American Gastronomy and Craft Beers at “12” in Shizuoka City!

Service: Shy but very kind and attentive
Equipment: Spotless clean. Excellent washroom. Non smoking
Prices: Slighly expensive
Strong Points: American craft beers. Excellent bar food. Beers regularly changed. Large live sports screens.

“12” is an unusual name for a bar or restaurant. The owner, a fan of all sports in Seattle, USA, be they the Seattle Supersonics basketball tea, the Seattle Seahawks American football team or the Seattle Mariners baseball team, has taken a liking for their number “12” jerseys, hence the name of the stablishment. Incidentally all the games of these teams can be viewed live or later on no less than three big screens.
The whole design was conceived by American Shizuoka City resident, Derrek Buston, who has actually just opened his own bar/brewery, West Coast Brewery, in Mochimune, and some of his brews will be served on the tap at “12” from June!

It is located just next to the side entrance torii/sacred gate of Ogushi Shrine. You can surmise that all drinkers are automatically blessed! LOL

The food there, notwithstanding their common household names, is definitely of a better variety for all tastes!
My favorite is the fish and chips (Brirish food for you, but better than in Great Britain!)!

Made with fresh cod and fried on order!

Served with spicy French fries (they are Belgian!) fried on order and homemade coleslaw!

And authentic red wine vinegar!

For the moment all craft beers on the tap or in cans afrom mainly Seattle and its surroundings but sometimes from other places such as Wyoming!
There ar nine craft beers served on the tap and regularly changed. And fully described on the menu!
I actually have a liking for their canned beers and ciders as there are so many to explore!

Incidentally, vegetarians and vegans shouldn’t need  worry as they have a beautiful organic salad on the menu for you!

To be continued, of course!

“12”

420-0852 Shizuoka City, Aoi Ku, Koyamchi, 7-14, 1F (next to Ogushi Shrine)
Tel.: 054-204-2707
Opening hurs: 16:00=24:00
Closed on Mondays
Homepage
facebook: twelveshzuoka.com
Instagram: tewlve_shizuoka
Credit cards OK
Private parties possible

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

Advertisements

Dinner at Numazu Uogashi Nagare Sushi, Shizuoka Parche Restaurant

Service: Shy but kind and attentive
Equipment: Overall very clean. Excellent washroom. Entirely non-smoking
Prices: reasonable
Strong points: Very fresh fish, mainly local. Excellent cooked fish and seafood. many local sake!

Numazu Uogashi restaurants are so called because they originate from a company based in Nymazu City in the eastern part of Shizuoka Prefecture which is connected with the fishing harbour and its trade.
This very placelocated on the first floor of Parche Department Store (Inside Shizuoka JR Station) just in front of Associa Hotel used to be a conveyor-style sushi restaurant but it was recencently converted into a “nagare Sushi restaurant”, a system invented by this very company!

Each table or seat has its own computer panel to choose and order food from. You can browse the whole at ease, choose or modify your order until you confirm it. Then it will reach you through a special rolling floor to be diverted at the last second to your seat only!

That is what we ordered on that particular day!
Katsuo/bonito sashimi!

Steamed oysters! Enormous!

They also serve izakaya style dishes: tukune/minced chicken brochettes!

One of the evry good local sake after the initial beer! They also have wine on the menu!

Enormous multiple seafood gunkan sushi!

Closer view!

Deep-fried globe fish on the bone! To eat with your fingers!

Stir-fried tuna!

Local seafood sushi nigiri set!

And asari/cockles miso soup to washi all down!
Perfect for limited purses!

Numazu Uogashi Nagare Sushi, Shizuoka Parche Restaurant

420-0551 Shizuoka City, Aoi Ku, Kurogane Cho, 49, Parche, 1F, Shizuoka JR Station
Tel.: 054-251-6116
Opening hours: 11:00~22:00
Credit cards OK

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

Shioya Kichie Wasabi Farm in Izu City, Shizuoka Prefecture!

The other day I had the opportunity to visit Shioya Kichie Wasabi Farm deep inside Izu Peninsula in Shizuoka Prefecture!
We met at Shuzenji Station, the last station along the Izu-Hakone private railway line joining Mishima City andd Shuzenji.
From there it was a fairly long trip by car deep into the Amagi Mountains to Kichie’s Farm before boarding a lighter car to manage the narrow roads to his fields located at about 300 meter altitude.
It is still much lower than Utogi, the birthplace of wasabi, meaning different condtions in cultivation and maintenace!

Higher temperatures and lower altitude mean that utmost care must be given to a regular water flow, most of it coming from natural sources and the cleanliness of the soil made mainly of sand and fine gravel which must be regularly tilled in between new transplanting occuring in a staggered fashion to ensure a constant harvest all year round although quality and quantiry will evidently differ depending on the sseason!

All this means no holidays for the growers as they must chack daily on the possibility of natural disease and pests proliferation!
They do have techniques to prevent the latter far different from those used in Utogi. Generally speaking wasabi cultivation in Izu Peninsula is still recent going back only to three geanerations or so!

Water must funneled out of each water field along channels to prevent impurities from one field to accumuate inside another one! Of course the water running in the chunnels must be controlled and the chunnels regularly cleaned!

We did have to trudge along in between the water fields and it does demand some good athletic skills! no wonder Mr. Shioya is so thin and fleet-footed!

Roots are cleaned with water sprays instead of brushes which harm the skin! before that secondary rhizomes/subroots will be taken out for replanting!

Wasabi flowering occurs there more than a month before Utogi! Of course they are edible!

A beautful “mazuma” cultivar wasabi root Mr. Shioya took home to have us taste it!

The light lunch prepared for us by Mrs. Shioya!

Wasabi potato salad, wasabi and cheese, wasabi stem pickles!

Succulent sushi rolls!

With fresh wasabi root grated by Kichie!

And wasabi leaf tempura for dessert!
Talk about Japanese hospitality!

Kichie Shioya Wasabi Farm/塩谷吉栄山葵農園 (producer and seller)
410-2516 Shizuoka Prefecture, Izu Shi, Ikanaba, 35
Tel.: 0558-83-0136

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