Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prfecture. Organic vegetables. Seasonal food only
As it was my turn to look after Fabian, our new German intern at Agrigraph. I just took the opportunity of waht a talented French chef could create with Shizuoka products, me good friend Testuya Sugimoto at Tetsuya SUGIMOTO Restaurant in Shizuoka City!
Tetsuya was kind enough to take out all his treasures of the fridge for our young guest to discover before he chose the ingredients of the day!
Tetsuya prepared two hors d’oeuvres, the first one being yellow carrot mousse and an organic radish (the leaves were delicious) wrapped into burdock roots flakes (a non-vegan mayonnaise was used as the linking agent).
As for the second hors d’oeuvres he used 3 different types of rape flowers to be combined with
mackerel caught in the Suruga Bay off Yui!
The sauces were a dressing made with raspberry vinegar, while the other was an orange olive oil. The powder is crushed senbei/Japanese rice cracker.
He used the above organic vegetables for our main dish!
The same vegetables cooked and before their sauces were added.
One sauce was a mixture of grain mustard, miso paste and honey, while the other was pistachio oil.
The finished dish:
from bottom, right to left:
Black Daikon, Koushin Daikon, Faabe broad beans, Yacon.
Ayame Yuuki Turnip, Violet carrot, Yellow Turnip, Yellow carrot.
Petit Vert, Red Turnip, Kyoto Carrot, Hinona Turnip.
All cooked to perfection for crispiness and natural taste!
The dessert consisted of a mousse made with brown sugar and rum made from sugar cane grown in Kakegawa City, Shizuoka Prefecture, as for the mousse. The caramel sauce was made from the same sugar!
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,, ２－１３，１Ｆ
Cedit cards OK
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