Category Archives: 野菜

リゾット, レシピ, 美食, Drinks, 酒, 野菜, 静岡市, 観光, 魚, 魚海の幸, 農業, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Italian Gastronomy: Dinner (2013 summer) at Soloio in Shizuoka City!

August 23, 2013 dragonlife Leave a comment

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

The team: Sommelier Mieko Osawa/小澤三江子 and Chef Takehiko Katoh/加藤武彦!

I have already introduced Solio, one of the very top references in Itlian Gastronomy in the whole Shizuoka Prefecture therefore let me talk immediately about we had during our last and very quick visit!

Mini tomatoes from Chef Takehiko Katoh/加藤武彦’s own garden and mozzarella cheese salad to help our patience!

We noticed in the glassed display this locally-grown enormous David Cross okra with such a beautiful pattern!
We couldn’t help and ask for another simple but so elegant appetizer!

Absolutely beautiful and the seeds are really scrumptious!

Then it was dish of local pork cooked on the grill!

Shizuoka Prefecture is rapidly becoming famous for its pork and there must be more than 12 different varieties in our Prefecture alone. This particular pork is called “mugiton/From pigs fed with grain” and is raised in the Western part of Shizuoka!

Shizuoka has certainly contributed to the letters of nobility attached to such a seemingly common meat!

The more for it when it is “dressed up” with succulent local vegetables!

I’ve already said and still claim that Chef Takehiko Katoh/加藤武彦makes the best risotto in town!
This time we just could not resist the Italian summer truffles risotto!
Simply extravagant (but so reasonably-priced!)!

Instead of dessert we had to utter pleasure to sample a new creation by Sommelier Mieko Osawa/小澤三江子: home-made limonicello liqueur!

Lucky they don’t serve it in a bottle or it would be temptation difficult to resist to just for a second (and third?) glass!

Now, I will have to convince someone to accompany me there soon or it will be a torture! LOL

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
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!
Smoking allowed BUT Non-smoking until 20:00 everyday!

RECOMMENDED RELATED WEBSITES

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: 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!
-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

レシピ, 美食, 野菜, 観光, 魚, 魚海の幸, 農業, Fish, French gastronomy, French Restaurant, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shizuoka marine products, Tourism

French Gastronomy: 4 More Fish and Seafood Dishes at Pissenlit in Shizuoka City!

August 22, 2013 dragonlife Leave a comment

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat and caught fish.

As I said time and time again Shizuoka Prefecture is blessed with Suruga Bay arguably the richest sea in Japan, especially when it comes to variety!
The other other Chef Toru Arima/有馬亨さん wrote a “music partition” with fish and vegetables in particular. Except for one fish, they are all found in Suruga Bay and the vegetables are organic and grown here in Shizuoka Prefecture!
So what did we have?

An elgant appetizer concoted with cubes of seared bonito/katsuo from Omaezaki, lightly seasoned with garam masala, cubes of raw “mizu nasu” eggplants,all in a salt jelly equivalent to sea water and a sprinkle of golden sesame seeds!

Edomae no Anago/Conger eel from Tokyo!

The fish was poele/skillet-fried to a crisp and served with a fried basil on top astride a ratatouille of confit vegetables.

A view of the vegetables all grown organically in Kitayama farm in Fujinomiya City at the foot of Mount Fuji!

Gateau de poisson poele sauce pamplemousse/Skillet-fired fish cake with grapefruit sauce!

Now, what’s inside that fish cake?

Aji/Horse mackerel from Kurasawa fishing harbor in Yui, Shimizu Ku, Shizuoka City!
No need to mention that Shizuoka Horse mackerel is simply extravagant in Japan!

Amadai/Sweet seabream from Sagara fishing harbor in Western Shzuoka Prefecture!
This particular seabream is known for its fine nad soft scales. Instead of scraping them off, Chef Toru Arima/有馬亨さん brush them back and fry the fish on its skin creating a crispy “hairstyle”!

The tiny vegetables are also grown in Kityama Garden!
Ratatouile with David Cross okra and black shishito pepper!

The tiny vegetables are white goya/bitter gourd and green okra
As for the sauce, it is a beautiful red sweet pimento coulis accentuated with fennel oil!

No need to travel for me when it comes to fish!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Bars, 美食, Drinks, 酒, 野菜, 静岡市, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Fuji City, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Pasta, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Wine

Wine Bar & Restaurant: Kichi To Naru Kitchen in Shizuoka City!

June 28, 2013 dragonlife Leave a comment

Service: Smiling, friendly and easy-going
Equipment & Facilities: Great cleanliness overall. Superb washroom
Prices: Reasonable
Strong points: Very fresh local vegetables. Healthy and filling fusion bistro food. Wines served all day long

There is a new very welcome trend of new restaurants coming to town not only to please all budgets but also making a maximum use of local products ensuring freshness and taste at reasonable prices inside a modern and easy-going environment

The latest addition in Shizuoka City, Kichi To Naru Kitchen, is actually the third establishment opened by Kichi To Naru Co. which originally hails from Fuji City.

The place is extremely clean and comfortable tucked away from the heat of the summer and the cold of winter.

The gastronomy is markedly Italian-inspired although it is more fusion than anything else comprising typical Japanese and French bistro fare.

If you are on your own sit at the counter and enjoy the sight of young chefs working in an open kitchen!

Even at lunch the menu offers quite some choice.
For my first lunch I chose the Milky rice (risotto-style) with curry sauce and mushrooms cultivated by Mr. Hasegawa in Fuji City!

It comes with fresh greens and beans salad,…

and potage.

The milky rice risotto and (mild) curry sauce, a very Japanese concept!

I must admit that the milky rice risotto was a bit of discovery! It was perfectly married to the curry sauce!

For my second lunch I sampled the pasta with fried eggplants in mildly hot tomato sauce!

Very Italian in concept!

Very healthy and tasty al dente spaghetti!

And home-made tiramisu for dessert!

Expect more visits at tea-time and dinner!

Kichi To Naru Kitchen
Chef: Ryo Ogihara
Shizuoka City, Aoi Ku, Shichiken-Cho, 5-8, Miraie Shichiken Cho Bldg. 1F
Tel.: 054-255-5036
Opening hours: 11:00~23:00 (until 24:00 on Saturdays & Sundays)
Closed on Mondays
HOMEPAGE (Japanese)

Other establishments:
Kichi To Naru Kitchen
Fuji City, Takane Cho, 11-9
Tel.: 0545-57-0111

Kichi To Naru Izakaya
Fuji City, Urijima Cho, 108
Tel.: 0545-53-0187

RECOMMENDED RELATED WEBSITES

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

Non gastronomy must-see sites by Shizuoka Residents

レシピ, Bars, Bistro, 牛肉, 美食, Drinks, 酒, 野菜, 静岡市, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Wine

French Gastronomy: Dinner at La Fillette in Shizuoka City!

June 27, 2013 dragonlife Leave a comment

French Andouillette!

Service: Friendly and a bit shy
Facilities & Equipment: Very clean overall, pleasant washroom
Prices: Reasonable to slightly expensive
Strong points: French restaurant doubling as a wine bar. Traditional French Bistro gastronomy. Good range of wines.

La Fillette (meaning “young/little girl) has the enormous merit to double as a wine bar (you may drink beer, lol) which allows you to sit comfortably in front of a h[glass at any time of the evening.

It used to be a Spanish restaurant before it opened 6 years ago and the decor outside has changed very little!

have a good look at the blackboard outside! Take your time and read it! I personally found an item that any Frenchman worth his salt has to sample!

Actually, it is not one but two blackboards you will have to check before entering!

A great feature of the place is that hey have their own cave/cellar which you can peek inside. I can garantee you you will discover some memorable bottles !

if you are on your own, you would do better to sit on a high stool at the bar counter, but if you are with a special company take a table in a cozy corner!

They have some very reasonable champagnes for the connoisseurs!

The menu is very traditional French bistro gastronomy with many a little surprise such as the above cheese creme brulee for appetizer!

As a Burgundian I couldn’t resist the escargots/snails!

The single item I would kill for!
French andouillette (pork tripes sausage)!
Home-made (not easy) and serve with succulent mashed potatoes!

Oysters gratin to damn a New Englander!

Ox jowl wine stew!

Another view of this traditional French Bistro fare you would find anywhere back home!

Home-made pistachio ice-cream!

but for me it was a succulent cheese plate!

With the perfect garlic toasts!

Looking forward to my next visit! There are too many many morsels I had to ignore! LOL

LA FILLETTE
Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-1-4 (along Showa Street)
Tel.: 054-251-6018
Opening hours: 17:30~24:00 (from 15:00 on Saturdays)
Closed on Sundays
Credit cards OK

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

レシピ, 美食, 野菜, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Restaurants, Shimada City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Soba, Tempura, Tourism

Soba & tempura at Setsugekka Restaurant in Shimada City (Spring 2013)!

April 29, 2013 dragonlife 2 Comments

Service: Very friendly and attentive
Facilities: Great overall cleanliness. Beautiful washroom
Prices: Reasonable
Strong points: High quality soba. Beautiful tempura. Great local sake

Soba and Tempura are two of the most representative foods of the Japanese gastronomy but it is not easy to find a restaurant serving both separately or together with equal skill and quality.
Luckily enough, thanks to an incredible wealth of fresh products, shizuoka boasts some of the best restaurants you could find in Japan.

The other day we thought it was about grand time to visit Shimada and Setsugekka again. Actually, I wouldn’t mind visiting the establishment as they serve only seasonal tempura!
Incidentally as they take their holidays in Hawaii every year they can manage English!

WE always inside the little cozy room by the entrance with a window onto the street!

I ordered the menu with three different soba, all 100% buckwheat.

The soba tofu which comes with the first drink! A real delicacy!

The tray as it is served before the tempura are brought to you one at a time!

The salt!

The grated daikon!

The chopped scallions and grated wasabi for the soba!

Stick senior broccoli and hard mouth sardines tempura!

The fish is also called “shirasu”!

The slender stick senior broccoli!

A beautiful tempura assortment!

Sakura cherry blossoms, cuttlefish and spring onion!

Brussels Sprout and Fukinoto tempura!

Paprika and cauliflower tempura!

Cold yuzu soba!

“Dark” soba!

Plain soba!

The sobayu/soba boiling water to add to the rest of the soba sauce as a soup!

Red grapefruit and fruit for dessert!

looking forward to the next visit in early summer!

SETSUGEKKA/雪月花
Shimada City, Hontouri, 2-3-4
Tel.: 0547-35-5241
Opening hours: 11:30~14:30, 17:00~22:00
Closed on Monday and third Tuesday
HOMEPAGE (Japanese)
Entirely non-smoking for lunch!

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 酒, 野菜, 観光, 魚, 魚海の幸, 農業, Fish, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Non-smoking restaurants, Recipes, Restaurants, seafood, Shizuoka agricultural products, Shizuoka Cuisine, sushi, Sushi bars, Sushi restaurants., Tourism

Sushi Restaurant: New Concept at Sushi Ko-Miue in Shizuoka City!

April 22, 2013 dragonlife Leave a comment

Service: Very kind and easy-going[
Facilities: Impeachable cleanliness. Superb washroom
Prices: Reasonable to slightly expensive
Strong points: Unusual and happy combination of Sushi and French gastronomies. Shizuoka sake and even shochu!
Entirely non-smoking (extremely rare for a sushi restaurant!)!

Only a few weeks ago Chef Yukitoshi Oda/小田幸寿さん, formerly of Sushi Ko Sushi Restaurant opened this new sushi restaurant in an entirely new concept for Shizuoka: A traditional sushi restaurant combined with a French restaurant!
The establishment is divided into two distinct adjoining parts: a 8-seat sushi bar-counter where customers who are interested in sushi should sit and a room with holes built in the floor to sit easily under low tables where one should sit if he/she wishes to enjoy a combination of both cuisines or only French gastronomy. The kitchens, althoug tiny, are clearly separated and they don’t interfere with each other.
The food, naturally is top-class with a strong accent on local fish and vegetables in particular and of superb freshness. As for drinks, sake, beer, wine and even local shochu are available!

And the icing on the cake, it is totally non-smoking!

To cut a long story short let me show you what we had for dinner the other day, a combination set of both cuisines!

The o-tooshi/snack coming with the first drink: naga-imo/long taro root and hotaru ika/tiny フィレｆｌｙｓくいｄ。

Basashi/馬刺し/horsemeat sashimi coming into two varieties: lean and fat!

The fatty variety.
Served with olive oil and grated garlic!

Sashimi plate: kinmedai/Splendid Alfonsino, hotaruika/firefly squid and madai/true seabream!

Minami magurao/South Pacific tuna, tachiuo/Scabbard fish, sayori/Japanese halfbeak, sakura ebi/cherry shrimp and hotate/scallops!

Nanban-style deep-fried chicken!

Japan and France meeting: maguro oshiri/tuna tail with cabbage, tomatoes and renkon/lotus roots!

the tuna is also minami maguro and sauteed.

Shizuoka City is famous for its succulent lotus roots!

The sushi plate!

Kuruma ebi/large prawn and minami maguro.

Minami maguro and uni/sea urchin! The latter, a creamy beauty!

Hime soba/buckwheat sprouts!

Buri/Japanese Amberjack!

The desserts are also a fusion concept: banana omelette/pancke and vanilla ice cream!

Dekopon oranges with their jelly and sorbet!

You can bet this is only the first (actually second, but it is a secret!) visit!

Sushi o Miue/寿し幸実宇栄
420-0852 Shizuoka City, Aoi Ku, kooya Machi, 13-6
Tel.: 054-221-3888
Opening hours: 17:30~indeterminate
Closed day not yet decided
Credit cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Ecology, Environment, 野菜, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, wasabi, 山葵

Wasabi Grower: Masahiro Sugiyama/杉山昌弘 in Umegashima, Shizuoka City!

March 17, 2013 dragonlife 2 Comments

Masahiro Sugiyama/杉山正浩!

Shizuoka City, in Utogi for that matter, is the birthplace of wasabi. But the city itself is very large, the second largest city in Japan, area wise, and wasabi is grown in many other spots along the Abe River in particular.

my chef friends and I had to drive a long way up as proved by the snow still clinging to the mountains in the background. Actually these mountains are still part of Shizuoka City!

This is still much rural traditional Japan as typified by the Sugiyamas’family farmhouse!

It still took us one more mire to meet Masahiro’s family busy harvesting wasabi in their fields at 600 meter-altitude!
As Masahiro is the third generation as far as wasabi is concerned (he also grows tea, shiitake, konyaku roots and so on) you can see the second generation represented by his parents and the 4th generation in the person of his daughter still studying at Agricultural University in Hokkaido!

The wasabi fields which have to be protected from monkeys, wild boars, deer and other pests!

These wasabi which take about 12 to 18 months to grow from seedlings are almost ready for harvest which is conducted all year round.

Wasabi seedling

Wasabi culture is organic when sawa wasabi/fresh running water wasabi is concerned.
Masahiro, for better protection against disease and insects prefers to buy his seedlings from a nearby grower than to make his own seedlings.

Uprooting and cleaning the fresh wasabi.

Wasabi culture is a tough job daily conducted whatever the temperature although the water has a constant temperature between 12 and 16 degrees all year round.

Young wasabi roots.

Seedlings recently replanted.

The wasabi fields water is directly pumped from the Abe River flowing along.

We are not far from the source of the Abe River and the water here is pure and untouched!

But for the wasabi fields this is wild country here!

If it were not for the blue tents you wouldn’t know that agriculture is conducted there!
I can assure you that all protection is needed as we discovered whole groups of monkeys prowling nearby!

Only a single narrow road, recently paved, gives access!

It is still winter up there!

Those “steps/dams” were built a long time ago and they don’t interfere with the purity of the water.

Not only the roots of these wasabi but also the leaves and stems are very popular with the local chefs who order directly from Masahiro Sugiyama according to their own specifications!

Another big crop of the precious vegetable!

Ready to to the farmhouse!

For a clsoder look!

These will be cleaned and separated in roots, stems and leaves and even flowers which are all edible!

Now this was a great discovery: wild cress growing in the same water!
We all took batches back home! So sweet and crunchy! You will find such at supermarkets!

More hard work back at the farm where all the roots, stems, leaves and flowers have to be separated, cleaned and packed for immediate delivery!

No wonder these beauties fetch such a price (mind you, they are comparatively cheap here!)!

SUGIYAMA NOEN/SUGIYAMA FARM
Masahiro Sugiyama, Wasabi Grower
421-2301 Shizuoka City, Aoi Ku, Umegashima, 5504
Tel.: 054-269-2420
Fax: 054-269-2450
Mobile: 090-8376-3854
HOMEPAGE (Japanese)
E-mail: kanesima@grape.piala.or.jp

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, 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:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, 野菜, 観光, 農業, Food, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Italian Gastronomy: Spring Lunch (2013) at Aquavite in Shizuoka City!

March 14, 2013 dragonlife Leave a comment

Service: Excellent and very friendly
Facilities: Great cleanliness overall. Small but beautiful washroom
Prices: Reasonable to expensive.
Strong points: Great use of local products, especially organic vegetables in inventive cuisine. Top-class Italian wines. Private room for~8 people

Aquavite has at last and deservedly come to age! Now with two capable chefs helping out Chef Masaru Aoki/青木優さん one can patronize one of the top Italian restaurants in the Prefecture at any time even when the latter is away on business!

The establishment has always made it a point to preserve an easy-going but still elegant atmosphere without ostentation.

Lunch time is a great time to first experience the great food before venturing into more serious business at dinner although lunches on request certainly do not have anything to envy about dinners!

But what I most love about this place apart of their superb food is the fact that they extensively use and advertise local products. Not always as easy as you might think!

First appetizer: lotus root grown in Asabata, Shizuoka City, burdock and Romaesco broccoli grown in our Prefecture!

Second appetizer: Na no Han/rape flowers and Mangenton ham!

This ham produced by Sano Co. in Fujinomiya City has attracted national attention of late!

Cabbage and bean soup!

Delicious Italian “comfort/soul food”!

Bread is always home-baked and hust out of the oven!

Vongo;e spaghetti for pasta! So elegant!

Yummy cockles from Toyohashi, Aichi Prefecture and broccoli from Shizuoka Prefecture!

Roasted 4-month ol lamb from new Zealand and Shizuoka vegetables for the main dish!

Not a gram of fat! such a beautiful combination with sweet carrots!

All succulent vegetables, which bring such great balance, are from Shizuoka and mostly organic!

A message that cherry blossoms are about to flower in this dessert!

Shizuoka-grown strawberry panacotta and roasted strawberry!

How about that for a cheery tree!
Spring has definitely come!

To be continued (count on that again!)….

AQUAVITE
420-0034 Shizuoka Shi, Tokiwa-cho, 1-2-7, Tomii Bldg. 3F
Tel. & fax: 054-2740777
Opening hours: 11:30~14:00 18:00~22:00
HOMEPAGE (Japanese)
Credit Cards OK
Non-smoking private room available!

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レシピ, Buckwheat, 美食, 野菜, 観光, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Soba, Tourism, Vegan, Vegetarian cuisine

Soba Restaurant: Tsudono in Shizuoka City!

March 11, 2013 dragonlife 9 Comments

Service: Very kind and a bit shy
Equipment & Facilities: Spotless clean. Superb washroom.
Prices: Reasonable
Strong points: Soba! Very Japanese atmosphere.

Soba or buckwheat noodles must be one of the healthiest staple food in this world.
And it complies with almost with any dietary requirements be they those of vegans, vegetarians, gluten-free dieters and what else!
And to top it all it is simply delicious!

The other day after interviewing a local wasabi grower in Umegashima, Aoi Ku, Shizuoka City, my chef friends and I decided to visit a local soba restaurant up in the mountains among farms.
You certainly need a navigator to drive there!

The windows of Tsudono Restaurant overlook a landscape of fields, farms and mountains, and nothing else!

Very traditional atmosphere where you can sit either at a table and chair or on the tatami straw floor!

Definitely worth looking at in detail, even the superb washroom!
And it is all non-smoking!

Don’t forget to take your shoes off before venturing on the beautiful parquet!

Ordering is very simple:
They serve only one kind of soba and one miso yaki!

Mind you, they have no less than three kinds of Japanese sake available!
Don’t forget that not so long ago people had to go to the local soba shop to drink Japanese sake!

Your simple but beautiful tray served with soba tsuyu/soupstaock, chopped scallions, grated daikon and grated local wasabi!

Delicious miso yaki to go with our beer!
Miso yaki, a typical offering at a good soba restaurant is a mixture of miso and buckwheat grilled on a wooden spoon! A must-try!

Don’t forget to mix these ingredients in the tusyu/stock soup before dipping your buckwheat noodles!

The soba are made on the day only, served exclusively at lunch and the restaurant will close as soon as the soba have been all served! So come early!

Pour plenty of soba-yu/water in which the soba were cooked/ in your soupstock vessel to make a very healthy drink!

TSUDONO Zaru Soba
421-2121 Shizuoka City, Aoi Ku, Tsudono, 514-2
Tel.: 054-294-1005
Opening hours: 11:00~15:00 or until the soba are sold out!
Closed on Mondays (except on National Holidays)
Car parking available
Entirely non-smoking!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 酒, 野菜, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Izakaya Gastronomy: Bu-Ichi in Shizuoka City!

March 6, 2013 dragonlife 2 Comments

Watarigani/ワタリガニ/Swimming crabs from Suruga Bay!

Service: Very friendly and easy-going
Equipment: Very clean overall. Spacious and beautiful toilets
Prices: reasonable to slightly expensive, but very good value!
Strong points: Extensive use of local land and sea products. Great sake and drinks in general!

Izakaya gastronomy is THE gastronomy of Japan.
It comes at different levels and prices from the cheap small food stands to some elaborate establishments with the consequent prices.
If one truly wants to discover local food and ingredients just visit the many izakayas you are bound to find anywhere in Japan!
Now, in Shizuoka, as we are blessed (and that officially!) with the largest number of varieties of land and sea food in Japan, it becomes a delightful headache as to which place to patronize.
Even so, Bu Ichi in Aoi Ku, Shizuoka City stands head and shoulders above most izakayas in town and prefecture and a lot of regular customers from all status have more than often to battle for a seat!

Alright, let me show you what Takeshi Satoh/佐藤武史 prepared for our short dinner the other day!

A lot of attention is brought to the smallest details!

The o-tooshi/snack served with the first drink: Simmered daikon with na no hana/rape flowers!

Avery rare (there were only two available that day!) watarigani/swimming crab caught in the Western part of Suruga Bay! One half for each of us two!

Loads of tender meat!

Including the brains of the crab! Truly extravagant!

Sashimi assortment all from Shizuoka!

Katsuo/Bonito with grated ginger and chopped scallions!

Madai/True seabream!

Boiled tako/octopus served with grated Shizuoka wasabi!

A favorite of mine: Kujira/whale!

The leaf at the back is a wasabi leaf!

More tender and tastier than beef!

Deep-fried oysters in panko/breadcrumbs!

True oyster lover must sample that!

Now what does that splendid tempura consist of?

Sardine wrapped in shiso/perilla accompanied with some fukinotou/Giant butterbur or fuki bog rhubarb, a wild winter vegetable!

And that was for the first part of the night, but I can guarantee you we shall come back soon for a full dinner!

Bu-Ichi/武市
Chef/Owner: Takeshi Satoh/佐藤武史
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-10, Dai 2 Matsunaga Bldg. 2F
Tel.: 054-2521166
Business hours: 17:30~22:00
Closed on Wednesdays
Reservations advisable
Credit Cards OK

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レシピ, Bistro, 美食, 野菜, 静岡市, 観光, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Non-smoking restaurants, Panckakes, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

American Gastronomy: Pancakes at Takajyo PANCAKES in Shizuoka City!

March 2, 2013 dragonlife 2 Comments

Service: Smiling and attentive
Equipment & Facilities: Overall very clean. Superb wasroom
Prices: Reasonable
Strong points: Pancakes! Local vegetables. Healthy food.

As opposite to crepes which are French, pancakes must be definitely part of American gastronomy unless the British claim it first!
Now, if such a simple comfort food can be created and presented as gastronomic health food, I shall be the first to enjoy it despite my Gallic origins!

Only 1 minute walk from Cenova Department Store on the right side of Kitakaido Street it is within very easy access!

Takajyo PANCAKE is the first pancake-specialized restaurant in Shizuoka and is owned by Cafe Studio @ Shizuoka!

And the restaurant is all non-smoking!
If you absolutely wish to indulge in your life-threatening habit, you may smoke in the back-yard terrace which is completely locked out in the cold, and that with some restrictions!

The environment is simply spotless clean!

You are constantly reminded of the menu offerings on samll screens and the music is all soft American jazz!

Very cute menus for lunch!
Actually the place is open all day!
And you may indulge in drinking all day, too!

Don’t worry if you can’t read Japanese…..

The picture menus will make your choice easy!

The lunch menus include a soup and a soft drink!
Let’s dicover some of their offerings!

All vegetables, including those in soups and salads are all local and suprbly fresh!

Great and tasty hot comfort for the winter!

The black tea is actually made in Kawane, Shizuoka Prefecture!

Herb pancake set lunch !

Seasoned with a delicious herb dressing!

Beautiful and crunchy salad!

All this smoked salmon and vegetables are so healthy!
Mind you, it is highly satisfying!

Actually, most of the leaf vegetables are also organic!

And a beautiful soft-boiled egg (local) for exquisite balance!

Millefeuille pancake lunch set!
I suppose any truly gastronomic American diner meust feature something in French on their menu! LOL

Beautiful salad again!

French “Millefeuille” sounds better than British “sandwich#! LOL

Home-made roast beef!

Now if you have some space left, try the mini pancake dessert set!

I’m sure you will be tempted!

Who said there was no such thing as American gastroonomy?

See you at dinner next as there is a lot more to discover!

Takajyo PANCAKES by Cafe Studio
420-0839 Shizuoka Shi, Aoi Ku, Takajyo, 1-3-2
Tel.: 054-266-4804
HOMEPAGE
E-mail: cafe-s@rx.tnc.ne.jp
Opening hours: 11:30~21:30
Closed on Tuesdays
Cards OK (from April 2013)

NON-SMOKING… unless you wish to feel like a recluse locked outside!

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Japanese Gastronomy: Winter Dinner at Uzu (2013) in Shizuoka City!

February 17, 2013 dragonlife 2 Comments

Service: Excellent and very friendly. Very Japanese atmosphere.
Facilities: Excellent washroom facilities. Great cleanliness overall
Prices: reasonable.
Strong Points: Great sake from Shizuoka and Japan Great Shochu. Home-made umeshu. Mainly local products, especially organic vegetables.

Time had finally come to pay a visit to Uzu again to enjoy the food prepared by Chef Kenya Yoshimura/吉村健也 with mainly local products of a class usully found not in an izakaya but in a top-class Japanese or Western restaurant!
I already mentioned and will always point out that Uzu is the reference when it comes to all izakaya in Shizuoka Prefecture and far beyond!

The menu always proves a little bone of contention with the Missus!

The o-toshi/light food coming with the first drink: tsubugai/Small whelk with Yuuba/tofu sheets with garted wasabi grown by Mr. Sugiyama in Shizuoka City!

The sake list featured “Kinmai” by Nefami Brewery in Gotemba City on the s;opes of Mount Fuji!

A truly Japanese atmosphere!

Kinmeidai/Splendid Alfonsino sashimi, a fish which has spread the fame of Izu Peninsula and Shizuoka Prefecture all over Japan and beyond!

So tendar that flesh and skin melt inside the mouth. Note the local organic red daikon!

The first sake disappeared quickly!
Next: Kaiun by Doi brwery in Kakegawa City!

A different bottle and cup for each sake! Class!

Oura Gobo/Very large burdock root, organic, and deep-fried in starch. A Vegan’s delight!

Sashimi salad composed of local fish and organic vegetables!

East meets West in the seasonings!

Mackerel, albacore and other fish!

Akagai/Blood Clam shellfish and fresh organic vegetables!

Topped with dry seaweed!
So healthy!

Renkonmochi tachiuo no agedashi/Lotus root cake and scabbard fish, deep^fried and served in soup!

A very Japanese concept to combine sea and land product! So tasty and so healthy again!

Deep-fried Mangenton pork from Fujinomiya City served topped with plenty of chopped scallion!

Grilled Amagi Shamo Chicken, considered the best in Japan and raised by a single farmer in Shuzenji/ Izu Peninsula!

A very Japanese way to finish the repast: home-made organic vegetable pickles assortment!

To be continued… You bet!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00~23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

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French Gastronomy: Veal Ragout & Organic Vegetables at Pissenlit in Shizuoka City!

February 16, 2013 dragonlife Leave a comment

Recently Shizuoka had added lamb to its seemingly inexhaustible supply of meat!
naturally Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, wouldn’t let go away unattended another opportunity to further research in our local products contributing to such a celebrated gastronomy in this country!

Now, taking photographs of such splendid food can become a real challenge unless you barge in with cameras and helpers along!
This view from above should give you an idea how difficult it is to tackle!

It would probably be best to take pictures from all angles to show you the care brought into the presentation!
And when we talk about presentation, we can only admire the appetizing colorful design!

Take off the beautiful red daikon and you will discover the so delicious and tender lamb hidden under!

And under the succulent wine and fond de veau (and others!) sauce you will discover a roulade of the lamb meat which hasn’t lost any of its original shape in spite of a careful and long cooking!

And all the vegetables were local and organic, cooked to a damning precision!

Actually, I recommended the same dish to some very influential friends of mind a few days later!
That lamb will become a regular request!

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Party with Bourgogne Wine Producers at Le Comptoir de Bio-S in Shizuoka City!

February 9, 2013 dragonlife Leave a comment

Service: Pro and very friendly
Equipment: Great overall cleanliness and splendid washroom
Prices: Reasonable
Strong points: A palette of Shizuoka Prefecture Products! Great use of organic vegetables, fish and meats from Shizuoka Prefecture. True healthy gastronomy! Excellent wine list!

On Friday February 8th Le Comptoir de Bio-S witnessed the visit of three wine producers from Bourgogne, France, who introduced their creations to wine lovers in Shizuoka in the company of gastronomy based on local products!

Arnaud Chopin, a fourth generation producer in Nuits Saint-Georges who contributed:
Cotes de Nuits Villages Rouge 2010
Nuits Saint-Georges Les Bas de Combe 2010

Rodolphe Demougeot, who has been producing wines since the age of twenty in Beaune contributed:
Beaune Clos Sainte Desiree Blanc 2009
Beaune Les Beaux Fougets Rouge 2009

Georges Lignier, whose family started their trade back in the 19th Century in Morey saint Denis contributed:
Morey saint Denis 2008
Gevrey Chambertin 2009

Quite a palette as you can imagine!
Arnaud, Rodolphe and Georges, ably helped by their interpreter/guide Ms. Emi Tanabe, proved the model of gastronomic ambassadors who helped so much on that night make some very lucky guests discover the marvels of Bourgogne (my home, incidentally!)!
Their wines married splendidly with the repast concocted by the chefs which proved a discovery for the French wine producers themselves!

Tartare of root vegetables, Suruga Beef and wheat and its green organic salad!

All organic vegetables are grownin Fujinomiya City by Matsuki Bio Farm whose owner Mr. Kazuhiro Matsuki/松木一浩さん organised the festivities in the company of wine importers!

Charcoal grilled winter vegetables from Bio Farm in Fujinomiya City!

The wine producers themselves confided me they were so happy enjoying truly delicious healthy food and discovering Shizuoka’s products!

Grilled venison, “Honshu Shika/本州鹿１” raised at the foot of Mount Fuji with red wine Balsamico sauce!

With more splendid organic vegetables!

A rare dessert!
Organic taro/sato imo ice-cream!

A big thanks to Chef Kouji Okukumura, Mr. Kazuhiro Matsuki, Producers Arnaud Chopin, Rodolphe Demougeot, Georges Lignier and Ms. Emi Tanabe for a truly memorable night!

Le Comptoir de Bio-s by Bio Farm Matsuki
420-0852 Shizuoka City, Aoi Ku, Kooya machi, 12-8, Sankousha Bldg, 1F
Tel./fax: 054-221-5250
Business hours: 11:30~15:00 (Last orders 14:00), 17:00~23:00 (Last orders 22:00)
Closed on Mondays
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking!

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This is MY LIFE by Ashley Harvey

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Japanese Gastronomy: Local Products at Makai Ranch in Fujinomiya City!

January 28, 2013 dragonlife Leave a comment

Service: Very friendly and familiar
Equipment & Facilities: Spotless clan. Superb washroom
Prices: Reasonable
Strong points: Very healthy food mainly made with local products. Dairy products. Souvenirs

Shizuoka Prefecture is a large Prefecture by Japanese standards and its peculiar shape make it feel even larger. It takes no less than three hours non-stop to cross it by normal train!
Yesterday I had the occasion to travel (by car) again to Fujinomiya City located on the western slopes of Mount Fuji, which means it is protected from the cold weather coming from the east and is a thriving agricultural area in an already very rich prefecture.

You will not find this side view of Mount Fuji just in front of Makai Ranch in usual pamphlets because of its collapsed flank! It is nonetheless worth the trip!

Foreigners are certainly made welcome!

This is Japan, not Germany!

It is not America, either! LOL

The Buffet Restaurant was our destination on the way to a local farmer we were going to interview in the afternoon!

Have a good look before entering as there is a lot to see and sample!

This is another restaurant inside the same premises. Come early!

Milk, milk, milk!

Take your time to visit the many stands inside offering some great healthy food made local ingredienst and milk from the ranch: Cheese cakes!

Ice cream made on site!

You will have the pleasure to discover other products created by neighboring farmers such as delicious Japanese sake!

Top class milk!

Cheese made on the ranch and at other dairy farms!

Even German craft beer by Stephan Rager in Fujinomiya City!

Premium ham and sausages!

We did not have the time but the ranch activities is a must for children and adults alike!

The entrance to the Buffet Restaurant called Itadakimasu/Bon Appetit!

Some of the food ingredients waiting for you!

All self-service!

Plenty to choose from and as much as you like!

You will find the pictures and introductions of the main local farmers contributing vegetables, meat, fish and fruit to the restaurant above the kitchen!

I have already interviewed quite a few of them!

All kinds of hot soups for all tastes!

The system is simple enough. You pay at the entrance where you will be given a ticket/coupon for one main dish. As for starters, salads, soups, drinks Non alcoholic), bread, rice and desserts you can take and re-take as much as as you want with no time limit between 11:00 and 15:00!

My first plate of starters with corn potage!

Already a meal in itself!

My main dish: Local chicken in honey mustard sauce!

Bring your main dish coupon there and point to the dish of your preference!

As much as freshly home-baked bread as you want!

The desserts!

Choose and make your own tea!

That was all I could eat! But I can assure that many people came again and again!
Great value for very healthy and tasty food!

MAKAI RANCH/MAKAI NO BOKUJYO/Buffet Restaurant Itadakimasu
418-0104 Fujinomiya City, Uchino, 1327
Tel: 0544-54-0342
Fax: 0544-29-1027
HOMEPAGE (Japanese)
Opening hours: Ranch (09:00~17:00, 08:00~18:00 from April to October)
Buffet Restaurant (11:00~15:00)
Closed either on Wednesdays or Thursdays
Free Car Park available
Ranch visit: Adults, 700 yen, Primary school and under, 500 yen. Special prices for groups (this applies for entrance fees only)
Activities are paid separately.
Pets are allowed but have to be left in a special guarded pet area for a monthly fee of 300 yen.

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