Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables. Seasonal food only.
This the fourth of the four-part report on the lunch I had the other day at Testuya Sugimoto in Shizuoka City!
And since it is the last episode, it is naturally the dessert!
But this dessert is a Shizuoka concept!
First of all, the bottom part of the “ice cream”!
It was made with a mandarine orange grown inside a greenhouse in Hamamatsu City, Western part of Shizuoka Prefecture.
Tetsuya first peeled it, cooked it as a compote and then froze it!
The sorbet was made with orange flower honey conceived in Nishiura, Numazu City, Eastern Part of Shizuoka Prefecture!
Now, the cake is even more striking!
It is basically a mousse firmed up with gelatin. The mousse was created with soy sauce from Shizuoka Prefecture!
As for the sugar used in the same cake, it comes from sugar cane grown in Kakegawa City in Central Western Part of our Prefecture!
Its bottom was lined with Genoise short cake and the top sprinkled with more crumbled Genoise.
The soy sauce used in the cake is called “Hon Maru Tei” and is made by Amano Co. Ltd. In Gotemba City in the Western Part of Shizuoka Prefecture!
Testuya explained that soy sauce is not all about a salty taste and that creations are practically unlimited with such an ingredient!
As for the sauce, the chocolate might not be of Japanese origin nut the mint is organic and from Shizuoka Prefecture!
To be followed…
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,２－１３，１Ｆ
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2 thoughts on “French Dessert: Shizuoka Soy Sauce Cake, Frozen Orange Compote & Orange Honey Sorbet at Tetsuya Sugimoto!”
The idea of the soy sauce sweet mousse is incredible. I suppose I shouldn’t try it with the ordinary soy sauce here…
Frozen fruit “compote” is worth remembering!
It is all a question of balancing the soy sauce with the brown sugar!