Cheese Plate at Gentil (3)

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sake, shochu and sushi


(oven dried lotus root, potato and red yam slices)

This is the third installment of a hopefully long series of cheese plates served at Gentil Restaurant in Shizuoka City.
The Cheese Sommelier, Ms. Keiko Kubota is the not only the sole Japanese holding the title of compagnon d’Honneur de Taste Fromage in Japan, but she was asked to choose, prepare and serve the cheeses offered to all these vey improtant people at the G8 Summit held last July in Hokkaido.


Top left: “Yama no Chiizu”/Mountain Cheese (Cow’s milk from “Mitomo Bokujyo” in Hokkaido)
Left bottom: Truffes (Goat’s milk/Provence-France)
Centre top: Gorgonzola Dolce (Cow’s milk/Italy) for Rowena?
Centre Middle: Dry raisins from France and “Sakura”) (cow’s milk/Hokkaido)
Centre Bottom: Vieile Mimolette (France)
Top right: Fourme d’Ambert (Cow’s milk/France)
Right bottom: “Yama no Chiizu”/Mountain Cheese (Cow’s milk from “Mitomo Bokujyo” in Hokkaido)


Additional plate:
Epoisses affine au Chablis (Cow’s milk/France) and Blue Stilton (cow’s milk/Egland)

Restaurant Gentil
Address:420-0031 Shizuoka Shi, Gofuku-cho, 2-9-1, Gennan Kairaku building, 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage (Japanese)

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