All posts by dragonlife

Robert-Gilles Martineau hails from Bourgogne/Burgundy, France and presently resides in Shizuoka/Japan

Lobster: Basic Sashimi Preparation/Langouste : PRéparation standard de sashimi

LOBSTER-SASHIMI-12

To answer Christina’s question (visit her great blog at Lobster Queen!) who asked if a lobster could be eaten raw, here is the basic recipe for preparing it.
Note that lobsters are fine, but spiny lobsters are best, especially small/medium specimens!

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The lobster should be still alive before you start proceeding.
First clean the live lobster under running clear cold water.
Note that live lobsters are very “lively”!

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Use a short and sharp wide blade knife.
Maintaining the lobster securely in one hand, stab the lobster with the knife point deeply just behind the head at a slant forward.

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You should be able to easily twist the tail away from the head.

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Put the head aside (will come onto the plate later).

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Turn tail over and cut bewteen soft underbelly part and hard shell part.

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Cut along both sides.

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You should be able to easily pull out the underbelly shell. If you have problems pulling it out, insert a spoon between the shell and the flesh.
Should come out easily then.

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Pull the flesh out the shell.
Peel off the thin brown skin and discard.

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First cut tail flesh lengthwise through the middle.
Take innards out and discard.
Ten cut the flesh across into one bite size (small size by European/American standards!).

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Drop into iced water and clean off the sticky juices. As the flesh will turn white if you leave it in the water too long, this process should not last more than 1 minute!

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Take water off in kitchen paper.

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Using the shell (cleaned in cold running water and wiped), arrange sashimi as above. Very easy!
You will find out that the flesh is sweet.
A little wasabi and soy sauce (ponzu is even better) is all you need!

LOBSTER-SASHIMI-12

On nous demande souvent si la langouste peut se déguster cru, et voici la réponse avec une recette simple !

Les homards sont utilisables pour cette recette mais les langoustes seront préférées, de petite/moyenne taille de préférence.

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La langouste doit être vivante avant de commencer le processus. D’abord commencer par laver l’animal sous de l’eau propre coulante en continu. Attention car les langoutes vivantes sont très vivaces et frétillants.

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Utilisez une lame courte et bien aiguisée et faites en sorte de bien stabiliser le homard quand vous le tenez de l’autre main, poignardez derrière la tête, celle-ci incliné vers l’avant (voir les photos).

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Avec un mouvement de torsion vous devriez être en mesure de séparer les deux morceaux.

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Mettez la tête de côté (elle servira de décoration !)

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Retournez la queue et coupez entre la partie charnue et molle et la partie dure de la carapace.

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Tranchez de tout le long.

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Vous devriez pouvoir ensuite retirer toute la carapace de la queue. Si jamais cela coinçait quelque part, s’aide d’une cuillère en la mettant entre la chair et la carapace devrait faire sortir tout ce beau monde !

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Sortez la chair, et retirer la pellicule marron et récupérez le précieux aliment 🙂

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Ensuite coupez la chair de la queue comme sur la photo dans le sens de la longueur, retirez les impuretés à l’intérieur.

Ensuite coupez les morceaux de manière à ce que cela puisse faire une bouchée…japonaise (donc petite pour les gourmands que nous sommes).

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Mettez le tout dans de l’eau gelée et nettoyez ensuite tout ce qui pourrait avoir une texture un peu collante. Comme la chair va devenir blanche si vous la laissez dans l’eau trop longtemps, tout doit être fait en une minute maximum.

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Posez le tout sur un sopalin pour absorber l’eau.

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Utiliser la carapace lavée vous permettra de présenter les choses ainsi, c’est relativement facile et en envoie plein les mirettes.

La chair obtenue est sucrée. Un peu de wasabi et de sauce soja ou ponzu permet de varier les goûts !

Bon appétit !

Please check the new postings at:
sake, shochu and sushi

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Local fish: “Houbou”/Blue Fin Robin

Please check the new postings at:
sake, shochu and sushi
Shizuoka Pics

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日本語のブログ
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houbou.jpg

A couple days ago, my good friend Patrick Harrington rightly pointed out on the importance to eat “local” as much as possible. Consequently, I will endeavour whenever possible to introduce any vegetables, dairy products, meat and fish grown, made, raised or caught in Shizuoka Prefecture (and its waters)
As for today I would like to introduce a fairly cheap and tasty fish: houbou. Its English name is quite poetic: blue fin robin (“Chelidonichthys spinosus” for the purists)
Some call it grotesque, others beautiful. It earned its name because of it darkish red colour and bluish fins.
Most of them are found in Niigata Prefecture from in Winter (30~50 cm), but they are caught in early Spring in Suruga Bay (the Shizuoka variety is smaller, up to 20 cm).

It can be prepared in many ways:

Sashimi and sushi if just caught

In “nabe” (soup pot) or as “nimono” (simmered) in Japanese-style cuisine.

Steamed and served with a sweet and sour sauce in Chinese-style food.

My preferred way is Mediterranean style (one fish per person):
Cut the side fins and scrape the scales off. Clean the insides. Make a couple of shallow incisions over each flank.
Fill the stomach with a mixture of finely chopped vegetables and herbs (leave your imagination free!).
Put it on a large sheet of olive oil coated cooking foil paper, sprinkle it with a little salt and pepper. Place vegetables cut in long strings on both sides (plenty is fine), and one or two thin lemoon slices on top. Coat it with some (not too much) extra virgin oil. As a last touch, I add some white wine and a little anise spirit (Pernod, Ricard or Absinthe).
Lossely envelop the fish with the foil paper, close both ends by twisting them around.
Place the fish in its foil paer directly on the metal plate inside an preheated at 180 degrees Celsius and cook for about 15 minutes (longer for large fish).
If you do not have an oven, steam it the Chinese way!

Il y a quelques jour, mon ami Patrick Harrington m’a indiqué avec justesse la nécessité de manger autant local que possible. Dans cette optique je vais essayer de présenter autant que possible la richesse de l’agriculture, la pisciculture et l’élevage à Shizuoka.

Pour commencer je voudrais parler du houbou, le grondin rouge, bon marché et très goûteux poisson. Certains disent qu’il est grotesque alors que d’autres le considèrent comme plutôt joli. Son nom anglais  “blue fin robin” vient de ses ailerons bleutés et sa couleur rouge foncé. La plupart d’entre eux se pêchent en hiver dans le département de Niigata (30~50 cm), mais à Shizuoka et dans la baie de Suruga, une plus petite espèce se pêche et elle mesure vers les 20 cm).

On peut le cuisiner de plusieurs façons : En sashimi si il est encore tout frais, dans un “nabe” (une sorte de pot-au-feu japonais), en “nimono” (mariné) à la japonaise. On le trouve aussi cuit vapeur avec une sauce aigre-douce de style chinois.

Je conseille personnellement la version méditerranéenne (1 poisson par personne) : Coupez les ailerons latéraux, et dépouillez le de ses écailles, retirez les entrailles et nettoyez. Incisez le ensuite sur les flancs.

Remplissez son ventre avec un mélanger de légumes hachés finement et d’herbes selon votre bon goût !

Mettez-le ensuite sur une large feuille d’aluminium recouverte d’huile d’olive, salez et poivrez-le. Découpez des légumes dans leur longueur et déposez-les aux côtés du poisson (ayez la main lourde si vous le voulez!), ajoutez aussi deux trois fines tranches de citron dessus.

Pour le final recouvrez-le d’un peu d’huile d’olive et d’alcool d’anis (Pernod, Ricard ou Absinthe).

Fermez ensuite la papillotte d’aluminium en nouant ses deux bords . Mettez le poisson au four sur une plaque de métal préchauffée à 180 degrés pendant 15 minutes (voire plus selon la taille du poisson).

Si vous n’avez pas de four je recommande alors la préparation dite “à la chinoise “!

Shizuoka Prefecture Patisserie: Jour Du Muguet with Toshiyuki Nakanishi in Okabe, Fujieda City!

Toshiyuki and kazumi Nakanishi!

Toshiyuki Nakanishi had a lot of courage when he decided to open his own patisserie quite a few years ago in Okabe, Fujieda City with his wife Kazumi whi hais from the same place.
But it handsomely paid off because of the dearth of good cakes in this seemingly off the beaten tracks village part of Fujieda City.

The patisserie looks like a small shop in the French countryside!

Truth to tell, Toshiyuki had already made his name before moving to his wife’s home village, including a winter stint at Chez Allex, a patisserie which earned no less than two MOF in Chalon sur saone, Bourgogne, France!

“Jour Du Muguet” means “Lily of the Valley day”, a celebrated family festival day back in France!

In fact the choice of Okabe proved to be a weapon in disguise as the shop is located near a main thoroughfare and a regular bus station, and has its own car park, meaning that the locals are very happy to ride, walk, drive there to buy cakes they would have to travel far to find the same quality!

The small kids playplace seen from outside1

Although the shop itself is barely bigger than the kitchen, it is big enough even including a small shelf with toys for kids to play with!
And of course it is spotless clean!
Kazumi lokks after the shop while Toshiyuki keeps busy in kitchen!

Note that the place is closed on Tuesdays and on the 3rd or 4th Monday.
Come early as cakes disappear quickly!

half of the fresh cakes are seasonal although they include permanent features such rolled cakes and succuent petit choux/chou cream (definitely for adults)!

Interestingly enough there quite a few expats with a sweet tooth living in the area and don’t be surprised if you suddenly discover a loud speaking Ozzie there!

Classic macarons!

More cakes!

And more cakes!

For the kids while their mothers are having a hard time choosing their cakes!

Toshiyuki’s cakes are simply put first class but a big bonus comes with his bicuits, pound cakes and what other delicacies, either sold individually,…

or in nice wrappings for presents!

And Toshiyuki has the great merit to advertise and sell local products of great quality and originality!

Every visit is definitely worth the long way (in my case, especially!) and I know so many people, Japanese or expats, who agree!

JOUR DU MUGUET

〒421-1131 Shizuoka Prefecture, Fujieda City, Okabe, Uchigaya, 900-4
Tel: 054-667-5104
Opening hours: 10:00~19:00
Closed on Tuesdays and 3rd or 4th Monday
Car Park available
Custom-made cakes orders welcome!

GOOGLE MAP

RECOMMENDED RELATED WEBSITES

BON APPETIT TOKYO
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

Shizuoka Sake Tasting: Hamamatsu Brewery Shussejo Tokubetsu Junmai Homarefuji

The other day I had with my good Quebcquois friend, Jonathan Barnabe, to taste a brew by one of my favorite breweries in Shizuoka Prefecture, namely Hamamatsu Brewery!
Shussejo Tokubetsu Junmai Homarefuji!

I bought it for a few reasons:
It is so easy to find it in Shizuoka City.
The brewmaster is a lady!
It was a practical 300ml bottle, perfect for tasting together with a friend!

Rice: Homarefuji (Shizuoka Prefecture) 100%
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in February 2020

Clarity: very clear
Color: almost transparent
Aroma: dry, fruity, complex. pineapple, vanilla, wheat, flowers, almonds.
Tasting: slightly sirupy. dry and smooth attack. Very easy on the palate.
Complex. Plums, almonds, roasted nuts.
Lingers for a while before ending on a drier note with faint coffee beans.
Turns sllghtly drier with food.
Goes back quickly to initial state once away from food although mikan make an appearance.

Comments: both elegant and strong-minded sake! definitely for both genders who will have a great time opposing their views!
Great on its own. I actually tasted with my good friend in the afternoon!
dangerous as it disappears quickly! LOL

Recommended pairings: chocolate, cheese, fried potatoes.

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

West Coast Brewing Beer Bar “12” in Shizuoka City!

From outside!

From the standing bar!

Service: very friendly and informative,. English and Spanish speaking staff on hand.
Equipment & Facilities: Spotless clean. Superb gender separated washrooms. Completely non-smoking.
Prices: reasonable to slightly expensive (Craft beers are never cheap! LOL)
Strong points: Own craft beers, regular and limited editions. Collaboration beers from time to time. Great craft beer explanations on hand! Beer bar food well above average.

“12”, the leading West Coast Brewing (Mochimune, Suruga Ku, Shizuoka City) bar was moved to a new address on March 12th, 2020, to accommodate more faithful customers in a more spacious multi purpose locale almost next door to the smaller original bar behind Ogushi Shrine, not far from Shuzoka JR station in Koyamachi!

Friends of mine sitting at one of the live evenings space tables!

The present concept is vastly different and the accent is on space and comfort for all tastes!
There is a very long counter for those who prefer to stand and move according to the presence of friends!
There are tables of different sizes with comfortable sitting for more sedentary customers.

Plenty of sitting space in front of large bay windows which be left open in the better season!

A very long standing bar by Shizuoka City Standards!

And a luxury in Shizuoka City: an open air veranda!
You can be sure that for all my love of standing bars I will grab a seat there in the hotter season!

Big screens advertising beers on the taps!

For the canned beer lovers there is plenty to choose among beers and ciders from Seattle!

Do not worry, for the non beer drinking customers/friends there plenty indicated on a very practical menu book!

The craft beer part makes for great reading!
below is a sample of the craft beers i have recently tasted!

Star Watcher IPA!

White Wizard!

White Wizard explained!

Not Enough Bass!

Not Enough Bass explained!

Don’t worry, when I have more time I will come up with tasting article1

Now, when it comes to food, it is definitely well above average!
make sure to read the bilingual menu!

A favorite of mine: Fish and Chips with real fresh cod!

Between you and me, better than in Great Britain!

And from April top-class hamburger!
But this is for the next article!

Until then Cheers/Sante/Salute/Kampai!

“12” by WEST COAST BREWING

420-0852 Shizuoka City, Aoi Ku, Koyamachi, 7-14,, Ogushi Bldg dai 2-102, 1F
Tel.: 054-2048188
Opening hours: 11:00~24:00 (Tuesday~Saturday), 11:00~2000 (Sunday)
Closed on Mondays
Free live concerts on Saturdays (note that they will be resumed after the Coronavirus Epidemics)
Credit Cards Ok
Parties welcome

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

Shizuoka Sake Tasting: Eikun Brewery (Yui) Junmai Ginjo Muroka Nama Genshu (conducted at la Sommeliere in Shizuoka City)

I have said it time and again, when it comes to tasting local sake I often do it In La Sommeliere in Shizuoka City in the company of Hiromi Hasegawa as it is cheaper and certainly more entertaining! That is at least for only a part of the vast array of nectars being brewed in this Prefecture! LOL

This time I tasted an Eikun Brewery (Shizuoka City, Shimizu Ku, Yui) sake with a very long name!
Eikun Junmai Ginjo Muroka nama Genshu, meaning a junmai ginjo which went through no modification ever!

Rice: Bizen Omachi (Okayama Prefecture)
Rice milled down to 55%
Yeast: Shizuoka yeast
Alcohol: ;17 degrees
Dryness: -2
Amino acids: 1.7
Bottled in March 2020

Clarity: very clear
Color: faint golden hue
Aroma: discreet, dry fruity.
Green apple, flowers, pineapple

Tasting: Very fruity attack. Complex. Plums, raisins, flowers, almonds.
Very soft on the tongue in spite of its high alcohol contents. Stays longer on palate and tongue than usual. Finishes on a sweeter note with the appearance of melons.
Tends to turn drier with food with appearance of mikan, grapefruit and tamagoyaki.
Very complex, probably because of its nama/unpasteurized and muroka/unfiltered status.

Comments: very elegant, notwithstanding the fact it is nama genshu/unpasturized and no water blended.
Very easy to drink. Should please both genders at any time of afternoon or evening.
Might be best appreciated as a digetsif.

Recommended pairings: cheese, chocolate, marinated foods.

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
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

Shizuoka Shochu Tasting: Fuji takasago Brewery (Fujinomiya City) Coffee Spirits Takasago

Fuji Takasago Brewery in Fujinomiya City has for some time now venturing in making shochu out of the ordinary!

Their latest creation is anlend of fine rice lees and rice shochu and high quality coffee called Coffee spirits Takasago!

ingredients: rice shochu, rice lees shochu, coffee
Alcohol: 255
Contents: 500m
No 1302 (very limited edition!)

Tasting: strong and pleasant alcohol attack. beautiful dark black coffee.Roasted coffee beans, almost expresso coffee.
Alcohol pleasantly lingering on tongue and back of the mouth.
Tends to somewhat sweeten with the second sip.
lingers for a while before disappearing with a strong and pleasant dark coffee note at the back of the palate.
Strong and dry coffee attack with every new sip.

Comments: very dangerous shochu as it constantly invites/entices you to the next sip making you forget this is indeed a strong spirit!
Best appreciated on the rocks, but still very pleasant on its own at room temperature!
Easily becomes a bad habit. Can actually make for the perfct disgestif without a push coffee!

Recommended pairings: cheese, choclate, ice creams.

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

Shizuoka Sake Tasting: Hatsukame Brewery (Okabe, Fujieda City) Daiginjo!

The other day I had the pleasure to be offered a bottle of rare and expensive sake by Hatsukame Brewery in Okabe, Fujieda City!
Hatsukame Daiginjo!

Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 45%
Alcohol: 16 degrees
Dryness: +5
Amino acids: 1.3
Bottled in March 2019

Clarity: very clear
Color: very faint golden hue
Aroma: discreet, dry, fruity. Faint pineapple, vanilla, melon, traces of nuts.
Tasting: Dry and fruity attack with strong alcohol backup.
pineapple, vanilla.
Lingers longe rthan expected on the palate before disappearing on a drier note.
Very elusive and elegant.
takes on a drier note with food with the appearance of nuts while staying very dry and probably disappearing faster than when drunk on its own.

Comments: extravagant! The more for it that despite its very elevated status beautifully accompanies food, a rarity for daiginjo!
Constantly calls for another sip while staying silky smooth on the tongue and palate.
A dangerous feeling as it can be appreciated at any time away from or with food!
Makes for the perfect aperitif as well as a enticing nightcap!

Recommended pairings: although it should marry well with more foods and dishes than expected , I particularly appreciated it with tomato salad, oysters, cold pasta and steamed fish.

A hint! The drink to enjoy with the perfect companion or on your own away from it all!

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

American Bar Restaurant: Lunch at Paradiso in Minato Yokocho, Mochimune, Shizuoka Ciy!

Minato Yokocho front!

Service: kind and attentive if a bit shy (at first!)
Equipment & facilities: overall very clean. Shared but very clean and complete washroom.
Prices: reasonable
Strong points: Great open hamburgers (“hambaagu” in Japanese!). Craft beers (although they tend to disappear quickly!)

Picture of the old Minato Yokocho!

Some time ago, CSA Real estate Co., actually based in Mochimune, among other projects took on to renew completely the old derelict Minato/harbor Yokocho/Alley to invite existing and new tenants to provide a much needed food and drinks site to the ever increasing number of tourists. Moreover, since bathers are rarer and rarer on the beach most shacks and bars have disappeared from the sea front it has become a natural spot to patronize as it caters for so many tastes and priorities!
I have already visited and written about a few places and will continue for some time!

This time I visited Paradiso!

Take your time and have a good look at the menu boards outside since it includes good pictures!
Lunch sets are a good bet and very reasonable!

Very simple but very clean settings including seats at tables and counter bar!

Craft beers on offer but they tend to change and disappear quickly! LOL
Night owls will find it very practical, too!

It was our first visit and that at lunch so we opted for almost the same set lunch!
Above is the Missus’ order: Wagyu (yes, you read it!) hambaaguu (Japanese style open hamburger)!
Ridiculously reasonable price at 1080 yen!

My own version!

But with two deep-fried prawns! For 1380 yen!

But don’t overlook the Kuroge/black hair wagyu gyusuji/tendon curry, the tako/octopus rice and fried food set lunch including prawns, oysters and fish! All accompanied with a small salad!

Can you guess what I will have next time? LOL

PARADISO

〒421-0122 shizuoka City, Suruga Ku, Mochimune, 2-17-2, inside Minato Yokocho
Tel.: 090-5038-3479
Opening hours: 11:00~12:00, 17:00~22:00, closed on Mondays
Credit cards ok

GOOGLE MAP

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

Hawaiian Bar Restaurant: Lunch at Sea Zoo in Minato Yokocho, Mochimune, Shizuoka Ciy!

Minato Yokocho front!

Service: kind and attentive if a bit shy (at first!)
Equipment & facilities: overall very clean. Shared but very clean and complete washroom.
Prices: reasonable
Strong points: Hawaiian gastronomy, international gastronomy, craft beers.

Picture of the old Minato Yokocho!

Some time ago, CSA Real estate Co., actually based in Mochimune, among other projects took on to renew completely the old derelict Minato/harbor Yokocho/Alley to invite existing and new tenants to provide a much needed food and drinks site to the ever increasing number of tourists. Moreover, since bathers are rarer and rarer on the beach most shacks and bars have disappeared from the sea front it has become a natural spot to patronize as it caters for so many tastes and priorities!
I have already visited and written about a few places and will continue for some time!

This time I visited Sea Zoo!

I classified it as a Hawaiian bar restaurant, but I could have followed their own title of “Healthy Dining and Bar”!
And thanks to the new concept it is open all year round!

When open it has all kinds of board menu outside to peruse before entering!

Not only food for lunch and dinner but drinks of all kinds all day long!

Although it is also open in winter it definitely has a summer flavor about it!

And do not forget this also a bar! LOL

Definitely the place for craft beer lovers although all kinds of drinks are on offer!

Even at lunch I would not pass the opportunity to enjoy a tasty craft beer!

A la carte food changing all the time!

But the lunch sets are not only well above average but also so reasonably priced!

Set lunches are served with a “mini salad” which has not nothing “mini” about it!

Italian organic pasta in Peperocino style with sardine whiting/shirasu from Mochimune!

Healthy (no oil or water used!) coconuts chicken curry!

No risk of getting fat here, that is if you do not abuse the booze! LOL
But definitely a good bet anytime you visit Mochimune1

SEA ZOO

〒421-0122 shizuoka City, Suruga Ku, Mochimune, 2-17-2, inside Minato Yokocho
Tel.: 090-4186-3737
Opening hours: 11:30~14:30, 17:00~?. Better phone first as holidays are irregular!
Cash only

GOOGLE MAP

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

Italian Gastronomy: Winter-Spring Dinner at Soloio in Shizuoka City!

Service: Shy but so attentive!
Equipment & facilities: spotless clean. Superb washroom. Entirely non smoking.
Prices: reasonable to slightly expensive
Strong points: authentic Milanese cuisine with fresh products. Very inventive. Greta wines.

Beef carpaccio!

i don’t have to introduce Soloio again, arguably the best Italian restaurant in Shizuoka Prefecture!
So, what did we have?
As above picture, beef carpaccio! the beef comes from Okamura arm in Fujinomiya City!

Japanese wild boar terrine and home pickled vegetables!

Mushroom salad with mushrooms cultivated by Hasegawa Farm in Fuji City!

Sole/flatfish fritters!

Octopus and potato salad!

Very, very unusual Cacao tagliatelle!

Soloio’s specialty: black truffles risotto!

Ice cream and expresso!

See you there next time!

SOLOIO

〒420-0858 Shizuoka City, Aoi Ku, Tenma Cho, 9-7
Tel: 054-260-4637
Opening hours: 16:00~23:00, Closed on Mondays
Credit cards OK

GOOGLE MAP

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

French Bistro Cuisine: Dinner at Ninosa in Shizuoka City!

Service: Kind and attentive. Very informative, too!
Equipment & facilities: overall very clean. Excellent washroom.
Prices: reasonable~slightly expensive
Strong points: Inventive and seasonal French bistro style cuisine. Great products. Short but excellent wine list.

Ninosa, in spite of their well earned reputation suffered from their somewhat distant location until they moved last year t the newly developed and highly popular part of Hitoyoda Cho near Komagata Street.
Which means it can be crowded at lunch time!

Dinners are a better bet although it might be a good idea to reserve, especially on week-ends!

The other day we finally managed to visit the place for the first time since it moved to its present address!
Dinner menus are basically a la carte although you may have a full course if you agree on it in advance!
Mind you, I do prefer to explore the menu board for a better choice!

Their wine list, although short is very solid with reasonably-priced to expensive offerings as well as wine by the glass!

Scrumptious seasonal quiche coming as a-toshi with the first drink!

If you are two of you I recommend the assorted starters as it will allow to taste no less than five different starters offered independently on the menu!

Very unusual white asparaguses served luciolla squids and wild mountain vegetables!

Splendid beef stewed in black beer! A must!

Top class creme brulee with home-made caramel ice cream!

And coffee served as it should be!

Looking forward to our next visit!

NINOSA

〒420-0035 Shizuoka City, Aoi Ku, Hitoyoda Cho, 2-5, 2sozosya Kinema Kan, 1F
Tel.: 054-251-3502
Opening Hours: 12:00~14:30, 18:00~22:00, closed on Wednesdays
Credit cards ok

GOOGLE MAP

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

Italian Trattoria Lunch at Terra Costa in Shizuoka City!

Service: kind, smiling attentive
Equipment and facilities: very clean overall. Excellent separate gender wwashroom. Car park
Prices: very reasonable
Strong points:
fine Italian style trattoria. Excellent local products. Large portions.

I must admit it was a surprise to find this uncomplicated, modest and above average Italian trattoria along the sea shore in South Shizuoka away from the crowds and even surprised to find it crowded!
If you go there for lunch make a point to reserve your seats (actually you will be offered a plate of fried potatoes for the effort! good hospitality!)!

They do have a long enough menu but before you check the other menu know that the best deal is to choose a “set menu” as in above picture!
If you are two, three of more you will be able to choose all different dishes to share together!
The three of us opted for the 1,630 yen (tax included) menu with an original ice tea, a starters plate and a choice of pizza, pasta and risotto each! Plus a choice of desserts and coffee!
Very reasonable when you consider the size of the portions!

Incidentally there is also an enormous set lunch for two at 3,700 ye, tax included for two persons!

Let me show the menus for complete perusal!

The pizza menu!

The Pasta menu, part 1!

The pasta part 2 and risotto menu!

The sweets and cakes menu!

Now, what did we share?

The plate of starters/antipasti misto!
This was the main reason we ended up with full stomachs at the end! Well above average and excellent fresh produce!

Quatro formaggio/four cheese pizza!

Crab tomato sauce spaghetti!

Porcini mushrooms cream risotto!

Chocolate cake, tiramisu and creme brulee for dessert!
And coffee to wash it down.
Pity we were driving, otherwise a glass of wine would have been welcome! LOL

TERRA COSTA

〒422-8034 Shizuoka City, Suruga Ku, Takamatsu, 3093-33
Tel.: 054-238-1126
Opening hours: 11:00~15:00, 18:00~23:00, 11:00~22:00 on Sundays
Credit cards OK
Car park

GOOGLE

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

Ice Creams and Fruit Parfaits at La Palette in Mochimune, Shizuoka City!

Service: Kind, smiling and attentive
Equipment: Spotless clean. Excellent washroom
Prices: reasonable
Strong points: Fruit parfaits, ice creams and coffee! Terrace upstairs

For the past two years now Mochimune in Shizuoka City has literally been through a rebirth form its ashes of different era when people flocked to the beaches and seaside cafes and bars.
Now, very few people go to the beach but for hobby fishing and an occasional barbecue.
Mochimune had to reinvent itself. With the venue of a hot spring, some fine new bars and restaurants, a microbrewery and a whole complex of single floor hotels the city is completely changing and attracting an ever increasing flock of new tourists.

Count a 15~20 minutes walk from Mochimune JR Station, and although car parking is not difficult, some exercise will be welcome before you find the place along the street running parallel to the seafront!

Ice creams come into all kinds of favors but I particularly like their fruit parfaits!
Above is their classical double flavor ice cream balls topped with strawberries with black coffee!

Tiramisu style coffee ice cream, vanilla ice cream and nuts served with coffee!

By fine weather grab a seat on the second floor terrace to enjoy coffee, ice creams, or even wine and craft beer!

The last time we went there, that is on a sunny day near the end of the winter we enjoyed this beautiful seasonal fresh strawberries (cultivated in winter in Shizuoka) ice cream parfait!

For the sweet tooth away from the crowds!

LA PALETTE

〒421-0122 Shizuoka City, Suruga Ku, Mochimune, 4-21-12
Tel: 054-204-6911
Opening hours: 11:00~18:00
Closed on Thursdays (but better check as it does often open on such a day! Also beer, wine and snacks available!

GOOGLE MAP

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

Shizuoka Sake Tasting: Sanwa Brewery Junmai Daiginjo!

Sanwa Brewery in Shimizu Ku, Shzuoka City is already producing standard 180ml bottles, but they have recently come up with a cute blue vase-shaped bottle. The Missus is impatiently waiting to use it as a small flower vase! LOL

For practical and esthetic reasons the “label” is used to seal the top!

You have to read it on both sides!

And on top!

Rice milled down to 50%
Alcohol: 15~16 degrees
Bottled in January 2020

Clarity: very clear
Color: very faint golden hue
Aroma: soft, fruity, discreet, pleasant. Faint pineapple and pears.

Tasting: soft attack warming up the palate. Junmai petillant. Dry and fruity. Pears.
Tends to spread all over the palate, almost aggressively with food in a complete transformation although flavors do not vanish!
Comes back to original state once away fro food, but with the appearance of coffee beans and mikan.
Will take an even drier turn with desserts.

Comments: very fine sake, arguably bets appreciated on its own as it tends to greatly vary with food, although thatin itself becomes a very interesting trait!

Recommended pairings: light food and s greens such as asparaguses and fresh oysters. otherwise would change too much!

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