Italian Gastronomy: Winter Dinner (2013) at Soloio in Shizuoka City!

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

Some people might think I’m reneging on my origins (Bourgogne, France) since I tend to take quite a few repasts at the best of the Italian restaurants in town and prefecture…
Well, good food is good food, and though Western food might come out under the labels of various countries, it is actually more fusion food prepared with supreme ingredients more than anything else!
In any case I had to obey the orders of the Missus this time!
Now, what did Chef Takehiko Katoh/加藤武彦 serve us this time?

Actually, it is not easy to order as an array of succulent antipasti misto are looking at you right in the eye!

See what I mean?

We tried to keep this antipasti misto order small enough but that is what came on the counter!

The pork terrine is French. Talk of fusion gastronomy!

It was then about time to look at the seasonal/winter menu extras!

Napoli-style carozza! Raw ham wrapped around bread that had been seasoned with mozzarella cheeses and anchovy sauce before being deep-fried!

Just can’t stop gobbling them down!

The carozza viewed sideways to show the mozzarella cheese!

More fusion food: Ris de Veau/veal swetmeats and mushrooms sauteed and seasoned with Marsa wine!

The ris de veau so elegantly served and so delicious!

The mushrooms are local, shimeji, and they contribute so much in taste!

And then it was time for the fish: Kurodai/Black seabream from Suruga bay sauteed on its skin with herbs and served with local skillet fried vegetables. The vegetables in front are new taro/satoimo with their skins sauteed to a crisp!

The black seabream and its herbs!

Beautiful vegetables from the Chef’s garden!

And of course the pasta!

Home-made Tagliatelle with a ragu/stew of wild boar locally hunted!

And the chestnuts and mushrooms were the perfect accompaniment!

We had little space left for dessert, but……

I just couldn’t resist a glass of Frangelico Hazelnut Liqueur!

To be continued… You bet again!

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Closed on Monday
Credit cards OK
Private parties welcome!
Happy hour: 16:00~17:00: 1,000 yen set-3 appetizers plate and 1 glass of house wine!
Smoking allowed BUT Non-smoking until 20:00 everyday!

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,