to taste)

Fine Ratatouille:
Medium-large onion: 1
Shallot: 1 large
Garlic: 2 cloves
Aubergine/egg plant: 1
Courgette/zucchini: 1
Red sweet pimento: 1
Yellow sweet pimento: 1
Olive oil: 50cc (a quarter of a cup)
1 lemon juice
Fresh herbs (finely chopped): basil, Italian parsley (to taste)
White wine or Noilly Prat: 50cc (a quarter of a cup)
Pastis/Ricard/Pernod: a “bottle cap”
Salt, pepper, nutmeg (to taste). Add chili pepper or other spices if you wish!

1) Fine Ratatouille:
Chop onion, shallot, aubergine and courgette in small cubes. Cruch garlic cloves and chop fine. Heat up the olive oil in a deep pan. Once oil is hot enough drop in all the above chopped vegetables and fry, stirring regularly, until onions become translucent. Turn down fire to low. Drop in chopped pimentos, chopped herbs, lemon juice, wine, Pastis, salt, pepper, nutmeg and whatever spices. Stir the whole, cover with lid and let cook until all vegetables are sufficiently soft.
This can prepared well in advance as reheated ratatouille is even better! Don’t worry if you have made too much of it as this can be used for all kinds of dishes such as omelette garnish, on cold crostini, and so on!

2) Boil potatoes in salted water until they are 80% cooked. Take them out of the water and plunge them in cold water for a while. This is a simple trick to prevent them from breaking up later! Put them on a cloth or kitchen paper to absorb water.

3) Preheat oven to 180 degrees Celsius (level 6/7)
Peel potatoes. If they are new with a very thin skin, do not bother peeling them! Wrap each one in rasher of bacon. Secure the bacon around the potato by skewering them with a thin wooden toothpick. Place them on an oven plate coated with olive oil. Sprinkle a little pepper on them. Salt is not needed as plenty is contained inside bacon! Abundantly sprinkle with rosemary leaves. Bake until bacon has reached a nice crispy state.

4) Peel turnips and cut into four wedges each, leaving a little of the stem for good effect.
Boil them in slighted salted water just long enough for them to get tender. This should not take very long. Bear in mind that over-boiled turnips will get mushy and crumble away!

5) Once the potatoes are cooked, on a large plate you have kept hot either in hot water or inside the oven, first pour a good amount of ratatouille in the middle. Then place turnips around as shown on picture. Last, carefully pull toothpicks out of the potatoes and place the latter above the ratatouille.

Enjoy with a great beer or strong white wine (red wine is fine, too. LOL)

Oven-baked Stuffed Mussles

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Mussles are plentiful at the big supermarkets in Shizuoka Prefecture, where thay can be bough fresh.
Here a great simple appetizer you can offer any time of the year.
Remember this is only the basic recipe to which you can add your own spices, herbs and vegetables!

INGREDIENTS (for 2 people)
24 large mussles
1 medium-size onion
2 shallots
2 large garlic cloves
a small length of celery
a fistful of fresh basil leaves
hal f a cup (100cc) of tomato puree
Olive oil
1 cup of white wine
Salt, pepper, clove, nutmeg to taste

1) Clean and brush mussles

2) Pour the wine in a large deep pan and heat over medium fire

3) Cook mussles inside the pot until all mussles are open (discard theones you can’t open)

4) Take mussles out of the pot, drain and extract shellfish. Keep the 8 largest half shells

5) In a fry pan pour some olive oil and cook over medium fire the onions, shallots, celery, garlic and basil, all finely chopped (add any fresh herbs available and of your liking)

6) Stop fire when onions and shallots have become soft and transparent. Pour the lot into a mixing bowl. Add tomato puree, salt, pepper, nutmeg and clove. Mix well. Check taste and adjust.

7) Place 3 mussles in each shell. Cover with with above mixture (the more, the better!) and sprinkle breadcrumbs all over.

8) Cook in oven at 180 degrees Celsius for 10 minutes at the last moment.

9) On individual plates, cut and place tomatoes and cucumbers (or let you imagination run!) as shown on photograph. Sprinkle with dressing of your choice.
Take mussles out of the oven and place them on plates.

Eat at once!

Tricolor Vegetable Terrine

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Like souffles, people tend to give up the idea of making terrines or pates a bit too quickly.
It is not complicated and has two advantages:
1) it is open to a myriad of variations
2) you can serve a whole party with them.
Here is one who will please even (not too strict) vegetarians!

INGREDIENTS (6 people):
Cauliflower: 500g
Brocoli: 500g
Carrot: 500g
1 Cabbage Heart
Eggs: 6
Fresh Cream: 500cc
White Pepper
Laurel, Thyme, Nutmeg (to taste)

Peel carrots and cut into thick slices. Separate stems of cauliflower and brocoli.
Steam-cook the whole for 15 minutes. Put some brocoli heads aside for later decoration.
Food-process carrots, brocoli and cauliflower into separate bowls.
In each bowl add 2 eggs and one third of the cream. Season with salt, white pepper, nutmeg (careful on that one!), laurel and thyme to taste and mix well.
Preheat oven to ( 180 degrees Celsius).
Separate leaves of cabbage and dip them for 3 minutes in boiling water and drain thouroughly.
In a 2-litre cake mold cover inner surface with cabbage leaves, then pour in cauliflower mixture first. Plant brocoli heads head first, then pour in the carrot mixture and finally the brocoli mixture. Cover top with cabbage leaves.
Cook for one hour in oven in bain-marie.
Let it cool down before unmolding.
Cut in slices lukewarm or cold.
Decorate with Spring herbs and optionally serve with either a tomato coulis or mayonnaise.
One can also complement the dish with smoked salmon as I did on thw (not too good!) picture.

Shizuoka Bars: Speak EZ in Numazu City

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By John Gooden


Speak EZ Bar was established in 2000 by a young Canadian man named Brent. It is located in the centre of Numazu city. The bar is at the heart of the gaijin community in the city. It’s a popular watering hole where people come to enjoy draught kirin, imported bottled beers or cocktails. There’s also a food menu offering a range of delicious ‘pub grub’, such as pizza, hamburger, Mexican wraps, homemade chilli con carne and Aussie meat pies.

speak-ez-bar1 speak-ez-bar2 speak-ez-barschool-exterior2

Brent along with his dedictated and friendly staff are bi-lingual and always take the time to get to know the customers. During the week the bar has a laid back mellow feeling with a few regulars dropping in for a chat, a bite to eat and a drink. There’s a darts board and free internet for those looking for activities. There’s also a free library filled with interesting books for those who are in need of English reading matter. At the weekends the bar transforms into a lively venue for various events including live music, salsa nights, and DJ nights. On ocassion sports fans gather to watch soccer and American football on the big widescreen TV at the bar.

speakez speak-ez21

The clientele is a refreshing mix of foreigners and local Japanese. The bar is not only popular with American, Canadian, Australian and British teachers but also attracts many South American and Middle Eastern patrons.

Speak EZ Bar is open from 6pm to late from Tuesday to Saturday. The website is updated every month and links sent to valued customers to keep everyone informed of upcoming events.

The Speak EZ address is:
410-0801 Shizuoka Prefecture, Numazu City, Nichome, 3-2, Yamaguchi Building, 2F

Telephone number: 055 964 5131

Shizuoka Beer 5/3: Izu Koogen Brewery

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Guys like Good Beer and Country Boys, Beer Haiku Daily and BeerMason should be interested by this other brew by Izu Kogen Brewery in Ito City, Izu Peninsula!

Izu Kogen Brewery “Omuro” (ale)

Ingredients: Grain Malt, Hops
Alcohol: 5%
Contents: 300ml
Live yeast, unfiltered, unpasteurized.

Clarity: Slightly smoky (live yeast)
Colour: Orange
Foam: Very short head, fine bubbles
Aroma: Bread, oranges
Taste: Light. Oranges, persimmons, bread, grapefruit.
Short tail. Finishes with little welcome acidity and more oranges

Overall: Refreshing, quickly drunk.
Thirst-quenching beer!

Izu Kogen Brewery
413-0231 Ito City, Tomito, 1103-21
Tel.: 0120-513-540, 0557-513000
Fax: 0557-513001

Duck Breast (including 3 different presentations)

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Some people make a big story of cooking duck. It is quite simple, actually, especially with a minimum of preparation. It has the other advantage to be open to an infinite array of variations!

The pic above was for one person. As I cooked it for both of us, just imagine that there was another identical plate.
Here is how I proceded:
Ingredients: 1 large duck breast (can be ordered easily over the Internet)
Olive oil 3 tablespoons
Whisky 3 “caps” (I use the bottle cap)
Port wine (or any sweeet red wine) half a cup (100cc)
Cold butter 2 large tablespoons
Salt and pepper to taste

6 small potatoes cut in “wedges”
1 large tablespoon of olive oil

Half a cup (100cc) of green “flageolet” beans (fine green beans)
1 tablespoon of baby onions (frozen ar fine)
1 rasher of bacon cut to the size of your largest nail (LOL)
Salt, pepper, thyme to taste (careful with the salt as I mixed the veg with a little gravy from the duck!)

Fine greens (small leaves: you can buy them already mixed and packed
Dressing of your choice (easy on it, or it will spill onto the duck!)

1) Take skin off duck breast and discard. For people who cannot without it, make shallow incisions all over it, sprinkle with a little salt and pepper, brush it lightly and fry it skin facing down for 80% of the cooking time!)
2) sponge off humidity with kitchen paper towel and put it aside.
3) Boil potatoes to about “80% cooked” (their core should be still solid), cool immediately under cold water, peel and cut in wedges (not stiks of fries!)
4) In small deep pan fry bacon with no oil until the pieces are crispy. Put aside on small plate. Don’t wash the pan. Pour in half a cup (100cc) of water and boil beans. When beans are ready, there should be little water left. Mix in thawed baby onions and bacon. Do Not season yet.
Keep of fire and cover
5) Now you will work with two frypans at the same time. Be careful and keep in mind that if the oil becomes too hot, it might ignite, so keep a large towel handy (last time I almost started a fire. Luckily I had the reflex to cover the frypan with the towel. The fire extinguished immediately. NEVER try to extinguish with water as it will explode in your face!).
On your right (unless you are left-handed), pour the oil for the fried potatoes. It does need to be too hot. Throw potatoes in and let fry, shaking them around from time to time. Fry them until they are golden (use a non-stick pan and the results will delight you!)
On your left, heat the oil for the duck. It needs to be quite hot. Place duck breast in middle. Sprinkle salt and pepper all over it according to your preference. Fry both sides for 30 seconds. Turn down the fire to medium and carefully pour in the whisky (not cap by cap but with a small glass you would have filled before hand). Let the whisky ignite and shake the duck breast around until the flames have extinguished. Lower the fire a bit more and cover with lid.
How do you know the duck is cooked. When you press it with a finger, it should pop back easily with a little gravy/juice seeping out. Experience helping your eyes will be enough to judge when the time is right. Do not worry if you find out that some of the middle of the duck breast does not seem cooked enough. Some people like it well cooked while others like it rare. You can always choose the slices according to taste. Purist like it almost raw in its centre, though.
When the breast is cooked, put it on a cutting board. You will cut it at the llast minute.
6) Add some of the gravy to the beans and reheat to your preference.
7) On two large plates decorate the top third with greens (see pic above). You will add the dressing on top just before serving.
8) pour the Port wine into the frying pan and stir it with the gravy. reduce it on small fire.
9) The fried potatoes should be ready by now. While the sauce is reducing, place the potatoes side by side in half a circle. As you will place the duck slices over it, there is no need to season them.
9) Once the gravy has reduced enough, mix in the cold butter until smooth. it will prevent the sauce from “separating). Taste and season it if needed.
10) Cut the duck breast into thin slices and place them side by side on top of the fried potatoes (see pic)
11) With a tablespoon, place beans like on the pic.
12) Pour gravy onto the duck slices.
13) Sprinkle greens with dressing and serve.
If you are a wine fan, serve this dish with a full bodied red.

Variations: I add some some finely cut parsley and basil to the beans at the last time. some finely cut thin leeks sprinkled over the duck slices look good. You can add some red colour with thinly cut tomatoes on both sides of or around the beans.


Here is another presentation: Potato Gratin in the middle and onions confit on the sides.
I made the sauce lighter for this particular one!


Another one again!
The potato wedges were cooked separately as well as the eringe mushroms slices in the middle with cauliflower first boiled, then sauteed.


Holy Macaroni, I’ve been tagged!

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Holy Macaroni, Jen has tagged me!
Is it a revenge for my latest poor wine tatsing report? LOL

I’m left with no alternative but to follow suit, although I sincerely hope it will not become a rule.

The golden rules of tagging:
*Link to the person who tagged you
*Post the rules on the blog posted
*Write six random things about yourself
*Tag six people at the end of your post
*Let each person know they have been tagged by leaving a comment on their blog
*Let the tagger know when your entry is published

Here are some random facts about me:

1. I’m a French Cricket player (well, I’m more into umpiring and scoring these days!).

2. I drink sake every night (but the Missus who is Japanese, exclusively drinks wine!).

3. I like my women small, round and cuddly (but don’t tell the Missus! She has enough jealousy for a whole squadron!).

4. I write fantasy stories as a hobby.

5. I hate drinking fresh milk, although I was the only one breast-fed in my family consisting of four siblings (I do not include my Dad!).

6. I have never driven a car (which means more money for dining and wining!).

Here are the bloggers I’ve tagged to come out and play . . .

1. Melinda Joe, the first of the Three Sake Musketeers (I’m the fourth one!).

2. Etsuko Nakamura, the second of the Three Sake Musketeers.

3. Timothy Sullivan, the third of the Three sake Musketeers in New York.

4. Rowena who shares my love for perilla and sake kasu!

5. Dominique Corby, a superlative French Chef in Osaka who shares my love for Japanese Gastronomy (French blog, good for your studies!)

6. Christophe who has the courage to tell the truth about restaurants in Paris and elsewhere! (French & English)

Cheers and all that!

Today’s Lunch Box/Bento (42)

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Yesterday being a National Holiday (which I spent in bed with a cold &%##$#) this week will see only one bento of note!


The “staple dish” consisted of Tamagoyaki/Japanese omelette containing tobikko/Flying Fish roe and finely chopped thin leeks/hosonegi,

bento-2008-11-25f bento-2008-11-25g

The nigiri/rice balls were wrapped in fresh shiso/perilla leaves, either containing furikake/dried Japanese seasoning or o-kkaka/dried bonito shavings and hijiki seaweed.


The Missus had added a few deep-fried renkon/lotus roots. I just love those! Do not bother with whatever junk food under the name of renkon. The real product is so much tastier and healthier!


The “main dish” included fresh cucumber, celery, mini tomatoes, black olives with mayonnaise, kara-age chicken/deep-fried chicken with a little lemon for extra seasoning.
Dessert was fresh figs peeled and cut to size. They are dead cheap in Shizuoka as the Prefecture grows them until very late in the year!

Taky’s Classic Cakes (3): Tarte aux Marrons/Marron Tart

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As I said before, not only Taky’s serve great cakes but you never know which ones are going to be on the menu on any particular day.
Which means that my students have learnt to expect surprises on certain days


Taky’s Marron Tart is a creation for the pleasure of adults more than that of younger customers.
The cake is lacquered with a thin layer of rum scented syrup.
Marrons/Chestnuts are also marinated in rum.
The combination is sweet but not overwhelming.
The chestnuts lay on a marzipan layer flavoured with Creme de Marrons jam with a deep accent of vanilla essence.
The bottom pastry was obviously baked beforehand to a very fine crisp layer adding a solid base to the whole cake.
To be savoured with a strong coffee or black tea!

420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10
Tel.: 054-255-2829
Opening hours: 11:00~22:00
Closed on Sundays

Italian Restaurant: Via Del Borgo (revisited)

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Last week, I thought it was about grand time to pay a visit to one of the best three (in my biased view) Italian Restaurants in Shizuoka: Via Del Burgo.
Since their re-location last August, the restaurant has ceaselessly and amply justified its reputation for great quality and inventiveness.
That is why I never bother to read the menu in such an establishment.
My friend and I just ordered the Chef’s recommendations!

But first things first: I went into their cellar (yes, I’m allowed to do so, and any guest should act likewise as their cellar is open to everyone!) and chose a slightly extravagant Barolo red 2002, Azienda Agricola Cascina Fontana, Perno, Monforte d’Alba.
A very rich brew with a lot of red fruits, a slightly tannic attack turning quickly smooth on the palate after a little twirling around. The perfect nectar for the dishes that graced our table on that particular evening! (Rowena and Jen are going to kill me for such a succinct appraisal!)

We were offered a pair of small crostini to help us wait for our first order: blue cheese cream and liver paste.

Zuwagani Chitarra Pasta. Zuwa Crab is a delicious and slightly extravagant crab coming from the cold seas of the North. Great balance attained with the tomato and cream sauce.

Ezo Shika Ragu Tagliatelle. Ezo Shika is a great indigenous (Japanese) deer/venison that would adorn any of our good tables in the Old and New Worlds!

Black Truffles Risotto.
One reason why I consider Via Del Borgo one of the three best Italian Restaurants in Shizuoka is simply because they make the best risotto in the Prefecture!

Roasted Boar Cub from Kumamoto.
Brought me back memories of French “marcassin”!

As we had a little wine left, I asked the chef to bring a little cheese:
A spoon of acacia honey for Quartirolo (cow’s milk), Taleggio, dry figs, green pepper smoked cheese and a little home-made bread.

I have been told that my reports are a bit dry, which I totally agree with! Photos will always say more than all the prose you might embark on!

420-0034, Shizuoka City, Aoi Ku, Tokiwa-cho, 3-2-7
Tel/fax: 054-221-7666
Business hours: Lunch (11:30~14:30), Cafe (15:00~), Dinner (18:00~22::00)
Closed on Tuesdays
Credit cards OK
HOMEPAGE (Japanese)