Category Archives: Desserts

French & Italian Dessert: Mascarpone Tiramisu & Glazed Organic Fig!

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable to slightly expensive, good value.
Strong points: Interesting wine list. Great use of local products.
Entirely non-smoking!

The other day after the two succulent eggplants/aubergines dishes I savored at Pissenlit in Shizuoka City I simply had to have a dessert:
Italian-style Mascarpone Tiramisu with a glazed fig organically grown in Shimizu ku, Shizuoka City!

I had some problems choosing the top picture, so I’ll show you the other two!
First, the second one!

And next, the third one!
Frankly speaking, as for the pictures, I did not know whether to taste the tiramisu or the fig first!

I opted for the Mascarpone Tiramisu!

It might be a classic of the Italian Gastronomy but I must say I’ve not been often impressed with this type of dessert…

But Chef Touru Arima’s creation reconciled me with the whole of Italy!
Unctuous and so well-balanced with neither the coffee or the mascarpone taking the lead!
Niether a cake, a cream or an ice-cream, it was difficult to describe lost as I was in savoring it!

Now for the glazed organic fig! The mint is organic, too, by the way!

It is inddeed a large variety grown organically at some altitude in Shimizu Ku in Shizuoka City, an area well exposed to the sun.
It was first pan-fried with plenty of brown sugar and then finished inside the oven.
Cutting through the sugar crust gave you the impression of breaking a creme brulee!
For all the sweet taste of its crust, the warm insides produced a highly perfumed flavor which married so well with the first flavor encountered through its crust!

To be continued…

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

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Must-see tasting websites:

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-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

French Dessert: Shizuoka Soy Sauce Cake, Frozen Orange Compote & Orange Honey Sorbet at Tetsuya Sugimoto!

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. Seasonal food only.

Map (Japanese)
Entirely non-smoking!

This the fourth of the four-part report on the lunch I had the other day at Testuya Sugimoto in Shizuoka City!
And since it is the last episode, it is naturally the dessert!
But this dessert is a Shizuoka concept!

First of all, the bottom part of the “ice cream”!
It was made with a mandarine orange grown inside a greenhouse in Hamamatsu City, Western part of Shizuoka Prefecture.
Tetsuya first peeled it, cooked it as a compote and then froze it!

The sorbet was made with orange flower honey conceived in Nishiura, Numazu City, Eastern Part of Shizuoka Prefecture!

Now, the cake is even more striking!
It is basically a mousse firmed up with gelatin. The mousse was created with soy sauce from Shizuoka Prefecture!
As for the sugar used in the same cake, it comes from sugar cane grown in Kakegawa City in Central Western Part of our Prefecture!
Its bottom was lined with Genoise short cake and the top sprinkled with more crumbled Genoise.

The soy sauce used in the cake is called “Hon Maru Tei” and is made by Amano Co. Ltd. In Gotemba City in the Western Part of Shizuoka Prefecture!
Testuya explained that soy sauce is not all about a salty taste and that creations are practically unlimited with such an ingredient!

As for the sauce, the chocolate might not be of Japanese origin nut the mint is organic and from Shizuoka Prefecture!

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
Credit cards OK
HOMEPAGE

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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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

French Gastronomy: Shizuoka Dessert-Fig Compote and Dark Tea Jelly at Pissenlit

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable to slightly expensive, good value.
Strong points: Interesting wine list. Great use of local products.
Entirely non-smoking!

Shizuoka City and Prefecture are not only famous for their vegetables, but also for their fruits, and figs are certainly very popular here!
Shizuoka Prefecture also produces more than 45% of the total green tea crop in Japan, but did you know it was also the birthplace of dark tea (black or red) in Japan?

Chef Tooru Arima/有馬亨さん has this knack and talent to combine French and Japanese gastronomies in a constant search for originality and new tastes!
I wonder how much time he spends on them as the simple complete peeling of a fig before cooking it in compote is painstaking and sticky work!

Preparing food is one thing, but presenting it is certainly another!
No wonder Tooru’s desserts are so celebrated in this town!
Incidentally, this beautiful mint is organic from Hirokawa Garden in Mishima City!

The jelly is made from dark tea cultivated and processed in Shizuoka Prefecture and laid over a granite made with the juices of the fig compote!

Yes, not only a spoon but you also need a fork and knife to fully enjoy and appreciate this superb dessert!
I do not need to explain the pleasure I had cutting the fig and admiring the colors!

And it was absolutely succulent and again perfect in this hot weather!
To be continued…

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

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Blueberries with no pesticides in Shizuoka City: Masako Mochizuki!

Mrs. Masako Mochizuki/望月正子さん!

A true farmer’s abode growing their own food (tomatoes)!

In Shizuoka (and in Japan most of the time for that matter) you very quickly move from the sea to deep into mountains within minutes when you embark into an interview of a local farmer!

Overgrown asparaguses in the foreground and fig trees in the background!

This is when you need friends, especially considering I do not drive (I never did in my life!).
Mind you, I could use a bus or even my bicycle in that case as we went as far as Gojima/後島 up the Abe River, a beautiful trip in itself!

But my good friend, Mrs. Natsuko Koyanagi/小柳奈津子さん, who knows all the farmers along the river, was on hand again to help me!

This is green tea land, too!

Tell the truth, Masako Mochizuki is a celebrity in the region. If you are lost just ask for the blueberry lady’s house!

The blueberry fields with nets to fend off birds!

The Mochizuki family, like all farmers around, had been growing tea and other staple crops when 15 years ago a friend approached Masako personally to ask her to grow blueberries, known to be extremely beneficent to health and eyes in particular!

One of the gadgets to fend off birds. Masako San said that it actually turned more into decoration than anything else!

A remarkable fact is that Masako San does not use any pesticide whatsoever, a notable rarity for that particular crop!
As for fertilizer she mixes only the minimum with home-made compost and others!

She grows 40 varieties, 10 of for sale, in 5 fields on a total area of 700 tsubo/2,300 sauqre meters.
I just can’t describe or take a picture (I’ll come back again anyway!) of all varieties or I’ll into a boring specialist!
But let me show a few of the trees that attracted my attention!

The different varieties will mature at different times. The above won’t be ready for harvest before at least a week.
That does not prevent Masako San and her husband from picking 10 kg of blueberries every morning between June and August!

Small type.

Even smaller but still unripe.

Definitely not ripe!

Medium-sized type with a great balance in taste! I picked quite a few of these!

The big ones, absolute beauties!

The same, to be eaten one at a time! LOL

My personal harvest of two varieties. Considering that the same trees had been harvested early that morning, I was more than satisfied!

A very small part of the morning’s harvest. Truly enormous and so sweet with the right touch of acidity!
I know a lot of chef friends who are going to ask questions!

As I said previously, blueberry is also considered as natural medicine in this country, so Masako, apart of creating jams and jellies, also make blueberry soap!

BLUEBERRY GOSHIMA/ブルーベリー後島
Mr.s Masako Mochizuki/望月正子さん
421-2105 Shizuoka City, Aoi Ku, Goshima, 145-1
421-2105静岡市葵区後島145の1
Tel. & Fax: 054-294-0590
Mobile phone: 090-3938-2328
E-mail: masako77@agate.plala.or.jp
Private orders welcome!

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Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Dessert: Pheasant Eggs Pudding & Soy Sauce Ice Cream at Tetsuya Sugimoto!

Ranking</</</
Service: Highly professional and friendly
Equipment:
Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables. Seasonal food only

Map (Japanese)
Entirely non-smoking!

One reason why Tetsuya Sugimoto is arguably considered as the most remarkable French Cuisine Chef in Shizuoka Prefecture is that he is always exploring new ways and ingredients!
Once again he had the occasion (and obvious pleasure!) to baffle me with his new inventions!

Yes, this pudding was made with pheasant eggs!
And there are not many available during a very short season as there is only one breeder in Shizuoka Prefecture, more precisely in Hamamatsu City!
Tetsuya explained that although the eggs are small their solid texture make them ideal for puddings!

The breeder is called Nakabe Pheasant Farm.
Check their HOMEPAGE (Japanese)

And here are the eggs!

Note that the caramel sauce was made with cane sugar from Kakegawa City, the northernest point for growing sugarcane in Japan!

Yes, this ice cream was made with soy sauce (and vanilla), more precisely soy sauce brewed (it is a real brewing process) by Sakae Co. in Kakegawa City!
I doubt you could find a more local dessert marriage!
Concerning the soy sauce, Testuya told me it was actually fun to combine its salty taste with the sweetness of a vanilla ice-cream!

Expect more very soon!

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
Credit cards OK
HOMEPAGE

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Dessert Plates at Rouge & Piquant

Service: Friendly, attentive and without any fuss
Facilities: Great tidiness, beautiful washroom
Prices: Reasonable
Strong points: Very natural taste cakes, great artistic food design, late hours
Entirely non-smoking!

It’s been some time since I visited Rouge & Piquant which has become an institution of its own in Shizuoka City!
Last Friday I finally found a good reason to sample its supreme desserts after a great dinner at an Italian restaurant. We had decided to skip the dessert there for an extravagant finish to the evening!

Rouge Et Piquant is definitely an off-the-beaten-tracks cafe/cake shop.
The opening hours (14:00~24:00) are surely not the norm in Japan. Ms. Kanae Tsunogai’s confectionery concept shows some courage and determination in a very stereotyped country in spite of all its great creators. The accent is not on the sweetness, but on the true taste of the ingredients. So do not expect mountains of sugar or sweeteners. Her cakes are definitely for an adult audience in all the senses of the expression!

Cakes do not lay for an eternity inside a glass display, but their ingredients are assembled on order at the last second before being served. This is slow food cakes and desserts at their best!

Cakes are served individually or in dessert combination plates.
I opted for the “Rouge/Red” dessert consisting of two cakes:

A small red fruit tart with cassis, redcurrant, raspberry, blueberries, strawberry and apple slices mounted on a soft Chantilly Cream!

Raspberry, orange, pear, cassis sorbet balls, orange wedges and meringue artistically arranged on a sablé biscuit!
The sauce is raspberry coulis.

My friend opted for the “Chocolat/Chocolate” plate which consisted of:

Chocolate and banana cake with slices of chocolate génoise intersped with chocolate mousse and banana, the whole topped with Chantilly Cream and chocolate flakes!

And a sablé biscuit cup filled with (naturally!) home-made vanilla and caramel ice cream decorated with almonds and a chocolate ribbon.
The sauce is chocolate cream.

Need I comment any further?

Rouge Et Piquant
420-0032 Shizuoka City, Aoi Ku, Ryogae-Cho, 2-4-29, Aspis Bldg. 2F
Tel.: 054-221-4538
Business Hours: 14:00~2:00
Closed on Mondays
Sits 2~3 at the counter and 8~10 at tables

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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!

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