Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
When I saw the new “noren/entrance curtain” at the entrance of Pissenlit the other day (secret?) I knew it was a lost cause!
I just had to check what was on the menu, which evolves so well with the seasons!
The chef, Mr. Tooru Arima, told me that he had just received pigeon from Ibaraki Prefecture!
-Okay, I’ll go for it!
-It will take some time. How about an hors d’oeuvres first?
-Fine, I leave it to you!
What came was a very unusual combination of North African and Japanese cuisine!
Actually, when you think that Japan imports vast quantities of squid/cuttlefish from North Africa, I shouldn’t have been surprised.
The squid is called “mimi ika/耳烏賊”, meaning squid with “large ears”. It is comparativeley small but with large “ears”.
The dish consisted of a taboule salad with Moroccan couscous and home-marinated, very soft mimi ika squid, and plenty of local trefoil and herbs.
A very sophisticated hors d’oeuvres!
And then the whole pigeon came!
It is prepared in two steps, first a l’etouffee/pan steamed and then roasted before being cut and served with its sauce and vegetables (organic vegetables from Shizuoka).
Cooked to perfection, well roasted and crunchy on the outside and tender and half raw in the middle. Going through many textures in a single bite!
The head has been cut to reveal the brains, a real delicacy if a bit gross!
Now the “stick” is very japanese in concept. It is simply a yakitori made with the liver and heart of the smae pigeon!
Barbarous again, but so delicious!
It was lunch and I had been ravenous. I therefore finished with a small plate of cheese to go with the red wine:
Aged gruyere, Trou du Cru, Crottin Chavignol, Roquefort and Explorateur!
What’s in next? LOL
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Credit Cards OK
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