Vegan Sashimi Plate at Yasaitei (’10/01/20)

I suppose I don’t have to explain any more this longing I have for Yasatei Izakaya in Shizuoka City, nor the reasons I have to invent to go there!

Therefore, I will start right away describing what I hate and drank there yesterday evening:

Let’s start with the “front row”:
-Slices of green zucchini grown in the western part of Shizuoka Prefecture. They were first cut, then massaged with salt and finally washed, making them tender and tasty.
-Iceplant leaves. I already mentioned this plant is worth discovering, you be vegan, vegetarian or omnivore! They are tender and crispy at the same time, and almost sweet with no tanginess, whatsoever.
-Sweet red pimento.

“Back row”:
-Plum tomato.
-Daikon. Juicy and so soft in taste!
-Cucumber. Japanese variety, crispy!

Side view to show how the shiso/perilla leaf is supported by thinly sliced onion (winter onion grown in Shizuoka, with its tanginess taken away in a cold water bath).

As usual the dressing was a small saucer of sesame oil with high-quality salt and dark miso paste.

I found out that shochu is the best alcohol to enjoy with such vegetarian/vegan fare.
Incidentally, good quality shochu is vegan.
The first glass (straight with plentyof ice) is called “Doman”, the name of a very rare crab found in Hamanako Lake in the western part of Shizuoka Prefecture. It is a rice shochu distilled by Hamamatsu-Tenjigura Brewery in Hamamatsu City. Crispy and gentle on the palate with plenty of character at 25 degrees proof.

My second glass came from a rare bottle of brown sugar shochu made in Amami Oshima, a small island south of Kagoshima Prefecture, Kyushu Island (great place to visit and forget about cities, I guarantee you!).
The reason it was at Yasaitei is that one of the lady waitresses is married to a gentleman from that far away island!
The name “Hikanzakura” is the name of a local cherry tree. I don’t have a clue how Oshima Shokuryo Co. distills it, but it is so flowery and mellow, even at 30 degrees proof!

Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven

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sake, shochu and sushi


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