Category Archives: 魚海の幸

レシピ, Cuttle Fish, Cuttlefish, 烏賊, 美食, 静岡市, 魚海の幸, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka City

Japanese Recipe: Deep-fried Squid (cuttlefish), Rings and Tentacles

7 Comments

IKA-FRY-1

Here in Japan, and shizuoka in particular we have an abundance of squids (cuttlefish) and we do need to sometimes rack our brains for new recipes.
I understand that such sea food is not all that popular in some countries (in Muslim societies they are prohibited) but they make for tasty and reasonably cheap food.
Here is a (actually three ) simple recipe to enjoy them with a great glass of beer!

INGREDIENTS:

-Deep-fried suid:
Whole cuttlefish for three recipes at the same time
Flour
Egg
Panko/Breadcrumbs
Oil

-Deep-fried squid rings:
same squid
Flour
Water
Salt
Black pepper
Curry powder
Oil

-Deep-fried squid tentacles:
Same squid
Salt
Black pepper
Cornstarch
Oil

RECIPE(S):

IKA-FRY-2

Even if you mean to eat it only cooked choose a squid of the best freshness for best taste!
My favorite is Yari Ika/槍烏賊/Spear Squid
First pull out tentacles and keep them separately.

IKA-FRY-3

Take and throw away entrails That is unless you want to use the squid ink!).
Clean the whole inside and outside a first time with cold clean water.
Peel of whole outside skin. For better explanations and understanding look at these pictures describing the preparation a squid in detail!
Clean again and sponge off any excess water with a clean kitchen paper or towel.

IKA-FRY-4

Cut the body in rings. Leave the tail as it is or cut it in strings. Separate the tentacles or keep them whole.

IKA-FRY-5

Beat some eggs in a bowl.
Apply flour on all the squid cuts.
Dip into beaten eggs.

IKA-FRY-6

Bring oil to 180 degrees Celsius.
Deep-fry until nice orange-brown color.
Eat them hot dipped into a mixture of Worcester Sauce and tomato ketchup (or any suce of your liking!)

IKA-FRY-7

For deep-fried squid rings prepare a batter with water, flour, salt, pepper and curry powder (no need of eggs).
Dip the rings in the batter and deep-fry at 180 degrees Celsius.

IKA-FRY-8

Savor them crisp with a great craft beer!

IKA-FRY-9

As for the tentacles or geso/足 in Japanese, separate them to your liking and clean them in cold water. Sponge off all water.

IKA-FRY-10

Coat them with a mixture of cornstarch, salt and black pepper.

IKA-FRY-11

Deep-fry them in oil at 180 degrees Celsius just long enough to cook them. Soak off excess oil on a piece of kitchen paper or on a grill.

IKA-FRY-12

Serve them as hot as possible as they are or seasoned with chili pepper or/with mayonnaise!
Don’t forget the beer!

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, 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, Bonito, 美食, 野菜, 静岡市, 観光, 魚, 魚海の幸, 農業, Fish, Food, Food Health, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Shizuoka Seafood, Tourism

French Gastronomy: Bonito-Katsuo at Pissenlit in Shizuoka City!

2 Comments

SN3O4637

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. Very inventive French gastronomy.

Shizuoka Prefecture boasts many seafood varieties as its specialties: Sakura Ebi/Cherry Shrimps, Shirasu/Sardine Whiting, Tachiuo/Scabbard Fish, Takahashi Gani:the largest crab in the world. and so on, but the fish it is most proud of is arguably katsuo or bonito!

SN3O4634

We are very much in season is coming through the Suruga Bay and along our shores back to colder waters. We call it “Modori Katsuo/Bonito on his way back”!

SN3O4635

Chef Toru Arima/有馬亨さん often serves as a sublime appetizer in tataki form with organic vegetables, jelly and matcha tea and curry powder for a last seasoning touch!

SN3O4637

Bonito fillets are first seared on all sides before being plunged in icy water to stop the cooking.
Once completely cooled down it is cut in thick slices across the fillet.
Note the edible and so cute shiso/perilla flowers for a simple and so elegant touch!

SN3O4636

Viewed from the other side you can admire the bed created with pieces of organic vegetables and more bonito!

SN3O4638

Such gastronomy becomes a photographer’s pleasure!

SN3O4639

No this is not pasta, but thin egg plant vermicelli!

Considering the comparably simplicity of the ingredients this true gastronomic artistry!
And the taste? Just sublime!

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

Shop with Intent by Debbie
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, 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

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!

Leave a comment

SN3O4503

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!

SN3O4515

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!

SN3O4505

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

SN3O4500

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!

SN3O4498

Absolutely beautiful and the seeds are really scrumptious!

SN3O4508

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

SN3O4507

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!

SN3O4506

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

SN3O4510

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

SN3O4502

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!)!

SN3O4516

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!

SN3O4517

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!

Leave a comment

SN3O4588

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?

SN3O4587

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!

SN3O4589

Edomae no Anago/Conger eel from Tokyo!

SN3O4590

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

SN3O4591

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

SN3O4592

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

SN3O4593

Now, what’s inside that fish cake?

SN3O4594

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!

SN3O4595

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”!

SN3O4596

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

SN3O4597

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

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

Bento, 美食, 観光, 魚, 魚海の幸, Fish, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka City, Shizuoka Cuisine, sushi, Tourism

Sushi: Sushi Sets, Bentos and Takeouts at Shizuoka City Department Stores-6

Leave a comment

SN3O4538

A great set for two, but don’t fight over the single items! LOL

Due to the incredible wealth of fresh fish all year round, there is an enormous consumption of sushi at every level in Shizuoka City, from very cheap takeouts to expensive ( but certainly not as expensive as in Tokyo, qulity fro quality!) sushi restaurants.
Next time you come to Shizuoka City for a few days and are looking forward to budget sushi do visit the local department stores where you will have the surprise to discover tasty, from reasonably fresh to very fresh, and reasonably priced sushi sets, bentos and takeouts you can take beck to the hotel or into a park for instant pleasure.
Naturally I would advise the foreign (and Japanese) residents to do some homework!
As for prices count 100 yen for 1 US $ or 130 yen for 1 Euro!

This is unfortunately the last installment, but I will come with another theme next time!
Isetan Department Store’s display is not wide-ranging as the other other but it is nonetheless worth a visit and a long look. Be aware that their offerings go fast, so come early!

SN3O4547

At 1,500 yen (but with a 100-yen disount!) the price seems a bit high for this one, but it includes “hon maguro/blue fin tuna”, ikura and raw salmon among pricey items. Note the menegi/leek sprouts sushi nigiri!

SN3O4548

Two very reasonable set for 580 yen (minus a 100-yen discount):
Hirame Tsukushi/Sole (halibut, grouper) sushi nigiri
An all tuna set with sushi nigiri, grated tuna/negitoro gunkan and tekka maki!

SN3O4538

An individual sushi set for 780 yen including tuna, flying fish roe, negitoro gunkan and cuttle fish!

SN3O4536

Two different individual all-tuna sushi sets for 580 yen! Now, this is cheap!

SN3O4537

The day Special sushi set!
15 sushi pieces for 1,780 yen! A whole dinner!
Including pricey items such as hon-maguro, mebachi tuna and conger eel!
What would you pay for that even in a sushi restaurant?

SN3O4539

4 inari zushi for 210 yen! The perfect accompaniment to another set of fish or fowl for example!

SN3O4540

All kinds of sushi rolls (2 per pack cut into 4 pieces each) from 210 yen to 420 yen! An embarrassment of choices!

SN3O4541

kaisen donburi/Fresh seafood bowl with 7 different ingredients including tuna on a bowl of sushi rice! Only 680 yen! A whole meal!

SN3O4542

A Shizuoka specialty: Anago donburi!
Broiled conger eel and tamagoyaki atop rice!
At 580 yen, a real bargain!

Right, that is all for sushi sets, bentos and takeouts at Shizuoka City Department Stores!
Of course if I have the opportunity to visit other Department Stores in a different city of our Prefecture I’ll be glad to report on them!

Any suggestions for the next theme based on food you could buy at Shizuoka City Department Stores?

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 kanzai 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

美食, 静岡市, 観光, 魚, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, sushi, Tourism

Sushi: Sushi Sets, Bentos and Takeouts at Shizuoka City Department Stores-5

2 Comments

SN3O4541

The little red and white tag means that the wasabi is served separately!

Due to the incredible wealth of fresh fish all year round, there is an enormous consumption of sushi at every level in Shizuoka City, from very cheap takeouts to expensive ( but certainly not as expensive as in Tokyo, qulity fro quality!) sushi restaurants.
Next time you come to Shizuoka City for a few days and are looking forward to budget sushi do visit the local department stores where you will have the surprise to discover tasty, from reasonably fresh to very fresh, and reasonably priced sushi sets, bentos and takeouts you can take beck to the hotel or into a park for instant pleasure.
Naturally I would advise the foreign (and Japanese) residents to do some homework!
As for prices count 100 yen for 1 US $ or 130 yen for 1 Euro!

This time let me take you to Cenova Department Store basement Floor where you will find not one but two supermarkets proposing sushi bentos, sets and takeouts!
Let’ visit the second one which is owned by the Shizutetsu Stores Chain!!

SN3O4542

Thin rolls for all priorities, including vegetarian all 260 yen a pack!

SN3O4543

A pack of 8 tuna nigiri sushi for 580 yen or (right) or 6 horse mackerel nigiri sushi for 398 yen. Horse mackerel is Shizuoka specialty!

SN3O4544

A set of 10 smaller nigiri sushi for 680 yen including flying fish roe, tuna, scallops, salmon and so on!
Perfect for small appetites!

SN3O4545

A similar set in an easy to carry bento box for 780 yen but with ikura!

SN3O4546

Two similar sets for 780 yen including 9 nigiri sushi (with a 100 yen discount!) one with flying fish roe on cucumber, the other with negitoro/grated tuna!

SN3O4542

A very reasonable set for 690 yen comprising 10 nigiri sushi! Note the small pack of pickled ginger!

SN3O4541

Now this set of “Shun/旬/Seasonal seafood”, 10 of them is really good value, even in spite of the smaller toppings!

SN3O4540

An all-salmon sushi nigiri bento for 590 yen with raw salmon, seared salon, and gunkan containing oya-ko/parent and child/ikura and small pieces of raw salmon!

SN3O4539

For maki/rolls lovers! Extremely good value!

SN3O4548

At 599 yen ridiculously cheap 5 gunkan sushi filled with ikura! For the Russians? LOL

The next and last stop will be at Isetan Department store!

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 kanzai 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

Crustaceans, 美食, 静岡市, 観光, 魚, 魚海の幸, Fish, Fish Markets, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, sushi, Tourism

Sushi: Sushi Sets, Bentos and Takeouts at Shizuoka City Department Stores-1

6 Comments

SN3O4548

Sushi Lunch Bentos fro sale at 500 yen at Shizuoka JR Station Parche Supermarket!

Due to the incredible wealth of fresh fish all year round, there is an enormous consumption of sushi at every level in Shizuoka City, from very cheap takeouts to expensive ( but certainly not as expensive as in Tokyo, qulity fro quality!) sushi restaurants.
Next time you come to Shizuoka City for a few days and are looking forward to budget sushi do visit the local department stores where you will have the surprise to discover tasty, from reasonably fresh to very fresh, and reasonably priced sushi sets, bentos and takeouts you can take beck to the hotel or into a park for instant pleasure.
Naturally I would advise the foreign (and Japanese) residents to do some homework!
As for prices count 100 yen for 1 US $ or 130 yen for 1 Euro!

Let’s start with the big supermarket on the first (ground) floor Of Parche Department Store located above and around Shizuoka JR Station!
First go to the fish and seafood area at the very end of the supermarket near the fish stand where they conduct interesting sushi lunch set sales!
500 yen a box is cheap away from Japan!

SN3O4549

Yamakake!
A Shizuoka specialty featuring grated yam and raw tuna atop sushi rice.

SN3O4550

Unagi Hitsuma Bushi!
Another Shizuoka specialty featuring pieces of broiled eel and shredded omelet atop sushi rice!

SN3O4551

Tekka Donburi!
Plain tuna slices atop sushi rice!

SN3O4552

Hoso maki Tume Awsase!
Set of 7 different thin sushi rolls!

SN3O4553

Ebi katsu maki!
Sliced Deep-fried prawn sushi roll!

SN3O4554

Ni Anago!
Another Shizuoka specialty: broiled conger eel atop sushi rice balls in nigiri style!

SN3O4555

A bit of extravagance!
Madai/True seabream nigiri
Zuwaigani/Snow crab nigiri!

SN3O4104

A general view of the sushi takeouts you can purchse till evening!

SN3O4105

And another one!

Next time I’ll take you to another part of Shizuoka JR Station Parche Department Store!

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 観光, 魚, 魚海の幸, Fish, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka Cuisine, Tourism

French Gastronomy: 3 Local Fish at Pissenlit in Shizuoka City!

Leave a comment

SN3O4309

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.

Fish and seafood is the essence of Japanese gastronomy but French gastronomy is consequently enjoying a suprlative supply of the best fish in Japan in our Prefecture of Shizuoka!
Since the number of tourists is definitely going to shoot up with the advent of Mount Fuji and Matsubara being elected as a new World Cultural Heritage by the UNESCO, I would gently advise our future visitors to delve in our gastronomy!

SN3O4303

One place you to write at the very top of your notebook is the French Restaurant named Pissenlit in Shizuoka City!
It is simply extravagant value. I wouldn’t start imagining the money you would have to fork out (no pun intended!) in some vaunted restaurants in the Capital for the same quality and originality!

SN3O4304

To cut a long story short I would like to show you what local fish (only part of a grand dinner!) we had the pleasure to sample!
Incidentally the picture above is that of a peach (from Osada, Shizuoka City) Vichissoise cold potage!

SN3O4305

Bonito or katsuo/鰹 is one fish that made Shizuoka Prefecture all over Japan!
This particular one was caught Omaezaki/御前崎 in Central Shizuoka.
Chef Toru Arima/有馬亨さん seared it as tataki/たたき/Japanese-style seared and served it with a jelly made with Suruga Bay seawater!
As for the small vegetables, they are native/zairaishu/在来種 vegetabkes from the mountains near Ikawa!

SN3O4306

O-Amago from Izu Peninsula!
This is a river fish of the trout variety bred alongside wasabi fields in Northern Izu Peninsula!

SN3O4307

Gently sauteed on its skin to make it really crispy and attain a beautiful tenderness in the flesh!
Just a little olive oil and balsamico vinegar and voila!

SN3O4309

Sole/flatfish/Hirame/平目 caught off sagara/相良 in Central Shizuoka!

SN3O4308

The tempura is organic native vegetables from Ikawa including green tea!
The sauce is a coulis of red paprika!

SN3O4310

Green asparaguses from Fujieda City with an unctuous Hollandaise sauce!
The nira/ニラ/Oriental garlic-Chinese chives are also native from Ikawa!

Meat coming soon!

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

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, 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!

Leave a comment

SN3O3768

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!

SN3O3758

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。
SN3O3763

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

SN3O3762

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

SN3O3760

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

SN3O3759

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

SN3O3764

Nanban-style deep-fried chicken!

SN3O3765

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

SN3O3766

the tuna is also minami maguro and sauteed.

SN3O3767

Shizuoka City is famous for its succulent lotus roots!

SN3O3768

The sushi plate!

SN3O3769

Kuruma ebi/large prawn and minami maguro.

SN3O3770

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

SN3O3771

Hime soba/buckwheat sprouts!

SN3O3772

Buri/Japanese Amberjack!

SN3O3773

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

SN3O3774

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

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 観光, 魚, 魚海の幸, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka Cuisine, sushi, Sushi bars, Sushi restaurants., Tourism, 寿司

Sushi Restaurant: Dinner at Sushi Ko (Spring 2013) in Shizuoka City!

Leave a comment

SN3O3474

Sushi “Charlotte Cake”!

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 and shochu

SN3O3465

Chef Kenta Birukawa/尾留川健太さん at work!

The beauty of true great sushi is that it follows the seasons and the sea catches.
It is not that evident in the large metropolises where sushi is more or less “disguised”, but here in Shizuoka with a constant and abundant supply to complement seafood coming from other shores we are never short of new discoveries and truly extravagant sushi gastronomy and this at comparatively reasonable prices!

To cut a long story short let me have the pleasure to show you what Chef Kenta Birukawa/尾留川健太さん served us during a “short visit” the other day!

SN3O3466

Sazae/Turbo Shell salad as a snack with the first drink!

SN3O3467

Anago yaki/grilled conger eel served basted with its tare/sauce!

SN3O3468

Of course served with plenty of freshly grated wasabi from Utogi, Shizuoka City!

SN3O3469hamaguri yaki/Grilled clams!

SN3O3471

As it is! So fresh and delicious!

SN3O3472

Shirako yaki/Grilled cod sperm sacs!

SN3O3473

With a texture similar to foie gras!

SN3O3474

Chef Kenta Birukawa/尾留川健太さん’s specialty: Sushi Charlotte Cake as as an imitation of a French Charlotte Cake!

SN3O3475

The little details that show the great attention!

SN3O3476

The cake itself conceived with salmon and tuna strips!

SN3O3477

Extravagant ikura/salmon roe topping!

SN3O3478

Exploring the insides of the “cake” with avocado, cucumber and so forth!

SN3O3479

Hotate/Scallops nigiri sushi!

SN3O3481

One of my favorites: Tachiuo/Scabbard fish sushi nigiri lightly seared, topped with momijioroshi/daikon with chili pepper and seasoned with ponzu!

SN3O3483

A favorite everywhere in Japan: Negitoro Maki/Roll containing grated tuna and chopped scallions!

SN3O3484

For a closer look!

SN3O3485

Now, what’s inside this small pot?

SN3O3486

As a hot “salted” dessert: Chyawanmushi/Japanese-style steamed salted pudding!

To be continued…. You bet!

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

RECOMMENDED RELATED WEBSITES

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

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!

2 Comments

SN3O3448

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!

SN3O3450

A lot of attention is brought to the smallest details!

SN3O3449

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

SN3O3451

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!

SN3O3452

Loads of tender meat!

SN3O3453

Including the brains of the crab! Truly extravagant!

SN3O3454

Sashimi assortment all from Shizuoka!

SN3O3455

Katsuo/Bonito with grated ginger and chopped scallions!

SN3O3456

Madai/True seabream!

SN3O3457

Boiled tako/octopus served with grated Shizuoka wasabi!

SN3O3459

A favorite of mine: Kujira/whale!

SN3O3458

The leaf at the back is a wasabi leaf!

SN3O3460

More tender and tastier than beef!

SN3O3461

Deep-fried oysters in panko/breadcrumbs!

SN3O3462

True oyster lover must sample that!

SN3O3463

Now what does that splendid tempura consist of?

SN3O3464

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

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:

-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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 里芋, 観光, 魚海の幸, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy: Sauteed Oyster on Cauliflower Flan at Pissenlit in Shizuoka City!

Leave a comment

SN3O3272

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 Pissenlit French Restaurant in Aoi Ku, Shizuoka City, came up with a new recipe marrying land and sea!
Cauliflower and oyster!

SN3O3281

The French flan is made with two locally grown cauliflowers, yellow and green!
Unfortunately only some of the green was left for a photograph!

SN3O3273

The very large oyster is of a ｊapanese variety called “Akou/赤穂” and was sauteed/seared and rolled into a mild garam masala sauce before being served astride a French flan and decorated with organic thin leeks/menegi/芽葱..

SN3O3274

The picture above shows the flan once the oyster has been put aside.

SN3O3275

the whole dish was in fact seasoned with the same mild garam masala sauce for a succulent West-East marriage!

SN3O3276

The French flan was made with two kinds of cauliflower as indicated above with the addition of pieces of the same kind of oyster!

Again when health and flavors combine for a gastronomic experience!

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

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Bistro, Crustaceans, 美食, 観光, 魚, 魚海の幸, Fish, Food, French Cuisine, French gastronomy, French Restaurant, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka Cuisine, Tourism

French Bistro Gastronomy: Seafood Lunch at Bistro Okamura in Shizuoka City!

Leave a comment

SN3O3279

Service: Friendly if a bit shy.
Equipment & Facilities: Japanese traditional restaurant very clean overall. Cute washroom
Prices: Reasonable
Strong points: Fish! Gastronomic bistro-style. Extensive use of local products and catch. Reasonably-priced wine list
Entirely non-smoking! Private rooms available.

Chef Takuaki Okamura/岡村卓明さん moved his bistro to this new address only two years ago!

SN3O3284

It used to be a traditional Japanese restaurant until then.

SN3O3285

Nothing was changed or reformed inside or outside preserving its quaint Japanese cachet!

SN3O3266

Once inside you will find the emblem of the restaurant hanging over the counter!

SN3O3283

It reminds me of a famous Japanese painting!

SN3O3271

I’d love to take that cute painting back home!

SN3O3267

On the ground floor you can either at one of the 5 seats at the counter or sit in one of the two Japanese rooms, one on tatami, the other with kotatsu seating with space dug in beneath the table for comfortable seating. Two more similar rooms are available upstairs. And they are all non-smoking!

SN3O3268

You can choose from three set menus.
Bistro Okamura is the only bistro in all Shizuoka serving food based on seafood!

SN3O3265

The table setting!
Forks, spoons and knives are also on hand!
Now, what did I have for this first visit at lunch?

SN3O3269

Starter/Hors d’oeuvre!

SN3O3270

Sea urchin, sweet shrimps and fish mousse on a bed of carrot mousse!

SN3O3272

Hot vegetable appetizer!

SN3O3273

Leeks steamed in white wine!

SN3O3274

The fish dish!

SN3O3276

Scabbard fish caught in Shizuoka!
Poele/sauteed with anchovy sauce and small vegetables!

SN3O3277

Bouillabaisse!

SN3O3278

Milder than in Southern France maybe but so delicious with fish, prawn, oysters, clams, scallop and leeks!
Instead of rice I ordered bread to dip it in the soup of course!

SN3O3280

Cute dessert and black tea!

SN3O3281

Now, what are under those feuillantine biscuits?

SN3O3282

Home-made sunflower honey ice-cream and local strawberries!

See at dinner time next!

BISTRO OKAMURA
Shizuoka City, Aoi Ku, Takajo, 1-5-2
Tel.: 054-669-2087
Opening hours: 11:30~14:30, 17:30~23:00
Closed on Sundays and Monday lunch
Credit Cards OK
Counter: 5 seats, 4 private rooms (up to 8 seats each)
Entirely non-smoking!

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:

-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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 野菜, 観光, 魚海の幸, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, New Year's Eve, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy: New Year’s Eve Dinner at Pissenlit in Shizuoka City!

2 Comments

SN3O3142

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.

Last night, technically not New Year’s Eve yet but so for 95% of the restaurants downtown I twisted the leg of Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City into preparing a New Year’s Eve dinner for two friends, the Missus and I. Actually only two more guests had been accepted as Friday night had been more than hectic and Toru was getting his hands full with the preparation of sechi ryouri/御節料理/End of The Year Traditional Japanese Cuisine served in boxes for no less than 28 customers!

He still managed to serve us a beautiful dinner with whatever was available in the kitchen!

Now, what did we enjoy?

SN3O3015

Lightly marinated mackerel from Yaizu Harbor!

SN3O3016

Note the edible shiso/perilla flowers and the menegi/leek sprouts! Both of them and all other vegetables in other dishes from all over Shizuoka Prefecture and mainly organically grown!

SN3O3017

Served atop a bed of small apple cubes!

SN3O3128

Cauliflower bavarois!

SN3O3129

Served on broccoli coulis with iwana/Japanese char sashimi from Kakushima Farm in Fujinomiya City!

SN3O3130

Topped with caviar and salmon’s roe for a little extravagance!

SN3O3131

White asparagus with scallops!

SN3O3132

Seasoned with local grated karasumi/Boutargue/Botarga/mullet eggs!

SN3O3134

With a simple butter sauce liaising the juices of the asparagus and scallops!

SN3O3135

Kinmeidai/splendid Alfonsino from Suruga Bay!

SN3O3136

The organic Petit Vert is a Brussels Sprout variety first grown in Shizuoka Prefecture!

SN3O3137

With a butter sauce seasoned with juices of the fish, the vegetables and yuzu koshio/lime salt!

SN3O3138

The colors of the Petit Vert and young red beet are those of little jewels!

SN3O3139

Blanquette made with veal raised in Fujinomiya City!

SN3O3140

For another view of the ever so tender meat!

SN3O3141

A traditional French dish which brought back so many memories of my childhood! Mind you, this is an extravagant way of preparing and serving it!

SN3O3142

Filet of Ezo venison!

SN3O3143

This deer would have feasted on those vegetables. Not to mention that the Port wine sauce ended up on my fingertips!

SN3O3144

The perfect Automn/Winter main dish!

SN3O3147

A little plate of French cheeses with figs, walnuts, pistachio and honey!

SN3O3145

Can you guess what they are?
Served with the exquisite little finishing touch with coarsely ground black peppers and cumin seeds!

SN3O3146

The little details that make the difference between enjoying and savoring!

SN3O3148

Darjheeling Tea jelly before moving to the dessert!

SN3O3149

Now this seemingly simple dessert includes an item served only at Pissenlit (so far, as it will certainly be emulated!)!

SN3O3151

Not this delicious home-made pistachio ice-cream though!

SN3O3150

Bavarois made with wasabi from Utogi, Shizuoka City and sauce made caramel and soy sauce from Amano Compnay in Gotemba City!

Happy New Year!

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

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Chirashi Zushi, Crab, 美食, 蟹, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Red King Crab, Shizuoka, Shizuoka City, Shizuoka Cuisine, sushi

Christmas Sushi: Red King Crab/Tabaragani/タラバガニ Chirashi Zushi!

2 Comments

SN3O3130

Red King Crab is one of the most expensive crabs in the world and you won’t see it often served in a home whatever the owner’s status!

SN3O3128

But the Missus received today as an End of The Year present from someone she helped out of a big bother!
The package for this single crab was enormous and it is a bit difficult to realize how big it is on the above photograph!
It came already as it is done most of the time for better conservation and also because people usually do not have a big enough pan to boil it.
The Missus, being her usual crass checked the price: 150 Euros/almost 200 US $!

SN3O3129

It took her a good hour to take all the meat out of this male (the best!) Red King Crab and had enough to fill a medium size tupperware box. a good kg of superlative crab meat!

SN3O3130

She had enough and a lot to spare (for lunch or as an extravagant appetizer for our wine and sake!) to prepare an enormous “Christmas Chirashi zushi/チラシ寿司” for a four-people dinner!

SN3O3131

The Missus prepared sushi rice and mixed it with thin slices of a small rice vinegar pickled cucumber, golden sesame seeds, small pieces of cheese and small cubes of avocado.
She the topped the lot with loads of red king crab, avocado cubes, and salmon roe/ikura/幾ら!

SN3O3132

The salmon roe added another extravagant touch!

SN3O3133

And fresh kaiware daikon/カイワレ大根/daikon sprouts for perfect balance in presentation, taste and nutrients!

When healthy food becomes extravagant!

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:

-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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City