Mount Fuji Winter Urban Sites in Shizuoka City!

SN3O5180

Winter is probably the best time to take pictures of Mount Fuji as you can see it hundred of miles away!
In Shizuoka City it practically jumps out in front of you if you look to the east!

SN3O5175

I was riding my bicycle along Route One in the east direction on my way to Gokoku Shrine when Mount Fuji looked at me in the distance!

SN3O5176

Above the private Shizutetsu Railway Line!
Do you notice the train on theleft?

SN3O5177

You could also see it driving a car but I very much doubt you could stop along the pavement like I did on my bicycle letting the traffic flow by!

SN3O5178

So many aerial cables!

SN3O5179

Peeping from under an overhead bridge!

SN3O5180

Interesting spot for a rope walker!

SN3O5181

Just before turning int Gokoku Shrine!

SN3O5182

The last view ofthe day!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

Shizuoka Sake Tasting: Fuji Takasago Brewery-Takasago Shiboritate Otafuku Honjozo Nama Genshu Muroka

SN3O5175

Can you distinguish the “face” on the label? LOL

“Otafuku/お多福” is the name of a mask representing the visage of a woman with a small nose and large, round and smooth cheeks! The same woman is supposed to represent good fortune!

SN3O5176
next year will the Year of the Horse!

Fuji Takasago Brewery in Fujinomiya City produces this “Otafuku” sake to be drunk during the new year festivities.

SN3O5177

This particular brand is a “shiboritate/just pressed”, “nama/unpasteurised”, “genshu/no water added” and “muroka/unfiltered”!

SN3O5178

Rice milled down to 60%
Alcohol: 18 degrees
Dryness: + 5
Bottled in DEcember 2013

Clarity: Very Clear
Color: Very faint golden hue
Aroma: Assertive, fruity, flowery, plums, cherries
Body: Fluid
Taste: Very strong attack backed up with puissant alcohol.
Complex. Fruity. Cherries, plums, nuts
Disappears quickly on a very dry note with dry almonds and macadamia nuts.
Changes very little with food. Enhances heavy food such as izakaya fare.

Overall: A straightforward strong sake for very dry sake lovers at parties and heavy celebrations!
To be drunk moderately unless you don’t care!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

Manhole Covers in Shizuoka Prefecture 16: Izu Peninsula (Part 1)

OOITO-4

A beautiful mint sewer manhole cover from Ohito Town which merged into the new city of Izu No Kuni City!

This time let’s have a look at Izu Peninsula!
It is pretty complicated as the whole map of Izu Peninsula was revolutionized with the mergers of many towns and villages into cities, some of them brand new!

OOITO-2

The same without the colors!

OOITO-1

A flowery manhole cover without the colors in Ohito!

OOITO-3

Also in Ohito a sewer type seen in many places in the Prefecture with slight differences in their central motif!

ATAMI-B

Another type in Atami City I hadn’t discovered in the former article on Atami City!
Note the central motif!

SHIMODA-1

Shimoda City at the southern tip of Peninsula City boasts a lot of manhole covers due to its place in history with the arrival of the Black Ship in the 19th Century!
The above mint does not have colors inside the sails!

SHIMODA-1a

The sails in this mint are colored!

SHIMODA-1b

Same mint as above but with a different background color!

SHIMODA-1c-black

Same as above but without the colors!

SHIMODA-2

A different type without the colors!

SHIMODA-3

A sewer manhole cover type found elsewhere but with the Shimoda central motif!

SHIMODA-4

A rain water manhole cover type found elsewhere but with the Shimoda central motif!

SHIMODA-5

The same as above but for sewers!

SHIMODA-6

This one is not from Shimoda but doanted to Shimoda City by Funabashi Village as they share history with the Black Ship!

SHIMODA-7

The above was also donated to Shimoda City by Naga City for the same reason!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

Japanese High Gastronomy: Dinner at Kamoshibito in Shizuoka City!

SN3O5043

Service: Shy but very friendly and informative
Facilities & Equipment: Very clean overall. Superb washroom
Prices: Slightly expensive but appropriate and very good value
Strong points: Authentic Japanese High Gastronomy mainly achieved with local seasonal products. Great sake and wines! Entirely non-smoking!

SN3O5032

Kamoshibito is arguably the best Japanese Cuisine Restaurant in the Prefecture for many reasons: most of the ingredients ar locally grown, bred or caught. Although the menus are set, the food is both modern and traditional with no ostentation and in true harmony with seasons and local gastronomy.
When you know that Chef Shigeharu Sano/佐野茂治さん is no less than a former apprentice and disciple of Toru Okuda, owner-chef of 3-Star Michelin Restaurant in Ginza. Tokyo, from the years in Shizuoka City to the time Toru Okuda moved to Tokyo in 2003 and beyond, you stop wondering why such high gastronomy exists in Shizuoka City!

SN3O5033

When you realize that Kamoshibito is entirely non-smoking, you come to realize that Chef Shigeharu Sano does care about the true aromas taste of his creations!

SN3O5046

The establishment is small with only a maximum of 4 seats at the counter and 5 more inside the dining room.
You do need to reserve in advance or at least check on the phone well in advance!

SN3O5047

The menus are all sets from 3~4000 yen to 8~9000 yen. We cose the medium-priced one, which Shihgeharu said would be enough by a distance!

SN3O5034

Right from the first appetizer you understand where you are!
Sea urchin with tofu sheets, simmered cod roe, Home-made roastbeef with Shizuoka-bred beef, and oyster escabeche!

SN3O5039

Snow crab chawan mushi (Japanese-style salted pudding)!

SN3O5040

When Shigeharu, who knows me well, saw me slowly scooping the the snow crab away he gently scolded and advised me to eat together with the pudding under it!

SN3O5041

he was absolutely right when I discovered plenty of tidbits contained inside the pudding while the very bottom of it was a mixture of pudding and snow crab brains/kanimiso!

SN3O5043

Although the tiny kitchen is a bit overflowing with utensils, it is a joy to sit at the counter and watch the sashimi being prepared!

SN3O5042

The fresh grated wasabi root is naturally from Shizuoka City, but grown by Mr. Masahiro Sugiyama In Umegashima!

SN3O5044

The sashimi plate!

SN3O5045

Tuna/maguro, sole/hirame/lightly pickled mackerel/shimesaba and octopus/mizudago!

SN3O5048

Shizuoka-bred beef steamed with vegetables and home-made ooba miso!

SN3O5049

You certainly don’t need forks or knives with such a tender meat!

SN3O5050

More Shizuoka-bred beef!

SN3O5051

This time as hot roastbeef seasoned with home-made kinsanji miso!

SN3O5052

A favorite Japanese delicacy of mine!

SN3O5053

Foil paper grilled shirako/cod sperm sacs!

SN3O5054

Now, this is true fusion gastronomy with Japanese and french influences!

SN3O5055

Snow crab on chigensai/green pak choi with a sauce combining gomadare/sesame sauce and mild blue cheese!

SN3O5056

From another angle!
Now, where could you find this in France?

SN3O5057

I know that Shigeharu has all kinds of sake from Shizuoka and beyond hidden in various parts of his establishment, and for once I opted for a superb sake not from Shizuoka Prefecture: Hakurakusei/伯楽星 Tokubetsu Junmai from Miyagi Prefecture!

SN3O5058

Served both in a tasting glass and drinking earthenware!

SN3O5060

Pickled vegetables and cuttlefish!

SN3O5061

A superb light broth soup to warm you up ebfore going back into the cold!

SN3O5062

Containing jidori chicken balls, scallops and turnips among others!
I like the notion (Chinese by the way) to be served a hot soup before dessert!

SN3O5059

Yes, Shigeharu concocts his own desserts!

SN3O5063

Chocolate and vanilla gateau de savoie with Shizuoka City-grown Bennihoppe/Red Cheeks strabweery mousse!

Must definitely pay another visit in early spring!

KAMOSHIBITO
420-0032 Shizuoka City, Aoi Ku, Ryougae Cho, 304, Ryogae Cho ST Bldg., 1F
Tel.: 054-653-2300
Opening hours: 17:30~
No fixed holidays
Cash only
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

Bryan Baird Newsletter (2013/12/27): A Beery Good Start to the New Year: Hatsujozo 2014 India Pale Lager

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

A Beery Good Start to the New Year: Hatsujozo 2014 India Pale Lager

Dear Taproom Friend & Baird Beer Enthusiast:

It is a Baird Beer tradition to greet the dawn of each new year with a celebratory “First Brewed” (Hatsujozo) specialty beer. At the stroke of midnight on the evening of December 31, we — along with a host of other Baird Beer retailing establishments in Japan — pour this commemorative Hatsujozo and share it with our fellow beer enthusiasts in a toast to the New Year.

New Baird Beer Seasonal Release:

*Hatsujozo 2014 India Pale Lager (ABV 6.5%):

This year’s “First Brewed” is formulated as a hoppy India Pale Ale but fermented with a lager yeast, becoming an India Pale Lager. The grist bill combines floor-malted English Maris Otter and floor-malted Bohemian Pilsner malt in equal portions, and contains an additional dollop of German Munich malt. 65 IBUs of hops in the kettle (Millenium, Summit, GR Magnum, GR Cascade, Tettnanger) followed by a single round of dry-hopping in the conditioning tank with equal portions of all five hops leaves no doubt about the India Pale-nature of this brew. Fermentation with our house Lager yeast imparts a clean, round flavor characteristic of lager beers.

Hatsujozo 2014 India Pale Lager is available exclusively on draught (no bottles). Please join us at one of our Taproom pubs (Numazu Fishmarket, Nakameguro or Bashamichi) for fun and festive countdown parties on Tuesday, December 31. We will be pouring complimentary taster glasses of Hatsujozo India Pale Lager 2014 to all patrons for our New Year toast at midnight. Please note that our Harajuku Taproom will be closed New Year’s Eve.

We are now accepting orders from craft beer retailing pubs and restaurants in Japan for Hatsujozo 2014 India Pale Lager. Please contact the brewery office to reserve a keg and coordinate shipping arrangements.

Kampai to 2014!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

Shizuoka Sake Tasting: Oomuraya Brewery-Rendai Goshi Shimada Juku Honjozo

SN3O5176

In 1601, Tokugawa Ieyasu organized the postal, transport and travelling system along the 496 kilometer long Tokaido Road from the Nihonーbashi Bridge in Edo to the Sanjyo-Ôhashi Bridge in Kyoto, building fifty three Inn Towns called “Shukuba Machi” between the two end destinations,
Nihon-bashi bridge in Edo and the Sanjô-Ôhashi in Kyoto.

SN3O5175

Ieyasu knew very well that there would be no ever-lasting regime. The Soga clan had perished in four generations. The powerful Fujiwara clan had lost its power when the Samurai class gained their power. The Heikes had perished in a few generations. Ieyasu was afraid that the powerful warlords in the West of Japan would rise in revolt and advance westwards to overthrow
the shogunate.

SN3O5177

For the reasons of military defense, Ieyasu ordered that no bridge should be built across the Ôi-gawa river, the Abe-gawa river, and other long rivers. The ferry boat services across the Ôi-gawa River were also prohibited. The current of the Ôi-gawa River became very rapid after much rainfall and it was dangerous to cross the river. This gave birth to the professional fording coolies. They were called “Kawagoshi Ninsoku”. In 1696, the shogunate built the Office of Fordingin Shimada Inn Town (Station town) at the river side of the Ôi-gawa River and put the forders’ services under supervision.

SN3O5178

There were six classes of the services for crossing the river. Fording on the shoulders of one carrier was the cheapest. It required only one wooden “river tablet” for one coolie which could bought at the Office of Fording “Kawa Kaisyo”. For the Carrying Boardscalled “Rendai”, a Rendai tablet for its rental fee had to be bought.

The fares of the services varied according to the class of the carrying boards “Rendai” and the number of the fording coolies. The warlord’s palanqueen was put on an extravagant Rendai and was carried by a dozen of the carriers and a few assistants.

The fares depended also on the depth of the day of the water in the river. Each day, the official tariffs on the services were decided. No carrier could ask for an exhorbitant price for their services. When the depth of the water reached 136 centimeters, fording was prohibited.
Sometimes, travelers had to wait more than twenty days at the Inn Town until the depth of the water would decrease. No traveler was permitted to ford the river by his/her own means whatever the conditions of the river.

At the end of the Edo period, there were 650 carriers at the Shimada Inn Town. The government of the shogunate collapsed in 1868 and the fording system ended in 1871 when the ferry boat services started. The carriers became jobless. The band of samurais who accompanied the last shogun Yoshinobu to the province of Suruga also lost their jobs. They began to cultivate the virgin fields and forests on the Makinohara Plateau at the west side of the river. They turned them into the beautiful green tea fields wecan admire nowadays.

Shimada holds the Festival of Wading the Ôi-gawa River in July or August to recall the hard days of traveling when they were forced to stay more than twenty days at the river side town of Shimada.

I know a friend who will want this label after such explanations!

SN3O5129

Rice: gohyakumangoku & Aji no Kaori
Rice milled down to 60%
Dryness: + 8
Acidity: 1.5
Bottled in October 2013

Clarity: Very clear
Color: Faint golden hue
Aroma: Assertive. Fruity. dry. Bananas, dark chocolate
Body: Fluid, slightly sirupy
Taste: Well-rounded attack backed up with pleasant alcohol.
Complex, dry and fruity. Bananas
Disappears quickly on a drier note with hints of oranges, persimmons, dry almonds and dark chocolate.
Varies little with food but for a mellower tone with hints of citruses.
As nurukan/lukewarm takes on a definitely mellower note. Extremely pleasant while keeping its characteristics and adding a few more facets. Stays complex even as a nurukan with strong hints of custard, soft almonds and dark chocolate.

Overall: A solid and reliable sake!
For once I would unusually recommended it as nurukan for maximum enjoyment!
Although obviously conceived to accompany food, especially izakaya fare, it is thoroughly enjoyable on its own, especially as a night cap!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

My best 10 Best Risottos in Shizuoka City!

soloio-rizott-7

Baked Milanese saffran risotto at Solio!

Shizuoka City being in the middle of a Prefecture benifiting from the greatest variety of ingredients in the country is replete with great restaurants, especially Italian establishments that could well have a lot of famed chefs blushing of envy!

This means that the average level is high and the competition fierce.
I do not complain as this state of affairs allows me to enjoy my favorite Italian dish, namely risotto!

caravin-12

Foir gras risotto at Caravin!

contorno-Shungiku-Kaki

Spring chrysanthemum leaves and oyster risotto at Contorno!

pi-10-03c

Foie gras risotto at Pissenlit!

piatto-13

Broccoli and peas risotto at Piatto!

solo-13-sum-1

Winter Piemonte truffles risotto at Solio!

soloio-rizotto-3

Mussles risotto at Solio!

soloio-rizotto-5

Wild boar sausage risotto at Solio!

hanahana-1

Foie gras risotto at Hana Hana!

SN3O5175

Spinach risotto at Solio!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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