All posts by dragonlife

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

sake, Sake Bar, Sake Brewery, Shizuoka City

Shizuoka Sake Tasting: Kanzawagawa Brewery-Shosetsu Junmai (conducted at La Sommeliere in Shizuoka City)

November 8, 2014 dragonlife Leave a comment

I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

Now, which sake did I taste this time!

Brewery: Kanzawagawa Brewery in Yui, Shimizu Ku, Shizuoka City.
Sake brand: Shosetsu Junmai
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in June 2014

Clarity: very clear
color: very faint golden hue
Aroma: assertive. dry and fruity. Banana, melon
Body: fluid, slightly sirupy
Taste:strong fruity attack backed by puissant junmai petillant.
Complex and ever-changing. Banana, custard, dark chocolate, almonds, lychees.
Lingers for a little while warming up the back of the palate with a lasting junmai petillant before departing on a smooth, nutty and dry note.
Late appearance of chestnuts.
Very elegant to drink.

Overall: Very elegant for a seemingly simple junmai!
Very complex, a challenge to sake tasters!
Its complexity and ever-changing character will appeal to ladies in particular, although it was obviously designed for both genders.
Would make for a superb aperitif, sightly chilled, although I would recommend to drink as you would with a high quality wine!

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
Closed on Sundays & National Holidays
Entirely non-smoking!

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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

Chiba Prefecture, Craft Beer, Harvest Moon Brewery

Chiba Beer Tasting: Harvest Moon Brewery-Raspberry

November 8, 2014 dragonlife 2 Comments

Aoi Beer Stand, owned by Aoi Brewing Co. in Miuki Cho, Aoi Ku, Shizuoka City is presently serving on tap an unusual craft beer from their friends at Harvest Moon Brewery in Maihama, Urayasu City, Chiba Prefecture!

Raspberry beer!
Yes, you heard well, raspberry beer!

Served on tap
Barley, hops, yeast, raspberries
Alcohol: 6 %
Unfiltered
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: Orange-pink
Bubbles: Long head, very fine bubbles, white color
Aroma: raspberries!
Taste: Very dry fruity attack.
Dry raspberries.
Very refreshing.
Lingers only for a little while with a drier note.

Overall: Not a thirst quencher but a very interesting refreshment.
Probably best enjoyed by ladies.
Beware of the high alcohol content, though!

AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK

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Italian Gastronomy, Restaurants, Shizuoka City

Italian Gastronomy: Dinner at Soloio (November 2014) in Shizuoka City!

November 7, 2014 dragonlife Leave a comment

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom. Entirely non-smoking!
Prices: Reasonable considering the quality
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

The last time we visited our favorite Italian Restaurant Solio was in July!
It seems we have barely the time to visit it every season!

It was so great to rediscover Chef Takehiko Katoh/加藤武彦さん’s Autumn classics!
Here we go!

Scabbard Fish (also called sword fish), tachiuo/太刀魚 in Japanese and Autumn eggplants firtters with anchovy sauce!

Scabbard fish has a delicate white flesh and can be enjoyed raw, seared and cooked in many fashions!

We are lucky enough in Shizuoka to obtain it from our own harbors!

Banya cauda vegetables!

In my own view the healthiest way to savor vegetables in Italian gastronomy!

All vegetables grown in Shizuoka or japan for the best teaceability!
Some of them really exotic!

A soup you will have trouble to find in Italy!
Chilled burdock root soup!

But now this is a classical sup from Toscana!

Ribollita!

Now, there was that guinea fowl dish announced on the menu of the day…

Deviled (“diabolata”) guinea fowl legs!

Served with taro roots! A discovery!

Instead of dessert we opted for another of Chef Takehiko Katoh/加藤武彦さん’s classics!

Chestnuts raviolis in sage butter sauce!

Sorry but it seems there were the last for the season!

Next time, next time…!!!

Ah, I forgot! Check their take outs and biscuits!

SOLOIO

Chef Takehiko Katoh/加藤武彦さん/Sommelier Mieko Osawa/小澤三江子さん

420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00, lunch: 11:30~14:00 on Tuesdays, Wednesdays & Fridays
Closed on Monday
Credit cards OK
Private parties welcome!
Happy hour: 16:00~17:00: 1,000 yen set-3 appetizers plate and 1 glass of house wine!
Takeouts OK!
Entirely non-smoking!

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Bretagne, French gastronomy, Rennes

Gastronomic Destinations: France-Bretagne (6): La Chope in Rennes City!

November 5, 2014 dragonlife Leave a comment

Service: Very friendly and attentive
Facilities & Equipment: Great cleanliness overall. Superb washroom. Entirely non-smoking.
Prices: Reasonable
Strong points: Very traditional Bretagne and France cuisines

Rennes, the capital of Bretagne, is a major city in France but it has preserved its original cachet, making it a major venue for businessmen and tourists alike.
It is replete with traditional restaurants and bistros it would take too much time to enumerate!

Founded in 1936, it is one still living most ancient bistros in the whole of the Bretagne Peninsula.
It is full any time of the day, any day of the week, and you definitely need to reserve!
WE liked it so much that we visited it twice during our three-day stay for dinner and lunch!
Just let me introduce what we had!

Of course it serves real Bretagne cider!

But don’t overlook the very reasonable wine list!

There some fantastic bakeries in Bretagne, and you can expect exquisite bread!

It is Bretagne, therefore the seafood is a must!
They serve one typical Bretagne version of a dish famous in Alsace: Choucroute de la Mer/Sea Choucroute!

A lighter and definitely more elegant choucroute than the pork meats version, served with a white butter sauce!

Although this particular dish was made famous in Belgium, it is also a must!

Mussles!

But Bretagne does also have great meats!
Steak tartare!

Interesting way of preparing potato fries!

Some tourists will feel at home with this stupendous open hamburger topped with foie gras!

The simple but so succulent matured cheese assortment served with fig jam is another must at La Chope!

If you must absolutely have a dessert go for the traditional ones!

Creme brulee!

LA CHOPE
Rennes, 3 rue du Chalotais
Tel.: 0299793454
Reservations a must
HOMEPAGE

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Daidogei, Face Painting, Shizuoka City

Face-Painting at Daidogei Festival in Shizuoka City-last Day!

November 5, 2014 dragonlife 3 Comments

As promised here are some more pictures of face painting by Canadian artists LUCIE BROUILLARD and LIZ MORTLOCK taken last Monday on the last day of the 2014 Daidogei World Cup in Shizuoka!

This particular model had come for the 7th year in a row!

The last touch!

One more detail!

Lucie and her model!

This particular model had come with her mother for the second time!

Great smile!

Last pose!

This little girl’s father being French she was adorned with a tricolor design!

For once Liz’s model was an adult!

Green fairy!

Shy pixie!

All pink!

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Filefish, Fish, Japanese Gastronomy

Japanese Fish Species 8: Kawahagi/Thread-sail Filefish

November 5, 2014 dragonlife 3 Comments

Kawahagi or Thread-sail Filefish (or simply Filefish) is an angler’s favorite in summer, although it is caught almost all year round in Shizuoka.
Like any other fishes, it has other names such as “Gihagi, “Hagi”, “Gyuu”, “Subuta” or “bakuchiuchi”.
It is fairly common in Central and South Japan.
It is called Leather jJcket down in Australia where it is considered a pest!

The skin should be rough like that of a shark and brightly coloured.
Avoid sticky skin fish.
The bigger the size, the greater the taste (anglers, enjoy!)

In Kansai area, it replaces Fugu/Globefish when it is out of season for its similarity as sashimi.

Actually it makes for superlative sashimi as demonstrated by the above O-Tsukuri served at Sushi Ko in Shizuoka City!

The same served with its own liver dip!

It can make for a spectacular sashimi presentation as a whole fish sashimi plate!

Both its flesh and liver can served raw!

Australians would be surprised to discover it served as tartare on Italian-style crostinis!

The perfect Kawahagi sushi nigiri must have be topped with its liver!

Cut in small slices, it makes for beautiful sushi gunkan!

Cooked, it is very popular simmered in soy sauce, mirin and sugar. A great accompaniment for a nice bowl of freshly steamed rice!

If you want to serve it as tempura, first season it with umeboshi/Japanese pickled plums flesh of the sweet kind.

Now, what does this remind you of? Foie gras? Almost right! Grilled kawahagi Liver!

——————————————————————
Savoring the full Filefish meal at Sushi Ko, Shizuoka City:

Back in June, as I had to atone for some somewhat egoistical pleasure-seeking, I took the Missus to our favourite Sushi Restaurant in Shizuoka City, namely Sushi Ko,located along Aoba Park.

Although we did order the inevitable favourites, “katsuo/bonito” sashimi, “Shirako to Ankimo/Combination of Cod Sperm sacs and Frogfish/Monkfish liver”, “Pon Kara Maguro/Deep-fried tuna cubes”, “Shishamo/Spirinchus lanceolatus”, “Hotate/Scallops”, “Maguro Zuke/Marinated Tuna sushi”, and “Amaebi nigiri to Shiraebi Gunkan/Sweet shrimp and white shrimp sushi”, the star of the day was “Kawahagi/Filefish”!

The chef took a splendid live specimen (see top pic) just caught off Mochimune coast in Shizuoka City out of the “aquarium” and proceeded to serve the complete fish in three different manners:

“O-Tsukuri”:
After having taken away the inedible skin, the chef first cut the fillets into very thin slices to be served with thin leeks and dip sauce made of ponzu mixed with the fresh liver of the same fish. As now is the best season, those comparatively thin fish come up with enormous livers!

“O nigiri”:
The chef managed to keep four slices aside to prepare nigiri with the fish flesh topped with a piece of its liver, some “momiji oroshi/grated daikon with chili pepper” and seasoned with ponzu!

“Kara age”:
The “cheeks bones” with their meat were last deep-fried and served as they are with some lemon. Simple and great!
All this with one single fish!

Sushi Ko
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

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Craft Beer, Shizuoka City

Shizuoka Beer Tasting: Aoi Brewing-Sicilian Amber

November 5, 2014 dragonlife Leave a comment

Aoi Brewery Co. has just come up with yet another new craft beer with an intriguing name!

Sicilian Amber

Served on tap
Barley, malt, hop including kent Golding hop, yeast
Unfiltered
Alcohol: 5.6 %
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: orange brown
Bubbles: light bubbles, shortish head, light milk coffee color
Aroma: dry and fruity, figs, caramel, roasted oats, dried persimmons
Taste: very deep and fruity attack.
Complex: roasted oats, apricots, persimmon.
Lingers long enough for on palate true tasting to finish on a deep dry caramel note.
Varies little with food but for the appearance of oranges.
Solid and reliable. Very refreshing.

Overall: A beer for all seasons and occasions.
A beer best appreciated with heavy food and BBQ.
Dangerous as it drinks very quickly!

AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK

BEER GARAGE

Aoi Brewing Co.,Shizuoka City, Aoi Ku, Miyagasaki Chyo, 30
Tel.: 054-294-8911
Opening hours: 17:00~23:00 (Monday~Friday), 15:00~23:00 (Saturday), 15:00~22:00 (Sunday)
Closed on Tuesdays
COD, Cash On Delivery only for all orders.
MAP

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Daidogei, Face Painting, Shizuoka City

Face-Painting at Daidogei Festival in Shizuoka City!

November 3, 2014 dragonlife Leave a comment

The Daidogei or Shizuoka Daidogei World Cup, that is Street performers festival is taking place this year Friday October 31st~October 1st.
On Friday i wasn’t in Shizuoka City and the rain ruined Saturday completely but I could finally meet again some famous face painting artists yesterday!

Lucie Brouillard of Calgary, Canada, Body Painting World Champion 2010 and Face Painting World Champion 2009!

What is that little boy going to look like?

Here you are!

Halloween is just gone past!

Lucie had some interesting comments on Japan and face painting in Japan.
Notwithstanding the safety and top-class hygiene of the country, the Japanese people show enormous respect to artists and try to communicate with them, whereas in her country they are ignored.

The Japanese kids are probably the easiest to work on in the World as they do ot move at all when beiing painted.

They also have a thick and smooth skin easy to work on.

Lucie’s favorite of the day!

Liz Mortlock is the other a super-talented, also from Calgary, Canada, who has become the main feature in the streets of Shizuoka Ciy with Lucie!
Always laughing and constantly complimenting her charges!

That kid is thinking about a second mother!

Or maybe a new grandmother!

Sister and brother!

I don’t have to tell that rain or shine , the two artists have already been working like mad for two days, and today, Monday 3rd, promising to be shiny and hot, they’ll be exhausted at the end of the day!

Will check on them today again!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bonito, Fish, Japanese Gastronomy

Japanese Fish Species 7: Katsuo/Bonito

November 2, 2014 dragonlife Leave a comment

Bonito or “katsuo/鰹” in Japanese are extensively caught by fishermen from Numazu, Shimizu, Yaizu and Omaezaki Harbors (all Shizuoka Prefecture). The main fishing areas are Shizuoka, Mie, Kochi & Miyazaki Prefectures.
It is also called “katsu” (Tohoku Region), “Honkatsuo” (Kyushu Island), “Magatsuo” (Shikoku and Kyushu Islands. N.B.: the same name designates another fish in other parts of Japan!), “Suji” (Yamaguchi & Wakayam Pref.).
It appears on the markets early Spring~Autumn as “sho gatsuo” (first bonito in Spring) and “modori gatsuo” (return bonito end of Autumn).
They are traditionally line-caught but nets have been used extensively in recent years.

It can be appreciated raw, as sashimi with its skin or without it, preferably served with a saucer of soy sauce (shoyu) mixed with thin slices of fresh garlic, or with wasabi, a touch of lemon and shoyu,

or as nigiri topped with grated fresh ginger a thin slice of garlic, unless you prefer grated fresh ginger with chopped thin leeks.

The same is done with lightly grilled/aburi (or tataki) bonito as sushi nigiri.

Another very popular way to eat it that will please Europeans and North Americans alike, is “tataki”.

The fish is first seared/grilled over charcoal until it is lightly cooked on the whole outside then plunged into iced water to stop it from cooking any longer. It is then cut into large slices and served with freshly chopped garlic and thin leeks, “shiso” leaves (perilla/beefsteak plant) and wasabi.

Note 1: in restaurants specify whether you want the skin or not when ordering sashimi.

Note 2: the same fish is a staple food in Sri Lanka where it is first smoked and then prepared as soup or curry!

It is one of the most versatile fish in Japan.
It can be appreciated in many ways:
As a simple donburi/on a bowl or rice at home (see above picture),

Lightly seared and served as carpaccio,

as bogata sushi/whole fish stuffed with sushi rice,

as oshizushi/pressed sushi,

but my favorite is probably as zuke/marinated in soy sauce, mirin, sake, etc. before being served with a slice of garlic!

RECOMMENDED RELATED WEBSITES

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Craft Beer, Shizuoka City

Shizuoka Beer Tasting: Aoi Brewing-Golden Ale

November 2, 2014 dragonlife 2 Comments

Aoi Brewery Co. has just come up with a new craft beer which promises to be a long seller!

Golden　Ale!

And the other good little but important piece of news is that Aoi Brewing Co’s craft beers are served on their own coasters!

Served on tap
Barley, malt, hop, yeast
Unfiltered
Alcohol: 5.5 %
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: light orange, deep gold
Bubbles: very fine bubbles, creamy, long head, white color
Aroma: very light. Faint oranges and citruses
Taste: Deep, refreshing attack.
Complex: lemons, citruses, grapefruit.
Lingers long enough for on palate true tasting to finish on a dry note with some welcome acidity.
Elegant and very easy to drink.
Lemons and grapefruit make a strong comeback with every new sip.
Solid and reliable.

Overall: Definitely not a thirst quencher!
Complex, elegant, more solid and reliable than expected.
Ladies in particular will truly appreciate it, although gentlemen will be sorely tempted!

AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK

BEER GARAGE

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Shizuoka City

American Dessert: BBC Apple Pie at BLUE BOOKS Cafe in Shizuoka City!

November 2, 2014 dragonlife Leave a comment

Service: Very friendly, smiling and attentive
Equipment & Facilities: Great overall cleanliness. Superb washroom in same building separated from the cafe.
Prices: Reasonable for such big servings!
Strong points: Very generous cafe/bistro multi-genred gastronomy. Great variety. Great products. Very modern atmosphere. Great books!

Due to a hectic schedule and an ever expanding waistline I haven’t been able to visit BLUE BOOKS Cafe in Miyuki Cho, Aoi Ku, Shizuoka City for quite a while.
But there is a limit to anybody’s patience.
The other day I needed a dessert to help me calm down although I’m no a big sweets eater.
The BBC Apple Pie on the menu was just too tempting!

Really appetizing, even for the Frenchman I am!

Looking at it from the side, one wonders what the recipe includes!

Combined with the vanilla ice cram and cream it does make for an elegant if simple dessert!

Know that it does not only contain Kogyoku apple/紅玉林檎 (a succulent Japanese apple variety), but also pear, raisins and walnuts!
Not only very tasty but also healthy!

BLUE BOOKS cafe

420-0857 Shizuoka City, Aoi Ku, Miyuki-Cho, 4-6, Den Bldg 1F (5~10 minutes walk straight ahead from Shizuoka JR Station North Exit, around the corner at the large crossroads)
Tel.: 054-280-7644
Opening hours: 11:00~14:30 (lunch), 14:30^17:30 (cafe), 17:30~23:00 (dinner)
Credit Cards OK
HOMEPAGE
FACEBOOK
Twitter: @BlueBooksCafe

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Beer Brewery, Craft Beer, Osaka

Osaka Beer Tasting: Minou Beer Brewery-W.IPA

October 28, 2014 dragonlife Leave a comment

The great thing about AOI BEER STAND in Miyuki Cho, Aoi Ku, Shizuoka City, is that they not only serve their own craft beers, that is those brwed by Aoi Brewing Co., but also offer all kinds f other Japanese craft beers on tap!

This time they served on tap an IPA by Minou Beer Brewery in Osaka named W.IPA!
“W” stands for “doubke” in Japanese, meaning that this particular IPA is a lot stronger than usual ones!

Served on tap
Barley, malt, hop, yeast
Unfiltered
Alcohol: 8 %
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: deep orange
Bubbles: very fine bubbles, creamy, long head, light orange color
Aroma: very fruity. Oranges
Taste: very deep and strong attack.
Very fruity and complex: oranges, apricots, persimmon.
Welcome acidity
Stays long on the palate. Very steady and reliable.
varies little with food.

Overall: Strong, heady and delicious beer you don’t need any food to accompany.
Complex and original.
Frankly speaking there is no need to chill it.
Higher class strong beer!

AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Beer, Beer Brewery, Yamaguchi Prefecture

Yamaguchi Prefecture Beer Tasting: Yamaguchi Jibiru Brewery-Genpei Dannoura Stout

October 26, 2014 dragonlife Leave a comment

The other day a good friend of mine was kind enough to bring me this beer form the other side of Japan in Yamaguchi Prefecture!

As its sale is limited to its own production region, that is, Shimonoseki City, Yamaguchi Prefecture, it’s the more valuable and I would found remiss if I didn’t report on its tasting!

Product name: Genpei Dannoura Stout
Ingredients: Barley malt, hop, yeast
Alcohol: 5’%
Unfiltered
Contents: 330 ml
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: very dark brown
Bubbles: very fine bubbles, creamy, long head, milk coffee color
Aroma: light and dry, bread, caramel
Taste: very refreshing and deep attack ending on a dry note with welcome acidity.
Dry caramel, bread, roasted oats, dry coffee beans.
Stays long enough on palate for true tasting before departing on a drier and more acid note.
Does not vary much with food.

Overall: Very refreshing for a stout. Straightforward and reliable.
Very satisfying. Great acidity.
A beer for all seasons for stout lovers.
Can be enjoyed slightly chilled or just below room temperature.

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Izakaya, Japanese Gastronomy, Shizuoka City

Japanese Gastronomy: “Shun no Kai” Dinner at Togaji, Shizuoka City!

October 26, 2014 dragonlife Leave a comment

Service: Friendly and attentive
Equipment and facilities: Very clean overall. Beautiful “Magic” washroom
Prices: Appropriate
Strong points: true Shizuoka and Japan traditional seasonal gastronomy. Great sake!

“Shun no Kai/旬の会” means “Seasonal Gastronomy Association”. Its initiator, Mr. Toshiyuki Iwasawa, a senior official in the Shizuoka Prefecture Government Agriculture and Forestry Department who knows all the farmers and their products in the Prefecture is constantly promoting the products and gastronomy of our Prefecture on a purely volunteer basis by organizing all kinds of dinners, events and seminars in local restaurants, whenever his busy work permits.

I finally had the pleasure to take part in one of his dinner parties with 15 other guests at a new Japanese Restaurant/high level izakaya called “Tokaji/とか路”. Actually the real name is “Ryouri to Sake Tokaji/料理と咲けとか路/Gastronomy and Sake (the last is a pun also signifying “flowering”!).

It is located in the heart of Shizuoka City, Aoi Ku, along the Aoba Street!

The Master of the House, Mr. Naoto Togashi/冨樫直人さん who opened this new restaurant one year ago!

A very traditional izakaya-sryle Japanese restaurant with a long counter and tatami/rice straw mat room for a total of 16~18 seats!

Plenty of Shizuoka sake available!

The little details that make it so Japanese!

Toshiyuki Iwasawa had provided tons of information on the food and ingredients of the day!

The Shizuoka Prefecture sake served on that day were all brewed by Negami Brewery in Gotemba City!

“Kinmei Junmai Ginjo, Limited brew/金明純米吟醸（限定)”!

“Kinmei Tokubetu Junmai Omachi/金明特別純米雄町”, “Kinmmei Junmai Ginjyo Hiyaoroshi/金明純米吟醸ひやおろし”, and “Kinmei Karakuchi Junmai Shu, Aki Agari/金名辛口純米咲け秋あがり”！

Even the water was provided from the well of Negami Brewery located at an altitude of 550 meters up the slopes of Mount Fuji!

And now the succulent dinner!

Ingredients:
Amago trout raised in Shimoyama farm in Shuzenji, Izu Peninsula
Mushrooms: Masujima Farm in Izu no Kuni City, Izu Peninsula
Wild venison from Izu Shika Monya in Izu Peninsula
Wasabi: Ida Farm in Izu Peninsula
Jaboticaba: Farm Cafe Jaboticaba, Mariko, Shizuoka City

Amago trout and mushrooms light soup!
お椀(下山養魚場のアマゴ真丈と増島農園のキノコ)

Amago Trout sashimi and Roasted venison with wasabi pickles!
お造り(アマゴの刺身とイズシカ問屋の伊豆鹿のローストを飯田農園の山葵で)

Amago trout and seasonal vegetables baked in a crust of salt!
焼き物(アマゴの塩釜焼き)

The same, exquisitely served!

“Lily root cake stuffed with minced venison, steamed and simmered, served with ankake sauce!
煮物(菊花蕪の伊豆鹿射込み)

The same with the venison stuffing!

Deep-fired taro roots and mushrooms, and venison croquettes!
揚げ物(はの字のキノコのさつま揚げ・伊豆鹿コロッケ)

Rice steamed with mushrooms!
食事(キノコの出汁でキノコの炊き込みご飯、アマゴの粕汁)

Amago trout soup cooked with sake white lees!

Sake White lees Mousse cake and Jaboticaba!
甘味(和風金名の酒粕のムースと農園カフェcafe Jaboticabaのジャッボチカバ)

A true feast!

TOKAJI/料理と咲けとか路

Shizuoka City, Aoi Ku, Shichiken-cho, 9-5, Trends Bldg, 1F.
Opening hours: 17:00~22:30.
Tel.: 054-273-5218
Closed on Sundays.

“Shun no Kai/旬の会”
Mr. Toshiyuki Iwasawa
静岡県志太榛原農林事務所　　岩澤敏幸
〒４２７－０００７　静岡県島田市野田１１２０－１
ＴＥＬ　０５４７－３７－１１６０
ＦＡＸ　０５４７－３７－１１６３
携帯　０９０－４２６１－３４９２
E-mail: toshiyuki1_iwasawa@pref.shizuoka.lg.jp

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