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!
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!
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!
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!
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery