French Bistro Gastronomy: Caravin Restaurant in Shizuoka City!

Service: very friendly if a bit shy.
Facilities and equipment: overall very clean. Beautiful washroom.
Prices: Reasonable
Strong points: Authentic French and European bistro gastronomy. Slow food. Excellent and reasonable
wine list.

In Shizuoka we are extremely lucky as we can savor taste European food of any gastronomic level at comparatively reasonable prices, be it a high-class restaurant or a simple bistro. The choice is just mind-blogging when you consider this is only a medium-sized city in Japan!

Caravin is an unpretentious but very busy French bistro that serves food the slow way under Chef Masahiro Onoda/小野田正浩 who takes the pride in using Shizuoka Prefecture whenever feasible, which means most of the time!

When it comes to choose your order it is quite easy as it is written everywhere on the menu, the wall and even on a mirror!

You can either sit at the counter (my own preference!) or at one of the table and banquette (French style sofa) under all kinds of posters and decorations.

Their wine list is worth exploring and it is very reasonable!
I couldn’t help start with a white Muscadet Sevre et Maine sur Lie, a very popular one in Japan, actually!

I do plan to visit and write about the place but this first article should give you a good idea of what to expect!
First, Lyon-style salad with greens, bacon, terrine, chicken gizzards, croutons,…

… a beautiful poached egg!

The fine quiche Lorraine is exquisite and so light! A must for the ladies!

Caravin is a rare establishment which offers fried potatoes the Belgium way, the original and only way (don’t tell me anything about “French fries”!)!

Served with mustard and ground chili pepper!

And it was time for the second bottle for my friends and I with a very solid and fruity Cotes du Rhone, Domaine d’Andezon!

Caravin might be a bistro but they also serve extravagant classics such as this superb foie gras risotto!

Shizuoka seems to be a heaven for risotto and this particular sample with porcini is just so unbelievably reasonably-priced!

But if I had to choose one single reason to eat at Caravin it would be their Boudin Blanc!

Home-made Boudin Blanc (very soft soft white pork sausage) served with Le Puy lentils and enormous fresh shiitake!

There are desserts on the menu but this time I opted for a French cheese tray!

Can you guess what they are?

And served with properly toasted bread!

To be continued… (You can bet, and earlier than you think!)

Shizuoka City, Takajo, 2-25-17
Tel.: 054-246-3539
Opening hours: 16:00~24:00
Closed on Mondays
Cards OK


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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, 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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

4 thoughts on “French Bistro Gastronomy: Caravin Restaurant in Shizuoka City!”

  1. I really have an impression that Shizuoka is THE food place in Japan, also for Italian and, most of all French food! What a coincidence that you live there.
    A good white boudin is worth even a travel to the end of the world (of further, for example to Japan 😉 ). Frankly, I have had good boudin blanc only once in my life (in fact it was good but also the only actually edible one!) and since good boudin noir is not that difficult to find, I’m convinced that the former must be extremely difficult to prepare. In short, I’m jealous!
    I’m of course jealous of the foie gras risotto too. I must start buying foie gras and train before Christmas maybe with new terrine versions. Do you have any idea how to “japanise” my terrine in terms of seasonings? I usually make it simply with port, pepper and salt.
    My husband would guess better the cheese varieties, but I will try: brie, camembert (or is it reblochon?), fourme d’Ambert (??? difficult to guess this one), mimolette. I’m sure I have them all wrong 😉
    PS I never say French fries but chips 😉 It solves the problem.


    1. We even have at least 3 Spanish tapas, one sublime Chines-Japanese Izakaya and what else!
      Nice boudin blanc are not easy to make. As a kid we had them for Christmas! But as the Japanese chefs like to tackle such challenges, no worrries here!
      Would you believe I7ve had sublime foie gras risotto in no less than 4 places!
      To Japanese ypur terine seasoning, you could use sweet (honey pickeld9 umeboshi, pickles made with amazu. It is not Japanese but I usually include green pistachio and hazlenuts in my terrines!
      Cheese were mimolette, fourme d’Ambert, Camembert and Pied d’Angely.
      “Chips” is the English word, “French fries” is the American expression!


      1. This is what I meant saying “chips”. I write (or rather try to) British English (so chips, crisps instead of chips, courgette etc. 😉 ).
        (Do you know why they are called French and not Belgian fries? I don’t dare writing it here…)
        Wow, I’m surprised, so apart from Pied d’Angely which I have never seen in my life, I was right 😉 By the way, I haven’t managed to find it, is it a Japanese invention?
        Thank you for the terrine idea (did you mean meat and liver terrine for pistachios and hazelnuts? I meant terrine de foie gras… I always make it for Christmas.


      2. (Do you know why they are called French and not Belgian fries? I don’t dare writing it here…)
        Don’t be afraid! Write it! I’ll take the responsibility! LOL


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