Category Archives: 酒

美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Prefecture Gastronomic Guide 1: Sake Breweries

September 22, 2012 dragonlife Leave a comment

Shizuoka Sake Line-Up made with Shizuoka Homare Fuji Sake Rice (Official Shizuoka Brewers HP)

This is the first part of a long series featuring all aspects Shizuoka Prefecture Gastronomy from Restaurants to brwers and Producers which hopefully will serve as a complete guide in the future
This particular article features all the working (and producing their own sake) Sake Breweries in Shizuoka Prefecture:

EASTERN PART:

Bandai Brewery
Izu City, Toshigawa, 34
Tel.: 0558-72-0050

Takashima Brewery (Hakuin Masamune)
Numazu City, Hara, 354-1
Tel.: 055-966-0018

Fuji-Takasago Brewery
Fujinomiya City, Takara machi, 9-25
Tel.: 0544-27-2008

Fujimasa Brewery (Chiyonomine)
Fujinomiya City, Shimojyou, 642-1
Tel.: 0544-58-0003

Makino Brewery (Shiraito, Fujisan)
Fujinon\miya City, Shimojyou, 1037
Tel.: 0544-58-1188

Fujinishiki Brewery
Fujinomiya City, Kamiyuno, 631
Tel.: 0544-66-0005

Negami Brewery (Kinmei)
Gotemba City, Hodozawa, 850-4
Tel.: 0550-89-3555

CENTRAL PART:

Eikun Brewery
Shizuoka City, Shimizu Ku, Yui, Iriyama, 2152
Tel.: 0550-89-3555

Kansawagawa Brewery (Shosetsu)
ShizuokaCity, Shimizu Ku, Yui, 181
Tel.: 054-389-1733

Sanwa Brewery (Garyubai, Hagoromo no Mai)
Shizuoka City, Shimizu Ku, Nishikubo, 501-10
Tel.: 054-366-0839

Haginishiki Brewery
Shizuoka City, Suruga Ku, Nishiwaki, 381
Tel.: 054-285-2371

Masu-Ichi Brewery
Shizuoka City, Suruga Ku, Yamazaki, 2-32, 5
Tel.: 054-278-6005

Kumpai Brewery
Shizuoka City, Suruga Ku, Tegoshi, 302
Tel.: 054-259-3062

Suruga Brewery (Tenko)
Shizuoka City, Suruga Ku, Nishiwaki, 25-1
Tel.:054-288-0003

Hatsukame Brewery
Fujieda City, Okabe Cho, Okabe, 744
Tel.: 054-667-2222

Isojiman
Yaizu City, Negishima, 307
Tel.: 054-628-2204

Sugii Brewery (Sugi Nishiki)
City, Koishikawa Cho, 406-4
tel.: 054-641-0606

Aoshima Brewery (Kikuyoi)
Fujieda City, Aoshima, 246
Tel.: 054-641-5533

Shidaizumi Brewery
Fujieda City, Miyahara, 423-22-1
Tel.: 054-639-0010

Oomuraya Brewery (Wakatake, Onigoroshi, Onna Nakase)
Shimada City, Hontoori, 1-1-8
tel.: 0547-37-3058

WESTERN PART

Morimoto Brewery (Sayogoromo)
Kikugawa City, Horinouchi, 103-3
Tel.: 0537-35-2067

Doi Brewery (Kaiun)
Kakegawa City, Konuki, 633
Tel.: 0537-74-2006

Yamanaka Brewery (Aoitenka)
Kakegwa City, Yokosuka, 61
Tel.: 0537-48-2012

Kokkou Brewery
Fukuroi City, Yamada, 537
Tel.: 0538-48-6405

Senju Brewery
Iwata City, Nakaizumi, 2914-6
Tel.: 0538-32-7341

Hana no Mai Brewery
Hamamatsu City, Kita Ku, Miyaguchi, 632
tel.: 053-582-2121

Hamamatsu-Tenjingura Brewery (Shusseijyo)
Hamamtsu City, naka Ku, Tenjin Cho, 3-57
Tel.: 053-461-6145

RECOMMENDED RELATED WEBSITES

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 酒, 観光, 魚海の幸, 農業, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Recipes, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Izakaya: Taihei in Shizuoka City!

September 22, 2012 dragonlife Leave a comment

Service: Very friendly and easy-going
Facilities and equipment: Very clean overall. Clean washroom
Prices: Reasonable
Strong points: Authentic izakaya food making great use of local ingredients. Excellent sake list.

Taihei/泰平 is the epitome of a true Japanese izakaya in Shizuoka City, but still with a little twist as it opens as early (it closes early, too) as 3:30 in the afternoon!

Its entrance wide open onto a back street Ryogae-cho district in Aoi Ku, shizuoka City, seems of a passed age!

Taihei specializes in local fish or jizakana/地魚 in Japanese.
Mind you, it is so easy in Shizuoka Prefecture, but it’s still a pleasure!

And they also pride themselves in serving local gastronomy, or Furusato no Aji/故郷の味 in Japanese.
It has a long history as its owner Shooji Ueda/上田昭司さん opened it no less than 32 years ago!

As in any authentic izakayas worth their salt they serve traditional homey Japanese food that you can choose from the many dishes displayed for all to see!

Loads of it. No wonder the patrons are mostly locals!
Bear in mind that the place will be full within 30 minutes of its opening in spite of 16 seats each available at the counter and on tatami!

A very detailed menu is waiting to be served to you by five staff including the master of the place and his daughter!

Hatsukame Brewery in Okabe, Fujieda City!

They have a wide range of traditional drinks including many Shizuoka sake: Hatsukame, Kaiun, Shosetsu, Hana no Mai, etc…

Now, what did I order on that particular visit?
First, satsumaage, a Kyushu-style deep-fried fish and vegetable cake!

Of course, sashimi!

Served with freshly grated wasabi from Shizuoka and freshly grated ginger root!

And plenty of edible seaweed!

Katsuo/Bonito/鰹 from Shizuoka!

Flounder/Hirame/平目 from Shizuoka!

And Albacore Tuna/Binnaga Maguro/ビンナガ鮪 from Shizuoka!

Typical Japanese comfort food: Tougan butaniku soboro ankake! Winter melon served with minced pork meat in sweet and sour sauce!

Summer vegetables and octopus salad!

A typical Shizuoka product: boiled jumbo peanuts!

You will find these (up to 3 times the normal size!) only served in Shizuoka and Chiba Prefectures!

Looking forward to my next visit (as the first stop of the night!)!

TAIHEI/泰平
Shizuoka City, Aoi Ku, Ryogae Cho, 2 chome
Tel.: 054-251-3902
Business hours: 15:30~21:00
Closed on Mondays and National Holidays

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Beer, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Recipes, Shizuoka, Shizuoka agricultural products, Tourism

Bryan Baird’s Newsletter (2012/09/12): Seasonal Release: Pacific Porter

September 12, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Pacific Porter

Dear Taproom Friend & Baird Beer Enthusiast:

While fall has not fully arrived here yet, it most certainly is “in the air.” We are welcoming its arrival early, today, with the release of a fantastic seasonal brew: Pacific Porter.

New Baird Beer Seasonal Releases:
*Pacific Porter (ABV 7.7%):

This is the Baird Beer Pacific ocean version of a Baltic Porter (a strong dark beer fermented with lager yeast that has enjoyed historical popularity in Baltic sea region countries). The color is deep copper-brown, almost black. The aroma is soft, round and fruity with a hint of chocolate. The body is chewy but not thick. Subtly sweet flavors of caramel and milk chocolate are highlighted magnificently by an underbelly of nut and pit fruit character. The overall impression is one of smoothness and balance.

Pacific Porter is draught-only (no bottles this year). It is available for immediate release in Japan. It begins pouring from our Taproom taps tonight.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 酒, 観光, 農業, Fujinomiya City, Gastronomes, Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Sugii Brewery-Kin No Suke Junmai Natsu Shibori Nakatori Genshu Kimoto Shikomi

September 1, 2012 dragonlife Leave a comment

Sugii Brewery in Fujieda City makes nectars not only famous all over Japan but also comes with very detailed titles for them!
Alright, let’s go through some explanations:
Kin no Suke/きんの介 is the name of that particular series of sake.
Junmai/純米 means no pure sake alcohol was blended in.
Natsu Shibori/夏搾り means it was pressed in the summer

Nakatori/中取り means only the sake in the middle of the pressing was used.
Genshu/原酒 means that there was no pure water added to lower the alcohol level.

Kimoto Shikomi/生もと仕込み basically means that the whole process was done the traditional natural way.

Rice: Blended rice
Rice milled down to 70%
Dryness: + 6
Acidity: 1.7
Yeast: Association No 7
Alcohol: 18~19 degrees
Bottled in July 2012

Clarity: Very clear
Color: Golden hue
Aroma: Strong attack backed with pleasant alcohol. Fruity: Banana, vanilla.
Body: Fluid
Taste: Very dry soft attack in spite of strong and pleasant alcohol.
Disappears quickly on an even drier note.
Complex: Almonds, nuts, greens.
Varies little and stays dry with food. Dark chocolate appears later.
Very reminiscent of sake I used to drink a very long time ago.
Turns sweetish with vinegared foods. Dark chocolate and coffee beans appear with salty foods.

Overall: Another sake obviously conceived to enjoy food!
Although varies little with food, tends to show some very interesting facets depending on the dish.
Definitely takes on a sweeter note for a while just away from food.
Both straightforward and complex, a sake to enjoy with izakaya gastronomy!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Baird Beer, Bars, Beer, Beer Brewery, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2012/08/29): Three Late Summer Seasonal Releases

August 29, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Three Late Summer Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

As we move into September, summer begins to fade into fall — though it certainly doesn’t feel like that yet. As an antidote to the lingering late-summer heat, we are happy to announce the immediate release of three thirst-quenching seasonal brews: Japan Tale Ale 2012, Baird Belgian Tripel, and Plum Session Ale.

New Baird Beer Seasonal Releases:

*Japan Tale Ale 2012 (ABV 5%):

Brewed with a host of indigenous Japanese ingredients (un-malted wheat, korizato sugar, fresh ume plums and, of course, lovely soft Numazu water) Japan Tale Ale is lightly hopped, pleasantly tart and extremely refreshing. It’s hazy, milky-white color and snow-white foam collar are reminiscent of a Belgian witbier. It drinks, though, like a beer version of a well-made ume sour (a popular drink served in traditional Japanese pubs that is made with distilled shochu and plums and served carbonated on ice).

Japan Tale Ale 2012 is now pouring from the taps of each of our Baird Beer Taproom pubs and will be available both on draught and in 360 ml bottles at Baird Beer retailing pubs and liquor shops throughout Japan.

*Baird Belgian Tripel (ABV 8.5%):

Belgian-style Tripels are stealthily potent golden ales — rich yet briskly refreshing — that originated in the historical context of monastic brewing in Belgium. The quintessential example of this style, and one of my favorite Belgian ales, is the iconic monastic beer, Westmalle Tripel.

The Baird take on this glorious style incorporates an all-base malt grist bill of floor-malted Maris Otter and Bohemian Pilsner as well as a blend Japan, German and English wheat. Kettle gravity is strengthened by a generous addition of Japanese sudakito and korizato sugars. The hopping rate is moderate (25 IBUs) and includes the floral-spicy varieties Sterling, Saaz and Styrian Golding. Fermentation is warm (24-25 C) and happily carried out by our Belgian witbier-derived yeast strain. Apparent Attenuation is high (88.5%) and thus the alcohol content is strong. As per our custom with high-alcohol beers, we krausen at packaging to produce a secondary fermentation and natural carbonation in keg or bottle.

Baird Belgian Tripel is draught only. It is pouring at our Taproom pubs beginning today and is available for immediate release to all fine beer establishments in Japan. Please contact Kojima-san to place an order.

*Plum Session Ale (ABV 4.1%):

What should a brewer do when unexpectedly receiving a bundle of perfectly ripe, freshly harvested local plums? After eating one or two, he should formulate a session-beer recipe that allows the softly sweet-tart essence of the plums free play; and then he should fire up the mash tun and get busy.

Our diligence in early July has yielded this wonderul late-August beer harvest. Come visit a Taproom today and help us to enjoy the fruit of this harvest. Plum Session Ale is being served as real ale on hand-pump and exclusively at our Baird Beer Taproom pubs.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Sanwa Brewery-Hagoromo no Mai-Junmai Ginjo

August 16, 2012 dragonlife Leave a comment

Sanwa Brewery is located in Shizuoka City, Shimizu Ku.
The name of this long seller sake, “Hagoromo no Mai” is directly related with a famous legend taking place in Miho, Shimizu Ku.
A goddess has to dance (“Mai/舞”) for a local fisherman to reclaim her veil (“hagoromo/羽衣) she had carelessly hung on a branch.

The other day I discovered a nice range of Shizuoka sake sold in 180ml bottles along with some better than usual explanations and decided to start the whole line-up!

Their cards actually gave more information than indicated on their bottle labels!

Rice: Blended rice
Rice milled down to 60%
Alcohol: 15=16 degrees
Dryness: +5
Bottled in April 2012

Clarity: Very clear
Color: Light golden hue
Aroma: Dry. Alcohol. Cherries, greens
Body: Fluid
Taste: Very dry attack backed by alcohol and junmai petillant.
Complex. Cherries, traces of coffee beans and almonds.
Disappears on an even drier note with nuts and oranges peeking out.
Takes a softer turn with food with more coffee beans, almonds and cashew nuts.
Greens making a comeback away from food.
Pleasant and easy to drink, especially with food.

Overall: A sake obviously designed to accompany food.
Definitely for dry sake lovers!
Stays very dry with food.
Ideal to accompany heavy foods and sauces as in izakayas.

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Haginishiki Brewery-Minami Alps Tokubetsu Honjozo Nama Genshu

August 15, 2012 dragonlife Leave a comment

Haginishiki Breweries, one of the seven breweries located in Shizuoka City has produced nectars with water coming directly from the Southern Alps for quite some time as Shizuoka City stretches itself up to over 3,000 metres south of the famous mountain chain. Actually more than half of the water used by breweries in Shizuoka Prefecture is directly related to the Southern Alps.

This particular limited brew is a nama/生 meaning it wasn’t pasteurized.

It is also a genshu/原酒 meaning that no pure water was added to dilute the alcohol, although pure sake alcohol was blended in as it is a Tokubetsu Honjyozo.

Rice: Biyama Nishiki (Shiga Prefecture) and Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 55%
Dryness: + 4
Acidity: 1.3
Alcohol: 18~19 degrees
Bottled in July 2012

Clarity: Very clear
Color: Very light golden hue, practically transparent
Body: Fluid
Aroma: Dry, light and fruity. Vanilla, dark chocolate.
Taste: Strong fruity attack backed by pleasant alcohol.
Disappears fairly quickly.
Melon, dry almonds.
Varies very little with food.
Very easy to drink in spite of its high alcohol content.
Marries well with food. Tends to become just a little sweeter with vinegared food.
Holds its own with any food.
Otherwise will turn drier with greens making an appearance with melon.

Overall: A sake obviously conceived to accompany food.
Very pleasant to drink with food in spite of its high alcohol content.
I actually appreciated it on its own.
Can be drunk at any temperature although slightly chilled will bring about the best of it.
A sake I would take to any party (with food)!

RECOMMENDED RELATED WEBSITES

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

Bars, 美食, 酒, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Wines

French Wine Bistro: Himawari-Tei in Shizuoka City!

August 12, 2012 dragonlife 2 Comments

Service: Easy-going and attentive. Very friendly if somewhat shy
Equipment & Facilities: Very clean overall. Superb Washroom
Prices: Appropriate
Strong points: Very good list of reasonably-priced wines by the glass or bottle. Typical French Bistro gastronomy. Gastro bar concept

After spending so many years learning his trade in France, particularly in the Lyon Region and Tokyo, Michihito Osuga/大須賀道人さん finally came back to his hometown to open Himawari-Tei (Sunflower Abode) in the increasingly busy Shichiken-Cho District, near Aoba Street in Aoi-Ku, Shizuoka City!

Many reasonably-priced wines mainly from France, Spain and California with some really interesting surprises among them can be enjoyed at Himawari-Tei!

The fact that the area is the home of many fashion shops in day time makes it a particularly welcome addition because of its concept as a wine bistro.

You can enjoy yourself with a glass of wine and one of the dishes on the day’s menu on your own or in good company without any ostentation. Mind you, would do well to reserve a seat either at the counter or at a table as it gets full very quickly!

It is not a big place and if you choose to come as a small party, make sure that a table is reserved for you!

And the beauty of it is that it is entirely non-smoking!

Although there is a regular menu, first check the offerings of the day on the blackboard where you will discover some celebrated French food!

French salami as service of the day!

Now, this wine was an incredible surprise: Cote Chalonnaise (Bourgogne) made in Saint-Desert, the very village where I spent all my summers when I was kid! Unbelievable! I finished the bottle!

Wherever you go to France you always order the Terrine or Pate de Campagne to have a good idea of the chef’s skills!

Now, Michihiko’s terrine de Campagne is truly a faithful rendition of the terroir of my region (Bourgogne and Lyon) with all the flavors and delicious pungency. Served with greens and Dijon Mustard, no need for bread!

Yes, they make great Merlot wines in California! Smoking Loon, what a great name!

Since it was my first visit I tended to eat more than drink (expect another article soon!)!
Very delicate white liver paste!

And to finish my first meal, a hearty (but not heavy or too copious!) cassoulet (bean stew) with duck confit!

I might run into the danger of becoming a regular from next winter with such comfort foods from home!

To be followed…

HIMAWARI-TEI
420-0035 Shizuoka City, Aoi ku, Shichiken-Cho, 10-9, Shinwa Bldg., 1F
Tel.: 054-255-5708
Business hours: 17:00~indeterminate
Closed on Mondays
Credit cards will be OK by end of September
BLOG/HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Gotemba City, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Negami Brewery-Kaido Maru Daigin Junmai Yamahai

August 3, 2012 dragonlife Leave a comment

Negami Brewery in Gotemba City lies in a privileged location at an altitude of 550 metres on the slopes of Mount Fuji in Gotemba City.
This allows them to brew nectars during an unusual large portion of the year.

This enables them to concoct limited brews far into the year for the greatest pleasure of sake lovers and colectors.
This Yamahai Daigin Junmai is very limited indeed: 300 bottles (720 ml) only!
And the label is a real beauty reminiscing about a famous Japanese lore character!
Anf the label has been intelligently wrapped around the bottle instead of being glued! Needless to say that I carefully unwrapped it for safekeeping!

Negami Brewery-Kaido Maru Daigin Junmai Yamahai

Rice: Yamada Nishiki and Yahan Nishiki
Rice both milled down to: 55%
Yeast: Shizuoka N-2 + brewery’s own yeast
Alcohol: 16~17 degrees (genshu)
Dryness: 0
lImited to 300 bottles
Bottled in June 2012

Clarity: Very clear
Color: Light golden hue
Aroma: Fruity backed by strong alcohol. Almonds, apricots.
Body: fluid and sirupy
Taste: Strong fruity attack alternating from dry to sweet and vice versa before verging on the dry with a puissant alcohol and assertive junmai petillant.
Complex. Vanilla, cofee beans, cherries, almonds, apricots.
Takes on an even drier turn with food although spicy food will bring out a sweet reaction.
Very pleasant to drink.
Disappears quickly along with stronger dry almonds and coffee beans.
Cherries making a comeback away from food.
Dark chocolate taking a late ride accompanied by a fine and deep sweetness.

Overall: A beauty definitely difficult to judge objectively. The fact it is a yamahai makes for even more indecisiveness. Very much a “mistery sake”. Would make blind tasters pull at their hair!
In any case, a rare discovery! Pity I didn’t buy another bottle which I could have hidden in the refrigerator for a special occasion!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Baird Beer, Bars, Beer, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2012/08/02): Upcoming Seasonal Releases

August 2, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Upcoming Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

Into the scorching heat of summer we will be releasing from the cool confines of our Baird Beer cellar the following seasonal brews.

Upcoming Baird Beer Seasonal Releases:
*HT-3 Natsumikan Lager (5.5%):

This month marks the third year anniversary of the opening of our Harajuku Taproom. To commemorate we have brewed a special lager fruited (fresh peels and squeezed juice) with Shizuoka natsumikans. It will be tapped at noon sharp, Saturday, August 4, thus kicking off the Harajuku Taprooms two-day birthday celebration. Plan to join the staff and fellow enthusiasts for what promises to be a weekend of great beer and food and much merriment.

HT-3 Natsumikan Lager is draught-only and available exclusively at the Harajuku Taproom.

*Asian Beauty Biwa Ale (5.5%):

Biwa is “the small, yellow, edible, plum-like fruit of the loquat tree.” We had no idea what it was until our partner-friend-carpenter-farmer, Nagakura-san, brought some in several years ago for us to taste and then brew with. It is an extremely subtle fruit that harmonizes sweetness with tartness. Asian Beauty Biwa Ale is coyly fruity, spritely effervescent and yet delicately firm — like a true Asian Beauty!

Asian Beauty is available in both kegs and bottles (360 ml). It will begin shipping on Monday, August 6.

*Workingman’s Dark Mild (3.5%):

This is the quintessential English session ale. In good British pub fashion, it will be available only as real ale dispensed via handpump. It will be poured exclusively at our Taproom pubs beginning Friday, August 10.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

Beer, 美食, 酒, 野菜, 鉄板焼き, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Okonomiyaki, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Teppanyaki, Tourism

Okonomiyaki & Teppanyaki Izakaya: You-To in Shizuoka City!

July 30, 2012 dragonlife 2 Comments

Service: Very friendly. Great explanations and true hospitality.
Equipment & Facilities: Old-fashioned but very clean. Superb genre-separated washrooms!
Prices: Reasonable:
Strong points: Great use of local ingredients. Hiroshima-style and Kansai-style okonmiyaki. Shizuoka oden. Great local sake list. Local microbrewery craft beer on tap!

Okonmiyaki is not originally a Shizuoka specialty but for the 10 years he has been cooking in his izakaya Chef Toshirou Yamagachi/山口登志郎さん is undoubtedly preparing the best ones in the Prefecture!

You-To/湧登 is not that old but it looks so much a traditional Japanese izakaya!
It sits at the most 25 guests at tables, counter and Japanese tatami room.

Great noren/暖簾/entrance curtain! The first sign of a great izakaya!

Now, this is great place to enjoy local sake brews. Actually Toshirou San is the main force behind organizing local sake rallies every year in Shizuoka City!

Great sake from Shizuoka Prefecture!
As it is near the Shizuoka JR Station, make a point to visit the place even if you have only a couple of hours available!
Make sure to reserve on the phone beforehand though!

The sashimi menu is quickly filter pen-written according to the market availability of the day.

Local vegetables used in the o-tooshi/お通し/first food served with the first drink!

The sake is served in large cups like those used by brew-masters in breweries!

Now, the true beer lovers will be glad to learn that You-To is probably the only establishment in town serving on the tap craft beer brewed in Fujinomiya City by Stephan Rager of Bayern Meister Beer Co.! That single drink is a good enough reason to patronize Toshirou’s izakaya!

Now, try to reserve the seats at the counter with a direct view onto the kitchen!

It is a wonder how they keep things clean! A true pro!

Toshirou San makes an extensive use of local products:
Succulent teppanyaki/hot plate fried Suruga Shamo/駿河軍鶏/Suruga Shamo Chicken raised in Shizuoka City!
And fresh vegetables and greens come with all meat dish for a great balance!

Home-made pork cha-shu/叉焼/Chinese style roast pork char siu as a snack!

You-To-style fried potatoes made with organic potatoes from Matsuki Bio Farm in Fujinomiya City!

Satsumaage/薩摩揚げ/Kagoshima-style deep-fried fish cakes!

For my first visit I ordered a Hiroshima-style mixed okonomiyaki!

All cooked and cut in front of you!

So much to eat inside!

A true Japanese comfort food! And so yummy! I needed more beer just for that!

There is just too much on the menu, even for repeated visits!
Instead of dessert I ordered this fuwa fuwa tamagoyaki/ふわふわ玉子焼き/Fluffy Japanese omelette cooked on the hot plate!

To be continued… Very soon!

YOU-TO/湧登
Shizuoka City, Suruga Ku, Minami Cho, 7-5 ( 5 minutes walk from Shizuoka JR Station South exit)
Business hours: 17:00~23:00
Closed on Sundays
Reservations highly recommended!
Credit cards OK
HOMEPAGE/BLOG (Japanese)

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

Baird Beer, Bars, Beer, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2012/07/28): Summer Seasonal Releases: Old World Kolsch and O-Bosan Ale

July 28, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Summer Seasonal Releases: Old World Kolsch and O-Bosan Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Need respite from the scorching summer heat? Enjoyment of a cool and refreshing beer is your best bet. Today we are releasing a fantastically effective heat-beating brew: Old World Kolsch.

New Baird Beer Seasonal Releases:
*Old World Kolsch (ABV 5%):

In the annals of German beer history, Kolsch actually is a relatively “new world” style at a mere two centuries old. It is a pale, dry, assertively hopped golden ale know as the “beer of Cologne.” A fruity-winy bouquet is one of its hallmarks. Baird Old World Kolsch is brewed with a combination of two varieties of floor-malted base barley — Bohemian Pilsner and English Maris Otter; and it is hopped with a combination of American varieties — Sterling, Perle, Vanguard. The appearance is highlighted by a gorgeously full head of long-lasting white foam and a slightly hazy white-gold color. The aroma is zesty and lemon-like. The flavor is dry and quenching with a hint of bitter hop fruit.

Old World Kolsch begins pouring from our Taproom taps today, Friday, July 27. It will be available on draught at other Baird Beer retailing establishments in Japan beginning Saturday, July 28. Bottles (360 ml) also are available for immediate release.

When the sun sets and the evening rolls in, often accompanied by a pleasant ocean-breeze, the atmosphere is right for a slightly heartier, more contemplative brew. This we offer in a first-time seasonal release: O-Bosan Ale.

*O-Bosan Ale (ABV 7.5%):

The Belgian beer landscape is dotted with monastic breweries that have created many unique beer styles over the long course of their brewing history. One such style is a Belgian Dubbel. Dark red to brown in color, Dubbels tend to be relatively strong in gravity and alcohol, medium in body, with flavor notes of caramel, chocolate and pit fruit.

If this style had been brewed in Japan, it undoubtedly would have been crafted by some beer-loving sect of Buddhist monks (O-Bosan). Sadly, it hadn’t been. The Baird brewers have stepped in to fill the void. Our O-Bosan Ale is a celebration of the religious history that informs large segments of beer culture. May it help you to find your inner being!

O-Bosan Ale is available for immediate release in both kegs and bottles (360 ml).

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

Bars, Beer, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Tourism

Food & Drink Bloggers in Japan (Amended in July 2012)

July 25, 2012 dragonlife Leave a comment

The number of foreigners and Japanese nationals who write about the food and drinks in Japan in English (or at least answer comments in English) has remarkably increased lately.
I thought it was about time to start some kind of round-up to help people discover these deserving foodies and their blogs!The list below is far from exhaustive, but I’m planning to update and announce it regularly!
Of course if you know more foodies residing in Japan, do please direct them to me and I will introduce them gladly!

HOKKAIDO TRIBE
(Hokkaido Island)
Meishu no Yutaka by Carlin
The Best of Sapporo by Ben!

TOHOKU TRIBE
(Northeastern Japan: Aomori, Iwate, Miyagi, Akita, Yamagata, Fukushima)
Cooking with Mama Miyuki in Sendai
Slow Food From Japan by Nigel Fodgen in Miyagi Prefecture.

KANTO TRIBE
(Eastern Japan: Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa)
Japan Eat’s Videos
Tokyo Food File by Robbie Swinnerton
Watch Japan in Tokyo
Little Japan Mama in Tokyo
Japan Eats (featured on request)
47 Japanese Farms Through The Eyes of Its Rural Communities By Sara and Roshni in Tokyo
Eating Out in Tokyo with Dominic Tokyo Through The Drinking Glass by Melinda Joe in Tokyo
Tokyo Foodcast by Etsuko Nakamura in Tokyo
Sake World by John Gauntner in Tokyo: The inernational Reference for Japanese Sake!
Tokyo Terrace by Rachael in Tokyo
Gaijin Tonic in Tokyo and Kanagawa Prefecture
Nonjatta by Chris Bunting in Tokyo
The Soul Of Japan in Kanagawa Prefecture
Sake, kimono and Tabi In Tokyo
Tokyo Kawai, Etc… in Tokyo
Blue Lotus in Tokyo
The Japanese Food Report by Harris Salat in Tokyo
The Sake Chronicles in Tokyo
Watashi to Tokyo by Mari Kanazawa in Tokyo
Japanese Food-Food Lover’s Guide by Yukari Yamamoto in Tokyo
Gaijin Life by a Canadian gentleman in Tokyo
Leo’s Japan Food Blog in Tokyo
Eating Out In Tokyo With Jon
Fugu Tabetai in Tokyo
Japan Style in Tokyo
COCO’s Oriental Kitchen by angela Cooper in Tokyo
Free Online Japanese Food Recipes in Tokyo
Reminiscence in Tokyo
Cooking Japanese Style By Naoko, in Tokyo

CHUBU TRIBE
(Central Japan: Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi)
Good Beer & Country Boys in Aichi Prefecture
Green Tea Club by Satoshi Nihonbayashi in Shizuoka City!
Damonde Life by Matt Ryan in Hamamatsu & Enshu, shizuoka Prefecture
Mangantayon in Shizuoka Prefecture
Shizuoka Gourmet, Shizuoka Sake, Shizuoka Sushi, Shizuoka Shochu in Shizuoka Prefecture
Bryan Baird’s Beer & Brewery in Numazu in Shizuoka Prefecture
A Modern Girl from Niigata and all over Japan!

KANSAI TRIBE
(Western Japan: Mie, Shiga, Kyoto, Osaka, Hyogo, Nara, Kyoto, Wakayama)
Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
Yellin Yakimono Gallery by Robert Yellin in Shizuoka Prefecture, just moved to Kyoto!
Colorfood Daidokoro in Osaka (Englis & French)
Dominique Corby In Osaka (in French, but can answer and read in English)
Nagaijin in Osaka
Kyoto Foodie in Kyoto
Our Adventures in Japan by K and S Minoo in Osaka
Japan Food Addict by Mai in Kyoto

CHUGOKU
(“Central Country”: Tottori, Shimane, Okayama, Hiroshima, Yamaguchi)
“Made in Matsue” in Shimane prefecture
Get Hiroshima Blog in Hiroshima
The Wide Island Review, The JET Programme Webzine Of Hiroshima Prefecture (includes food & drink articles)

SHIKOKU
(Shikoku Island: Kagawa, Kochi, Ehime, Tokushima)
Obachan’s Kitchen & Garden Balcony in Kochi Prefecture
Still Clumsy With Chopsticks in Kochi Prfecture (Continuation of Obachan’s Kitchen & Garden Balcony)
Rocking in Hakata by Deas Richardson

KYUSHU
(Kyushu Island: Fukuoka, Nagasaki, Saga, Kumamoto, Miyazaki, Kagoshima)
Finding Fukuoka
Food from Fukuoka, Kyushu and Japan by Fumiko Soda
Fukuoka Sake Guide by Daisuke Ito
Quixotidienne in Kagoshima Prefecture

OKINAWA
(Okinawa Archipelago)
HWN Pake in Okinawa in Chatan, Okinawa
I’m sorry to say that Nate has just passed away and that his blog has disappeared, but I’ll keep it there as it is in his memory!
Dojo Bar in Naha
Eating Okinawa
Okinawa Hai!
Total Okinawa

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

美食, 酒, 静岡市, 観光, 魚, 魚海の幸, 農業, Fish, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, 刺身, 寿司

Sushi Gastronomy at Sushi Ko in Shizuoka City (July 2012)!

July 25, 2012 dragonlife 2 Comments

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake

Time had finally come last night when we both agreed that a visit to our favorite sushi restaurant in Shizuoka City, namely Sushi Ko/すし幸 had been long overdue and that we ought to sample Chef. Kenta Birukawa/尾留川健太’s creations!

Now did we sample this time?

With our first drink (beer) were served a “o-tooshi/お通し/light food served with the first drink consisting of boiled shirasu/シラス/sardine whiting, a true specialty of Shizuoka Prefecture!

O-tsukuri/御造り/sashimi plate!

Suzuki/鱸/Seabass for the Suruga Bay lying against a shiso/紫蘇/perilla leaf finely cut daikon/大根・Japanese radish and myoga/茗荷/myoga ginger.
Note that the fresh wasabi is grated from roots cultivated in Utogi, Shizuoka City, the birthplace of wasabi!

King salmon/キングサーモン with perilla flowers, shiso leaf and agar agar threads.

A Sushi Ko Restaurant specialty: pon kara maguro/ポン辛鮪/tuna dices deep-fried and served with chopped red onion, ponzu and momiji oroshi/紅葉下ろし/Grated daikon with chili powder.

A must at any sushi restaurant worth its salt: Zuke/着け/Marinated tuna nigiri!

After the beer, whereas the Missus ordered wine, I asked for a great local sake, shosetsu/正雪/a honjyozo/本醸造 brewed by Kanzawagawa Brewery/神沢は和酒造 in Yui/由比/, Shimizu Ku/清水区, Shizuoka City/静岡市!

Kinmedai aburi/金目鯛炙り/seared Splendid Alfonsino caught off the Izu Peninsula/伊豆半島! Another famous fish from Shizuoka Prefecture!

Kinki/キンキ/Broadbanded Thornyhead nigiri!

Finley sliced Tsubugai/螺貝/whelk (small variety) marinated in fresh wasabi!

Amaebi/甘海老/Sweet shrimps and Hotategai/帆立貝/Scallop nigiri!

It is not all about fish, Sushi Ko also serves some beautifully cooked morsels!
Geso Karaage/下そ唐揚げ/Deep-fried squid tentacles!

Sushi Ko can also devise sushi exclusively for vegetarians and vegans such as the above manganji tougarashi/万願寺唐辛子/sweet long green chili pepper seasoned with yuzu koshio/柚子小塩/lime pickled in salt or ume/梅/Pickled Japanese plum as nigiri!

Gunkan/軍艦/”Mothership nigiri containing yama imo/山芋/Long Japanese yam with uzura tamago/鶉卵/quail egg and a little Tuna!

A favorite of mine: Tachiuo aburi/太刀魚炙り/seared scabbard fish from the Suruga Bay as a nigiri!

A favorite sushi roll all over Japan: Negi Toro maki/葱トロ巻/finely chopped tuna and leek roll!

Another vegan morsel: Shiso Ume Natto maki/紫蘇梅納豆巻/perilla leaf, pickled Japanese plum and fermented beans roll!

Another vegan morsel: Menegi Nigiri/芽葱握り/leek sprouts nigiri topped with ume!

We finished this grand dinner with an extravagant “dessert consisting of two different kinds of ko-donburi/小丼 (also called ko bachi/小鉢)/sushi served in small bowls: ikura/イクラ(did you know that this particular word is Russian, not Japanese?)? Salmon roe and Murasaki uni/紫海栗/violet sea urchin!

Did you enjoy the pictures?
We certainly enjoyed the food! LOL

To be continued…

SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

美食, 酒, 野菜, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Traditional Gastronomy: Suzuki Restaurant in Shizuoka City!

July 22, 2012 dragonlife Leave a comment

Service: Very friendly and informative
Equipment and facilities: Very clean overall and superb washroom
Prices: Expensive but fair
Strong points: Authentic traditional Japanese gastronomy mainly with local ingredients. Great sake and drinks list. Main dining room non-smoking.

To think that Suzuki/寿々喜 (the last kanji is actually written with 3 “sevens”) moved to Takajyo District only 5 minutes away from my workplace 11 years ago and that it had repeatedly been recommended to me…
I made amends at long last last Friday evening and certainly enjoyed the experience, if belatedly!

Although celebrated in the gastronomic circles of Shizuoka Prefecture and beyond, Suzuki Restaurant is definitely a “hidden address”. A discreet side look at the customers will quickly convince you this is definitely and upper-class establishment in spite of its relatively small size. But its location in Takajyou District, reputedly the gastronomic centre of Shizuoka City, is already an indication of its elevated status!

i recommend you to sit at the counter in the main dining room simply because it is non-smoking and you will be able to observe veteran Chef Takao Suzuki/鈴木高雄さん at work!
Suzuki San will be glad to advise you whether to choose a course according to your budget or from the carte of the day. Don’t forget to ask him about what drink, including local sake, would suit best the dishes you have ordered!

Tsukidashi, the first snack coming with the first drink!

As it was my first visit, I took things easy and ordered three different dishes to be accompanied by three different local sakes!

O-makase no tsukuri/The Chef’s choice of sashimi!

More than half of the seafood was from Shizuoka Prefecture!

From right to left:
Hamo/鱧/Pike Conger Eel, Madai/真鯛/True Seabream/, Bakagai/破家蛤/Chinese Mactra, Tairagai/玉珧/Pen Shell and Katsuo/鰹/Bonitto above.

From right to left:
Tairagai/玉珧/pen Shell, uni/海栗/Sea urchin, Aori Ika/障泥烏賊/Bigfin Reef Squid, and above, Katsuo/鰹/Bonito and Saba Konbujime/鯖〆/Mackerel marinated between seaweed leaves.
Truly extravagant!

I just had to have some cooked fish:
Aka Mutsu Shio yaki/赤むつ塩焼き/Rosy Seabass grilled in salt.
Cooked to perfection with the flesh juisces steaming out under the chopsticks. A treat!

Since it was only the first stage of a long night i opted for a vegetable dish instead of a dessert!
Natsu Yasai Mushi Bachi/夏野菜むし鉢/pot-steamed summer Vegetables including eggplant, asparaguses, okra and tomato!

From another angle…
Not only beautiful, but so delicious!

To be continued…

SUZUKI/寿々喜
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-6-3, Maison Aoi 1F
Tel.: 054-273-8030
Opening hours: 18:00~21:00
Closed on Sundays and 3rd Monday of the month.
Recommendations highly recommended!
Cards OK

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,