Category Archives: French gastronomy

美食, Dessert, 野菜, 観光, 農業, French gastronomy, French Restaurant, Gastronomy, Jam, Japan, Japanese Gastronomy, Shizuoka, Tourism

Jams with Shizuoka Products at Pissenlit!

January 30, 2012 dragonlife 10 Comments

Humans made jams the moment they tried to preserve the fruits and vegetables they found in abundance but couldn’t eat up.
Making jams was a traditional and seasonal occupation in many homes all over the World until not so long ago.
Then people got busier and had no longer the time or will to prepare them, what with the constant supply available in shops.
On the other hand this ready availability meant a loss in quality, added preservatives and a total lack of traceability.
Finally the time has come when most of us are looking for the real products although most of us still don’t have the time or will to create them.
Before opening his Restaurant Pissenlit in Shizuoka City Chef Touru Arima/有馬亨さん used to make more than 70 kinds of jams in the big hotel he used to work.
Having developed a personal relation with local producers he has been able at long last to concoct real jams for the pleasure and health of his customers!

It is my pleasure to introduce here the first batch! More are to follow!

Mateta Tomato (Iwata City) jam.
The beauty of this jam is that it can also be used as a condiment or sauce!
Actually all jams can be utilized in such manners, too!

Benihoppe Strawberry jam.
Benihoppe Strawberries first appeared in Japan in Shizuoka Prefecture in 2002 and are considered the best in this country for their perfect balance in taste!

Aoshima oranges (Mikkabi) jam.
Mikkabi in the western part of Shizuoka Prefecture is called Orange Town!

Hon-yama Green Tea jam.
Hon-yama tea is grown along the Abe and Warashina Rivers in Shizuoka City!
The whole Prefecture of Shizuoka is the main (45%) tea growing region in Japan!

All jars contain about 150g.
Mateta Tomato Jam: 1,300 yen
Benihoppe Strawberry Jam: 850 yen (mini jar for 350 yen)
Mikkabi Orange Jam: 500 yen
Hon-yama Green Tea Jam: 700 yen (mini jar for 250 yen)

All jams can be purchased at Pissenlit Restaurant or ordered by phone or e-mail!

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)
E-Mail: pissenlit2008@ybb.ne.jp
Credit Cards OK
Entirely non-smoking!

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Five Euro Food by Charles
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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

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

Chiocolat, 美食, Dessert, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomy, Japanese Gastronomy, Restaurants, Saint Valentin, Shizuoka, Shizuoka agricultural products, Tourism

Saint Valentine Chocolates with a Difference: Shizuoka Tea Chocolates at Pissenlit!

January 28, 2012 dragonlife 4 Comments

No less than 3 types of Shizuoka St. Valentine Chocolates!

Saint Valentine is coming near!
Now, all those chocolates that will tempt you might make you think twice about that waistline of yours…
BUT, how about offering and savoring both healthy and delicious chocolates?

Chef Touru Arima/有馬亨さん is putting no less than 3 varieties on sale at his Restaurant, Pissenlit in Shizuoka City, and also takes orders through phone calls and e-mails!

Chef Arima in his kitchen!

The chocolate before the cut!

The chocolate is of the soft type covered with very fine tea powder produced in Shizuoka!

The dark chocolate covered with fine green tea powder.

The white chocolate covered with houji tea.

The Three Graces:
Front: Namaiki Noir (Green tea powder on DGF Yucatan Chocolate)
Top left: Namiki Vert (Green tea powder on Varona Ivoire Chocolate)
Top right: HOUJI (Houji tea powder on Varona Ivoire Chocolate)

All chocolates come at 1,100 yen for 24 pieces in their own box!

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French Desserts with Shizuoka Products at Pissenlit in Shizuoka City!

January 24, 2012 dragonlife 8 Comments

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 in Shizuoka City is not only famous for its great use of local vegetables and fruit but also for his exquisitely balanced desserts created with local products!

Once again the other day saw an embarrassment of choices!
What did we order?

The Missus wanted something light and refreshing so she opted for the chilled strawberry soup!
Shizuoka Prefecture is known all over Japan for its superlative strawberries!
Having access to such fresh and high quality fruit is truly extravagant in this country!

Strawberries were served over a transparent luscious jelly with strawberry coulis generously poured over them to be completed with a spoonful of sophisticated strawberry sorbet and organic mint leaves!
It was difficult to understand whether you were drinking or eating it!
Strawberries are winter fruit in Japan, but you don’t need a warm weather to appreciate such a dessert!

As for me I chose to challenge a dessert that allies influences from France, China and Japan: Egg tart plate!

The eggs used in this creation are produced organically by Mr. Horita in Okabe, Fujieda City!
The tart literally melts inside your mouth.
Combined with the fruit sauces it becomes a beautiful battle between conflicting savors!
I know a lot of Chinese friends who will be converted!

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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:

Buckwheat, 美食, 野菜, 蕎麦, 観光, 農業, French gastronomy, Gastronomy, Japan, Restaurants, Shizuoka, Shizuoka Cuisine, Tourism

French Gastronomy: Buckwheat Crepe and Mousse and Duckling Declinaison at Pissenlit in Shizuoka City!

January 22, 2012 dragonlife Leave a comment

France meets Japan!

You (almost) do not need to import ingredients for superlative French Cuisine in Shizuoka as demonstrated by Chef Toru Arima/有馬亨さん in this Declinaison/Marriage of buckwheat Crepe and Mousse and Duckling.

Buckwheat/soba/蕎麦 is increasingly grown in Shizuoka Prefecture and Chef Arima discovered a producer called Mr. Sugio/杉尾さん who lives on the other side of Abe River in Shizuoka City!
As for duck and ducklings they do need to be imported unless you wish for a useless extra expense!

Chef Arima had prepared the buckwheat mousse separately.
He made a small buckwheat galette in true French fashion and wrapped it around the mousse.
He placed the whole in the middle of the plate and surrounded it with duckling aiguillettes/thin slices, organic greens from Shizuen No Chikara Farm and boiled buckwheat seeds seasoned with a lukewarm vinaigrette!

The buckwheat mousse inside was so smooth, sophisticated and light!
A truly extravagant appetizer although it would provide for a main dish to many!

Actually as an Amuse-bouche (I should say, “teaser”!) Touru served us a combination of violet sweet potato potage, gougere and Serrano salami!

The next dish will introduced soon! LOL

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French Gastronomy: Shingai Farm’s Ebi Imo in high-class Gastronomy at Pissenlit in Shizuoka City!

January 13, 2012 dragonlife Leave a comment

Ebi Imo Terrine!

Ebi imo, a variety of taro, originally was a “Kyo-sai”, that is a vegetable grown in Kyoto, but the City of Iwata in Shizuoka Prefecture grows 80% of the whole Japanese crop these days!
Usually you one will see it served at high-class Japanese restaurants but Chef Toru Arima/有馬亨さん decided it was about time to experiment with them in French Cuisine and ordered some from Shingai Farm, one of the most celebrated growers in Iwata City!

I had the pleasure to savor it in two dishes yesterday at lunch with my japanese Missus!
The first opportunity came as a dish of its own; Ebi Imo Terrine!
The terrine had been made with pre-steamed Ebi imo packed inside a terrine dish lined with cold bacon and served with concasse Mateta Tomato and fresh cream.

No wonder Japanese high-class restaurants use them: The texture, although extremely fine, did not interfere with the solidity of the vegetable which stays firm in spite of a soft bite. As for the taste it is definitely more sophisticated than a usual potato. Its white-grey color also means you can combine it with a lot of colored ingredients.
Served with concasse (roughly broken) Mateta Tomato (from Shizuoka) and fresh cream, it made for the perfect starter, although it would well qualify for a main dish!

The second opportunity saw it served with young wild boar stewed in red wine!

Ebi Imo Gratin Dauphinois!

It just shows that true gastronomy is unlimited when you have superlative ingredients!

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Memorable Gastronomy with Shizuoka Products in 2011!

January 3, 2012 dragonlife 2 Comments

Fujiyama Wagyu Beef, Utogi Wasabi and Ameera Rubbins Pearl Tomatoes!

2011 was an eventful year for many reasons, some unwanted, even dreadful, and others more conducive to social happiness. I would prefer to remember the latter to help nurture a positive attitude towards a future we cannot predict! Being a convinced agnostic hedonist does help but I’m sure that gastronomes, whatever their credo, will realize how lucky we are in Shizuoka to be able to attain to ever-growing pleasures with seemingly simple local ingredients!
Here is a proposal for a full course, albeit a long one, representative of a dinner I would have enjoyed in 2011!

APPETIZERS/STARTERS:

Rainbow Trout Sashimi Plate!
These rainbow trouts are raised by Mr. Kunugi in Fujinomiya City!

in any repast drinks are most important as they are they insure the link between the dishes!
Japanese sake brewed by Takashima Brewery in Numazu City!
These labels are of a particular interest as they advertized the edible seaweed varieties found in Shizuoka Prefecture!
Note: For friends who may not drink alcohol I would recommend ginger ale made with Shizuoka-grown ginger or Shizuoka green (and black!) tea under various forms!

Tomato Tempura!
Uzu Izakaya in Shizuoka City serves it regularly with organic tomatoes seasoned with home-made yuzu koshio paste!

Sakekasu tempura!
Setsugekka Soba Restaurant in Shimada City serves this tempura concocted qith sake lees produced by their neighbors at Oomuraya Brewery!

Carrot Soup and Carrot Leaves Mousse on a Tomato Bed!
All vegetables are organic served at Pissenlit in Shizuoka city making use of the whole vegetables!

Vegetables in Banya Cauda style!
As served at Piatto in Shizuoka City! All vegetables are organic and grown in Shizuoka!

FISH & SEAFOOD

Steamed Black Bass/Suzuki/鱸 from Suruga Bay and vegetables by Mr. Furuya in Asabata, Shizuoka City!
As prepared and served by Cham Chinese Izakaya in Shizuoka City with a light warm vinaigrette!

True Seabream/Madai/真鯛 with cockles and vegetables, all from Shizuoka!
As served Italian-style by Il Castagno in Shizuoka City!

Imperial Prawn/Sakura ebi/車海老 Tempura!
As served by Setsugekka Soba Restaurant in Shimada City!

MEAT

Fujiyama Wagyu Beef, Utogi Wasabi and Ameera Rubbins Pearl Tomatoes!
As prepared by the Missus and I!
Fujiyama Wagyu is one of the thirteen varieties of wagyu bred in Shizuoka Prefecture which positively compare to Kobe Beef!
The wasabi is grown by Maruichi Farm in Utogi, the birthplace of this most remarkable ingredient!
The Ameera Rubbins Pearl Tomatoes are grown in Iwata City!

Foie gras poele on Corn Galette with Madeira Sauce!
This can qualify as an extravagant appetizer too!
The galette was concocted at Pissenlit in Shizuoka City with high-grade Kankanmusume Corn grown by Chouchou Farm in Iwata City!

Jidori Chicken Poêlé served with a Old Mimolette Cheese topping!
Fuji City is famed for its Jidori Chicken and Gentil in Shizuoka City serves it in extravagant simplicity with a topping of 24-months old Mimolette Cheese!

DESSERTS

Soy sauce and Brown Sugar Mousse Cake, Frozen Organic Mandarine and Lemon Sorbet!

Tetsuya Sugimoto in Shizuoka City is a master of off the beaten track desserts!
The soy sauce is created by Amano Company in Gotemba City and the brown sugar is made with sugarcane grown in Kakegawa City. As for the mandarine and lemon, they are of course organic!

Carrot Crème Brulée and Mandarine Caramelisée!

As served at Pissenlit in Shizuoka City. Both the carrot and mandarine are organic!

Organic Carrot ice Cream!
This could be served as an appetizer, a refresher between dishes or a dessert at Comptoir de Bios in Shizuoka City!

Pheasant Egg Pudding and brown Sugar ice Cream!
Again created by Tetsuya Sugimoto in Shizuoka City with pheasant eggs produced in Hamamatsu City and brown sugar made from sugarcane grown in Kakegawa City!

Naturally I still have missed a lot and I sincerely hope I will be able to introduce other discoveries by the end of this year!

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French Gastronomy: Shizuoka Products at Pissenlit (Winter 2011~2012)!

January 3, 2012 dragonlife Leave a comment

Organic Cauliflower and Cod Sperm Sacs Puree topped with same Sperm Sacs Poeles and steamed curry cauliflower!

Planning a “quick light” lunch at Pissenlit in Shizuoka City always smacks of jumping into a trap of your own making…
This time I had originally asked for a plate of steamed organic vegetables, but from the moment Chef Toru Arima said he had the perfect appetizer for this cold day it was a quick slide down the gastronomic slope!

The cauliflower was nonetheless organic from Chizen no Chikara in Shizuoka City and its marriage with Cod “shirako/Sperm Sacs” (sorry, but this is the true meaning!) into a smooth puree contributed into a beautiful contrast with the crispiness enveloping the unctuous same sperm sacs topping it and the light bite of more steamed cauliflower seasoned with a light curry sauce!

My initial wish was granted with a dish of steamed organic vegetables and a Suruga Bay “te-naga ebi/Japanese Scampi” on a couscous bed!

Sorry for the fuzzy picture!
I just wanted to show the meat of the scampi lodged in the middle of a red squid ring atop the couscous bed!

Beautiful steamed organic vegetables emphasized by a light warm vinaigrette fighting for attention with the Scampi!

The Scampi is not ready to let my fork pitch into the couscous without a fight!

Morocco flirting with Shizuoka! Toru had introduced small pieces of Shizuoka strawberries into the couscous for the perfect sweet and salty balance!
By then, I was ready to fall into the next trap!

“I have the right light meat dish for you!” (he said that before, didn’t he?)
And for my masochistic pleasure he was right:
Shizuoka “Jidoori” chicken poele atop organic potato puree and organic shiitake from Shizen no Chikara Farm!

Demolishing this beautiful piece montee was such a sweet vengeance!
The Shiitake being fresh, it was very tender and each piece of it made for the perfect receptable for the potato puree!
I should have perhaps tried to eat it together some chicken in a single forkful, but I took my time!

There was only one way to escape from the clutches of another dessert: coffee and mignardises!

Home-made Shizuoka Orange jelly, and soft chocolates! The green one is coated with Shizuoka Hon-Yama Green Tea!

It will be a pleasure to meet you again in another self-inflicted trap of mine soon!

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First Shizuoka Gastronomic Skills Meet-2011/食の芸術(集い・平成２３年度)

November 30, 2011 dragonlife Leave a comment

Top award-winning chefs Touru Arima/有馬亨 (Pissaenlit/Shizuoka City) and Fuminori Nishitani/西谷文紀 (Nori/Fujieda City)

On November 29th was held the First Gastronomic Skills Meet/食の芸術(集い) in Shizuoka City under the auspices of the Shizuoka Prefecture Government which has been actively been active in promoting the gastronomic products and skills of our Prefecture notably with the publication of a book titled [ふじのくに食の都つくり仕事人]/[The Professionals who promote the gastronomy of the Land of Mount Fuji] which introduced 200 of the top-class chefs of our Prefecture.

For the first year 13 Chefs were given the top cccolade of Chefs of the Year (2011) while 63 of their colleagues were also given official recognition and 26 products were officially labeled as Designated Products of Shizuoka Prefecture.

The official banner!

A total attendance of more than 300 professionals, officials and gastronomes!

Some of the laureates!

A beautiful MC from a local TV Channel!

Shizuoka Governor Heita Kawakatsu/川勝平太 made a passionate (and loger than expected) speech about Shizuoka Prefecture products. An easy task when you realize it has been officially recognized by the Japanese government as the Prefecture boasting the greatest (by very far) number of agricultural and sea products!

Top-award winning chefs waiting for their accolade.

A small sample of the media in attendance!

After all this somewhat stiff officialdom (this is Japan!) we were finally invited to the neighboring hall to discover the Shizuoka-branded products and dishes prepared by some of the award-winning chefs!

Wasabi, persimmons and tomatoes naturally!

Two of my favorite products: Milk from Oratche Company in Kannami, Mishima City and Bioran Eggs from Shimizu Farm in Shizuoka City!

Salmon trout from Fujinomiya City are famous all over Japan!

Tuna sashimi on red orange slices

And the food! It was certainly a battle to get even near it!

A dessert from Shizuoka!

And another one!

Fried fish balls!

Ebi imo taro and sakura ebi/cherry shrimps appetizers!

Venison and wild boar from Izu no Kuni City in Izu Peninsula!

Tea roulade!

The plate I somehow battled away from the tables!

No need to tell you that I battled again for a second helping!

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French Gastronomy: Shizuoka Products at Pissenlit (October 2011)!

November 26, 2011 dragonlife Leave a comment

Service: Excellent and very friendly
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)
Prices: reasonable to slightly expensive, good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat

The Fall in Shizuoka, like in many countries all the world is a time of plenty with food provided by the land and sea overwhelming vegetables, fruit, meat and seafood. It is the time to re-visit your favorite restaurants and chefs and learn so much about new products and techniques!

The board advertizing the B Lunch Menu at a very good value of 2,500 yen convinced me away from work for a while!

Impatiently waiting for the beauties to land on my plate…

Not being able to drink alcohol during my break I opted for the ever delicious home-made ginger ale!

Never mentioned on the menu, Chef Touru Arima always awards your patience with one of his superb amuse!

Hot potage made with organic carrots from Chizen no Chikara Farm!

Mousse made with the leaves of the same carrots on a bed of pureed tomatoes!

The appetizer: Quiche made with lotus roots grown in Asabata, Shizuoka City, small chestnuts and organic spinach with an organic green salad!

Being French, no wonder I’m a sucker for quiche!

Especially when East meets West. Can you see the sliced lotus root?

The entree: Tender and juicy Yuusui　Ton/湧水豚 Pork bred in Gotemba City!

From another angle! The pork was poeleed in mustard sauce.

All vegetables are organic, either from Shizen no Chikara Farm in Shizuoka City or Hirokawa Garden in Mishima City!

Great dessert of the day as usual, but this time it was really special and would deserve an article of its own!

Organic carrot Creme Brulee!

When a great vegetable becomes an unctuous dessert… What more can you ask?

…: hot organic mandarine caramelized with all kinds of nuts!

With nuts inside the mandarine! What painstaking work!

Incidentally I belatedly realized that I started and finished my meal with carrots! To think I hated them when I was a kid…

Finally, coffee served at it should be! With black tea madeleine and jellied orange peel!

Difficult to get better value!

To be followed soon…

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French Pastry: “Splendeur by Bernard Heberle at Abondance Patisserie in Hamamatsu City!

November 20, 2011 dragonlife Leave a comment

My good friend, Bernard Heberle, the owner/chef of Abondance Patisserie in Hamamatsu City has recently been elected the best patissier in Shizuoka Prefecture (almost 4,000,000 souls) by the biggest Food Blog Community in Japan, namely Tabelog!

Not only he is a first-class Patissier, but he also makes use of local products whenever possible, especially eggs, milk and fresh fruit!

He was kind enough to send me his latest creation with the following comments in French:
“Voici le dernier nouveau.
Splendeur. À la base de noisette croquante sur un mousseux aux fèves de Tonga. Avec un biscuit dit “Dauphinois”
Au plaisir.”
“Here is my new creation/
Splendeur/Splendor. With a crakling almond base on a mousse made with Tonga beans atop a biscuit called “Dauphinois”.
Best regards!”
He forgot to mention the cute little chocolate macaron and the golden leaves!

ABONDANCE
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
HOMEPAGE

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Healthy French Gastronomy in Shizuoka City: Le Comptoir de Bios-s by Bio Farm Matsuki!

November 17, 2011 dragonlife Leave a comment

Service: Pro and very friendly
Equipment: Great overall cleanliness and splendid washroom
Prices: Reasonable
Strong points: A palette of Shizuoka Prefecture Products! Great use of organic vegetables and meats from Shizuoka Prefecture. True healthy gastronomy!

When Fujinomiya City-based Bio Farm Matsuki decided to open their new restaurant in Shizuoka City on the 2nd of November they certainly did a great favor to its inhabitants!
Not only did they adorn the City with a new and elegant venue at very reasonable prices, but they also and mainly offered health to their customers through first-class fresh products from Shizuoka Prefecture, and this in a completely non-smoking space!
But their greatest quality is that they are the newest establishment proving that there is a true Shizuoka Gastronomy in Japan!

Smiling and so kind staff!
Le Comptoir is located very near Shizuoka JR Station in an increasingly fashionable and well-lighted area of the City just behind the former abode of the last Tokugawa Shogun.

The design is very reminiscent of France with a large counter and high stools…

and a large blackboard with the recommendations of the day!

As you enter have a good look at the organic vegetable cookies…

and a few organic vegetables from Bio Farm Matsuki in Fujinomiya City you will be tempted to cook back home!

Simple, warm and elegant settings at tables from which you can peek outside through large bay windows!

I finally found the time to pay them my first visit for lunch today and I was gratified to discover they served wine by the glass even at lunch time!

I chose the chicken main lunch set from a very reasonably priced menu which came with corn potage first.
Incidentally all vegetables are organic and are grown organically at Bio Farm Matsuki in Fujinomiya City!

Such an appetizing and healthy dish!

Asahi Doori chicken from Fuji City sauteed with Champagne vinegar!

Splendid salad consisting of cute greens and…

Red Moon potatoes and onion!

The lunch course also included bread or rice but I had to order the dessert of the day: Carrot ice cream! So soft and delicious! Could be served at any time of a large repast!

And coffee served as it should be with real cream and sugar!

Dinner report coming very soon!

Le Comptoir de Bio-s by Bio Farm Matsuki
420-0852 Shizuoka City, Aoi Ku, Kooya machi, 12-8, Sankousha Bldg, 1F
Tel./fax: 054-221-5250
Business hours: 11:30~15:00 (Last orders 14:00), 17:00~23:00 (Last orders 22:00)
Closed on Mondays
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking!

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Fuji No Kuni Gastronomic Fair in Fuji City (September 2011)

September 23, 2011 dragonlife Leave a comment

On September 22nd another “Fuji no Kuni” Gastronomic Fair was held under the auspices of the Shizuoka Prefecture Economy & Industry Bureau at Maison De Anniversaire in Fuji City to support the local food and producers.

As the event started at 7 p.m. I arrived a bit early at Shin Fuji Station where I was greeted by a beautiful sunset!
As the site of the event took place high at the foot of Mount Fuji I did well to reach the Station at 6 p.m.!

Arriving early gave me ample time to greet some friends and acquaintances like Mr. Sano, owner of Sanoman Co. in Fujinomiya City!

It also allowed me to survey the dining room and have a look at the menu and appetizers on my plate before exchanging business cards with many another guest. Actually most guests, representing companies or coming as individuals, had some kind of direct relation with the economy and agriculture of Shizuoka Prefecture.
Incidentally, the appetizers were Mangenton ball in escabeche from Sanoman Co. and the chicken roulade was made with Koshamo chicken from Aoki Farm in Fuji City!

The beer that day was brewed by Stephan Rager at Bayern Meister Beer Co. in Fujinomiya City!

And the Japanese sake was provided by Fuji-Takasago Brewery in Fujinomya City!

A honjyozo called “Raku/楽/Enjoy Yourself!”

Guests including some celebrities taking their seats in all informality.

The MC of the day: Mrs. Kyouko Ishigami, a Shizuoka sake expert!

The dinner started with a vegetable and salmon trout jelly terrine and organic salad!

The salmon trout was bred by Kunugi Fish Farm and all the organic vegetables were grown by Mtsuki Bio Farm, both in Fujinomiya City!

Each producer involved in the preparation of the repast introduced their venture on the mike: Mr. Sano of Sanoman Co.

Beautiful mushroom soup with imo/taro. The mushrooms were cultivated by Mr. Hasegawa in Fuji City!

Madai/Seabream (brought from Yui, Shimizu Ku, Shizuoka City) poelee with a galette of sakura shrimps from the same harbour. The vegetables are of course from Matsuki Bio Farm and the bacon from Sanoman Co.

For a closer view!

Charcoal-grilled Izu Venison Roast from deer meat processed by the Izu City Food Processing Center!

Very French in concept! And delicious!

The representative of Fuji-Takasago Brewery in Fujinomiya City!

The dessert!

Shizuoka Fig Millefeuille with blueberry sauce!

Financier!

A very interesting dinner indeed introducing all the good ingredients from Shizuoka Prefecture!

I wonder where they are going to hold this monthly event next time!

美食, 野菜, 魚, 魚海の幸, 農業, Fish, French Cuisine, French gastronomy, French Restaurant, Japan, Shizuoka, Tourism

French Gastronomy: Shizuoka Seafood and Vegetables at Chez Satsukawa!

September 21, 2011 dragonlife Leave a comment

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!

Chez Satsukawa has the great merit to both provide relaxation at their counter and sophistication in their dining-room for the pleasure of individuals, couples and groups alike!

Even in a comparably relaxed atmosphere it is the attention brought to the little details that make the difference!

Natural source water “Wasan” collected in Numazu City at the foot of Mount Fuji!

They bake their own bread!

The Chef/Owner has always had a preference for seafood as shown above by a carpaccio of “kinnaku/金無 sole” caught off Miho Peninsula in Shimizu Ku, Shizuoka City!

Prime fish served with prime olive oil and condiments!

Beautifully chopped fresh Shizuoka leeks and home-made myoga pickles for a great color contribution to a succulent dish!

Being Japanese, Fujio Satsukawa has a great love for raw seafood but his real love is for Southern France Cuisine when it comes to cooking the catch of the sea such as the above red cuttlefish from the Suruga Bay prepared with a ratatouille!

Splendid red cuttlefish!

Having cleaned the cuttlefish and filled it with Shizuoka vegetables prepared as a rough ratatouille, he flambeed it before cooking it in olive oil until the flesh was tender but not overcooked. Great balance in bite and savors!

More Shizuoka-grown vegetables were lightly deep-fried to add more bite and flavors to the whole dish!
This is the kind of manipulation/marriage you can expect form a top-class chef working from a multinational vantage!

To be continued…

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

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美食, Dessert, Desserts, 野菜, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomy, Japan, Shizuoka, Tourism

French Dessert: Grilled Eggplant/Abergine Ice Cream and Balsamico at Chez Satsukawa!

September 15, 2011 dragonlife 2 Comments

Fujio Satsukawa who has plied his trade independently in Shizuoka City since 1989 and formed many a chef under his tutelage is still actively exploring new avenues when other chefs would think of retirement!
He has always shown a very special proficiency for desserts, but his latest creation that I tasted the other day for my utmost enjoyment was totally out of the ordinary!

In Japanese this dessert was announced as Yaki Nasu Ice-Cream/焼き茄子アイスクリーム/Grilled Eggplant-aubergine Ice Cream!
One of the traditional Japanese ways of preparing an eggplant is to grill it directly on a metal mesh over a live fire. The burnt skin will be then peeled off leaving a nicely colored soft and juicy inside that can be served in many ways.
Fujio did exactly the same and having cut the flesh into small pieces he made an ice cream with its juices and vanilla. There were many little secrets left unsaid of course.
The ice cream was not only complex and intriguingly delicious in taste but its texture too was quiet extraordinary. Have you ever experienced the feeling of actually “eating” through an ice cream?

But the adventure did not halt there!
The top-class balsamico vinegar generously provided in its small cup added another dimension to the whole taste and texture depending on how much you added…
The only reason to live to a grand age as far as I’m concerned is to discover such new gastronomic delights!
Incidentally, I’m convinced it could be served not only at the end of a meal or on its own, but also as an appetizer or as a way to prepare you to the next dish in the middle of a full course!

To be continued…

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Beef, 牛肉, 美食, 野菜, 観光, 駿河牛肉, 農業, French gastronomy, French Restaurant, Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy: Suruga Beef at Pissenlit in Shizuoka City!

September 9, 2011 dragonlife 2 Comments

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!

One does not have to explain how good, and why for that matter, Japanese beef is.
Recently, beef produced in the Western part of Shizuoka Prefecture has attracted a lot of attention under the name of Suruga Beef!
Suruga is the name of the large Bay off Shizuoka Prefecture!
I took the occasion of a recent visit to Pissenlit in the company of a good friend to sample two parts of the same animal!

The bavette (above two pictures) is the part covering the bottom of the throat and the top of the breast.
Its texture is halfway that of a filet and of a stew.
Chef Touru Arima first fried the piece of bavette then roasted it before seasoning it with a Madeira wine sauce.
The vegetables were all organically grown at Shizen No Chikara Garden in Shizuoka City.
They included butternut squash, “mizunasu” aubergine/eggplants and buckwheat seeds.

For a closer look of the buckwheat seeds which married so well with the sauce!

My friend had an even better part, actually the best part of the animal, namely the filet!
It was prepared with a heady red wine sauce after being first fried on a hot fire and being finished in the oven.