Italian Gastronomy: End of The Year Dinner at Soloio!

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

End of the year parties and dinners are a tradition in Japan before the New Year when people meet at families’ homes.
These can either be very private or quite raucous affairs with enormous crowds in the latter case.
For private reasons the Missus and I had decided to limit ourselves to a group of three (the two of us and a special friend) and have our dinner at our new favorite Italian restaurant, namely Solio in Shizuoka City!
I don’t need to introduce any more Chef Takehiko Katoh/加藤武彦 and Sommelier Mieko Osawa/小澤三江子, so let me just show you what we had the pleasure to savor!

The first (the others were forgotten in our conversations!) bottle of wine was a Red Chianti, Panizzi 2008 Sangovese grapes.
Very solid and fruity!

Our first appetizer was Shizuoka Suruga Bay madai/true seabream carpaccio!

Very fragrant thanks to the fresh herbs!

Second appetizer: Italian raw ham and salami with pears and liver paste!

As pasta, Genovese-style pasta with Shizuoka-grown broccoli!

Very light and tasty pasta dish making use of all the parts of a branch broccoli!

As for rice, a dish famous all over the city: Milano oven-baked saffron risotto!

As it comes out of the oven!

Very much lighter than you might expect!

And then we switched to fish: Suruga Bay kanpachi/環八/Amberjack pan-fried with Shizuoka vegetables!

Extravagant simplicity with such fresh local products! No wonder some local celebrities also start to patronize the establishment!

The meat dish was an “imported” affair: Venison/Deer foreleg from Nagano Prefecture stewed in red wine!

It was so tender you had no need for fork! Mind you, it took no less than seven hours to prepare!

Italian restaurants are not famed for elaborate desserts, but Solio’s desserts are irresistible in their simplicity!

So light and unctuous!

Pudding with almaretto caramel sauce!

Don’t bring your kids along! LOL

Panacotta with Shizuoka strawberry coulis!

I had a hard time resisting the impulse to lick the whole plate!

See you next year, or more aptly said, next season!

420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Closed on Monday
Credit cards OK
Private parties welcome!
Smoking allowed BUT Non-smoking until 20:00 everyday!


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

6 thoughts on “Italian Gastronomy: End of The Year Dinner at Soloio!”

  1. The fish course is great crossover cuisine…
    Happy New Year – Bonne année, à votre santé!
    I wish you and your ‘Missus’ a beautiful, worry-free year 2012 in peace, good health and prosperity w/o earthquakes ! Keep bentoing!


  2. The dinner looks fantastic! I also tend to prefer very close friends’ company and not big crowds now. Bonne Année encore une fois ! I will drink to your and your wife’s health tonight!


  3. A great meal to end the year!
    May I wish you a Happy New Year, and I look forward to your wonderfully informative posts in 2012.
    Bonne annee et bonne sante.


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