Category Archives: French gastronomy

French Izakaya: Dinner at Kuroneko Tei in Hamamatsu City!

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Service: very friendly and laid-back!
Equipment & Facilities:overall very clean . Excellent washroom
Prices:reasonable~slightly expensive
Strong points:Southern, Italian and ethnic cuisines. All kinds of wine! Mainly local ingredients used.

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Akira Fukui is not only a great chef but he supports actively local producers and fishermen by using as many of their products as possible, thus making Kuroneko Tei a very popular place in Hamamatsu City where it is always a good idea to reserve in advance!

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Apart of the regular menu make a point to check the additions of the day and eventually have a word with “Fuku Chan# before ordering!

Yesterday was a belatedly late visit and we did eat our full. Now, what did we order?

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French Bordeaux white wine to start first of all!

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The snack coming with the first drink!

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A big salad not feature d on the menu!

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Mussels meuniere!

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Mochi Ton pork and raw ham millefeuille!

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Italian or French, difficult to say, but really delicious!

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Red squid sauteed with garlic!

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Change of wine with a South African red!

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Sri Lankan Curry with whole rice!

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Just a little spicy!

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Instead of dessert we opted spaghetti with grilled shiradu!

See you there again soon

KURONEKO TEI/くろねこ亭

430-0931 Hamamatsu City, naka Ku, Shinmai Cho, 315-8 (near Shimizu Bank)
Tel: 053-453-9334
Opening hours: 18:00~24:00
Closed on Tuesdays
Credit cards OK
The second floor can be made all on-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

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French Cake: “Grand Marnier” by Ludovic Le Teigner at Patisserie Le Teigner in Shizuoka City!

It has indeed taken little time for Ludovic le Teigner, a native of Bretagne, France, since he opened Patiseerie Le Teigner in Shizuoka City in April last year to establish himself as the best Chef Patissier in our town of almost 800,000 souls!

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This is the of probably a very long series of tastings of his extravagant creations all in finesse and exquisite details!
This particular cake was actually recommended to me by Ludovic when I visited him at a special event in Isetan Department Store in Shizuoka City: “Grand Marnier”!
Grand Marnier is the famed French orange liqueur used in the making of this cake conceived around chocolate and oranges.

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It is mainly composed of two layers, the bottom one a chocolate biscuit covered with bits of candied orange and the top layer a chocolate mousse, both beautifully accentuated with Grand Marnier orange liqueur.

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The whole is covered with a fine chocolate ganache and decorated with a stick of candied orange and thin square of chocolate.
Cut through its soft texture with a fork and discover the marriage of at least four savors!
Delicious, both sober in approach and extravagant in taste and ingredients!
To appreciate with a cup of superior quality tea or coffee!

Patisserie LE TEIGNER

420-0067 Shizuoka City, Aoi Ku, Saiwai Cho, 10-1.
Tel.: 054-266-0067.
Opening hours: 10:00~9:00
Closed on Tuesdays!
PATISSERIE LE TEIGNER FACEBOOK
Ludovic Le Teignier FACEBOOK

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

French Gastronomy: Birthday Dinner at Pissenlit in Shizuooka City!

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Chef Toru Arima/有馬亨さん at work!

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.

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I recently (when?) celebrated my birthday at French Restaurant Pissenlit in Shizuoka City!
What did we have this time in my favorite French Restaurant in Shizuoka City?

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A cross between American, french and Japanese gastronomy for the appetizer:
Mini “Minced Katsu pork” hamburger!

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Deep-fried conger eel on an exotic tomato salad!

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Bourgogne escargots in Brioche!

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Scallops-stuffed galette!

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A very soft galette made of potatoes!

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Black bass poele and its bouillabaisse!

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The black bass!

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The bouillabaisse!

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Fuji Yusui Pork from Gotemba City and Shizuoka organic vegetables!

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No less than five different potatoes among them!

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First dessert: Coffee creme brulee and tiramisu-style mascarpone ice cream!

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Dark and mysterious creme brulee!

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Second dessert, a very unusual one!

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Feuillete with wine-compote of eggplant with fresh fig and mint ice-cream!

Of course we had wine! LOL

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!
WC-BF-1
RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

French Gastronomy: Dinner at KAWASAKI Restaurant in Shizuoka City!

Service: Pro and very friendly
Facilities & Equipment: Spotless clean. Superb “bilingual” washroom. Entirely non-smoking!
Prices: Appropriate
Strong points: Extensive use of local products, especially organic vegetables, game/gibier. Wines and local sake.

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At long last I had the opportunity to re-visit KAWASAKI restaurant in Shizuoka City for a full dinner!
The restaurant is located along the Aoba Street in Aoi Ku on the second floor of a cute red-brick building!

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You can’t miss it!

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The entrance on the second floor!

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Take your time and check this board past the entrance!

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The specialties of the day!

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Can you guess what it represents?

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Home-cured meats and hams, including game/gibier!

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Very decent and well-chosen wine list bu the glass or the bottle!

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Some of the Top-class vegetables organically grown under Mount Fuji!

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The restaurant holds seats at a counter and three tables. It is always a good idea to reserve in advance!

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One can order a la carte but we opted for the “Menu Terroir” for 6,200 yen mainly dedicated to vegetables.
Two other set menus are available, a “Menu Saison” for 4,200 yen and a “Menu Degustation” for 8,000 yen (on reservation only)
As for lunch, 3 set menus at 1,200, 1,800 and 2,400 yen!

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The first appetizer: wild venison rillettes on mushroom grown by Mr. Hasegawa in Fuji City!

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The second appetizer!

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Shellfish and burdock tart!!

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The third appetizer!

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Cauliflower Mousseline and broad beans in broad beans jelly!

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The fourth appetizer!

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Home-cured ham, wild duck and vegetables salad!

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The fifth appetizer!

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Chicken mousse filled zucchini flower!

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Beautiful colors!

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The vegetable dish!

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All vegetables are locally grown (mainly Fujinomiya City), exclusively seasonal and organic!

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Beautiful palette!

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The main dish!

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Veal raised at Okamura Farm in Fujinomiya City!

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Once again mushrooms from Hasegawa Farm i Fuji City!

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Pre-dessert: citruses in hibiscus (roselle) jelly!

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The dessert!

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Chocolate and walnut terrine and citruses sauce and jam!

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Coffee and mignardises served as they should be!

See you there again for lunch!

KAWASAKI French Restaurant
Chef Yoshinori Kawasaki/川崎芳範さん

420-0034 Shizuoka City, Aoi Ku, Tokiwa Cho, 1-8-5, BROOKLYN SQUARE 2F (Along Aoba Street just before junction with Showa Street)
Tel: 054-272-0066
Opening hours: 12:00~14:00, 18:00~22:30
Closed on Sundays and 3rd Monday of the month
Credit Cards OK
Private parties welcome
Entirely non-smoking!
HOMEPAGE
KAWASAKI Facebook
Chef Yoshinori Kawasaki facebook

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

Salmon Trout Pie Recipe

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Whatever the weather prevailing, one often expects a hearty hot meal back home from a long work day.
I personally cook dinner twice or three times a week at the most, but I can guarantee you that the Dragon does expect a proper meal if I happen to be back home before her!
The problem is that I tend to cook too much, and I consequently end up finishing both plates to the detriment of my waistline! LOL.
In winter and spring reasonably-priced salmon trout is readily available, and taking in account my partner’s inordinate love for salon, it is easy enough to please her!
Here is what I concocted for her the other day:

INGREDIENTS (for 2 to 4 persons depending on your appetite!)
-Salmon trout: a large (~15 cm long) piece/filet. Cut the ends square if needed. The small bits can be put on top wherever to adjust the level of the contents. Pare off all the excess fat as it tends to sog the pie. In any case cooked fish fat is not appealing either in shape or taste!
-Frozen pie sheets: 2 large enough to leave necessary margin around the fish.
-Lemon juice: 1 large lemon juice squeezed into a small glass.
-Fresh basil: 20 leaves, finely chopped/cut.
-Fresh Italian parsley: 10 sprigs, finely chopped/cut.
-White mushrooms (other varieties are fine),: 4 large, finely chopped.
-Fresh shiso/perilla leaves: 12 large. If not available, use 24 salad spinach leaves. Boil them in salted water for 15 seconds. Spread on kitchen paper to suck off as much water as possible.
-Scallops: 4 large, sliced in two.
-Egg: 1 large, beaten.
-Shallot/Echalotte: 1, large, finely chopped.
-Garlic: 2 cloves, finely chopped.
-White wine: 50cc/one quarter cup.
-Olive oil: 2 large tablespoons.
-Salt, pepper, nutmeg to taste. You may add (or do without) spices according to taste and tradition.

RECIPE:
-Pour oil in a non-stick frying pan. Drop in chopped shallots and garlic. On a medium fire, when shallts are becoming transparent, add half of the lemon juice and all the wine. Stir. Lower the fire to gentle, drop in chpped mushrooms, a little sale, pepper, nutmeg and spices. Slowly fry until there is almost no juices left. Take off fire, pour the lot on a flat plate and let cool off.
-Preheat oven to 210 degrees C. (about 420 Degrees F)
-Spread one pie sheet onto a large piece of cooking paper laid over the oven plate.
-Cut salmon trout into 3 equal “sheets/layers” with a large sharp knife. Spread bottom slice on pie sheet. Brush it lightly with lemon juice. Sprinkle a little salt and pepper.

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-Spread chopped basil and Italian parsley on top. Then spread fried vegetables, taking care to include as little juice as possible.
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-Spread second slice of salmon trout on top. Brush with a little lemon juice and sprinkle a little salt and pepper. Spread half of the perilla leaves (or spinach) on top. Spread the sliced scallops on top. Brush with a little lemon juice. Spread the remaining leaves over the scallops.
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-Spread the last slice of salmon trout over the top. Brush with a little lemon juice and sprinkle a littlle salt and pepper.
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-Brush beaten egg over th uncovered parts of the pie sheet.
Spread the second pie sheet over the whole, stretching it carefully as to fall equally onto the bottom pie sheet. Press “margins” (I do it with a fork) and roll them so as to “close” the pie.
Brush the whole surface with beaten egg (the more, the better!).
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Cook at 210 degrees for 1 5minutes, then lower to 160 degrees (about 290 degrees F) for 15 more minutes. Cook a little while longer if you are not satisfied with the color of the pie.

Served with cream dressing and a tossed salad, it should satisfy any appetite.
Serve with white wine or sparkling wine!
Enjoy!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

French Gastronomy: Bistro FERME Opening Party in Shizuoka City!

Service A bit shy, but very friendly and smiling
Equipment & Facilities: Spotless clean. Superb washroom. Entirely non-smoking
Prices: reasonable considering the quality
Strong points: Classic and inventive French bistro gastronomy. Mainly local products used. International wine list

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Last night I had the great pleasure to participate to the opening party of a new French Restaurant, Bistro FERME in Shizuoka City, led by one of the most promising young Chefs in Shizuoka Prefecture, namely Hiromitsu Ogasawara/小笠原光洋さん!

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Located in the center of Shizuoka City, in Gofuku Cho, you can enter it either through an entrance beside an ubiquitous big chain “coffee shop”,

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or through a more discreet door at the back opening onto a street paralell to Gofuku-Cho Street!

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In a totally non-smoking atmosphere you can either sit at a wide counter facing the kitchen to enjoy the spectacle of great morsels being prepared in front of your eyes or at large table sitting about 10 guests.
The whole place can sit around 30 visitors, making it prefect for a private party!

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Guests looking for a cozy corner can sit at small tables facing a sofa for your special company!

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The counter!

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Chef Hiromitsu Ogasawara/小笠原光洋さん and his smiling team, Ms. Hioryo Takeda/武田博代さん and Ms. Ayaka Kobayashi/小林礼佳さん!

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The concept is that of a fixed menu for lunch (2,000 yen + TAX) and dinner (4,400 yen + TAX) with ingredients changing constantly. very reasonable when you consider the quality!
An A la Carte menu will be available in the evening!

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Hiromitsu San mainly uses local ingredients obtained directly from many of his contacts among Shizuoka farmers and producers, thus insuring the best freshness and quality!
Let me show what you can expect from April 10th when Bistro FERME will be open to the public!

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Plenty of wines!

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Red wine from their reasonably-priced listing!

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The bread is exclusively home-baked with natural yeast!

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French Gougere and Spanish Jamon Serrano!

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Succulent pate de campagne and fresh greens!

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Iwata City white asparagus and grilled cuttle fish in caper sauce!

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Burdock potage!

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Sauteed foie gras with lentils and poached egg!

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Shizuoka small turnips, razor shellfish and citrus foam!

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Shizuoka Iki Iki Chicken roast and Supreme sauce!

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Macaron, salted caramel and confiture of seasonal fuits!

Look forward to the next report!

Bistro FERME
Chef: Hiromitsu Ogasawara/小笠原光洋さん

Shizuoka City, Aoi Ku, Gofuku-Cho, 2-8-9, Tsuji gen Bldg, B1F
Tel.: 054-260-5253
Opening hours: 11:30~14:00, 18:00~23:00
Closed on Sunday nights and Mondays
Cards OK
Parties welcome
Entirely non-smoking!
FACEBOOK

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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

Wine Bar Lunch: : Lavigne In Shizuoka City (3rd)!

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Service: smiling and very friendly
Facilities: overall very clean. Superb washroom. Entirely nonsmoking!
Prices: Reasonable
Strong points: French bio wines only by the glass or the bottle. Lunch.

La Vigne in Koya Machi, Aoi Ku, Shizuoka City, across from JR Shizuoka Station has just gone through a very welcome change!
First of all, apart from a beefed-up food menu they now offer a very reasonable lunch for Monday to Friday!
This was my third visit for such a lunch today on a cold day, even for Shizuoka City!

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For once I couldn’t help order a glass of organic Mercurey red, a wine form my very hometown in Bourgogne, France!

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This time lunch set!

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The side dish consisted of home-made pickles, seared Italian salami, olive and semi-dried tomato and seafood salad in urchin sauce!

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From another angle. Great local natural yeast bread, too!

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Beef stew!
Real comfort food!

Once again very reasonable (less than 7 Euros or 8 US $!), satisfying and yummy!

LA VIGNE SHIZUOKA
Shizuoka City, Aoi Ku, Koya Machi, 17-2.
Tel.: 054-205-4181.
Opening hours: 10:00~22:00 (11:00~20:00 on Sundays & national Holidays)
Lunch: (800 yen) Monday~Friday, 11:30~14:00
Cards OK
Entirely Non-Smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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!
ABRACADABREW, Magical Craftbeer from Japan
-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