Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables, top-class Shizuoka-bred meat and Suruga Bay seafood. Seasonal food only.
If one wants to know what could be possibly created as French Gastronomy with mainly Shizuoka products whatever the time of the year, Tetsuya Sugimoto in Shizuoka City must be the reference in spite of the fierce competition from like-minded chefs all over the Prefecture.
Since pictures and simple explanations are better than a long and heavy prose, let me relate you my visit for lunch the other day!
The entrance sports a great noren/Japanese entrance curtain bearing the name of the restaurant!
Tetsuya Sugimoto has just celebrated its 3rd Anniversary!
Have a good look at the blackboard for seasonal offerings.
If you can’t read Japanese, no worries. Chef Sugimoto will be glad to explain everything in detail with a rare passion!
Look at both sides of the blackboard!
Although Tetsuya does everything by himself from purchasing his ingredients to cleaning the place spotless every day he still finds the time to add his personal touch to the entrance!
All these decorative vegetables past the door are organic!
Poached “Bioran” egg (by Mr. Shimizu in Shizuoka City) and delicious Hokkaido urchin on a cold jelly soup made with vegetables and agar from Shizuoka prefecture!
Aji/Horse mackerel Tartare on organic tomato with amazu/sweet rice vinegar dressing!
The horse mackerel was caught in the Suruga Bay, the richest sea in Japan.
The flowers are edible and organic!
Serrano Jamon ham from Spain astride a green eggplant!
From another angle!
I felt like a voyeur when I took a picture of the green eggplant! LOL
Anago/Conger eel (a fish which made Western Shizuoka famous all over Japan) on zucchini and tomato and topped with zucchini parpadelle.
All vegetables are organic and local!
From another angle!
The sauce is balsamico-based.
Tetsuya went as far as deep-frying the conger eel backbone and place it between the fish and the tomato for an intriguing crunchy surprise!
Beef bred by Mr. Mineno in Hamamatsu City atop organic vegetables.
Testuya obtained this superlative meat after mmeeting the breeder in person in his farm!
The beef! Look at that color and texture! Extravagant!
The sauce is Banyuls wine based!
Always brace yourself before discovering desserts at Tetsuya Sugimoto!
There is always a surprise in store to throw you out of your seat!
Mousse cake made with passion fruit grown in Mariko, Shizuoka City.
The pips of the fruit were dried, grilled and crushed for the topping!
As for the ice cream it was made with porter beer crafted by Hamamatsu Tenjigura Brewery in Hamamatsu City!
Do I need more to say?
To be followed…
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,２－１３，１Ｆ
Holidays: undecided (do make a call first!)
Credit cards OK
RECOMMENDED RELATED WEBSITES
Kraemer’s Culinary blog by Frank Kraemer in New York,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, 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
2 thoughts on “French Gastronomy with Shizuoka Products at Tetsuya Sugimoto (Summer 2012)”
Yummmmmmy! Looks so great!
Thank you so much! This was extravagant indeed!