Japanese Appetizer (O-toushi/お通し): Chicken wings with Ume & Umeshu!

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

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I still have some of the umeshu/梅酒/liqueur made with Japanese plums, sake, shochu and sugar I made last year.
Dragon loves to prepare chicken wings!
She will fry them first on a hot fire in some oil until the skin has turned dark brwon. She will then lower the fire, lightly season the chicken wings and pour some liquid of her choice and k\let simmer under a lid for long enough for the meat to detach itself easily from the bones!

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This time she followed the same recipe in a STAUB casserole (French, similar to Le Creuset).
As for the liquid she used plenty of umeshu!
To bring further innovation she added umeshu soaked plums as well!
The last were particularly unique what with the fact they were cooked with the chicken!
Some flat parsley for the finishing touch! Finger-licking good!

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, Pie
rre.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

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Japanese Ladies Fashion in Shizuoka 53: Spring or Snow White?

White seems to the favorite color of some Japanese girls whatever the season!

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With mummy?
It is nothing out of the ordinary but newcomers to Japan might think that some girls, and even women, think they are “cute” or trying hard to look as such!

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Looking at the ribbons cinching the dress behind her back I might be tempted to call her White Alice!

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Note the shoes!

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, Pie
rre.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

Izakaya: Dinner at Oddakui in Shizuoka City (Spring 2014)!

Service: Very friendly
Facilities: Overall, very clean. Superb washroom! One main room, one bar and private rooms
Prices: Appropriate to a little expensive
Strong points: Local traditional cuisine. Great sake and shochu!

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The last time I had the occasion to visit Oddakui in oi Ku, Shizuoka City was with two Singaporean gusts last fall!
Last night was a much needed opportunity not to miss!

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Oddakui since its last transformation last year has become a very busy place and it is always a good idea to reserve!

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This time we decided to sit at the counter of the main room facing the street which includes a big horikotatsu room which can be divided according to the parties!

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We did drink quite a few sake that night but the first drink was an ice cold beer typical of Shizuoka!

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Aright, what did we have?

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Whelk shellfish that came as the appetizer with the first drink!

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An enormous fresh salad!
Always a good idea at the beginning of a well-watered dinner!

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A Shizuoka specialty:
Deep-fried kuro hanpen/dark sardine past cakes!

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Deep-fried satoimo/taro roots!

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And naturally a great dish of sashimi of local fish prepared in the other room housing the bar!

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Difficult to find such a combination of raw food aoutside our prefecture: sakuraebi/cherry shrimps and shirasu/sardine whiting!

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Iidago octopus, marinated kodai seabream and katsuo/bonito!

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Hirame/sole!

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Oddakui’s specialty: Char siu!

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Oddakui is also popular for its oden!

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Our choice: Gyusuji/beef tendons, daikon, qail eggs, chicken eggs and satsumaage!

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For the ladies?
Oddakui even serves a succulent home-made dessert: Creme brulee!

See you there again! You bet!

ODAKKUI/おだっ喰い
420-0034 Shizuoka City, Aoi Ku, Tokiwa Cho, 1-8-1, Aoba Yokocho, 2F
Tel.& Fax: 054-253-6900
Business hours: 17:00~24:00
Closed on Mondays
Cards OK
HOMEPAGE In Japanese but have a good look!

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, Pie
rre.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-raised Sanoman Co. Dry aged Beef and Mangeton Pork Recipe by Dominique Corby at Le Cordon Bleu Japan, Inc., Tokyo in Collaboration with M2 labo Inc.!

All the products used by Dominique Corby were forwarded by M2 Labo Co. in Kikugawa City, Shizuoka Prefecture, thanks to their intricate agricultural network supporting the producers and products of Shizuoka Prefecture!
Dry-aged beef and Mangenton pork are extravagant meat produced by Sanoman Co in Fujinomiya City. Vegetables were produced by Nagomi Farm in Fujinomiya City and the whole fresh wasabi were cultivated by Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!

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The dry-aged beef painstakingly developed by Sanoman Co. in Fujinomiya City, Shizuoka Prefecture!

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Organic vegetables from Nagomi Farm at the foot of Mount Fuji!

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Once again Dominique had conceived the recipes as simple as possible and with other products from Shizuoka including organic vegetables from Nagomi Farm and of course wasabi from Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!

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He had beforehand prepared burdock/gobou roots and asparaguses for the decoration and finish!

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Sweet potato chips had been prepared beforehand, too!

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Wasabi leaves tempura were prepared during his demonstration!

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As the mangento pork required a long roasting at constant temperature it had been cooked in the morning!

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Naturally, the pork was added the last fishing touch, especially in the light that its fat is succulent, while the beef recipe was demonstrated!

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Dominique first cut out some of the fat of the beef, but left plenty as it is too good to ignore!

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He then proceeded to cut it into thin slices to compose a mille-feuille!

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He confided that as beef was concerned it was a recipe he was experimenting for the very first time!

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Deliberately slow and delicate work!

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He then flattened each slice himself.

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Each slice was then salted and peppered. Next he added plenty of freshly grated wasabi on each slice!

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Each slice was then placed on top of each other and smeared with freshly grated wasabi one at a time!

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The mille-feuille was then enveloped tightly into cellophane paper to help the meat achieve shape and consistency!

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It was then fried on its edges to allow the meat to weld!

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It was then fried all around (private TV picture) just enough to e\leave the inside almost raw for best taste!

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The beef was then cut into slices to appear as a mille-feuille!

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Sanoman Co. Dry-aged beef with grated wasabi in Mille-feuille, on Wasabi Leaf, wasabi leaf tempura and Sweet Potato Chips, asparaguses and burdock, gobo!

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The wasabi cooked loses its sting but contributes a very soft and delicate touch to the meat!
Dominique seasoned it freshly grated wasabi for extra zip, taste and finish!

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The Sanoman Co.’s ultimate dish served to each student attending the demonstration!
Sonoman Co.’ dry-aged beef with Mangenton Pork Roast, organic vegetables and wasabi tempura!

Needless to say that the whole staff came to sample the leftovers after the demonstration!
Even in Tokyo you have very little chance to see and even less to taste such products prepared by a top-class Chef!

M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
Tel.: 0537-28-7721
Fax: 0547-28-7724
HOMEPAGE

LE CORDON BLEU Japan, Inc
150-0033, Tokyo, Shibuya Ku, Sarugaku Cho, 28-13, ROOB-1, 1F
Tel.: 03-5489-0142
Fax: 03-5489-0052
Dominique Corby on FACEBOOK

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, Pie
rre.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

Italian gastronomy: Dinner with Chef Koushin Saita/才田亨辰さん at Storia, Shizuoka City!

Until April 30th, 2014

Service: Friendly and attentive
Facilities & Equipment: Extremely clean overall. Splendid gender separated washrooms
Prices: Reasonable
Strong points: Light & mild Italian gastronomy. Great use of local products
Entirely non-smoking!

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As dragon and I shared a rare holiday today we decided it was about grand time we visited again Storia Restaurant in Aoi Ku, Shiuzuka City!
And it did turn into a momentous occasion as I explain at the end of this report!

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I noticed a new addition to the decor!

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Lovely little figurines and stories created with cork!

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Their creator is no one else but one of the serving staff!

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Storia offers an interesting set of three drinks for a reasonable fee: 1 sparkling wine or beer, 1 white wine and 1 red wine!

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Beer for me, sparkling wine for Dragon!

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it is always a safe bet to start with a plate of appetizers!

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Parma Ham!

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Pate de Campagne!

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Potato, mozzarella, and spring onion salad with parmigiano!

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Shizuoka madai/Japanese red snapper carpaccio!

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Served with 3 different pearl tomatoes and succulent vegetables!

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More wine! We actually asked for another set later!

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The beauty about Chef Koushin Saita/才田亨辰さん is his readiness to cope with his customers’ selfish wishes!
Dragon wanted her egg well fried, whereas I wanted mine served as introduced on the menu.
Unfazed Chef Koushin Saita/才田亨辰さん just served two different eggs instead of one! with those beautiful asparaguses!

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Simple and extravagant with Parma ham!

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Three different aspraguses, white, green and violet!

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Dragon needed her pasta!

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Mussles and cockles pasta!

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Chef Koushin Saita/才田亨辰さん is best at showing his great skills when it comes to meat dishes!

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Roast duck with fresh shiitake Mushrooms, stick senior broccoli and black cabbage!

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The roast duck is simply a true beauty I took a long time to savor!

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My favorite dessert with Chef Koushin Saita/才田亨辰さん: Tiramisu!

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Tiramisu can be so often disappointing even in Italy, but Chef Koushin Saita/才田亨辰さん’s creation with a biscuit imbibed with coffee liquor is a treat not to miss!

Unfortunately I might have to wait some time before I can enjoy again Chef Koushin Saita/才田亨辰さん’s gastronomy!

The reason why I wrote “Dinner with Chef Koushin Saita/才田亨辰さん” and “Until April 30th, 2014” is because he will leave Storia, very probably with the lady staff on the last day of this month!
A great loss for the gastronomy of Shizuoka Prefecture!
I sincerely hope he will find soon a new place to show his skills again.
I’ll make sure to interview him personally then, or if he has to migrate far, I will find somebody to rediscover him all over again!

STORIA
Chef: Koushin Saita/才田亨辰さん
422-8076 Shizuoka City, Aoi Ku, Takajyo 1-7-13, Espacio Takajyou, 2F
Tel.: 054-260-7552
Opening hours: Lunch-11:30^14:30; Cafe-14:30~18:00, Dinner-18:00~22:30
Closed on Mondays and 2nd Tuesday (the next day in case of National Holiday)
Credit cards OK
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, Pie
rre.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

Japanese Appetizer (O-toushi/お通し): Vegetables and Potato Chips salad!

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

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Sometimes so-called junk food can be put to a good use!

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We always have some kind of potato chips, the dried ones sold in packages, bags, and what else!
Dragon took some of a very hot/spicy kind and crumbled them into small pieces.
She made a salad with boiled string beans, and shredded fresh carrots, sliced black olives some mayonnaise, pepper and what else.
At the last moment she added the crumbled potato chips.
The dish thus conceived had a very pleasant extra crunch and zip!

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, Pie
rre.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

Angel Trumpets in Shizuoka City: Beautiful, but Beware!

Some flowers, like many other plants, might be beautiful and enticing, but very often it is a good idea to admire form a distance!

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This flower does have a great name, at least for religion-conscious people: Angel Trumpet!
But in fact it has little angelic about itself!

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There’s a small Shinto Shrine across from Parco Department Store in Aoi Ku, Shzuoka City, called Kogisho Shrine, famous in town for housing regular flea markets and other events, although it is also notorious for its use by smokers who should have a look at the back entrance where the above small torii gate stands!

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They will find this flowering tree just behind the torii gate on the right!

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Local worshipers use the tree for motive messages!

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My impression is that it is used more or less to hide the drab neighborhood!

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These long unopened blossoms do look like long yellow cigars!
Another reason for smokers to sit down under them! LOL

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now, do have a good look at their definition on WIKIPEDIA

You will find out that although they are used as medicine in some places, the whole plant is poisonous!!
Still, the flowers are beautiful!

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, Pie
rre.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