French Gastronomy: “Amago”-Red Spotted Masu Trout Simmered in Wine by Pissenlit in Shizuoka City!

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.

Today I was actually called by Chef Toru Arima/有馬亨さん who told me he was preparing a fish bred in our Prefecture!

The fish is called Amagi Amago.
Amagi stands for the place where it is bred.
Amago/あまご translates as Red Spotted Masu Trout in English.

Shitayama Fish Farm in Shuzenji, Izu Peninsula!
The Fish Farm is located beside wasabi fields for the best natural environment.
Wasabi leaves are actually introduced in their feed!

Pissenlit Restaurant and Chef Toru Arima/有馬亨さん were awarded the title of Shizuoka Prefecture Recognized Restaurant and Chef last year!
Chef Toru Arima/有馬亨さん never misses an opportunity to experiment with new ingredients, especially if they are local!

Chef Toru Arima/有馬亨さん at work as I arrived at his restaurant today after lunch service had been finished!

Chef Toru Arima/有馬亨さん had first fried the fish in olive oil before gently simmering them in wine with local organic nameko mushrooms!

Dressing the fish on a plate!

The sauce before it was further reduced!

A beautifully sauteed local organic shiitake mushroom being added!

Chef Toru Arima/有馬亨さん pouring the reduced wine sauce and mushrooms on the fish!

Waiting for the finishing point!

Golden eggs from the same trouts! Absolutely delicious and extravagant!

A few sprigs of local organic leek sprouts!

Et voila!

Absolutely delicious and extravagant!

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!


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

6 thoughts on “French Gastronomy: “Amago”-Red Spotted Masu Trout Simmered in Wine by Pissenlit in Shizuoka City!”

  1. Everyone in my French family and among friends hates eel and they remember only some simmered eels in thick sauces that has put them off. Maybe Burgundy dwellers have better recipes…


      1. Oh, my…. now I know why the French don’t like eel!
        (As a child I used to eel either smoked or simply fried and it was such a delight!).


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