Category Archives: 静岡市

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

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: 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

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

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!

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

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

Japanese Izakaya: Odakkui in Shizuoka City!

November 26, 2012 dragonlife 2 Comments

Service: Very friendly, smiling and attentive in an easy-going manner
Facilities & equipment: Very clean overall. Superb washroom (mouthwash provided!)
Prices: Reasonable
Strong points: True izakaya gastronomy of a higher level. Local products extensively used. Great list of sake, shochu. Wine available. Private rooms possible.

Odakkui had been a solid institution when the owner decided to renew the whole place when the building housing them was to be rebuilt.
It has now become just a superb establishment which must be one of the best three izakayas in the whole Prefecture without a doubt!

Chief Manager and Chef Nobuhiro Sugiyama/杉山信廣 at work.

The restaurant is now divided into three distinct rooms to satisfy all customers’ priorities and preferences.
-The main restaurant (called “Omote/おもて/Front”) with a large window overlooking the main street, a counter in front of the kitchen and a large tatami area with dug-in seating.
-A cozy bar-style room (called “Ura/うら/Back”) seating only 5 customers (prices are the same in every room) away from the main room where fried food is prepared. The two rooms communicate through a long corridor bridging the access stairs.
-If you wish for even more privacy three rooms are located behind the small bar. The same rooms can have their partitions taken away for a single private room party.

Don’t worry! There are drinks for every taste including soft ones!

Including plenty of wine!

Plenty of tempting cold foods in wait for you!

For our first visit of newly reformed izakaya the Missus and I opted for the quiet “Ura/Back” bar-style room.
It is just impossible to sample everything in a single visit so we concentrated our order away from fried food we will sample in the “Omote/Front” room next time.

But first the drinks!
While the Missus was sipping her red wine by the glass I started with a cup of Shizuoka sake concocted by Kokko Brewery in Fukuroi City called “Den Ichirou/傳一郎/the professional name of its master Brewer!

One will understand at once the level of an izakaya, whatever the prices (comparatively reasonable in Odakkui considering the quality), when you look at the o-tooshi/お通し/first snack served with first drink: Odakkui’s is not only generous, but absolutely yummy and artfully served on a beautiful Japanese paper napkin!

We always order a plate of seasonal sashimi, another clear indication of the level of any izakaya.
Odakkui’s is just superb! How much would you pay for that in Tokyo? LOL

Beautiful Red Cuttlefish/Aka Ika/赤烏賊! Perfect , almost crispy, bite!

Lean tuna/maguro akami/鮪赤身 that melts inside your mouth. Served with freshly grated Shizuoka wasabi root!

Sole/Hirame/平目 served with its engawa/縁側/Fringe flesh which is usually discarded in Western Cuisine but which is a delicacy here in Japan. No need to say it must absolutely fresh!

A little “service” that you will not be offered for free outside our Prefecture: Home-marinated wasabi stems!
A must-try!

The Missus was keeping to her red wine but it was time for another cup of sake (I was actually offered a “service” cup from another Prefecture in between… the joys of my work!): two different bottles of Toyo Bijin/東洋美人/Beauty of the East from Fukui Prefecture.
Now, which bottle did I choose?
The red label one, naturally!

We couldn’t resist one of the comfort food on display in front of us: grilled bacon and potato salad!

Plenty of fresh vegetables in a well-balanced salad!

Now, another Japanese specialty you will find in any good izakaya, kushiyakiya and yakitoriya: niwatori nankotsu karaage/鶏軟骨唐揚げ/deep-fried chicken cartilages!

Crispy, cracking and so yummy!
needless to say that the chicken must be absolutely fresh!

We had spent a long day walking outside and we were hungry.
No better comfort food than hot (in both senses) mabodofu!

Now, if you a rice fan, you must try Odakkui’s ishi yaki chahan/石焼きチャハン/earthenware fried rice!

A truly Japanese fried rice topped with dried seaweed. A whole meal in itself!

A little detail I always appreciate in a good izakaya: delicious sorbet to refresh yourself!

To be continued… I told you I will have to come up with a report on the Omote/Front room!

ODAKKUI
420-0024 Shizuoka City, Aoi Ku, Tokiwa Cho, 1-8-1, Aoba Yokocho, 2F
Tel./fax: 054-253-6900
Opening hours: 17:00~24:00
Closed on Mondays
HOMEPAGE (Japanese)
Private parties welcome!
Credit cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Culture, 静岡市, 観光, Japan, Japanese Culture, Shizuoka, Shizuoka City, Tourism

Japan Tourism: The 57 “Red Berets” at Kansyouin Temple in Mariko, Shizuoka City!

October 29, 2012 dragonlife 4 Comments

“Red Berets” or “Stooges?

The other day when I was strolling at the foot of the mountains surrounding Mariko I happened onto an unusual site!

It was just between the post indicating the old Kanshyouin Temple/歓昌院 and the actual entrance gate.

Stop and approach?

There no less than 57 small statues, all different with their heads covered with knitted red berets!
Of course this is all religion lore and I’m not going to talk about the reasons behind the phenomenon, but some of the statues were really interesting for their features!
Here are a few I chose for their more intriguing expressions!

Surrender or exasperation!

Alroght, alright, shall we talk about it?

Just came back from Italy!

A snake for sale?

Hmmm, let me see…

Don’t tell me it’s going to rain……!

A gastronomy deity?

Shall I scratch my back or hit you?

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:

レシピ, 美食, 酒, 野菜, 静岡市, 観光, 魚, 農業, Fish, Food, Food Health, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Recipes, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Hiyaoroshi Sake Gastronomic Party by Team Kumagusu & Nagashima Wine Store in Shizuoka City!

October 16, 2012 dragonlife Leave a comment

On Monday October the 15th Team Kumagusu, an association of Shizuoka Chefs, and Nagashima Wine Store, who all work very hard to promote the Shizuoka Gastronomy and producers, held a gastronomic party at Baker’s Market in Aoi Ku, Shizuoka City to celebrate Hiyaoroshi sake/new sake by three breweries and introduce local products from all over the Prefecture!

Mr. Nagashima of Nagashima Wine Store!

Mr. Tozaki of Hana Oto Restaurant and Mr. Sano of Kamoshibito Restaurant!

Mr. Shimura of Narusei Restaurant and Mr. Yoshimura of Uzu Restaurant.
Mr. Nakada of Hiro Sushi Restaurant could not come but his cuisine was also featured!

With 54 guests they certainly needed all the help they could muster!

Some of the appetizers being prepared before the guests made their entrance!

Precise work!

Mr. Takashima Of Takashima Brewery in Numazu City!

Mr. Sugii of Suginishiki Brewery in Fujieda City!

Mr. Doi of Doi Brewery in Kakegawa City!

Some of the sake brought by Mr. Takashima:
Yamahai Junmai Hiyaoroshi
Nigori Junmai
Kimoto Junmai (not on sale yet!)

The mystery sake!

Some of the sake brought by Mr. Sugii:
Kimoto Junmai Hiyaoroshi
Kimoto Junmai Daiginjo (brewed in 2010)

Sake brought by Mr. Doi:
Junmai Ginjo Koshu ((brewed in 1995!)
Junmai Ginjo Nama (brewed in 2010)
Junmai Hiyaoroshi

The chefs tasted the sake before the guests arrived, naturally!

All the water on the tables came directly from the breweries’ wells!

Guests attentively listening to the pre-dinner explanations!

The guests patiently waiting for the festivities to start!
Now, what was on the menu?

A lot actually: Grilled eggplant and trout in konbujime style with sesame oil By Hiro Sushi.

Varied appetizers including:
Jumbo boiled peanuts from Fujinonomiya City by Hana Oto
Small turnip and persimmon marinated by Kamoshibito
Matsunaga tofu marinated in sake malt and crackers by Uzu
shinju Scallops brochette by Narusei

Frogfish liver/ankimo steamed in Seikyousuke style by Uzu

Herring and herring roe by Uzu

Avocado and Scallops in egg yolk umeshu dressing by Uzu.

Fresh mozuku seaweed from Miyako Island in Okinawa.

Organic vegetables from Matsuki Bio Farm in Fujinomiya City steamed by Uzu.

These beautiful vegetables were served with three different sauces!

More beautiful vegetables!
Natural salt was also on hand!

I just couldn’t stop looking at them and asking for more!

Amagi Shamo Chicken from Horie Farm in Izu Peninsula and seasonal vegetables sauteed Chinese style by Hana Oto!

Magenton pork from Sanoman Co. in Fujinomiya City fried with maitake/Broomstick mushrooms in daikon in daikon sauce by Kamoshibito!

Smoked sawara/Spanish mackerel by Narusei!

Ebihimo and eringe mushrooms in walnut sauce by Kamoshibito!

Mackerel and barracuda pressed sushi by Hiro Sushi!

Fried rice vermicelli by Hana Oto!

A feast!
Looking forward to the next event!

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:

レシピ, Chicken, 美食, Dessert, Desserts, 野菜, 茶, 蕎麦, 虹鱒, 静岡市, 観光, 魚, 魚海の幸, 鱒, 農業, Fish, Food, Food Health, French Cuisine, French gastronomy, French Restaurant, Fujinomiya City, Gastronomes, Gastronomy, Ice Cream, Japan, Japanese Gastronomy, Mishima City, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Gastronomy: Shizuoka Prefecture Gastronomic Week Lunch at Pissenlit in Shizuoka City!

October 6, 2012 dragonlife 2 Comments

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.

Chef Toru Arima/有馬亨さん at Restaurant Pissenlit in Shizauok City has been designated by the Shizuoka Prefecture Government as one of the top chefs promoting the gastronomy of our Prefecture.
The same Prefecture has designated the last two weeks of Septmber as the “Shizuoka Shoku no Bu Shigotonin Week/静岡食の部仕事人ウイーク/Shizuoka Gastronomy Craftsmen Week (although it lasts two!)”

The official poster printed by the Government!
Toru therefore conceived a special full lunch course menu for the occasion for 7,000 yen/70 Euros, extremely reasonable considering the quality!

The special menu also celebrated the 4th Anniversary of the opening of Pissenlit!

The restaurant was offered some magnificent bouquets for the occasion!

Chef Toru Arima/有馬亨さん at work!

The menu!
Actually it was more of a guideline as some items were changed according to the products available that day.
In fact two friends of mine who visited the place the following week-end were served two different versions!
Lucky ones!

Chef Toru Arima/有馬亨さん also initiated a great idea by offering local tea in lieu of alcohol for people who cannot drink or may not like on that particular day!
You can either have one variety prepared in two different ways for 200 yen or the whole set of three teas for 500 yen!

The first glass of “sencha/煎茶/decocted green tea”!

Eggplant/Aubergine Mousse! The aubergine came from Hirokawa garden in Mishima City
Most other vegetables on that day were organic and grown at Kitayama Garden in Fujinomiya City!

The second glass of “sencha/煎茶/decocted green tea” prepared in a slightly different way!

Marinated rainbow trout and iwana/Japanese char bred by Kakishima Trout Farm in Fujinomiya City!

Note the iwana skin baked to a crisp and the edible perilla/shiso flowers!

From another angle to show the vegetables placed between the fish including menegi/leek sprouts!

The first glass of “fuka mushi Cha/深蒸し茶/deeply steamed tea”!

A French classic with a Japanese/Shizuoka twits: (Shizuoka-grown) buckwheat pancake/galette with Amagi Shamo chicken (Bred in Shuzenji, Izu Peninsula) liver, heart and gizzards and poached egg with Utogi wasabi leaves!

For a better view of the delicate fine pieces of liver, heart and gizzards!

The poached egg!

The wasabi leaves!

Fresh buckwheat seeds!

Itoyodori/Golden threadfin bream from Suruga Bay, poele and served atop fine mashed potato cream and served with red paprika sauce and steamed/fried organic vegetables!

The fish was caught off Sagara in the western part of the Prefecture!

Shikaku mame/Square beans are getting increasingly popular in our Prefecture!

The second glass of “fuka mushi Cha/深蒸し茶/deeply steamed tea” prepared in a slightly different way!

Amagi Shamo Chicken bred in Horie Farm in Shuzenji, Izu peninsula, prepared in three different manners!

The thigh and its skin poele and baked, served with a wine sauce!

Breast, steamed and served with an unctuous Bleu d’Auvergne cheese sauce!

Halｆ-raw sasami/breast fillets, cooked in “tataki” style!

Earl Grey Tea jelly before the next dish!

The first glass of Hoji Cha/ほじ茶/oven-roasted tea!

The second glass of Hoji Cha/ほじ茶/oven-roasted tea prepared in a slightly different manner!

The dessert!
It is a millefeuille but the contents are quite unusual!

The red fruit in the middle is actually eggplant/aubergine cooked in red wine!
Absolutely delicious and incredibly elegant!

Creme Chantilly and custard sauce!

Peach Sorbet with its fresh organic mint!

And coffee served as it should be with its mignardises!

Someday i will have to attend one of their wine-tasting dinners!

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!

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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:

Beef, Desserts, Dining Room, Eggplants, 里芋, 静岡市, 観光, 魚, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Dining Room, Japanese Gastronomy, Recipes, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism, vegetables

French Gastronomy with Shizuoka Products at Tetsuya Sugimoto (Summer 2012)

August 17, 2012 dragonlife 2 Comments

Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Prices: Appropriate
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables, top-class Shizuoka-bred meat and Suruga Bay seafood. Seasonal food only.

Map (Japanese)

If one wants to know what could be possibly created as French Gastronomy with mainly Shizuoka products whatever the time of the year, Tetsuya Sugimoto in Shizuoka City must be the reference in spite of the fierce competition from like-minded chefs all over the Prefecture.
Since pictures and simple explanations are better than a long and heavy prose, let me relate you my visit for lunch the other day!

The entrance sports a great noren/Japanese entrance curtain bearing the name of the restaurant!

Tetsuya Sugimoto has just celebrated its 3rd Anniversary!
Have a good look at the blackboard for seasonal offerings.
If you can’t read Japanese, no worries. Chef Sugimoto will be glad to explain everything in detail with a rare passion!

Look at both sides of the blackboard!

Although Tetsuya does everything by himself from purchasing his ingredients to cleaning the place spotless every day he still finds the time to add his personal touch to the entrance!

All these decorative vegetables past the door are organic!

Poached “Bioran” egg (by Mr. Shimizu in Shizuoka City) and delicious Hokkaido urchin on a cold jelly soup made with vegetables and agar from Shizuoka prefecture!

Aji/Horse mackerel Tartare on organic tomato with amazu/sweet rice vinegar dressing!

The horse mackerel was caught in the Suruga Bay, the richest sea in Japan.
The flowers are edible and organic!

Serrano Jamon ham from Spain astride a green eggplant!

From another angle!

I felt like a voyeur when I took a picture of the green eggplant! LOL

Anago/Conger eel (a fish which made Western Shizuoka famous all over Japan) on zucchini and tomato and topped with zucchini parpadelle.
All vegetables are organic and local!

From another angle!
The sauce is balsamico-based.
Tetsuya went as far as deep-frying the conger eel backbone and place it between the fish and the tomato for an intriguing crunchy surprise!

Beef bred by Mr. Mineno in Hamamatsu City atop organic vegetables.
Testuya obtained this superlative meat after mmeeting the breeder in person in his farm!

The beef! Look at that color and texture! Extravagant!
The sauce is Banyuls wine based!

Always brace yourself before discovering desserts at Tetsuya Sugimoto!
There is always a surprise in store to throw you out of your seat!
This time:
Mousse cake made with passion fruit grown in Mariko, Shizuoka City.
The pips of the fruit were dried, grilled and crushed for the topping!
As for the ice cream it was made with porter beer crafted by Hamamatsu Tenjigura Brewery in Hamamatsu City!

Do I need more to say?

To be followed…

Tetsuya SUGIMOTO
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,２－１３，１Ｆ
Tel./Fax: 054-251-3051
Opening hours：１１：３０～１４：３０，１７：３０～２１：３０
Holidays: undecided (do make a call first!)
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking!

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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:

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)

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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,
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B.B.Q. Gastronomy in Shizuoka City!

July 9, 2012 dragonlife 4 Comments

The notion of a B.B.Q./barbecue in Japan is slightly different from that encountered in Western countries.
It is certainly organized with more precision and good service in mind!

Team Kumagusu is a group of like-minded chefs and friends who endeavor to promote the products of Shizuoka through different events. This particular B.B.Q., in its third edition, is the culmination of their efforts.
The number of participants (more than 60 this year!) meant that they had to change the locality of the B.B.Q. for need of more space.

SATO is a space owned by a local timber and architecture company up in the mountains in Ashikubo, Aoi Ku, Shizuoka City.
It can easily cater up to 100 people with great outdoors facilities complete with washroom and shower!

They even have wooden lodges for kid’s play!

A view of the company workplace.

Smokers are invited to indulge in their habit far away from the crowd!

First of all let me introduce the characters behind the event by starting with Team Kumagusu’s leader, Kenya Yoshimura/吉村健也, owner/chef of Uzu Izakaya!

Takahiro Nagashima/長島孝博 (and his wife), owner of Nagashima Wine shop in Shizuoka City, the main back-up of the event!

Kazutaka Takashima/高嶋一孝, owner and master-brewer of Takashima Brewery (Hakuin Masamune) in Hara, Numazu City.

Yuusuke Tozaki/戸崎雄介, owner-chef of Hana Oto Chinese Izakaya in Shizuoka City!

Junya Kimbara/金原純也, second chef at Hana Oto!

Takao Shimura/志村剛生, owner-chef of Narusei Tempura Restaurant in Shizuoka City.

Masataka Mochizuki/望月正隆, owner of Kanzawagawa Brewery (Shosetsu) in Yui, Shimizu Ku, Shizuoka City.

Toshiyaki Horie/堀江利彰, owner of Horie Chicken Farm in Shuzenji, Izu Peninsula, the only farm raising Amagi Shamo Chickens!

The day had started under in dry weather but overcast skies.

When it started raining all the charcoal bbq fires could be safely moved under the eaves of the building!

The ingredients of the day were published on brush-painted sheets of paper for all to see!
It certainly made for great reading!
I will send more precise pictures on request!

Red Ore Tomatoes, real fruits!

Organic green and yellow zucchinis from Biofarm Matsuki in Fujinomiya City!

Fresh wasabi roots from Sugiyama Farm in Umegashima, Aoi ku, Shizuoka City!

More organic vegetables!

Plenty of extravagant sake served by our two local brewery owners!

Shosetsu/正行き brand by Kanzawagawa Brewery!

Hakuin Masamune/白隠正宗 brand by Takashima Brewery!

Warm sake for the connoisseurs!

The brewers had even brought water from their own wells for all guests to drink!

Shigeru Sano/佐野茂治 preparing a salad of nagaimo, potato and lotus!

Mr. Keiji Sano/佐野佳治 of Sanoman Co. in Fujinomiya City who had contributed his own products to the even biding his time!

The guests starting enjoying themselves in earnest in spite of the rain outside. Note that the majority are ladies!

These ladies never miss such an event (I know them well!)!

Grating fresh wasabi for all these guests required a lot of wrist work!

Toshiyaki Horie/堀江利彰 demonstrating how to prepare his Amagi Shamo chickens for a BBQ!

The kids were invited to prepare the sweets of the day!

Extravagant rainbow trout sashimi from Kunugi Farm in Fujinomiya City!

Superlative leaf ginger from Kuno, Suruga Ku, Shizuoka City!

The vegetables, tofu and fish served while the meat was cooking!

The Amagi Shamo chicken cut and ready to be grilled!

Couldn’t wait to savor it!

Pork sausages from Sanoman Co.!

Truly extravagant dry ice-aged beef from Sanoman Co.!

I had pinched an Amagi Shamo chicken neck to grill all for myself! Actually I couldn’t resist the pleas of some friends and gave it away!

Takao Shimura/志村剛生 preparing the organic vegetables and chicken tempura!

Corn and onion tempura!

Now, who is this guy in his cups? LOL (a good friend of mine, actually!)

No need to say we shall meet again next year same place, same time with even more guests!

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Sakura Ebi/Cherry Shrimps Catching in Yui. Still Hard Work!

June 26, 2012 dragonlife Leave a comment

Large painting of a sakura shrimp at the Yui Harbor Fisheries Association Building in Yui, Aoi Ku, Shizuoka City

Yui fishermen will tell you that life has become a lot easier with the advent of technology including motorised boats, radar, radio, machine-cotrolled nets and syphons, but they agree it is still a toil to go out every evening during the two seasons in Spring and Autumn.
Now, how hard was it not so long ago?

pulling the nets by hand!

Now, if you stroll along the street running along the shore of Yui, you will discover some vending machines adorned with copies of all paintings on the life of Yui Cherry Shrimps Fishermen which will give you a good idea of the hard toil local fishermen had to go through!

Pulling up the nets full of sakura shrimp.
It has always been a team work!

Pulling the boats to shore by hand!

Unloading the baskets full of Cherry shrimps.
The fishermen used to spend half of the night separating the shrimps from small fish.
Only ten years they started syphoning up the shrimps directly from the nets inti the the boxes.
A lot of damage to the quality as they dropped baskets inside the nets and shoveled their contents into boxes.
Now the job is far more efficiently done with very little damage.

Every morning after the cheery shrimps had been sorted out the fishermen had to auction their catch.
Now it is all taken care of by the Association and fishermen can hit the sack after midnight!

in the old days, fishermen gathered around food and drink before sleeping in daytime!
Now, they can sleep between midnight and noon!

Now the habor is completely walled in and the ships do not have to pulled upshore everyday except during the off seasons when they are being scrapped and repaired.

And now the Association is taking care of allotting the departure times and destinations everyday!

If you happen to be in Yui make a point to visit the new Yui Harbor fisheries Association Building where you will discover some interesting photographs!

It is located the new part of the harbor!

People there are shy but I’m sure you will find an old hand willing to relate old times!
All these pictures were taken back in 1963!

Pulling the boats upshore!

Unloading the Cherry shrimps!

Boats coming back to harbor!

Unloading the catch!

Blood, sweat and tears!

Traditional Fisherman’s gear!
Now they wear what they want under waterproof overalls and boots!

The beavhes have now been replaced with a safe harbor!

But for all the great improvements my old samurai friend will be the first to tell you this is still bleedin’ hard work!

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Chinese Gastronomy with a Modern Japanese Twist: Quick dinner at Hana Oto in Shizuoka City (Late Spring 2012)!

June 5, 2012 dragonlife 2 Comments

Service: Very friendly and attentive
Equipment: Great general cleanliness. Beautiful toilets
Prices: reasonable
Strong points: Great use of local ingredients in beautiful Chinese Cuisine. Great sake and shochu!

The Japanese have two concepts of the Chinese Gastronomy, the tradtional ones, especially with ramen, gyoza and the lot, and a modern one more Japanese as far as the creation is concerned but with Chinese-style condiments.
The latter has become a genre of its own allying the inherent qualities of both cuisines.

A typical example is Hana Oto in Shizuoka City, where it is increasingly becoming difficult to find a seat in spite of their moving to a larger address!

They endeavor to introduce and advertize local products whenever possible!
They have a special affinity for Japanese sake brewed at Takashima Brewery in Numazu City who also introduce local products such a edible seaweed on their labels!

Definitely the Japanese way to enjoy your drink!

The other night I had (would never complain about such a duty!) to pay them a quick visit for dinner with a couple of gentlemen. What did we order?

Spicy stir-fried tuna and lotus root with leeks!

Seared Amagi Shamo chicken bred in Shuzenji, Izu peninsula, whose feed includes local wasabi leaves and soy milk!
Sorry for the fuzzy picture, Hana Oto is a very dark place! LOL

Hot spicy vegetable salad, most of them organic from Matsuki farm in Fujinomiya City!

Organic Oura burdock root chips from Matsuki Farm!
Better than any fried potato!

Now, this is traditional Chinese gastronomy: Feep-fried pork meatballs! A beauty!

Alright, that was a delicious but very brief dinner, so let’s meet soon again there! LOL

HANA OTO/華音
420-0032 Shizuoka Shi, Aoi Ku, Ryougae Cho, 5-8, Shin Kamogawa Bldg., 2F-D
Tel: 054-273-8591
Business hours: 17:30~24:00
Closed on Mondays

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Sakura Shrimps Fisherman in Yui: Hiroki Kubota-窪田弘毅!

May 24, 2012 dragonlife Leave a comment

A samurai of old? Hiroki Kubota-窪田弘毅!

The cherry shrimps spring catching season will be finished in three weeks before being resumed in late fall.
So yesterday, 23rd of May, it was high time I went looking for an old friend working half of the year as a cherry shrimps fisherman in Yui, Shimizu ku, Shizuoka City!

The cherry shrimps entry gate!

Although Yui has lately been incorporated into Shizuoka City it is still a bit far from the center of Shizuoka City, 5 stations away along the Tokaido Railway Line.
Once you get off Yui Station turn immediately to the right where you will see the Cherry Shrimps Gate at the entrance of Cherry Shrimps Street!

Have a look at the map conveniently set up near the station entrance!

Looking at the pictures you will discover there is lot to see in this little fishing village!

Now, be a bit nosy and you will find copies of old pictures on vending machines!

A fisherman’s life was really hard toil not so long ago, but they already knew how to enjoy themselves!

If you do not miss the entrance to the small (but nationally-known!) harbour past under the railway track you will notice this signboard!

It features a map of Suruga Bay between Omaezaki and the Izu Peninsula.
Every two days the departure time is clearly indicated, varying between 5:30 and 6:30 p.m.!
The ships will be back between 10:30 and 12:00 p.m. depending upon the catch.

The ships, all owned by the Yui Cherry Shrimps fishermen Association are divided into four groups with a new destination every two days as well as a different departing order!

You will find two kinds of fishing ships inside Yui harbor:
The smaller cherry shrimps boats.

And the larger differently-equipped shirasu/sardine whiting boats.
The season and departing times are different for those and they do belong to another Association.

A grand view of the highly protected harbour from its land’s end!

The shirasu boats and private vessels are moored at the end of the harbor.

The Yui Harbor Fishermen Association building where the morning auctions are conducted! I will report there as early as 6:30 a.m. for my next interview!

The exit to the sea under the Tomei Expressway!

A view of the harbour from the sea’s end!

Both quays are dotted with accesses to fuel from where the ships can pump in their individual needs directly!

Ice is brought in bags in small trucks.

I finally found my man: Hiroki Kubota-窪田弘毅!
Hiroki is now a very young 43-year old samurai figure.
After graduating from Tokai University in Yokohama 23 years ago he decided to come back home and work as a cherry shrimp fisherman in Yui half of the year and spend the rest of the year abroad, Bali these days, to enjoy his passion: surfing!
He actually lost half of his right thumb this year in a surfing accident and still wears a plaster around his right hand and wrist!

It doesn’t matter how long you have been in the business, but you still have to go through a lot of very important chores such as oiling the machinery!

Checking the nets!

A last check to ensure the good unfurling of the nets!

Hiroki’s ship: Dai Ichi Wakamiya Maru!
Dai Ichi stands for “First” as the ships always work in teams of two with six crew on each ship!
“Maru” means “Ship”!

This little box is the privies!
They didn’t have it a long time ago!
The ships have been equipped with siphons only ten years ago to haul the shrimps from the nets held between ships!
The work had to be done with large baskets, ropes and pulleys before.
Hiroki assured me that the fishing has definitely become easier on the body!

Each ship is equipped with a stove constantly burning as the nights are cold at sea!
Hiroki’s crew mates, all great lads, invited to join me in the near future! I’m definitely tempted although the Dragon at home will probably disagree!

Checking one’s wet suit and personal belongings for a last time.

Waiting for the official start always announced over a loudspeaker.
Fishing is done only in the evenings of Spring and Fall when the shrimps rise from their usual depth under 200 metres to up to 50 metres below surface.
In Spring fishing is concentrated in the eastern half of the bay whereas in the fall it will be done in the Central part of the Suruga bay.

Still some time left to share a joke and a rumor!

Some mooring lines are already loosened and taken away.

Some of the crews are already putting on their fishing wet suits. Hiroki does seem to need his yet…

What may such men laugh about at such a time?

Our samurai does seem to be an old hand!

Getting the ice ready in the proper place!

Putting some of the protective buoys back aboard.

All ships are equipped with powerful radio and radar!

A last call to the girlfriend?

The last ships leaving!
Hiroki’s was one of the last that day as his ship would work in the nearby sea!

Hiroki’s ship leaving at last!

Speeding away!

Good luck guys, and have a good catch!

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Sushi: Shizuoka Chirashi Zushi at Ekimae Matsuno Sushi Restaurant!

March 29, 2012 dragonlife 4 Comments

Shizuoka Chirashi Zuzhi!

Service: Very friendly, attentive and informative
Facilities: Overall clean if a bit old-fashioned
Prices: Reasonable
Strong points: Mainly local fish and seafood. Local sake. Always ready to improvise!

Chirashi Zushi/散らし寿司 means “Decoration Sushi” in Japanese.
It can be considered as one of the oldest ways to make sushi in Japan!
The great advantage is the total freedom of design and inspiration!

Last Monday after having tasted many sake at the Shizuoka Sake: 2012 Shizuoka Prefecture New Sake Tasting Annual Meet, I and my good friend Marcus Grandon decided we had to eat something to help digest all that sake before we resumed work!
I had been wanting to eat Ekimae Matsunosushi Restaurant’s Shizuoka Chirashizushi lunch for a long time and this was the right occasion!

It is a full lunch indeed with small cockles miso soup.

Also featured are ginger and daikon pickles and a small dessert under the form of home-made kumquat compote!

The Shizuoka Shirashi zushi plate!
Let’s have a closer look and see what we can recognize!

Tuna, tamagoyaki/Jpaanese omelette, Soboro/sweet crumbled omelet, dried sakura ebi/Cherry shrimps, nori/dried seaweed.

Tuna, shirasu/boiled sardine whiting, tamagoyaki/omelet/ anago/conger eel, shimesaba/pickled mackerel, dried sakura ebi.

Tuna, freshly grated wasabi, shirasu, tamagoyaki, anago, shimesaba, soboro and nori!

And it is a different offering every day!

To be followed…

EKIMAE MATSUNO SUSHI/駅前松乃寿
Shizuoka Shi, Aoi Ku, Koya Machi, 3-3 (Just in front of Shizuoka JR Railway Station
Tel.: 054-252-0123
Business hours: 11:00~21:00
Closed on Wednesdays and 3rd Tuesday
HOMEPAGE (Japanese)

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