It seems I can’t away from Tomii these days!
The reason (s) is (are) pretty simple:
This Japanese restaurant not only offers the best value for food (although a little expensive), but they scrupulously serve only seasonal culinary marvels!
Its young (33) second-generation chef-owner, Kazuya Tomii, has always been surprised to hear that many expat vegans or vegetarians had a hard time to find appropriate food in restaurants or even markets.
Vegetables and fruit from Shizuoka Prefecture
Having spent 6 years learning his trade in Tokyo, Kyoto, Gifu and Shizuoka before taking over in 2004, he knows very well there is plenty to savour for non-meat eaters!
Sansai/Japanese Wild Mountain Plants from Yamagata Prefecture
When I went there for dinner last Friday, he had just received a whole batch of “Sansai” from a relative in Yamagata Prefecture who owns a mountain (no joke) awash with these succulent wild plants!
I don’t have to tell you that I went vegetarian on that particular night!
I asked him to just prepare them away as he deemed best with some great local Shizuoka Sake!
Here is what I was served (I keep all the items in Japanese in case you have the occasion to find them. Asking in English would be very complicated. If needed, I will send a glossary to any friend who asks for it!):
From top clockwise
Top: Amadokoro with white miso sauce
Bottom: Aka Kogomi
A better view of the sansai from Yamagata Prefecture!
Nice ware to serve hot sake in!
Udo and konyaku kimpira!
From left to right:
-Tara no me
-Amadokoro (long stem)
Note: vegans, when making tempura, should use cornstarch instead of egg whites!
Agedashi yasai with mochi!
Now, this particular dish is absolutely vegan and vegetarian. Very satisfying!
I guarantee you I was full!
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Business hours: 17:00~22:00
Closed on Sundays