Shizuoka Izakaya: Waga!

Daikon Katsu!

Service: Very friendly and easy-going! Slow food!
Facilities: Very clean overall. Large and clean washroom.
Prices: reasonable
Strong points: Great list of sake and shochu. Typical izakaya gastronomy with a personal touch!

I’ve always been a great fan of Waga since it was open. Pity I cannot visit it often as it is just too near my workplace! LOL

The design is definitely modern and comfortable allowing you to choose between seats at tables, tatami (with dug space for your legs!) or at the counter.
Food here is definitely of the slow and attentive variety and generous!
On top of that the difference is made with some interesting specialties!

The o-toshi/snack coming with the first drink are worth a second look: salmon deep-fried in cornstarch served with fine ratatouille!

Small deep-fried renkon/lotus root sandwiches and mushrooms in sweet and sour sauce!

Like in any Shizuoka izakaya worth its salt the sashimi is first-class: madai/true seabream!

A Waga specialty: deep-fried nagaimo sticks!
The nagaimo being fried, it is not sticky at all, but tender and crispy! A discovery!

Another Waga specialty (you might do well to order it in advance!): Daikon katsu!

The daikon is first slowly simmered in dashi souip stock, then drained and cooled down before being covered with breadcrumbs/panko like for tonkatsu/pork cutlets, deep-fried and served cut seasoned with a personal dressing!

Another Waga’s classic: kabocha croquettes baked with tomato and cheese sauce!

Waga’s tamagoyaki/Japanese omelette is special! (at the back are three cups of different sake for comparison!)

For a better view!

The original arrangement will make you think you are eating two different kinds!
Incidentally I always have it for dessert!

Served with an original sweet seaweed sauce!

Shizuoka City, Aoi Ku, takajyo, 2-1-20, Kuroyanagi Bldg. 1F
Tel.: 054-271-7121
Business hours: 17:30~23:30, 17:30~26:00 (on Fridays, Saturdays and National Holidays)
Closed on Mondays
HOMEPAGE (Japanese)


With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

2 thoughts on “Shizuoka Izakaya: Waga!”

  1. Wonderful cooking ideas! I like especially the photo with daikon katsu, thanks for the quick recipe!
    When I go to Japan I shall bring the tamagoyaki pan! Definitely!


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