Japanese Traditional Izakaya: Shibata in Shizuoka City (part 1)

Service: Very friendly and attentive. Great conversations in store!
Equipment and facilities: Traditional but very clean.
Prices: Appropriate.
Strong points: Seasonal hunting food. Great fish, both raw and cooked. Mainly local food. True traditional izakaya.

Shibata, in spite of a long history spanning over more than 40 years, is what we call in Japan a “kakureya/隠れ屋/a “secret place”!
Chef Susumu Shibata/柴田賛さん used to serve mainly sushi but he recently took the sushi mention off and is having a great time serving anything from globefish/fugu/河豚 sashimi to wild boar and venison brought by friend hunters!
I had the occasion to visit again last week as he is helping me and a German TV crew get some really unusual foods for a special reportage (next article!).

His izakaya is located away from the crowds in downtown Shizuoka City and the sign does help you find it in the middle of the night.

You wouldn’t know his place is so famous among true gastronomes judging from the modest entrance!

The place might be old, but it’s clean and Chef Shibata is always smiling and ready for some good talk!

The glass display formerly used for sushi will show an array of varied seasonal and traditional foods.

Plenty of fish in wait!

Deep-fried ko-dai/小鯛/small seabream as an appetizer with the first drink!

That time it was more about talking about and preparing the next event than delving into a long meal but we took the opportunity to enjoy some great fugu/河豚/globefish sashimi!

My friend asked for the same but served on ice!

And we had the same fish fried as tempura!
Actually, people here very often prefer to eat it this way!

Served with Chef Shibata’s special seasoning!

Most of the fish is local and served the traditional way as opposed to minuscule servings found up in Tokyo!

The same fish, Maaji/真鯵/True Horse mackerel from Kurasawa near Yui, Shimizu Ku, Shizuoka City!

Alright, this is only the first episode!
Look forward to the next one!

421-2223 Shizuoka City, Aoi Ku, Kmaiashiarai, 2-7-28
Tel.: 0909221702, 0542-469-412
Opening hours: 17:00~23:00
Closed on Thursdays


Tokyo Food File by Robbie Swinnerton, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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