BBQ’s are probably the most common way of enjoying great company with great food and great drinks in the whole world even if you are a teetoller or vegan!
And Japan is no exception!
Now, BBQ’s in Shizuoka can turn into extravagant affairs if they organised by local chefs, sake brewmasters and farmers using only local ingredients!
To make a long story shorter, we found about 30 of us last Sunday noon in Mariko, a site famed as one of the stages along the old Tokaido Road used by travellers in the Edo Era.
Being organized by Japanese, it was all very precise and delightful.
For 60 US $ (including drinks) per adult a BBQ site (20 US $ included in the total fee) was rented just beside Sanko/山幸 restaurant up in the nearby mountain.
Sanko Restaurant entrance. Very Japanese!
Beautiful flower arrangement/Ikebana/活花 at the entrance!
Side entrance to the inner garden and facilities (important with all those drinks!)
The event had been organised under the auspices of Nagashima Sake Store in Shizuoka and its owner, Takahiro Nagashima/長島隆博 (far right).
All the sake had been brewed by Brewmaster Takashima San/高島さん of Takashima Brewery in Numazu City. Incidentally that gentleman ,even with a glass in hand, would not be easily overwhelmed as he holds a 5th dan (Black Belt) in judo!
All the sake served was clearly advertized!
The Japanese, even during a BBQ, once they are seated, move only to get their food or drinks (unless a willing lady or subaltern is on hand!), but being an uncouth foreigner, I kept moving around! LOL
Kenya Yoshimura/吉村健哉, owner/chef at Uzu Restaurant, Shizuoka City, needed a baseball horn to make himself heard when announcing the festivities!
Now for the vegetarians and vegans: all these vegetables had been prepared beforehand by Kenya Yoshimura with organic vegetables coming from Matsuki Biofarm in Shibakawa Cho at the foot of Mount Fuji!
Other carefully chosen vegetables had been provided by Takeo Shimura/志村剛生, chef/owner of Narusei Tempura Restaurant in Shizuoka City!
Now for the beef!
All Suruga Beef/駿河牛, carefully chosen and provided by Shigeharu Sano/佐野茂治, chef/owner at Kamoshibito Restaurant in Shizuoka City.
This particular beef, as good as Kobe beef, comes from from animals exclusively bred in Shizuoka Prefecture!
Da the Men! Shigeharu Sano and Kenya Yoshimura!
Shigeharu Sano at work!
Don’t you want to board the next bullet train to Shizuoka City!
Or the next plane? LOL
This being Japan, all is cut beforehand for you!
Now, whatever the occasion, the Japanese will go not without their soup!
This very soup was extravagant as prepared (with other things, pork liver in particular!) by Yuusuke Toozaki/登崎雄介, chef/owner at Hana Oto Restaurant in Shizuoka City.
It was made with miso, vegetables and mangenton/万言豚 pork, exclusively raised in Shizuoka Prefecture!
Now, this gentleman, Toshiaki Horie/堀江利彰 came all the way from the Amagi Mountains/天城山 in Izu Peninsula/伊豆半島 to bring Shamo Chicken/軍鶏 he bred himself until 4-month old with the best feed and environment available in his farm.
Enormous chicken! Look at that neck!
Not only he brought them, but went through the cutting demonstration no less than 3 times!
Although revellers kept at the safe distance lots of questions were asked and most amiably answered!
That knife was flying, I can tell you!
Et voila! All cut and ready. All in less than 3 minutes!
Oh, I forgot to tell you:
All the meat, beef, pork, chicken and some vegetables were exclusively grilled over charcoal!
Now, are you convinced than a mere BBQ can be called gastronomic?
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