French Restaurant: Hana Hana (2010/04/16)


Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Generous portions (for a Japanese restaurant), classic French and Italian and unpretentious. “Special” Wine list!

Last night saw cats and dogs falling anew with the unpredictable weather. Neither of us felt going back home and starting cooking. It was about time we visited an od friend of ours at Hana Hana!

The greatest quality of this unpretentious and very friendly restaurant combining the delicacies of Southern France and Italy resides in its succulent fare served in generous portions (for a Japanese restaurant), and all this at reasonable prices (for japan, again!)

Here is what we had last night:

Appetizer: deep-fried /shiroebi/white shrimps/Glass shrimps on a potato chip and amadai/Tilefish tartare on a lotus root chip.

Tilefish or amadai/アマダイ/甘鯛、尼鯛 in Japanese

Glass Shrimps/White Shrimps or shiroebi/白海老 in Japanese.

The Missus ordered a “Country-style” salad, but it was so big that the chef served a single portion on two different plates without even asking us! Great home-made sausages, duck and so on!

As for the beautiful duckling terrine, the two of us had to dig in as the portion was definitely not Japanese-sized! LOL
It certainly wasn’t easy to keep off the bread!

Now, the Missus’ main dish as a great combination of French and Japanese cuisines: Baked amadai/tilefish with wasabi sauce!
Did I tell you that Shizuoka Prefecture grows 80& of all wasabi in Japan?LOL

When I was wondering what main dish I would order, the chef just suggested, Alsation Choucroute or Cassoulet?
Not fair! Being a Burgundian, I was truly caught halfway!
Alright, I’ll take the Cassoulet!
My, my, now, that was big!
The Missus: -I’ll have the finest little piece of each: Duck confit, pork belly cut and home-made sausage!
She could have tried to help me more…. LOL again!
Do you know the hree basic cassoulets? To give you an idea, mine included two of them!
No need to tell you it was perfect!

We don’t make a rule of eaing dessert, but we have never been able to escape from Hana Hana’s offerings!
The Missus had this Creme Blanche (meringue, fresh cream and cottage cheese) with a red fruit soup, a beautiful combination in colours and tastes!

I’ve always been a sucker for Hana Hana’s Creme Brulee!
Just the right amount of cream and plenty of caramel and a beautiful ice-cream on top!

I’ll have to find a reason to go back on my own!
There is still this Alsatian Choucroute bugging me!

Hana Hana
Open for lunch and dinner. Closed on Tuesdays and Wednesdays
420-0037 Shizuoka City, Aoi Ku, Hitoyado-cho, 1-3-12
Tel. & Fax: 054-2210087
Credit cards OK

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento

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