French Gastronomy: Beau Ciel In Aoi Tower, Shizuoka City!

Service: Pro and attentive
Facilities and Equipment: Extremely clean. Superb separate washrooms!
Prices: Appropriate
Strong points: Elegant restaurant and French gastronomy. Superb panoramic view of Shizuoka from Mount Fuji to the Suruga Bay. Building totally non-smoking!

Last Tuesday I had a business meeting with some famous chefs and a wine dealer that we held around lunch at Beau Ciel Restaurant on the 25th floor of the Aoi Tower built two years ago across from Shizuoka JR Station North exit.

The whole Restaurant owned by GRANDAIR Bouquet Tokai/Tokai City Services Company, is very elegant and clean, and very reminiscent of a high class hotel Lounge/Dining room!

It is open all day for lunch, tea time/cafe and dinner. Choose a table and panoramic view near one of the big bay windows. Can you see the Sumpu Castle in the picture above?

The Chef de Cuisine is Mr. Akira Uchinokura/内之倉 who used to work at Hotel Nikko in Osaka before coming to Shizuoka two years ago.
Let me share with you the elegant and inventive lunch we savored there:

We were offered a personalized menu!

Avocado and Snow Crab Tartare with Crab Bisque Gelee/Jelly.

Pressed Confit of Hungarian Foir Gras with Balamico reduction and Dentelle/Sugar Lace Crepe.

White butter, rock salt and perfumed olive oil to accompany the bread!

Home-baked bread replaced as soon as finished!

White Asparaguses Potage on Foie Gras Flan/pudding.

Seasonal fish: Ainame/Fat Greening Poele with a soup of vegetables and cockles perfumed with fresh thyme.

From another angle!

Grapefruit Granite to prepare us for the meat dish!

A-5 Ranks “Yamagata Gyuu” (Yamagata Prefecture Beef) Filet Steak with Shizuoka wasabi, new Tea Tempura and other Shizuoka Vegetables.

The beef filet and new tea tempura!

Beautiful vegetable ensemble!

Early Summer Special dessert by Chef Patissier Higuchi!

Cherry Blossoms Mousse and Shizuoka Matcha Tea Ice Cream!

And coffee as it should be served!

To be continued… Of course!

BEAU CIEL
25F Sky Restaurant
GRANDAIR Bouquet Tokai
420-0852 Shizuoka City, Aoi Ku, Koyamachi, 17-1, Aoi Tower, 25F (right across from Shizuoka JR Station North exit)
Tel.: 054-273-5250
Fax: 054-273-5251
Opening hours: Lunch 11:30~14:30, Tea Time-14:30~17:30, Dinner-17:30~21:00
Credit Cards OK
HOMEPAGE
Completely nonsmoking!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, 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

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Japanese Furikake Recipe: Na no Hana to Tamago Furikake-Broccolini and Egg Furikake

Furikake/ふりかけ in Ja@anese basically means a condiment you can sprinkle/sheake over food, especiall fresh rice.
It is actually a very wide range concept and can include almost anything as long as you can reduce it to a coarse powder, hot or cold, fresh or dry.
Here is a simple furikake made with eggs/tamago and broccolini/Na no hana!

INGREDIENTS for 3 persons

-Broccolimi: 3 sprigs
-Eggs: 3
-Salt and sugar: as you like!

RECIPE

Fresh Brocolini in flower! The flowers are particularly delicious.

Cook in boiling water for 2 minutes.

Drop them into a drainer and pour cold water over it to stop it cooking and cool down completely.

Press as much water out as possible.

Take more water out by folding inside a clean kitchen towel.

That is how it should look!

Chop the broccolini in 5 mm long pieces.

Sprinkle with a little salt.

Break the eggs into a bowl.

Add sugar. You may add salt and spices of your choice then.

Beat well.

Pour some olive oil in a fry pan. Switch the fire on medium low. Pour the eggs into the fry pan.

Keep the fire on medium low all the time.

Keep stirring…

Keep stirring…

Keep stirring…

Keep stirring. The eggs should take on a “dryer” aspect.

Ready for the next step!

Add the chopped broccolini.

Stirring all the time, fry to get rid of the water inside the vegetables.

Fry until the whole is dry enough (but not seared!).

Ready to serve!

NOTE:

Use a pair of log cooking chopsticks. You will attain perfection more easily than with a fork or wooden spoon!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, 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

Japanese Fish Species 12: Conger Eel Whitebait-Noresore-のれそれ

noresore4.jpg

“Noresore” appears at some select fish markets around March only, and as it will be a very short season, you will have to keep your eyes open!
Noresore stands for very young conger eels. They are called different names depending on regions: “Berada” in Okayama Pref., “Tachikurage” in Misaki, “Nagatankurage” in Wakayama Pref.
In Shizuoka, they mainly come from Hamana Lake, a seawater lake west of the Prefecture, famous for its oysters, eels and clams.

5~6cm long, they are practically transparent, save for their eyes. They emit no smell. In our Prefecture they are available only during the first two weeks of March. They are slowly but surely becoming a rarity wherever in Japan, and people come from afar just for the experience!

Before serving them, lightly wash them in clean salted water.
They are great as they are with a little “ponzu or “yuzu” vinegar, a dash of “momijioroshi” (freshly grated daikon and chili pepper) and some chopped thin leeks for a last touch of colour!

Now as sushi they are sublime as “gunkan”, or a rice ball wrapped in seaweed if you are an expert, with freshly grated ginger and chopped thin leeks again.

They can even been cooked (very quickly!) in garlic olive oil!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, 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

Vegan Japanese Recipe: Daikon Leaves Appetizer

Too many people often discard the leaves of fresh daikon they buy at the market and it is a shame as they are a great source of healthy ingredients.
Here is one simple way to prepare them as an appetizer for all priorities! The recipe can be applied to all kinds of vegetable leaves!

INGREDIENTS

-Daikon leaves: 1 daikon
-Garlic: 2 cloves/sliced
-Aburaage/Japanese fried tofu: 2
-Olive oil: 1 tablespoon

-Soy sauce: 1 tablespoon
-Mirin/sweet Japanese sake: 1 tablespoon
-Japanese sake (if not available, dry white wine): 1 tablespoon
-Rayu/Hot sesame oil: 1 teaspoon

RECIPE

Cook the daikon leaves in boiling water till they are ready to your liking. Take out the leaves and drop into cold water to stop the cooking and cool them down completeley.

Drain as much as you can. Press water out if necessary.

Slice the garlic cloves.
Cut the aburaage across into strips 1 cm wide.
Cut the daikon leaves into strips 1 cm wide.

Heat olive oil and fry the whole rapidly and not too long.
Add soy sauce, mirin, Japanese sake, rayu and stir fry a couple of times and serve!

So simple and great with a beer!
The point is that you will make use of a great ingredient that is usually thrown away. Cooked this way the daikon leaves will not emit any sour taste!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, 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

Japanese Ladies Fashion in Shizuoka 12: ladies going to work on an early Spring rainy day!

I took these three pictures between 9:30 and 9:40 at the Isetan Department Store Crossroads in the drizzle before having my hair cut! (the drizzle meant little lighting. Difficult pictures to take!)
This is the time when you see professional ladies going to work. Contrary to most civil servants who go to work earlier they usually change to uniforms at work. Therefore they will be back in the same clothes after work and in many cases go to cafes, bars or restaurants in the veenong in the same attire.

The lady above is obviously of the energetic (sports or club) type with solid and sexy legs she is proud of.
Not the shoes that are also much in fashion. As for the upper body and bag it is very classic and recurrent.

This lady on the other hand is thin and almost tall and proud of it although the elegant shoes are low heeled for more practicality at work. I vey much doubt she will wear these pants at work, though.

As for the third one, it is a typical run of the mill but more elegant than the average which can be pretty drab. Two umbrellas?
Definitely going to work. I doubt she will change to a uniform, though!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, 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

Japanese Fish Species 11: Turbot-Makogarei-真子鰈

“Makogarei/真子鰈” or Pleuronectes yokohamae Gunther for the specialists is one of the many kinds of turbot indigeneous to Japan.
You will find it on the markets between June and August.
Depending where you live, you might do well to know its other names: “Aome” (Sendai), “Mushibirama” (Konahama), “Mako” (Tokyo) or “Amakarei” among many.
It is net-caught all around Japan.

It has comparatively a lot of flesh for a turbot, making it a choice morsel for nigiri or sashimi.

It can reach a length of 45 cm. Contrary to many other fish, the size will bear no incidence on the taste, but if you wish for extra taste, avoid female specimen bearing eggs/roe, and if possible, although a bit extravagant, choose a live fish (possible at Parche, Shizuoka JR Station!).
A good sushi or Japanese restaurant will deep-fry the bones and head for you, making for a great snack with great ale!

As a sushi nigiri, it is served as it is, and can be savoured with a little salt and lemon juice only as seasoning.

Many people also ask their sushi nigiri seasoned with tare/sauce.

One more way is to present it as konbujime/marinated in seaweed.

Being a large fish, it can be easily manipulated into bo sugata sushi/baton sushi with the rice inside the fish.

Small specimen are appreciated grilled whole with some lemon, soy sauce and grated daikon.

Another popular cuisine is to stew/simmer the whole fish in soy sauce, mirin and sake as ni-zakana.

The sperm sacs/shirako of the male specimens are much appreciated in European-style cuisine!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, 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

Today’s Bento/Lunch Box (12/18): Sakura Bento!

The sakura/Cherry Blossom Season is practically finished except in the mountains but you still can find them pickled in salt! They do make for a beautiful decoration and great decoration!

The Missus put some into lukewarm water to get rid of excess salt and make them swell.
She then mixed them with freshly steamed rice.
For more decoration and seasoning she added some home-pickled mini melon.

These mini melons come from musk melon farms in the Prefecture which is nationally famous for these extravagant fruit which need a lot of pairing to produce the best watermelons. The paired fruit are not thrown away but sold in markets as they are very popular pickled!

The side dish contained the Missus’ Japanese version of a Japanese omelette!

Plenty of colors, fibers and Vitamins with the vegetables:
Carrot and walnut salad,
salad beans and mini tomatoes,
and a bed of ice plants for the omelette!

Very thin omelette made with red pimentos and sato endo mame/砂糖エンドウ豆/sweet green peas in their pod!

Very, very colorful, so healthy and yummy!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, 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