French Gastronomy: Bonito-Katsuo 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 and caught fish. Very inventive French gastronomy.

Shizuoka Prefecture boasts many seafood varieties as its specialties: Sakura Ebi/Cherry Shrimps, Shirasu/Sardine Whiting, Tachiuo/Scabbard Fish, Takahashi Gani:the largest crab in the world. and so on, but the fish it is most proud of is arguably katsuo or bonito!

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We are very much in season is coming through the Suruga Bay and along our shores back to colder waters. We call it “Modori Katsuo/Bonito on his way back”!

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Chef Toru Arima/有馬亨さん often serves as a sublime appetizer in tataki form with organic vegetables, jelly and matcha tea and curry powder for a last seasoning touch!

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Bonito fillets are first seared on all sides before being plunged in icy water to stop the cooking.
Once completely cooled down it is cut in thick slices across the fillet.
Note the edible and so cute shiso/perilla flowers for a simple and so elegant touch!

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Viewed from the other side you can admire the bed created with pieces of organic vegetables and more bonito!

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Such gastronomy becomes a photographer’s pleasure!

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No this is not pasta, but thin egg plant vermicelli!

Considering the comparably simplicity of the ingredients this true gastronomic artistry!
And the taste? Just sublime!

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

Shop with Intent by Debbie
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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

2 thoughts on “French Gastronomy: Bonito-Katsuo at Pissenlit in Shizuoka City!”

  1. The only form I know of katsu is katsuobushi, but I’d love to try it prepared like here. I love the idea of aubergine noodles! I must experiment! I bet I can surprise more than one guest 🙂

    Like

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