Agriculture, ビール, Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

25): Lucky 7 Stout Month Final Release: Great American Stout

March 27, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Lucky 7 Stout Month Final Release: Great American Stout

Dear Taproom Friend & Baird Beer Enthusiast:

Our month-long March celebration of stout beer has moved into the final week. Last, but most definitely not least, in our Lucky 7 Stout release line-up is Great American Stout.

*New Baird Beer Seasonal Release:
*Great American Stout (6.5%):

An American-style stout is, as should be no surprise, a relatively hoppy interpretation of the stout genre. Great American Stout is hopped to 55 IBUs with four American hop varieties: Columbus, Warrior, Summit, Cascade. A generous dosing of all four varieties post-boil into the whirlpool is the key to the softly herbal-floral fragrance. Additions of Japanese dark sugar serve as a seamless complement to rich flavors derived from three types of roasted grain.

Great American Stout begins pouring from our Taproom taps today (Monday, March 25). It also is available (kegs and bottles) for immediate release to craft beer retailing establishments throughout Japan.

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

レシピ, 美食, 観光, 魚, 魚海の幸, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka Cuisine, sushi, Sushi bars, Sushi restaurants., Tourism, 寿司

Sushi Restaurant: Dinner at Sushi Ko (Spring 2013) in Shizuoka City!

March 21, 2013 dragonlife Leave a comment

Sushi “Charlotte Cake”!

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu

Chef Kenta Birukawa/尾留川健太さん at work!

The beauty of true great sushi is that it follows the seasons and the sea catches.
It is not that evident in the large metropolises where sushi is more or less “disguised”, but here in Shizuoka with a constant and abundant supply to complement seafood coming from other shores we are never short of new discoveries and truly extravagant sushi gastronomy and this at comparatively reasonable prices!

To cut a long story short let me have the pleasure to show you what Chef Kenta Birukawa/尾留川健太さん served us during a “short visit” the other day!

Sazae/Turbo Shell salad as a snack with the first drink!

Anago yaki/grilled conger eel served basted with its tare/sauce!

Of course served with plenty of freshly grated wasabi from Utogi, Shizuoka City!

hamaguri yaki/Grilled clams!

As it is! So fresh and delicious!

Shirako yaki/Grilled cod sperm sacs!

With a texture similar to foie gras!

Chef Kenta Birukawa/尾留川健太さん’s specialty: Sushi Charlotte Cake as as an imitation of a French Charlotte Cake!

The little details that show the great attention!

The cake itself conceived with salmon and tuna strips!

Extravagant ikura/salmon roe topping!

Exploring the insides of the “cake” with avocado, cucumber and so forth!

Hotate/Scallops nigiri sushi!

One of my favorites: Tachiuo/Scabbard fish sushi nigiri lightly seared, topped with momijioroshi/daikon with chili pepper and seasoned with ponzu!

A favorite everywhere in Japan: Negitoro Maki/Roll containing grated tuna and chopped scallions!

For a closer look!

Now, what’s inside this small pot?

As a hot “salted” dessert: Chyawanmushi/Japanese-style steamed salted pudding!

To be continued…. You bet!

SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Agriculture, ビール, Baird Beer, Beer, Beer Brewery, 美食, 酒, 観光, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/03/20): Lucky 7 Stout Month’s Newest Release: Black Smoke Stout

March 20, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Lucky 7 Stout Month’s Newest Release: Black Smoke Stout

Dear Taproom Friend & Baird Beer Enthusiast:

All stouts share an obvious common trait: they are black in color. They also share a more subtle one: namely, a slightly smokey character. Both of these common traits derive from the use of highly kilned malts and raw grains in the brewing of stouts.

Baird Beer Seasonal Release:
*Black Smoke Stout (6.5%):

In the case of Black Smoke Stout, we build upon the subtle smokiness derived from the used of highly kilned black malt, as well as roasted wheat and barely, by adding an additional and completely different source of smoke character — German 2-row base malt that has been dried (smoked) over a beechwood fire.

The intertwining of these two separately derived smoke characters is so complete that it is impossible to distinguish where one begins and the other ends. The overall impression that Black Smoke Stout will leave upon the drinker can be described in just a few words – silky, velvety-smooth smoke.

Black Smoke Stout begins pouring from our Taproom taps today (Wednesday, March 20). It is available for immediate release (bottles and kegs) to all Baird Beer retailing outlets in Japan. For those of you drinking a Black Smoke Stout at one of our Taprooms, be sure to get your Lucky Seven Stout Card stamped. You will be only one stout away (Great American Stout) from completing the card and earning yourself a free Baird Beer shirt.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Agriculture, Ecology, Environment, 野菜, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, wasabi, 山葵

Wasabi Grower: Masahiro Sugiyama/杉山昌弘 in Umegashima, Shizuoka City!

March 17, 2013 dragonlife 2 Comments

Masahiro Sugiyama/杉山正浩!

Shizuoka City, in Utogi for that matter, is the birthplace of wasabi. But the city itself is very large, the second largest city in Japan, area wise, and wasabi is grown in many other spots along the Abe River in particular.

my chef friends and I had to drive a long way up as proved by the snow still clinging to the mountains in the background. Actually these mountains are still part of Shizuoka City!

This is still much rural traditional Japan as typified by the Sugiyamas’family farmhouse!

It still took us one more mire to meet Masahiro’s family busy harvesting wasabi in their fields at 600 meter-altitude!
As Masahiro is the third generation as far as wasabi is concerned (he also grows tea, shiitake, konyaku roots and so on) you can see the second generation represented by his parents and the 4th generation in the person of his daughter still studying at Agricultural University in Hokkaido!

The wasabi fields which have to be protected from monkeys, wild boars, deer and other pests!

These wasabi which take about 12 to 18 months to grow from seedlings are almost ready for harvest which is conducted all year round.

Wasabi seedling

Wasabi culture is organic when sawa wasabi/fresh running water wasabi is concerned.
Masahiro, for better protection against disease and insects prefers to buy his seedlings from a nearby grower than to make his own seedlings.

Uprooting and cleaning the fresh wasabi.

Wasabi culture is a tough job daily conducted whatever the temperature although the water has a constant temperature between 12 and 16 degrees all year round.

Young wasabi roots.

Seedlings recently replanted.

The wasabi fields water is directly pumped from the Abe River flowing along.

We are not far from the source of the Abe River and the water here is pure and untouched!

But for the wasabi fields this is wild country here!

If it were not for the blue tents you wouldn’t know that agriculture is conducted there!
I can assure you that all protection is needed as we discovered whole groups of monkeys prowling nearby!

Only a single narrow road, recently paved, gives access!

It is still winter up there!

Those “steps/dams” were built a long time ago and they don’t interfere with the purity of the water.

Not only the roots of these wasabi but also the leaves and stems are very popular with the local chefs who order directly from Masahiro Sugiyama according to their own specifications!

Another big crop of the precious vegetable!

Ready to to the farmhouse!

For a clsoder look!

These will be cleaned and separated in roots, stems and leaves and even flowers which are all edible!

Now this was a great discovery: wild cress growing in the same water!
We all took batches back home! So sweet and crunchy! You will find such at supermarkets!

More hard work back at the farm where all the roots, stems, leaves and flowers have to be separated, cleaned and packed for immediate delivery!

No wonder these beauties fetch such a price (mind you, they are comparatively cheap here!)!

SUGIYAMA NOEN/SUGIYAMA FARM
Masahiro Sugiyama, Wasabi Grower
421-2301 Shizuoka City, Aoi Ku, Umegashima, 5504
Tel.: 054-269-2420
Fax: 054-269-2450
Mobile: 090-8376-3854
HOMEPAGE (Japanese)
E-mail: kanesima@grape.piala.or.jp

RECOMMENDED RELATED WEBSITES

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Agriculture, ビール, Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/03/15): Stout Month Seasonal Releases — Mama’s Milk Stout & Luck of the Irish Red Ale; St. Patrick’s Day Celebration

March 16, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Stout Month Seasonal Releases — Mama’s Milk Stout & Luck of the Irish Red Ale; St. Patrick’s Day Celebration

Dear Taproom Friend & Baird Beer Enthusiast:

Our Lucky Seven Stout Month celebration continues with today’s release of two more seasonal brews: Mama’s Milk Stout and Luck of the Irish Red Ale.

Baird Beer Seasonal Releases:
*Mama’s Milk Stout (4.5%):

Milk Stout is a stout of moderate gravity and alcohol that is brewed with a portion of milk sugar (lactose). This lactose is not fermentable by brewer’s yeast and thus remains in the beer after fermentation, contributing to the body and mouthfeel of the beer. Milk Stout was once thought to be a beer good for nursing mothers. The flavor is certainly one that makes the imbiber feel wholesomely nourished.

Mama’s Milk Stout is now pouring from our Taproom taps and is available for immediate release (bottles and kegs) to Baird Beer retailers throughout Japan.

*Luck of the Irish Red Ale (4.5%):

We brew this malt-laden, biscuity red ale each year to mark the celebration of St. Patrick’s day (March 17). This year we have brewed it on our large system and thus have bottles and kegs to release to the general Japan beer market. Luck of the Irish Red Ale will be pulled from our Taproom handpumps beginning tonight (Friday, March 15).

Please note our St. Patrick’s Day Taproom celebration on Sunday, March 17. Our Taproom kitchens will be serving some special Irish pub cuisine and we will be toasting Ireland’s patron saint all day long with 500 yen pints of Luck of the Irish Red Ale and Shimaguni Stout (our year-round Irish-style dry stout).

We look forward to seeing you.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Italian Gastronomy: Spring Lunch (2013) at Aquavite in Shizuoka City!

March 14, 2013 dragonlife Leave a comment

Service: Excellent and very friendly
Facilities: Great cleanliness overall. Small but beautiful washroom
Prices: Reasonable to expensive.
Strong points: Great use of local products, especially organic vegetables in inventive cuisine. Top-class Italian wines. Private room for~8 people

Aquavite has at last and deservedly come to age! Now with two capable chefs helping out Chef Masaru Aoki/青木優さん one can patronize one of the top Italian restaurants in the Prefecture at any time even when the latter is away on business!

The establishment has always made it a point to preserve an easy-going but still elegant atmosphere without ostentation.

Lunch time is a great time to first experience the great food before venturing into more serious business at dinner although lunches on request certainly do not have anything to envy about dinners!

But what I most love about this place apart of their superb food is the fact that they extensively use and advertise local products. Not always as easy as you might think!

First appetizer: lotus root grown in Asabata, Shizuoka City, burdock and Romaesco broccoli grown in our Prefecture!

Second appetizer: Na no Han/rape flowers and Mangenton ham!

This ham produced by Sano Co. in Fujinomiya City has attracted national attention of late!

Cabbage and bean soup!

Delicious Italian “comfort/soul food”!

Bread is always home-baked and hust out of the oven!

Vongo;e spaghetti for pasta! So elegant!

Yummy cockles from Toyohashi, Aichi Prefecture and broccoli from Shizuoka Prefecture!

Roasted 4-month ol lamb from new Zealand and Shizuoka vegetables for the main dish!

Not a gram of fat! such a beautiful combination with sweet carrots!

All succulent vegetables, which bring such great balance, are from Shizuoka and mostly organic!

A message that cherry blossoms are about to flower in this dessert!

Shizuoka-grown strawberry panacotta and roasted strawberry!

How about that for a cheery tree!
Spring has definitely come!

To be continued (count on that again!)….

AQUAVITE
420-0034 Shizuoka Shi, Tokiwa-cho, 1-2-7, Tomii Bldg. 3F
Tel. & fax: 054-2740777
Opening hours: 11:30~14:00 18:00~22:00
HOMEPAGE (Japanese)
Credit Cards OK
Non-smoking private room available!

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Soba Restaurant: Tsudono in Shizuoka City!

March 11, 2013 dragonlife 9 Comments

Service: Very kind and a bit shy
Equipment & Facilities: Spotless clean. Superb washroom.
Prices: Reasonable
Strong points: Soba! Very Japanese atmosphere.

Soba or buckwheat noodles must be one of the healthiest staple food in this world.
And it complies with almost with any dietary requirements be they those of vegans, vegetarians, gluten-free dieters and what else!
And to top it all it is simply delicious!

The other day after interviewing a local wasabi grower in Umegashima, Aoi Ku, Shizuoka City, my chef friends and I decided to visit a local soba restaurant up in the mountains among farms.
You certainly need a navigator to drive there!

The windows of Tsudono Restaurant overlook a landscape of fields, farms and mountains, and nothing else!

Very traditional atmosphere where you can sit either at a table and chair or on the tatami straw floor!

Definitely worth looking at in detail, even the superb washroom!
And it is all non-smoking!

Don’t forget to take your shoes off before venturing on the beautiful parquet!

Ordering is very simple:
They serve only one kind of soba and one miso yaki!

Mind you, they have no less than three kinds of Japanese sake available!
Don’t forget that not so long ago people had to go to the local soba shop to drink Japanese sake!

Your simple but beautiful tray served with soba tsuyu/soupstaock, chopped scallions, grated daikon and grated local wasabi!

Delicious miso yaki to go with our beer!
Miso yaki, a typical offering at a good soba restaurant is a mixture of miso and buckwheat grilled on a wooden spoon! A must-try!

Don’t forget to mix these ingredients in the tusyu/stock soup before dipping your buckwheat noodles!

The soba are made on the day only, served exclusively at lunch and the restaurant will close as soon as the soba have been all served! So come early!

Pour plenty of soba-yu/water in which the soba were cooked/ in your soupstock vessel to make a very healthy drink!

TSUDONO Zaru Soba
421-2121 Shizuoka City, Aoi Ku, Tsudono, 514-2
Tel.: 054-294-1005
Opening hours: 11:00~15:00 or until the soba are sold out!
Closed on Mondays (except on National Holidays)
Car parking available
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Agriculture, ビール, Baird Beer, Bars, Beer, Beer Brewery, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/03/08): Seasonal Stout Release — Midnight Oil Export Stout; Lucky 7 Stout Month in Full Swing

March 10, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Stout Release — Midnight Oil Export Stout; Lucky 7 Stout Month in Full Swing

Dear Taproom Friend & Baird Beer Enthusiast:

March is the month that we at Baird Brewing celebrate the dark side of the beer world — stout ales! Lucky 7 Stout Month is in full swing at all of our Taproom pubs. Today we are pleased to announce the Japan-wide release of one of our annually brewed seasonal stouts: Midnight Oil Export Stout.

Baird Beer Seasonal Release:
*Midnight Oil Export Stout (6.7%):

Export stouts generally are rich and roasty in flavor, moderately high in alcohol strength, and sport some noticeable hop character (normally registering in terms of bitterness and flavor). Baird Midnight Oil Export Stout enjoys a complexly layered roasted malt (barley & wheat) character that is balanced beautiful by a kiss of caramel sweetness. A firm, straightforward hop flavor rounds this stout into perfect condition.

Midnight Oil Export Stout is available for immediate release in both kegs and bottles (360 ml). It begins pouring from our Taproom pub taps tonight (Friday, March 8).

An additional stout not to be missed, and part of our Lucky 7 Stout Month celebration, is now being pulled exclusively through our Taproom handpumps — Smoke & Fire Stout (5% abv and brewed with Habanero peppers from draught beer manager Chris’ garden). The base malt used in Smoke & Fire is completely beachwood smoked malt from Germany. As the smoke vanishes, a kiss of Habanero fire appears — not enough to burn, just enough to excite and captivate.

Taproom Events:
*Lucky 7 Stout Month at all four Taproom Pubs:

The month-long celebration of stout ales at our Taproom pubs began last weekend at the Morning Coffee Stout brunch. It continues all month long. Below are the Taproom release dates for the stouts on our Lucky 7 menu:

Morning Coffee Stout (3/2)
Smoke & Fire Stout (3/6)
Midnight Oil Export Stout (3/8)
Mama’s Milk Stout (3/15)
Shimaguni Stout as well as Luck of the Irish Red Ale (3/17 – St. Patrick’s Day)
Black Smoke Stout (3/20 – national holiday)
Great American Stout (3/25)
Be sure to pick up a Lucky 7 Stout stampcard at a Taproom counter. The card contains punches for all seven stouts plus one for Luck of the Irish Red Ale. All patrons who complete the full card by the end of the month will receive a free Baird Beer shirt (you may choose among our several styles).

Additionally, each Taproom will be featuring special menu items to match the stout styles on draught. Come in and taste for yourself the diversity inherent in this iconic beer style.

*Bashamichi Taproom Live (CODE); Saturday, March 9 from 8:00 pm:

CODE was a band formed by an eclectic group of young expat teachers in Numazu back around 2000. They were Fishmarket Taproom regulars and early Baird Beer fans. More importantly, they were passionate about their music. This passion came through not just in the quality of the music, but in the creativity and originality too.

Most of the guys have moved from Numazu and work as professionals in and around Tokyo. We are pleased to bring that back together as a musical entity which will be performing live at our Bashamichi Taproom this Saturday evening. Sayuri and I will be there in full groupie mode, rocking ourselves back down memory lane. Please join us.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Agriculture, フランスレストラン, フランス料理, レシピ, Bistro, Cafes, Cakes, 美食, Dessert, 観光, 農業, Food, French gastronomy, French Restaurant, Fruit, Fruit Tart, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Cake: Shizuoka Tropical Fruit Tart at Patina in Shizuoka City!

March 7, 2013 dragonlife Leave a comment

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 reasonable wine and cider list.

Shizuoka has the mildest climate in Japan after Okinawa which allows for the culture of all kinds of fruit either outdoors or in green houses.
Recently locally grown fruit are witnessing a big increase both in production and consumption.
It seems there is no limit to the varieties!

Last time i went there for my regular coffee i noticed a new tart being offered at Patina in Aoi Ku, Shizuoka City!

Shizuoka Tropical Fruit tart with banana, papaya and star fruit!

Chef Akiko Kondoh/近藤亜希子さん’s tarts look as delicious as ever!

All these colors reminded me of our tropical French islands in the Caribbean or off east Africa, not mentioning those in the Pacific ocean!

Can you see the fruit?
The tart is served lukewarm for a perfect balance with the ice-cream!

Yes, I always reserve this part for the last bite! LOL

Mind you Akiko’s vanilla and Calvados ice-cream is a good enough reason to visit the place!

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

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Agriculture, レシピ, 美食, 酒, 野菜, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Izakaya Gastronomy: Bu-Ichi in Shizuoka City!

March 6, 2013 dragonlife 2 Comments

Watarigani/ワタリガニ/Swimming crabs from Suruga Bay!

Service: Very friendly and easy-going
Equipment: Very clean overall. Spacious and beautiful toilets
Prices: reasonable to slightly expensive, but very good value!
Strong points: Extensive use of local land and sea products. Great sake and drinks in general!

Izakaya gastronomy is THE gastronomy of Japan.
It comes at different levels and prices from the cheap small food stands to some elaborate establishments with the consequent prices.
If one truly wants to discover local food and ingredients just visit the many izakayas you are bound to find anywhere in Japan!
Now, in Shizuoka, as we are blessed (and that officially!) with the largest number of varieties of land and sea food in Japan, it becomes a delightful headache as to which place to patronize.
Even so, Bu Ichi in Aoi Ku, Shizuoka City stands head and shoulders above most izakayas in town and prefecture and a lot of regular customers from all status have more than often to battle for a seat!

Alright, let me show you what Takeshi Satoh/佐藤武史 prepared for our short dinner the other day!

A lot of attention is brought to the smallest details!

The o-tooshi/snack served with the first drink: Simmered daikon with na no hana/rape flowers!

Avery rare (there were only two available that day!) watarigani/swimming crab caught in the Western part of Suruga Bay! One half for each of us two!

Loads of tender meat!

Including the brains of the crab! Truly extravagant!

Sashimi assortment all from Shizuoka!

Katsuo/Bonito with grated ginger and chopped scallions!

Madai/True seabream!

Boiled tako/octopus served with grated Shizuoka wasabi!

A favorite of mine: Kujira/whale!

The leaf at the back is a wasabi leaf!

More tender and tastier than beef!

Deep-fried oysters in panko/breadcrumbs!

True oyster lover must sample that!

Now what does that splendid tempura consist of?

Sardine wrapped in shiso/perilla accompanied with some fukinotou/Giant butterbur or fuki bog rhubarb, a wild winter vegetable!

And that was for the first part of the night, but I can guarantee you we shall come back soon for a full dinner!

Bu-Ichi/武市
Chef/Owner: Takeshi Satoh/佐藤武史
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-10, Dai 2 Matsunaga Bldg. 2F
Tel.: 054-2521166
Business hours: 17:30~22:00
Closed on Wednesdays
Reservations advisable
Credit Cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Agriculture, レシピ, 美食, Drinks, 酒, 観光, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Tourism

Food & Drinks Bloggers in Japan (updated March 2013)

March 6, 2013 dragonlife Leave a comment

The number of foreigners and Japanese nationals who write about the food and drinks in Japan in English (or at least answer comments in English) has remarkably increased lately.
I thought it was about time to start some kind of round-up to help people discover these deserving foodies and their blogs!The list below is far from exhaustive, but I’m planning to update and announce it regularly!
Of course if you know more foodies residing in Japan, do please direct them to me and I will introduce them gladly!

HOKKAIDO TRIBE
(Hokkaido Island)
Meishu no Yutaka by Carlin
The Best of Sapporo by Ben!

TOHOKU TRIBE
(Northeastern Japan: Aomori, Iwate, Miyagi, Akita, Yamagata, Fukushima)
Cooking with Mama Miyuki in Sendai
Slow Food From Japan by Nigel Fodgen in Miyagi Prefecture.

KANTO TRIBE
(Eastern Japan: Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa)
Japan Eat’s Videos
Tokyo Food File by Robbie Swinnerton
Watch Japan in Tokyo
Little Japan Mama in Tokyo
Japan Eats (featured on request)
47 Japanese Farms Through The Eyes of Its Rural Communities By Sara and Roshni in Tokyo
Eating Out in Tokyo with Dominic Tokyo Through The Drinking Glass by Melinda Joe in Tokyo
Tokyo Foodcast by Etsuko Nakamura in Tokyo
Sake World by John Gauntner in Tokyo: The inernational Reference for Japanese Sake!
Tokyo Terrace by Rachael in Tokyo
Gaijin Tonic in Tokyo and Kanagawa Prefecture
Nonjatta by Chris Bunting in Tokyo
The Soul Of Japan in Kanagawa Prefecture
Sake, kimono and Tabi In Tokyo
Tokyo Kawai, Etc… in Tokyo
Blue Lotus in Tokyo
The Japanese Food Report by Harris Salat in Tokyo
The Sake Chronicles in Tokyo
Watashi to Tokyo by Mari Kanazawa in Tokyo
Japanese Food-Food Lover’s Guide by Yukari Yamamoto in Tokyo
Gaijin Life by a Canadian gentleman in Tokyo
Leo’s Japan Food Blog in Tokyo
Eating Out In Tokyo With Jon
Fugu Tabetai in Tokyo
Japan Style in Tokyo
COCO’s Oriental Kitchen by angela Cooper in Tokyo
Free Online Japanese Food Recipes in Tokyo
Reminiscence in Tokyo
Cooking Japanese Style By Naoko, in Tokyo
Japan Farmers Market in Tokyo by Joan

CHUBU TRIBE
(Central Japan: Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi)
Good Beer & Country Boys in Aichi Prefecture
Green Tea Club by Satoshi Nihonbayashi in Shizuoka City!
Damonde Life by Matt Ryan in Hamamatsu & Enshu, shizuoka Prefecture
Mangantayon in Shizuoka Prefecture
Shizuoka Gourmet, Shizuoka Sake, Shizuoka Sushi, Shizuoka Shochu in Shizuoka Prefecture
Bryan Baird’s Beer & Brewery in Numazu in Shizuoka Prefecture
A Modern Girl from Niigata and all over Japan!

KANSAI TRIBE
(Western Japan: Mie, Shiga, Kyoto, Osaka, Hyogo, Nara, Kyoto, Wakayama)
Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
Yellin Yakimono Gallery by Robert Yellin in Shizuoka Prefecture, just moved to Kyoto!
Colorfood Daidokoro in Osaka (Englis & French)
Dominique Corby In Osaka (in French, but can answer and read in English)
Nagaijin in Osaka
Kyoto Foodie in Kyoto
Our Adventures in Japan by K and S Minoo in Osaka
Japan Food Addict by Mai in Kyoto

CHUGOKU
(“Central Country”: Tottori, Shimane, Okayama, Hiroshima, Yamaguchi)
“Made in Matsue” in Shimane prefecture
Get Hiroshima Blog in Hiroshima
The Wide Island Review, The JET Programme Webzine Of Hiroshima Prefecture (includes food & drink articles)

SHIKOKU
(Shikoku Island: Kagawa, Kochi, Ehime, Tokushima)
Obachan’s Kitchen & Garden Balcony in Kochi Prefecture
Still Clumsy With Chopsticks in Kochi Prfecture (Continuation of Obachan’s Kitchen & Garden Balcony)
Rocking in Hakata by Deas Richardson

KYUSHU
(Kyushu Island: Fukuoka, Nagasaki, Saga, Kumamoto, Miyazaki, Kagoshima)
Finding Fukuoka
Food from Fukuoka, Kyushu and Japan by Fumiko Soda
Fukuoka Sake Guide by Daisuke Ito
Quixotidienne in Kagoshima Prefecture
Christine Molero in Kyushu & elsewhere
Alishan on the Move in Fukuoka

OKINAWA
(Okinawa Archipelago)
HWN Pake in Okinawa in Chatan, Okinawa
I’m sorry to say that Nate has just passed away and that his blog has disappeared, but I’ll keep it there as it is in his memory!
Dojo Bar in Naha
Eating Okinawa
Okinawa Hai!
Total Okinawa

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

Drink blogger Drinks Food Food Bloggers Gastronomes Gastronomy Japan Japan Drink Blogs Japan Food & Drink Blogs Japan Food Blogs Japan Gastronomy

American Gastronomy, レシピ, Bistro, 美食, 野菜, 静岡市, 観光, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Non-smoking restaurants, Panckakes, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

American Gastronomy: Pancakes at Takajyo PANCAKES in Shizuoka City!

March 2, 2013 dragonlife 2 Comments

Service: Smiling and attentive
Equipment & Facilities: Overall very clean. Superb wasroom
Prices: Reasonable
Strong points: Pancakes! Local vegetables. Healthy food.

As opposite to crepes which are French, pancakes must be definitely part of American gastronomy unless the British claim it first!
Now, if such a simple comfort food can be created and presented as gastronomic health food, I shall be the first to enjoy it despite my Gallic origins!

Only 1 minute walk from Cenova Department Store on the right side of Kitakaido Street it is within very easy access!

Takajyo PANCAKE is the first pancake-specialized restaurant in Shizuoka and is owned by Cafe Studio @ Shizuoka!

And the restaurant is all non-smoking!
If you absolutely wish to indulge in your life-threatening habit, you may smoke in the back-yard terrace which is completely locked out in the cold, and that with some restrictions!

The environment is simply spotless clean!

You are constantly reminded of the menu offerings on samll screens and the music is all soft American jazz!

Very cute menus for lunch!
Actually the place is open all day!
And you may indulge in drinking all day, too!

Don’t worry if you can’t read Japanese…..

The picture menus will make your choice easy!

The lunch menus include a soup and a soft drink!
Let’s dicover some of their offerings!

All vegetables, including those in soups and salads are all local and suprbly fresh!

Great and tasty hot comfort for the winter!

The black tea is actually made in Kawane, Shizuoka Prefecture!

Herb pancake set lunch !

Seasoned with a delicious herb dressing!

Beautiful and crunchy salad!

All this smoked salmon and vegetables are so healthy!
Mind you, it is highly satisfying!

Actually, most of the leaf vegetables are also organic!

And a beautiful soft-boiled egg (local) for exquisite balance!

Millefeuille pancake lunch set!
I suppose any truly gastronomic American diner meust feature something in French on their menu! LOL

Beautiful salad again!

French “Millefeuille” sounds better than British “sandwich#! LOL

Home-made roast beef!

Now if you have some space left, try the mini pancake dessert set!

I’m sure you will be tempted!

Who said there was no such thing as American gastroonomy?

See you at dinner next as there is a lot more to discover!

Takajyo PANCAKES by Cafe Studio
420-0839 Shizuoka Shi, Aoi Ku, Takajyo, 1-3-2
Tel.: 054-266-4804
HOMEPAGE
E-mail: cafe-s@rx.tnc.ne.jp
Opening hours: 11:30~21:30
Closed on Tuesdays
Cards OK (from April 2013)

NON-SMOKING… unless you wish to feel like a recluse locked outside!

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

American Diner American Gastronomy American restaurants レシピ美食静岡 Food Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy Non-smoking restaurants Pancakes Recipes Shizuoka Shizuoka City Tourism World Cuisines