Christmas Cake: Vegetarian & Vegan Japanese Wagashi/和菓子-Christmas Cakes Pictures

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Pyramid-style Christmas Tree?

Here are some more suggestions for Christmas Cakes through re-published articles!
Have fun!

NOTE: I’m an unrepentant agnostic hedonist (and an omnivore to boot!), but since some of my vegan and vegetarain friends are Christian, I hope these pictures will inspire them!

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Flowery Christmas!

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What’s in Santa’s bag?

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Bring your forks and knives!

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Holy (Holly) Christmas!

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For the toddlers!

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Pity you have to eat it!

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Definitely Japanese-style!

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They almost look like sushi!

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Elegant simplicity!

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, 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

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Christmas Cake: Japanese Matcha Bavarois

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I thought it might help my friends to re-publish some of the best Japanese cakes I have introduced before for suggestions for the coming Christmas!

This one is Japanese Matcha Bavarois!

Matcha/抹茶, an ingredient readily available here in Shizuoka, opens the door to so many ideas as it can included in almost all cakes.
Moreover, its green colour is an extra attraction that is difficult to resist!
Here is the recipe for a cake that marries western and eastern traditions!
Just think of alternative decorations fro Christmas! ( a Green Christmas?)

INGREDIENTS: For a 21 cm diameter mold (can be adapted to square molds or individual molds)

-Sponge Cake:
Eggs: 3 large
Sugar: 70 g
All purpose flour: 40 g
Matcha powder: 1 tablespoon
Butter (unsalted): 25 g

-Bavarois:
Milk: 200ml
Fresh cream (vegetal): 200 ml
Egg whites: 3
Sugar: 50 g
Gelatin: 5 g
Matcha powder: 1 tablespoon
Water (to dissolve matcha powder): 5 tablespoons
Matcha liqueur (optional, but try and find it or replace with something else according to taste!): a little

-Decoration jelly (nappage):
Matcha powder: 2 tablespoons
Gelatin: 5 g
Sugar: 40 g
Water: 250 ml

Supplementary decoration (optional):
Chestnuts (cooked)
Black beans (cooked)
Candied mint leaves

RECIPE:

-Sponge Cake:
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually.
Mix matcha powder and sifted flour. Mix in butter by hand (with the tips of your fingers). Add egg yolks and sugar and mix well. Cut and fold in the stiffly beaten egg white.
Bake in an ungreased pan in a very moderate oven.
Bake until the cake is puffed, has lost its shine, and springs back when gently pressed.
Let cool completely and trim off to shape of the cake mold.
Line the cake mold with a layer of sponge cake.

-Bavarois:
Soften jelly in cold water or dissolve it depending on type.
Whisk the the egg whites thick and hard with sugar.
Bring the milk and fresh cream to boil.
Switch off fire.
Add matcha powder and matcha liqueur and mix well.
Let cool completely. Add and mix in gelatin.
Fold in egg whites.
Pour the bavarois over the sponge cake and leave in refrigerator overnight.

-Decoration jelly:
Soften gelatin or dissolve in a little water.
In a pan pour in water, matcha powder, sugar and heat to dissolve sugar. Switch off fire and add gelatin. Mix weel.
Wait until it has cooled off completely.
Take cake out of refrigerator and pour jelly all over.
Put back in refrigerator and leave it until it has properly settled.

Decorate further with chestnuts, candied mint leaves and black beans.

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That is how it would look once cut.

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The same as an individual cake!

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, 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

Bryan Baird’s Newsletter (2012/12/20): Wishing You a Jubilant Holiday Season!

Baird Beer & Taproom Events Bulletin
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Wishing You a Jubilant Holiday Season!

Dear Taproom Friend & Baird Beer Enthusiast:

Life is a fleeting thing. Each of us is here but a very short time. The older we get, the more clearly we comprehend this inexorable reality. And despite the sometimes awful travails and the always regular monotony of life, it remains a mysteriously beautiful thing. The end-of-the-year holiday season provides wonderful occasion for reflection and appreciation of the joy of living.

At Baird Brewing, 0ur appreciation of this joy is manifested in a celebratory Christmas-New Year season holiday ale which we call Jubilation Ale.

New Baird Beer Seasonal Releases:
*Jubilation Ale (ABV 7.5%):

This malty rich, festively red-hued ale derives its special character primarily from the addition of two wonderful indigenous ingredients: (1) fully ripened Japanse figs (ichijiku) and (2) cinnamon twigs culled from a local Japanese nikki tree. The full bodied character combined with the attendant alcohol strength will warm the flesh just as it brings jubilation to the soul.

Jubilation Ale is available for immediate release in both kegs and bottles (360 ml). It begins pouring at our Taproom taps on Thursday, December 20.

Taproom O-shogatsu Schedules:

*Numazu Fishmarket Taproom: Countdown party December 31. Closed on January 1 and 2. Open for special O-shogatsu service on January 3 (noon to midnight). Resumes normal hours on January 4.

*Nakameguro Taproom: Countdown party December 31. Closed January 1-2. Open for special O-shogatsu service on January 3 (noon to 9:00 pm). Resumes normal hours on January 4.

*Harajuku Taproom: Closed on December 31 (Tokyo countdown party @ Nakameguro). Open for special O-shogatsu service on January 1-4 (noon to 8:00 pm). Resumes normal hours on January 5.

*Bashamichi Taproom: Countdown party December 31. Closed January 1-2. Open for special O-shogatsu service on January 3-4 (noon to 8:00 pm). Resumes normal hours on January 5.Holiday Season Cheers!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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, 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

French Dessert: Wasabi Panacotta and Sweet Soy Sauce at Pissenlit in Shizuoka City!

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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.

When it comes to desserts Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, has never been afraid to experiment with ingredients that would discourage many a vaunted chef to try!

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His latest creation has involved products Shizuoka Prefecture are justly famous beyond the mere borders of Japan!

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Here is another overview as the “lengthy appearance” is not easy to represent in a single photography!
Apart of strawberries (topped with organic mint) and squat persimmons, what famous Shizuoka products have been used?

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Not inside the succulent pistachio in spite of its great marriage with the rest of the dessert!

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Shizuoka-grown wasabi!
Freshly grated wasabi extract wasincorporated in this exquisite panacotta!
The taste, but with not real piquancy, of the wasabi inside a sweet panacotta is difficult to describe, and simply said, I felt privileged with the discovery! Chili pepper or black pepper can be found in ice creams or choclate but this is different , and so elegant!
Note that the edible flowers are organic shiso/perilla flowers!

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And the sauce was made with soy sauce from Amano Company in Gotemba City as it was generously united with a caramel sauce!

More than a discovery, a study in succulent artistry!

PISSENLIT
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!

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, 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

French Organic Wine Bar & Retailer: La Vigne in Shizuoka City!

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Shop Manager Hidetaka Satoh/佐藤大高さん & Staff (calling themselves the “Nice-Looking Boy and beautiful Damsel”!)

Service: Very friendly and caring. Great explanations!
Facilities and equipment: Great cleanliness overall. Superb washroom. Whole establishment non-smoking!
Prices: Reasonable
Strong points: French organic wines. Higher grade wine cellar. Drinks and light food at standing bar.

The Japanese love their wines, and French wines in particular!
But they also have a care for their health.
And what’s a more healthy drink than organic wine!

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You will find La Vigne very conveniently located right across the street from Shizuoka JR Station North Exit!

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It almost looks like a street side cafe back in France!

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“自然のワイン/Shizen no Wain” means “Natural/Organic Wines”!

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The wine and the producer of the month!

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Wine recommendations for coming Christmas!

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A suggestion for a present for an important person!
Actually today was exactly the Fourth Anniversary of the opening of La Vigne in the 18th of December 2008!
The mother company is located in Nagoya while the most recent and third shop stands in Higashi Ginza, Tokyo!

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The shop was first conceived as wine retailing establishment that offers plenty of organic wines from France.

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More suggestions for Christmas!
All purchases can be wrapped as presents for a small fee!

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They do offer a lot to eat with those wines: terrine, pate, sauces, jams, olives and the like!

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And also plenty of cheese, hams, sausages, and other appetizers you can eat on site if you wish.

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Photographs and signatures of the producers whose wines are featured at La Vigne!

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The standing bar which has proved to be best investment of the establishment!
Many customers, including many local chefs, taste their wines there before acquiring them by the bottle (s)!

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La Vigne also sells some great breads concocted by a local baker that find their way onto the counter more than often!

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Great map of French wines to give all information and conversation topics of the day when needed!

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Take your time, glass in hand , and take a good look at all the wines!

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The wines to be drunk and purchased by the glass at the standing bar regularly change.
You pay your orders, be they wine or food in cash as they come, or you can before leaving either cash or by credit card.

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Great explanations for each wine!

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My order of the day!
Wines and food can be consumed all day long, but coffee and mineral water is also available!

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Plenty of food and snacks available.
No cover charge or extra fees!

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If you find a canned food of your liking just take it from the display tables, bring it to the counter and ask the staff to open it for instant consumption as it is or with bread and so on!

LA VIGNE
420-0852 Shizuoka City, Aoi Ku, Koya Machi, 17-2, 1F
Tel/Fax: 054-205-4181
Opening hours: 10:00~22:00 (Monday~Saturday), 12:00~20:00 (Sundays and National Holidays)
Credit Cards OK
Private Parties welcome
HOMEPAGE (Japanese)
Entirely Non-smoking!

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, 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

Vegan & Vegetarian Gastronomy: Mushrooms Cuisine at Yasaitei in Shizuoka City!

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Eringe/エリンゲ and maitake/舞茸 at Yasaitei!

Service: Excellent and very friendly
Facilities: Very clean, Beautiful washroom
Prices: reasonable
Specialties: Vegan and vegetarian Cuisine, Izakaya gastronomy, local products, oden. Good list of sake, shochu. Wines also available.

The Japanese have always been in love with their mushrooms and the number of varieties they grow is simply mind-blowing!
Mushrooms, although they don’t contain many calories offer a lot of healthy ingredients on top of their beautiful taste. You never feel guilty when indulging in them!

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Yasaitei/やさい亭, which could be roughly translated as “vegetables station” in English, is the izakaya to visit in Shizuoka City for gastronomes who love mushrooms and vegetables in particular as their priorities can be catered for with the minimum of fuss and explanations.
The following describes recent dishes I have savored there including other vegetarian and vegan tidbits!

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When I visit Yasaitei I always “Doman”, a rice shochu distilled by Hamamatsu-Tenjingura Brewery in Hamamatsu City!

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A “o-tooshi/お通し/snack served with the first drink!

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Lotus root/renkon/蓮根 in “kinpira” fashion!
Such a satisfying crunch!

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Grilled fresh shiitake/椎茸!

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The shiitake were simply grilled and seasoned with soy sauce before being served over shiso/perilla leaves.

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Freshly grated daikon and ginger were provided for further seasoning and enjoyment.

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Surely one of the best ways to enjoy fresh shiitake!

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Another o-tooshi!

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Mushrooms and fried tofu o-hitashi/お浸し/Japanese-style light appetizer!

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Maitake, tomato and spinach stir-fried in sesame oil and served with fresh coriander!
Maitake/舞茸 in English stands for mushrooms called Hen-of-the-Woods, Ram’s Head or Sheep’s Head!

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Juicy and so tasty mushrooms!

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Note the coriander for beautiful balance in presentation and taste!

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Another o-tooshi!

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Mushrooms and mekabu/芽蕪/small turnips! If you are vegetarian or vegan just tell them not to top it with katsuo bushi!

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Steamed eringe (or eringi)/エリンゲ/known in English as king trumpet mushroom, French horn mushroom or king oyster mushroom!

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The eringe were steamed together with fresh cucumber and served with freshly grated Shizuoka-grown wasabi!

Looking for more of the same!

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 14 at tables
Set Courses: 3,000, 4,000, 5,000 yen
Individual orders (carte) welcome
Parties welcome
HOMEPAGE (Japanese)

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, 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

French Dessert: Organic Apple Creme Brulee at Patina in Shizuoka City!

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Service: Very friendly and smiling
Facilities: Very clean. Beautiful washroom.
Prices: Reasonable
Strong points: A true cafe where to relax and enjoy a good light meal any time of the day. Interesting and reasonable wine and cider list.

Anyone with a sweet tooth do like its dessert but will enjoy them all the more when they are made with local products!

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Today at Patina Cafe & Brasserie in Aoi Ku, Shizuoka City, I noticed an intriguing dessert on the menu of the day as I was ordering my usual cappucino!

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Seasonal Creme brulee made with Kougyoku apples. Kougyoku/紅玉/Ruby apples are a Japanese variety renown for it red skin and sweet and sour balance in taste!

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Now, let’s have a look at what’s inside that cute little pot!

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That certainly beautiful and appetizing!

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I just couldn’t wait to break that crispy layer of caramel!

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But one thing at a time!
I first tasted a compote of the same apples.
Incidental these kougyoku/ruby apples are organically grown in Shizuoka Prefecture!
Their slightly tangy taste perfectly marries with the custard and caramel sauce!

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Interestingly one the spoon had broken the caramel layer it didn’t sink into a soft liquid but cut through a cream with the perfect consistence, both soft and firm which allowed for a slow and delicious savoring of the cream together with a piece of the caramel!

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The fact that the apples were first mashed before being incorporated to the cream explains the ability to spoon it without anything breaking or spilling away in spite of the very soft cream!

A little jewel!

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00=22:00 (last orders, 21:30
10:00~21:00 on Sundays (last orders, 20:30)
Closed on Tuesdays

BLOG (Japanese)
Non-smoking until 15:00
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, 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