Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.
The other day I had another Shizuoka specialty with the Missus at Pissenlit in Shizuoka City: Wild boar!
The Prefecture is teeming with wild boars which are becoming a real nuisance in farms and professionals hunters have to called to help cull them regularly!
This means that restaurants can take advantage of a regular supply of very fresh meat!
The meat came from a wild boar killed by Mr. Noda in Shimada City!
Chef Touru Arima/有馬亨さん simmered it in heady red wine for hours before serving it!
Firm but tender, juicy and so delicious!
Accompanied by white asparaguses and ebi imo gratin! The ebi imo come from the Farm of Mr. Shingai in Iwata City!
Alright, what did the Missus have?
Beautiful pan-fried black bass in light butter and curry sauce!
With steamed organic vegetables from Shizen no Chikara Farm in Shizuoka City!
To be continued…
PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!
RECOMMENDED RELATED WEBSITES
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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
SHIZUOKA GOURMET 
That slab of “sanglier” looks fantastic – the sauce, so rich!
You know, I’ve never been able to figure out what’s so good about white asparagus. Maybe I’m just preparing them wrong? The french love them – it’s often hard to find green asparagus because the shelves are covered in these nasty, bitter, giant white stalks. They’re not good… got a good preparation tip for me?
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First of all choose only specimens with a “juicy” cut end. It is a proof of their freshness! Asparaguses will soon become fibrous and hard if not fresh!
In Japan they arrive at very low temperature and are not fibrous at all (the Japanese hate fibrous asapraguses!).
I love them fried in a little olive oil and served with a perfumed butter sauce (a liitle curry powder mixed in the butter sauce with a little lime jice is perfect!)! Or steam them and serve them with a sauce hollandaise! As tempura they are also a beauty!
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Thanks a lot – I’ll have to give it a try – I love the idea of tempura’d. Are they steamed/boiled first, or cooked in the oil alone, under the batter?
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If they are fresh there is no need to steam or cook them!
The batter will prevent the juices to escape!
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