Wine Bar & Restaurant: Kichi To Naru Kitchen in Shizuoka City!

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Service: Smiling, friendly and easy-going
Equipment & Facilities: Great cleanliness overall. Superb washroom
Prices: Reasonable
Strong points: Very fresh local vegetables. Healthy and filling fusion bistro food. Wines served all day long

There is a new very welcome trend of new restaurants coming to town not only to please all budgets but also making a maximum use of local products ensuring freshness and taste at reasonable prices inside a modern and easy-going environment

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The latest addition in Shizuoka City, Kichi To Naru Kitchen, is actually the third establishment opened by Kichi To Naru Co. which originally hails from Fuji City.

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The place is extremely clean and comfortable tucked away from the heat of the summer and the cold of winter.

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The gastronomy is markedly Italian-inspired although it is more fusion than anything else comprising typical Japanese and French bistro fare.

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If you are on your own sit at the counter and enjoy the sight of young chefs working in an open kitchen!

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Even at lunch the menu offers quite some choice.
For my first lunch I chose the Milky rice (risotto-style) with curry sauce and mushrooms cultivated by Mr. Hasegawa in Fuji City!

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It comes with fresh greens and beans salad,…

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and potage.

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The milky rice risotto and (mild) curry sauce, a very Japanese concept!

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I must admit that the milky rice risotto was a bit of discovery! It was perfectly married to the curry sauce!

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For my second lunch I sampled the pasta with fried eggplants in mildly hot tomato sauce!

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Very Italian in concept!

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Very healthy and tasty al dente spaghetti!

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And home-made tiramisu for dessert!

Expect more visits at tea-time and dinner!

Kichi To Naru Kitchen
Chef: Ryo Ogihara
Shizuoka City, Aoi Ku, Shichiken-Cho, 5-8, Miraie Shichiken Cho Bldg. 1F
Tel.: 054-255-5036
Opening hours: 11:00~23:00 (until 24:00 on Saturdays & Sundays)
Closed on Mondays
HOMEPAGE (Japanese)

Other establishments:
Kichi To Naru Kitchen
Fuji City, Takane Cho, 11-9
Tel.: 0545-57-0111

Kichi To Naru Izakaya
Fuji City, Urijima Cho, 108
Tel.: 0545-53-0187

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
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

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French Gastronomy: Dinner at La Fillette in Shizuoka City!

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French Andouillette!

Service: Friendly and a bit shy
Facilities & Equipment: Very clean overall, pleasant washroom
Prices: Reasonable to slightly expensive
Strong points: French restaurant doubling as a wine bar. Traditional French Bistro gastronomy. Good range of wines.

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La Fillette (meaning “young/little girl) has the enormous merit to double as a wine bar (you may drink beer, lol) which allows you to sit comfortably in front of a h[glass at any time of the evening.

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It used to be a Spanish restaurant before it opened 6 years ago and the decor outside has changed very little!

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have a good look at the blackboard outside! Take your time and read it! I personally found an item that any Frenchman worth his salt has to sample!

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Actually, it is not one but two blackboards you will have to check before entering!

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A great feature of the place is that hey have their own cave/cellar which you can peek inside. I can garantee you you will discover some memorable bottles !

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if you are on your own, you would do better to sit on a high stool at the bar counter, but if you are with a special company take a table in a cozy corner!

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They have some very reasonable champagnes for the connoisseurs!

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The menu is very traditional French bistro gastronomy with many a little surprise such as the above cheese creme brulee for appetizer!

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As a Burgundian I couldn’t resist the escargots/snails!

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The single item I would kill for!
French andouillette (pork tripes sausage)!
Home-made (not easy) and serve with succulent mashed potatoes!

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Oysters gratin to damn a New Englander!

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Ox jowl wine stew!

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Another view of this traditional French Bistro fare you would find anywhere back home!

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Home-made pistachio ice-cream!

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but for me it was a succulent cheese plate!

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With the perfect garlic toasts!

Looking forward to my next visit! There are too many many morsels I had to ignore! LOL

LA FILLETTE
Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-1-4 (along Showa Street)
Tel.: 054-251-6018
Opening hours: 17:30~24:00 (from 15:00 on Saturdays)
Closed on Sundays
Credit cards OK

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
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

Shizuoka Sake Tasting: Yamanaka Brewery- Enshu Yokosuka Aoitenka Homare Fuji Junmai Ginjo Limited Edition

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Homare Fuji sake rice grown in Shizuoka Ptrefecture doesn’t need much to be introduced any longer, but the difference is that many local breweries are tackling the more difficult ginjo level with it and successfully at that!

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More than two thirds of the Shizuoka Prefevture breweries are creating sake with Homare Fuji!
With the recent inclusion of Mount Fuji as a World Heritage will tempt collectors!

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Rice: Homare Fuji 100%
Rice milled won to 55%
Yeast: Association N0 1501
Alcohol: 15~16 degrees
Dryness: + 1.5
Acidity: 1.7
Bottled in June 2013 (limited edition)

Clarity: Very clear
Color: Faint golden hue
Aroma: Strong, dry and fruity. Banana, apricot, almonds
Body: Fluid, slightly sirupy
Taste: Strong dry attack backed up by puissant junmai petillant.
Complex.
Bananas, oranges, nuts, almonds, walnuts.
Disappears fairly quickly on a very dry nutty note.
Changes little with food.
For all its seemingly announced little dryness, the sweetness is counterbalanced by the high acidity, for a beautiful balance.

Overall: A strong dry fruity nutty and very assertive sake.
Drinks superbly with any food.
Probably bets appreciated slightly chilled.
Although eminently enjoyable on its own, this is a typical sake from Yamanaka brewery (Kakegawa City) with intriguing complexity and fruitiness, making it the perfect sake to enhance food, especially of the better kind, be it Japanese or Western.
Shizuoka-grown Homare Fuji sake is definitely coming of age!

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
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 Gastronomy: Chili Burger & New York Blue Strip Burger at Tequila’s Diner in Shizuoka City!

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The Chili Burger

Service: Shy but very friendly
Equipment & Facilities: Good general cleanliness
Prices: Reasonable to slightly expensive but very good value
Strong points: Tex-Mex gastronomy of superior quality. Doubles up as bar in evenings.

This is another report which should please my good friend Quizoxy!

The fact of being French is not going to prevent me from enjoying real burgers!
Fortunately here in Shizuoka City (and it seems to be the only decent venue in the whole of the Prefecture) we are blessed with a Diner serving burgers made with local beef only, notwithstanding the local vegetables, other meat and buns and bread locally baked!
I suppose I will continue reporting until I have exhuasted the whole menu!

1) CHILI BURGER

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The lunch menu (on both sides!)

No, I didn’t have these two burgers in a single lunch!
These lunches, although a bit pricey, are very generous and I can guarantee you satisfaction. They even offer an extra free serving of fried potatoes on request!

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The first lunch featured a chili burger with home-made chili beans!

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I like the way they serve it as you can either eat it the American way with the burger between your hands, or my way, a little at a time with a knife and fork!

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I know a lot of American and Canadian friends who would come just to sample those beautiful chili (not really hot, thanks!) beans!

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And their potatoes are always freshly fried!

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Always coming with a very tasty corn salad!

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Try and mix those chili beans with the fried potatoes!

2) New York Blue Strip Burger

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The last time I visited the place I just couldn’t resist this intriguing New York Blue Strip Burger! French also like their beef!

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New York Blur Strip Burger!

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I couldn’t wait to slowly demolish it!

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“Raising the cap” you will discover a whole steak, grilled semi-rare, cut in strips. And plenty of it!
For once my friends will have to eat it the slow way with fork and knife!

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The bottom row queuing for your fork!

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Now, that beef is extravagant (and local!)!

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And plenty of fresh vegetables for good balance and taste!

To be continued… You bet again!

TEQUILA’S DINER
420-0035 Shizuoka City, Aoi Ku, Shichiken Cho, 8-6 (near Aoba Park Street), ACT 7, 1F
Tel.: 054–255-7595
Business hours: 12:00~14:00, 18:00~24:00
Closed on Wednesdays
HOMEPAGE

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
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 (2013/06/06): Three Single-Hop Seasonal Releases

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Three Single-Hop Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

Hops are the spice of beer; they provide the bitter balance to the malt sweetness and infuse the brew with varying attributes of flavor and aroma. There are many varieties of hop, all imparting different character notes. Hops sharing the same name and genetic lineage often manifest characteristics dramatically different from their brethren grown in other regions of the world. Hops are, in a word, fascinating.

The best way to understand the comprehensive character of an individual hop variety is to brew a beer exclusively with that hop. This is called single-hop brewing. We have been busy single-hop brewing over the past several months and are happy to begin releasing some of these experiments. Up today: (1) Sorachi Ace Single-Hop Ale, (2) Santiam Single-Hop Ale, and (3) Northern Brewer Single-Hop Ale. All three of these varieties were grown in the United States. The recipes for these beers are identical, except of course for the hop variety. Calculated IBUs stand at 30. All are dry-hopped.

New Seasonal Baird Beer Releases:
*Sorachi Ace Single-Hop Ale (5%):

Sorachi Ace is a hop variety apparently from China but then shipped to and grown in Japan where it became known as a Japanese hop. It’s pedigree is a cross between Brewer’s Gold and Saazer. The Sorachi Ace we are using was grown in the United States. We have never seen, used nor tasted Sorachi Ace grown in Japan. This is our first experience with it period. It is noted for a lemon-like character. Alpha acid content for the 2012 crop is 15.3%. What do you think?

*Santiam Single-Hop Ale (5%):

This hop was released in the U.S. in 1997 and is a cross between Tettnanger and Hallertau Mittlefruh. It thus is noted for it’s ‘noble’ aroma, often described as spicy and floral. Santiam is one of the key hops in our year-round Single-Take Session Ale. Alpha acid content for this 2011 crop sample is 9.2%. How do your tastebuds respond?

*Northern Brewer Single-Hop Ale (5%):

Originally bred in England in 1934 from a Canterbury Golding female hop and a male hop known as OB21. It is held as a quintessentially ‘dual-purpose’ hop: equally good for its bittering potential and its aromatics. We are using the U.S. grown version here. We first got to know this hop as a signature hop in the Anchor Steam beer. Alpha acid content for this 2012 crop is 9.4%. We used to use Northern Brewer way back and featured it in our Bay Steam beer (a forerunner to Red Rose Amber Ale) — remember that? This is our first go with it in several years. What say you?

All three of these single-hop ales begin pouring tonight at our Taproom pubs. They also are available for immediate release to Baird Beer retailing pubs and restaurants in Japan. Please note, these are small-batch brews, keg only (no bottles), and thus very limited in supply. Orders will be fulfilled on a first-come, first-serve basis.

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
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 Sake Tasting: Sanwa Brewery-Garyubai Kaibin Jyuuri Ni Kaoru Junmai Daiginjo

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Sanwa Brewery in Shimizu Ku, Shizuoka City is a bit of a maverick in Shizuoka Prefecture as they are the only one brewery in Shizuoka Prefecture not using the Shizuoka yeast.

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Moreover they do not participate to sake competitions organised by the Association of Shizuoka Brewers in spite of their membership.

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The result is that their sake, although celebrated beyond our borders, are difficult to obtain even in Shizuoka as they are distributed only by a few sake shops.
I nonetheless, and especially the Missus and ladies in general, like them and am always looking for limited brews such as this one!

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Rice: Aiyama (Hyogo Prefecture) 100%
Rice milled down to 40%
Alcohol: 16~17 degrees (genshu)
Dryness: + 1
Acidity: 1.3
Bottled in March 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Complex and elegant. Pears, rice, pineapple
Body: Fluid, slightly sirupy
Taste: Dry, well-rounded fruity attack backed up with puissant junmai petillant.
Complex and fruity, almost sweet
Disappears fairly quickly on a somewhat drier note.
Apricots, nuts, almonds, macadamia nuts, faint hints of coffee and dark chocolate.
Insistently calls for the next cup.
Very easy to drink in spite of its high alcohol contents.
Although obviously to be enjoyed on its own drinks well with food with little change.

Overall: A beautiful, almost mysterious sake.
Splendid aperitif although I suspect it would make for the perfect night cap with a special chocolate.
To be drunk only in the company of connoisseurs or lovers!

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
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 (2013/05/29): Limited Seasonal Release: Daidai Pale Ale

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Limited Seasonal Release: Daidai Pale Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Just back from a fantastic few days in Melbourne, Australia where we participated in Australian Beer Week. As part of our participation we were asked to brew a special beer with some unique Japanese ingredient to debut at the week-ending beer festival. Daidai fruit was in season at the time and thus we choose to brew a daidai-infused citrus-laden pale ale. It was a big hit down under! Well, we wanted some for ourselves and our beer-loving friends here in Japan, too, so we saved a few bottles and kegs. What remains of Daidai Pale Ale is being released in the Japan market today.

New Baird Beer Seasonal Release:
*Daidai Pale Ale (5.5%):

Daidai is a wonderfully aromatic citrus fruit the juice of which is pungently tart. The aroma is captured in the peels, which we add once on the hot-wort side (whirlpool after boiling) and once as a ‘dry-peel’ addition on the cold green-beer side. The juice is added to the whirlpool along with the first peel addition and thus is subject to yeast metabolism during fermentation. The hops (Simcoe, Citra, Chinook, Sorachi Ace) were selected and combined with the intent of complementing and enhancing the daidai fruit character.

The result is a brisk and balanced pale ale highlighted by a sublimely complex fruit character. Daidai Pale Ale is available in extremely limited quantities in both bottles and kegs. It begins pouring from the taps of our Taproom pubs tonight (Wednesday, May 29).

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
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