Japanese Gastronomy: Early Spring Dinner at Uzu (2014) in Shizuoka City!

March 27, 2014 dragonlife Leave a comment

Service: Excellent and very friendly. Very Japanese atmosphere.
Facilities: Excellent washroom facilities. Great cleanliness overall
Prices: reasonable.
Strong Points: Great sake from Shizuoka and Japan Great Shochu. Home-made umeshu. Mainly local products, especially organic vegetables, fish and meat

Chef Kenya Yoshimura/吉村健也さん is planning some very important projects involving local farmers, fishermen and gastronomes and it was about time I had a serious discussion with him around some of his superlative dishes!

Kenya’s interests range far and wide including Japanese sake!
These little beauties con\me from Takashima Brewery in Numazu City!

I sat at the counter to be as close to him as possible and within hand reach of some of the fantastic vegetables he prepares!

The o-tooshi/お通し is already a mark of his talent: simple, tasty, healthy and local!

These are truly enormous Ooura burdock roots organically grown by Matsuki Farm in Fujinomiya City!

Deep-fried in thick rings, they almost look like doughnuts!

Kenya deep-fries them only coated with cornstarch, thus creating a yummy vegan snack!

Kenya has achieved fame not only for its choice of vegetables and meats but also for his superb local fish and seafood!
A sashimi plate almost completely from Shizuoka Prefecture, although I haven’t checked where the cuttle fish comes from!

The very first sakura ebi/Cherry shrimps of the year directly from Yui, although we might have to wait at least two more weeks before we find them fresh on the markets!

Four different kinds of seafood!

Hotaru Ika has many names in English: firefly squid, Toyama Squid (because the best come from Toyama Prefecture!), Luminescent Dwarf Squid, Sparkling Enope Squid!

Madai Aburi/Another fish with many names in English: Red Seabream, Japanese Red Seabream, Red Seabream Snapper or simply True Seabream. Aburi means it was lightly seared to appreciate its skin!

Houbou/A typical fish from Suruga Bay called Gurnard, Red Gurnard, Sea Robin and many other neames in English!

Kinmedai/From Izu peninsula! Probably the most unusual English name for a fish: Splendid Alfonsino!

Shizuoka Vegetables and Amagi Shamo Chicken from Izu Peninsula in hot dressing!

This chicken, raised by Mr. Horie in Shuzenji, is only one of a kind and arguably considered as the best in Japan!

Amagi Shamo Chicken and Shizuoka mushrooms oven-baked in home-made basil sauce!

Crispy mushrooms!

Kenya’s new venture: Soba/Buckwheat noodles!

Exclusively made with Japanese native buckwheat!

You will get many more reports soon as Kenya is going to embark into new ventures soon!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00~23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese).

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