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sake, shochu and sushi
There is a fine line between cooking and art that the good Japanese Restaurants are happy to cross for the unending pleasure of their customers.
It does require a lot of attention and love for one’s craft.
Chefs at Tomii in Shizuoka City not only work hard to satisfy their clients, regular patrons or not, but will be more than happy to explain and introduce their creations.
Yesterday evening, being starved before the ned of a long working day I just popped in and asked for a “quick fix”.
It came under the shape of two small dishes on an earthenware tray.
The round tray on the left contained “o-kahijiki no hitashi, a typical Japanese vegetable just lightly poached and cooled down served in its own juice with very little (secret) seasoning, and aburaage/fried tofu sheet.
Japanese chefs make a great use of natural decoration to enhance their creations and Tomii is no exception.
We are in the Fall/Autumn when leaves are changing colour.
The momiji/Japanese maple leaves (front) had been picked along the Abe River the day before, while the large kaki/persimmon leaf (under the small dish) wa ordered to a farmer.
The main plate contained what you might expect in the better restaurants in Kyoto:
Kurumi (walnut) inakani and kuromame(cooked sweet black bean).
Kikukabura: a Kyoto-style preparation of a piece of daikon finely cut into the shape of a chrysanthemum and slightly pickled in sweet rice vinegar.
Aka konyaku no ageni: Kyoto-style red konyaku
Tori no matsukaze no yaki: a piece Japanese-style chicken terrine
I can have this every day!
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Business hours: 17:00~22:00
Closed on Sundays