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.
Peach growers in Japan proceed through a lot of thinning (fruit pruning) in early Spring to keep and develop only the best fruit. But all those unripe green peaches are not wasted and find their way into many recipes!
Chef Toru Arima/有馬亨さん at french Restaurant Pissenlit in Shizuoka City has found a great way to accommodate them as a scrumptious dessert!
Green unripe peaches tart!
Toru cook the small green peaches in compote first and places over marzipan inside a tart made of pate sucree and coats them with a thin layer of translucent jelly of his own.
The beautiful caramel ice cream and creme anglaise make for the perfect marriage!
And the Shizuoka-grown organic flowers are not only beautiful but edible!
i forgot to mention that I sampled with beauty with coffee during a short visit to talk business with Toru!
My waist line is going to scream but I don’t care!
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
SHIZUOKA GOURMET 
Excellent idea! I remember my mum used to make cakes with unripe peaches (the only ones that our tree produced in the garden cold climate…). She has never got rid of the tree even though the peaches were inedible raw, but they were excellent in cakes (much better than ripe peaches actually: I loved their tanginess and they stayed firmer).
Something tells me rare are the unripe peaches who have such a glorious destiny in Japan…
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Actually it is very sensible to use them. And so yummy!
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