Category Archives: Chicken

Izakaya: VILLA D’EST QUISINE

Service: Friendly and unassuming
Facilities: old-fashioned but very clean with cute washroom
Prices: reasonable
Strong points: Home-style seasonal cuisine. Wines, sake and shochu. Very traditional Japanese atmosphere!

It seems ages since Toshiharu Matsuura opened his charmingly quaint izakaya, Villa D’Est Quisine, in Takajyo, Shizuoka City, when the area was not yet the famed gastronomic venue it has become since!

The whole place was conceived in Traditional Japanese style all with dark wood for a cozy meal, especially appreciated by ladies.

From the inside you don’t see the street hidden by greenery.

You can sit at the counter, tables or on the floor at a Japanese traditional low table.

View of the counter and kitchen from the table seat!

Mr. Matsuura will be glad to explain if you cannot read the hand-brushed menu!

Cute white wine decanter!

Tasty snacks (o-tooshi) coming with the first drink!

A favorite sake of mine, Morimoto Brewery from Kikugawa City!

Mr. Matsuura’s cuisine is a mixture of Japanese, ethnic and European creations, making for an interesting fusion-style style.
The above is fresh Spring vegetables and asparagus salad with Parmeggiano cheese.

Fried Spring Vegetables with Katsuo bushi/dry bonito flakes.

Another favorite sake of mine: Kaiun by Doi Brewery in Kakegawa City!

Mr. Matsuura’ specialty: maboodofu!

Sansai/Wild Mountain Vegetables tenpura!

Home-style yummy and crunchy!

For a closer view!

Sauteed “Jidori” Chicken from Fuji City!

Don’t worry, this is only the first article as I will visit it again to taste seasonal food!

VILLA D’EST QUISINE
Shizuoka City, Aoi Ku, Takajyo, 3-10-19
Tel.: 054-251-4763
Business hours: 17:00~24:00
Closed on Thursdays
Parties welcome
HOMEPAGE/BLOG (Japanese)

RECOMMENDED RELATED SITES:
With a Glass, Foodhoe’s Foraging
Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Soba Restaurant: Soba Sake Kawakatsu

Service: Friendly
Equipment: traditional. Clean. Beautiful toilets
Prices: Appropriate
Strong points: Very fresh ingredients. Most ingredients not only local but sef-grown or self-raised! Local sake and shochu!
no-smoking-logoentirely non-smoking!

Mototsugu Kawabe/河辺基次, after graduating from the celebrated Kyoto University decided to go back to its roots and help with his parents’ soba shop in Fujieda City. But he did so with a remarkable difference!

Mototsugu and his parents.

First of all, like many young people of his generation, he decided to go “local” as much as possible.

Choose you cup for your sake!

But he went one and two steps ahead: The soba served at the their restaurant are all made with buckwheat he grows himself in Fujieda City!

Yamahai Junmai by Sugii Brewery in Fujieda City!

He also grows most of the vegetables used at their restaurant and all the chicken served there comes from an average of 240 Ikkoku Shamo Chickens, a very valauble species in the whole of Japan, as they also specialize in chicken served with their soba and also in yakitori. He must be a rarity not only in Shizuoka Prefecture but in the whole of Japan for taking the pains of using so many local ingredients!

Japanese and expats alike will grow fond of the place for its traditional Japanese atmosphere!

A bottle bag from Sugii Brewery, Fujieda City! Soba Sake Kawakatsu serves no les than 6 of their brews!

I’m sure you will get tempted to take the bottle out and ask it to be filled!

As it was my first (and certainly not the last!) visit, I knew what to ask for: Ikkokoku Shamo (Chicken) eiro (chicken in stock with large leeks) Soba!

The soba are made with 100% own buckwheat!

One dips his/her soba in the broth and eats the leeks and chicken in between!

The dashi Tamago Yaki/出し卵焼き is made with the eggs of the same chickens!

Beautiful both in looks and taste!
I know quite a few expat friends who would travel all the way for it!

The restaurant serves not only 6 different sake from Sugii Brewery in Fujieda but also 3 different shochu from the same brewery!
The above shochu was made with buckwheat grown by Mr. Kawabe!

Kawakatsu Buckwheat shochu private label bottle!

蕎麦酒 /sobashyu means buckwheat shochu!

An to appreciate and finish my shochu. a beautiful plate of “okamisan no nuka zuke”/vegetables pickled in rice bran by his Mother!

Next time, see you there for dinner!

Sake Soba Kawakatsu
426-0034, Fujieda Shi, Eki mae, 1-8-4
Tel./Fax: 054-645-1770
Business hours: 11:30~14:00, 17:30~22:00
Closed on Mondays, 1st & 3rd Tuesdays

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
sake, shochu and sushi

Amagi Shamo Chicken Farm in Izu City: Toshiyaki Horie

Toshiyaki Horie (extreme right) with his father and employee

Shizuoka is probably more famous for its high quality chicken outside than inside the Prefecture, but the locals are beginning to realize what kind of treasure they have been sitting on all that time!

The reason that Shizuoka people don’t know much about their avian treasures is that such high quality chicken has to be raised away from the cities, in altitude and in close contact with the nature for rigorous hygienic conditions.

We conducted the interview before paying a visit to the chickens inside a visitors room Toshiyaki had been himself where I discovered his hobby: drum/taiko/太鼓 making!

Third-generation farmer Toshiyaki (33) made all these by hand from scratch. Playing the drums is a good past time that keeps him fit for a work that requires constant attention!

Ventilators for the summer.

Toshiyaki’s father started raising shamo/軍鶏 chicken, originally a species from Thailand, 23 years ago.
Whereas their chickens are labeled Amagi (from Amagi Plateau) Shamo, they are a species derived from the Ikkoku Shamo/一黒軍鶏 raised in the Western part of the Prefecture.
They are raised from just-born chicks sent by Hoshino Chicken Farm in Shimada City.
The main difference with their cousins in the west is that Toshiyaku adds natural food to the usual grain feed such as wasabi leaves (Izu City is the largest producer of wasabi in Japan) and soy milk from a local tofu shop. Their water comes from a river raging down just along the farm. Moreover, the hygiene is strictly maintained with soil between the shacks being cemented over and regularly spread with liquid chalk.
They keep the chickens in four different locations according to their age. Every time they move one age group, all the soil on which the chickens live is moved and renewed entirely. The removed soil will find its way into the natural fertilizer shack to be sold to local farmers.

The chicks will be kept in enclosed areas until 30 days old as they have to be kept warm then.
Incidentally, I had to take the pics without a flash as the chickens must be kept free of any stress!

The feed silo.

They will be moved to another shack until 60 days. They will be inoculated once during that period.
The total number of chickens is around 3,000 at all times, half of them male.
Toshiyaki has also started selling their eggs 3 years ago.

They will be moved to a third shack until 90 days old. Males and females will be separated then. All the chickens will be vaccinated a second time before being moved to their third shack.

The blue container is filled with soy milk.

Female chickens.
They will be culled between 120 and 150 days,
This is hard and very precise work. Except for the taking of their feathers done in a water-filled spinning machine, all has to be done by hand from bleeding (unavoidable or the meat would irremediaby spoiled) to dressing. Their livers and hearts and shirako/白子 are all delicacies that have to be of the uttermost cleanliness. Raw Amagi Shamo sashimi and livers are a delicacy in Shizuoka Prefecture!

The male chickens.

Now, I know at least four restaurants which serve this unique Amagi Shamo Chicken.
Moreover, Toshiyuki takes part in many gastronomic events. Expect a series of articles soon!

HORIE CHICKEN FARM/堀江養鶏
410-3203, Shizuoka Ken, Izu Shi, Yaguma, 296
Tel.: 0558-87-0644
Mobile: 090-7449-5655
Fax: 0558-87-0763
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
sake, shochu and sushi

French Cuisine: Shizuoka Agricultural Products at Chez Satsukawa!

Service: Very friendly and easy-going, more professional in the “room”.
Facilities: very clean and beautiful washroom!
Prices: Reasonable
Strong points: French food in Izakaya style. Great sake and wines!

Fujio Satsukawa for all his experience is not afraid of new challenges.
Concocting and serving French food independently (our relation started before that!) since 1989, he is re-inventing himself with third restaurant which he had just opened on the 18th of December last year.

The concept obeys to the trends of the day with a combination of French bistro and Japanese Izakaya with a counter and tables in two different areas.

A collection of great vintage labels that a lot of officionados would like to lay their hands on!
It also means that he can offer both quality wines and top-class Shizuoka Sake with French dishes conceived either separately or as part of a course.

A cozy corner for patrons wishing for more privacy.

French gastronomy in a Japanese atmosphere!

Fujio Satsukawa gives preference to local products whenever possible.

Daikon, orange and pimento marinated in amazu/sweet vinegar.

Open vegetables quiche.

Now meat dishes are truly extravagant (and reasonable priced!): This grilled chicken comes all the way from Mr Aoki’s farm in Fujinomiya City! This chicken variety raised in our Prefecture is called Fuji Tori/富士鶏!

Shizuoka has been developing top-class meat for quit a while and a great part directly goes onto the Tokyo tables.
This pork is called Mangenton/満幻豚 and is raised by only two farmers in the city of Fujinomiya! This particular one was raised by Mr. Kuwahara!

For a closer view. The concept is definitely French although I had Japanese sake with it!

The roasted stuffed eggplant could be served in any restaurant!

Looking forward to start again a long relation!

CHEZ SATSUKAWA
420-0852 Shizuoka City, Aoi Ku, Kooya Machi, 4-9, Matsunaga Kooya Machi Bldg, 2F
Tel.: 054-205-5133
Business hours: 12:00~14:00, 17:00~23:00
Closed on Mondays and Tuesdays
Credit Cards OK

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
sake, shochu and sushi