Category Archives: French Restaurant

French Cuisine: Dinner at HARAGUCHI in Shizuoka City!

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Service: professional and smiling
Equipment & facilities: spotless clean. Superb washroom. Entirely non-smoking. Cloakroom.
Prices: slightly expensive
Strong points:
high-class French cuisine. Pate and terrine, the specialty! Superb local and Japanese products. Excellent wine list. Doubles as a superb wine bar during and after hours.

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When Hiroshi Haraguchi/原口広さん decided to open his own restaurant in Shizuoka City this year after a long stint in a star-studded establishment in Tokyo he certainly hit the jackpot, the more for it that French restaurants of note in this City had become scarce of late!
Having already published books of his own masterpieces, here we were suddenly finding ourselves with a new chef of renown!

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It is a busy place but at last I had the opportunity to share dinner there in great company!
To start with HARAGUCHI offers an excellent wine list for all budgets. Although the food is consequently priced, I found the wines quite reasonable!
As only two of our group drank wine we chose a Crozes Hermitage 2010 offered by ever-reliable E. Guigal dealer!

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The cuisine is both traditional and modern, as well as the table settings!

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Naturally the (whole wheat) bread is home-baked!

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As amuse-bouche/starter, we were served an elegant salmon mousse!

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Now, as the main starter, being French, I couldn’t help sample the exquisite-looking and very generous terrine de campagne (although called “pate de campagne”!)!
True to tell, it was more than par with the many I ate back home! And the home-made pickles and local fine salad were just perfect!
Actually, I would recommend anyone to first visit the wine bar and savor a great one with one of the terrines and pate on the menu!

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As for the fish dish, we had a sawara/Spanish mackerel caught in the neighboring Suruga Bay, cooked to perfection with a crackling skin!

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One of my friends opted for this succulent beef raised in Aichi Prefecture!
I don’t have to extol the qualities of Japanese beef, do I! It certainly doesn’t need any artifices!

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Pork is probably the most underrated meat away from these shores, and it is just impossible to list them all1
his particular piece was from a nasu-ton, that is pigs fed with eggplants in Tochigi Prefecture!
Tender, juicy and so tasty! Even the fat! I didn’t leave a iota on my plate!

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The dessert, an exquisite example of simplicity consisted of seasonal apple tart, very Alsatian in style, cinnamon ice-cream and bitter caramel sauce!

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And I can assure you that the mignardises did not last long, just the time to explain their origin to my friends!

Now, since I have to sample all these terrines and pates myself at the wine bar, expect more visits and reports!

HARAGUCHI

420-0035 Shizuoka City, Aoi Ku, Shichiken-Cho 9-5, Trenz Bldg, 1F (along the Aoba Park Street)
Tel.: 054-251-3803
Opening hours: 11:30~13:30, 17:30~20:30 (LO), ~24:00 (wine bar)
Closed on Mondays, 1st & 3rd Sundays
Lunch: 3,500, 5,000 yen
Dinner: 7,500, 10,000 yen (a la carte also available)
Credit cards OK
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

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Gastronomic Destinations: French Kappo Dominique Corby in Tokyo!

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Service: Smiling, attentive and so kind
Equipment and Facilities: Overall spotless clean, beautiful washroom
Prices: Slightly expensive (this is Shinjuku in Tokyo!)
Strong points: refined French fusion cuisine mainly based on perfect seasonal Japanese products. Rare sake. Superb wines and champagne. Sublime pairings either with Japanese sake or wines.

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A simple and exquisite noren/Japanese entrance curtain decorated with its Japanese crest!

I’ve always had the ambition to visit Dominique Corby’s first own restaurant he finally opened on March 19th, 2015 in Tokyo after years spent in some of the top establishments in France and Japan including la Tour d’argent in Paris and memorable stints as the Master Chef de l’école Le Cordon Bleu Japon, Chef at la Tour d’Argent in Tokyo, and Chef du restaurant Sakura de l’hôtel The New Otani. Dominique is not only a chef of enormous repute here in Tokyo and all over Japan but also a true gastronomic monument who is always in search of a new and seasonal produce to add to his already infinite palette, be it vegetable, seafood, meat, fruit or spirit/sake/wine.

For more details about Dominique, check the following website (in French)!

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The Man of The House!

In spite of his unnumbered appearances on TV, media and magazines, he has always kept his inborn simplicity and authentic kindness for the utmost pleasure of his clients and friends.
He is never satisfied with his immense knowledge and is always ready to board a plane, train or car to discover new products all along the Japanese archipelago such as the high mountains in Shizuoka in search of real wasabi and green tea, the rugged land of Kochi for its vegetables and a myriad of other locations where his friends, producers, hunters, fishermen or simple citizens, Japanese and foreigners alike, ensure that his kitchen never lacks any ingredient his restaurant is so celebrated for. When you add his rare sake and sublime wines, you nurture the certainty that you will never be disappointed!

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Starting the festivities with a flute of Champagne is naturally a must and what would be better than a nectar by R. L. Legias with his own Japanese crest on the label!

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Prawn mousse with oba/sort of large perilla leaf!

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White Bourgogne, Santenay, Clos des Champs Carafe, by Antoine Olivier!

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Namazu/catfish and sawara/Spanish mackerel seared with shio konbu/salted Japanese seaweed!

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A glass of rare sake called “Kamenoo Kurabu”!

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Created with Kame Sake Rice Grown by five different farmers by Takeno Brewery in Kyoto. Bottled on January 27th 2015. Alcohol: 16 degrees!

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Chilled kabocha soup, kurozu/black rice wine, kogashi, ikura and amago trout roe!

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White Bourgogne: Domaine de la Bongran, Cuvee E.J. Thevenet by Thevenet & Fils in Quintain, Saone et Loire!

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Shark fin chawanmushi/Japanese salted pudding with momiji ororoshi/grated daikon and chili pepper!

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A red Bordeaux with an original label sporting a crane made with folded paper in origami style!

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90% Merlot and 10% Cabernet Franc. Bordeaux Origami by Famille Capdevielle Proprietaire!

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Sauteed calf liver and ballantine!

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Steamed rice and scallops paired with its sake!

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Mitake Honten Brewery in Hiroshima Prefecture: Jinriki Kimoto junmai! Jinriki Sake Rice milled down to 85%. Unfiltered. Genshu (no pure water blended in). Bottled on July 16th, 2013!

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And the dessert: Nanashi japanese pears, Kyoho grapes, kyoho grapes sherbet, tomadillo on Fromage Blanc Mousse!

Fusion cuisine at its best! A real adventure!

FRENCH KAPPO DOMINIQUE CORBY
(フレンチ割烹 ドミニク・コルビ)

160-0007, Tokyo To, Shuinjuku Ku, Araki Cho, 9-7, Nao Building, 1F
〒160-0007 東京都新宿区 荒木町9−7 ナオビル1階
Google map
Tel.: 03-6457-8899
Opening hours: 18:00~24:00
Dinners until 21:30 (last orders), Wine and a la carte bar until 24:00
Fixed menus at 8,000, 10,000 and 15,000 yen
Reservations highly recommended for dinners. Do make a point to call beforehand!
Holidays: indeterminate (check on the phone, first!)
Credit cards OK

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 FIGARO Food & Wine in Shizuoka City!

Service: Shy but very friendly and attentive
Facilities & Equipment: Very clean overall. Superb washroom. Entirely non smoking at lunch time!
Prices: Reasonable
Strong points: French bistro-style gastronomy. Reasonably-priced wine list.

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Last night after a long walk in the late afternoon Dragon felt like visiting a new place.
I took the opportunity to introduce her to FIGARO (Figaro Food & Wine), a reasonable French bistro-style restaurant cum wine bar in Aoba Park Street, Aoi Ku, Shizuoka City!

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Although the allow smoking in the evenings (lunch time is entirely non-smoking), the place is very clean with small but superb washroom.
It is very popular indeed with guests of all ages, genders and stations.

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Apart of a solid regular menu Chef Toshiharu Matsuura/松浦敏春さん, an old acquaintance of mine also offers additional dishes every day!

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They also have the great merit to serve wine by the glass and bottle for all budgets!

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In any case consult Sommelier Yoshinori Shimizu/清水芳則さん who spent a whole year in Beaujolais region, France, before you decide what to drink.

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For people who want to taste wines without overdrinking themselves into oblivion they propose a very reasonable triple tasting set!

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The red wine set for Dragon!
Wines from Limoux and Herault (France) and Sicilia!

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The white wine set for my person:
Two French and one Italian!

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First we had fish carpaccio!

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Isaki/イサキ/Chicken Grunt (strange English name!), a typical regional fish of Shizuoka Prefecture!

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Then a Salade Bourguignonne!

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With homemade ham and escargots/snails (not home-made!) among others!

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Like in any French bistro, a stew is on the cards!

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Superb lamb stew!

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Although we had planned only a light meal we couldn’t resist ordering a very popular gratin indeed!

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Cod brandade gratin!
Succulent!

Dragon has decided to have lunch there again with her friends, therefore I will leave the report on eventual desserts to her! LOL

FIGARO FOOD & WINE

Chef Toshiharu Matsuura/松浦敏春さん
Sommelier Yoshinori Shimizu/清水芳則さん (Yoshinori Shimizu FACEBOOK SITE)
420-0034 Shizuoka City, Aoi Ku, Tokiwa cho, 2-4-5
Tel: 054-255-7430
Opening hours: 12:00~14:00, 16:00~24:00
Closed on Sundays
Parties welcome
Cards OK (dinner only)
Entirely non smoking at lunch!

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

French dessert: Saffron Creme Brulee and Pistachio Ice Cream at Pissenlit in Shizuoka City!

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.

Saffron (or saffran, the spice) has the image of a seasoning used in combination dishes such Spanish paella, french Bouillabaisse or Indian rice, but it can also be used for extraordinary, is seemingly simlpl, desserts!

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Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, has come with this original creme brulee, basically vanilla seasoned, with an extra twist: saffron!
Once you have cracked the thick and succulent caramel toppings you will discover a very elegant creme with a mysterious flavor!

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Although the concept is French in essence, the home-made pistachio will add another aroma from the Mediterranean and middle East!
Note the fine saffron pistils sprinkled over the ice cream!
A rare treat and surely a discovery!

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!

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, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, 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: Pan-fried Seabream and Organic Spring Vegetables at Pissenlit in Shizuoka City!

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.

Shizuoka has an abundant supply of fish, especially madai/真鯛/True seabream, and a wealth of vegetables in Spring!
It is only a question of combining them together!

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Chef Toru Arima/有馬亨さん keeps things simple.
he will first fry the fish skin down over a hot fire until it it has attained a paper thin cracking aspect.
Then he will turn it over and let it cook for a while inside the oven!

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All the spring vegetables are first lightly boiled in slightly salted water, drained and placed on the plate.
Notice the long rape flower placed under the fish to make sure that it does not come in direct contact with plate! Both decorative and technical!

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For a better view of the succulent fish!

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The sauce is an extraordinarily elegant and healthy seasoning made with walnuts, shiso/perilla leaves, asparagus and anchovy!

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Cauliflower, red daikon and snap peas in their pod!

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Rape flower and petit vert Brussels sprout!

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Et voila!

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!

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, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, 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: Lunch at Chez Mont-Pierre in Shizuoka City!

Service: Very friendly, accommodating and helpful
Equipment & Facilities: Superb cleanliness overall. Extravagant washroom. Entirely non-smoking. Separate room for families with children.
Prices:V ery reasonable considering the quality and generosity
Strong points: High class Classical French gastronomy with a modern and inventive touch. Excellent wine list.

As I said before, Shizuoka City is divided into 3 distinct wards, Aoi Ku, Suruga Ku, and Shimizu Ku. Suruga Ku south of Shizuoka JR Station is rapidly evolving into a gastronomic area to provide for a growing population and palliate for the congested Aoi Ku north of Shizuoka JR Station.

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Chef Kenichi Meguro/目黒研一さん at Chez Mont-Pierre is, without a doubt, the reference when it comes to French gastronomy in the whole of Suruga Ku!
It is a bit away from everywhere but they do own a big enough car park!

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The two single menus proposed for lunch are very good value and you definitely need to call beforehand to make sure a table is free!

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I decided to order the second menu for the sheer curiosity of it!

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Classical atmosphere!
But don’t worry, they do not ask guests to overdress for the occasion.
Actually, for all the grand impression one can really relax and enjoy the occasion at ease!

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The first appetizer!

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Gorgonzola Bavarois/Blanc Manger topped with Spring onion vichyssoise/chilled soup!

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Mini hamburger of Hokkaido Lamb, Shizuoka Ameera tomato and corn bread!

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Second Appetizer!

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Rosemary Brioche, Foie gras, poached quail egg and grilled apple!

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Truffles pudding and mushroom puree!

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Home-baked bread and high quality butter!

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The third appetizer: France meets Japan!

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Sauteed Turbo shell and scallops with potato puree in Vermouth sauce!

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Finely sliced turbo shellfish!

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Scallops!

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The potato puree and Vermouth sauce!

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A very cleverly conceived seafood pot!

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The specialty of the house:
Seasonal steamed vegetables, seasoned with “Sudachi lemon”, vegetable puree topped with a fresh salad. Three dishes in one as it also includes seafood!
All the vegetables are grown in Shizuoka Prefecture!

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Another look at the salad!

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The seafood made up succulent clams!

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The vegetables and vegetables puree!

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I opted for the fish as the main course! The meat will be for another visit!

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Madai/seabream with vegetables garland and fruit sauce!

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The flowers are edible!

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The pre-dessert!

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Milk pudding and sherry wine jelly!

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The first dessert trolley!
But wait for the second coming together!

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The second trolley!
This must the best cake trolley choice in the whole Prefecture!
No less than 13 superb home-made cakes!
I suspect that many ladies among my neighbors came for this sole purpose!
Everyone around me seemed to have at least 3 (and more!) cuts on their plate!
But I chose only one.
Actually the waitress guessed my choice!

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Tarte Tatin!

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Sheer extravagant simplicity!

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And coffee as it should be served!

Yes, I did have a glass of wine (white!)!

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And don’t forget to check the section of biscuits/cakes on sale at the entrance!

Grand time the Michelin Guide visited Shizuoka!

CHEZ MONT-PIERRE
Chef: Kenichi Meguro/目黒研一さん

422-0836 Shizuoka City, Suruga Ku, Shikiji, 1-5-27
Tel.: 054-236-0255
Opening hours: 11:30~14:00, 17:30~21:00
Closed on Mondays all day & 2nd and 4th Sundays for dinner
Cards OK for dinner only
Private room for 4~8 guests
Parties welcome
Group courses available for 10~22 guests.
Car park available
Entirely non-smoking!
Call beforehand!

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, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, 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: Lunch at C’Est La Vie Restaurant in Shizuoka City!

Service: Very friendly and attentive
Equipment & Facilities: Very clean overall. Excellent washroom. Entirely non-smoking!
Prices: Reasonable
Strong points: Inventive French Bistro style gastronomy. Very fresh products from Shizuoka and other Prefecture.

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Shizuoka City is divided into 3 distinct wards, Aoi Ku, Suruga Ku, and Shimizu Ku. Suruga Ku south of Shizuoka JR Station is rapidly evolving into a gastronomic area to provide for a growing population and palliate for the congested Aoi Ku north of Shizuoka JR Station.

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In Mabuchi you will find a small island of Southern France called “C’est La Vie” (“This is life”!) offering inventive and healthy French gastronomy concocted by Chef Keisuke Suzuki/鈴木啓介さん to an ever-growing clientele.

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A scene changing with the seasons!

The other day I finally had the chance to visit for lunch!

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A simple , but very cosy interior!
At lunch it would be a good idea to check on the phone first!

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There is only one seasonal menu for lunch but you can add some variations to it!
Very reasonably-priced!

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And wine is provided by the glass at lunch time!

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I sat at the counter to be able to peek into the kitchen and see Keisuke at work!

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A cute smoked salmon amuse bouche to accompany my wine!

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Bread and delicious olive oil!

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I decided to combine the plate 8 organic vegetables cultivated at Gomi Farm in Yamanashi prefecture and a slice of pate de campagne and salad!

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From another angle!

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The pate de campagne! So elegant!

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I also added a very appetizing red beets veloute soup to my menu!

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Great finish with fresh cream, olive oil and parsley for culinary and artistic balance!

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There were 4 main dishes!
I opted for the Shizuoka bred Suruga Beef!

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Bear in mind that beef is still extravagant in Japan!

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Served with beautiful organic vegetables!

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More vegetables!

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The dessert plate and coffee!

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Warm chocolate cake!

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Rolled cake!

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And ricotta Bavarois!

There are still some other morsels to explore even at lunch so you can expect other reports!

C’EST LA VIE
422-8063 Shizuoka City, Suruga Ku, Mabuchi, 4-10-6
Tel. & Fax: 054-287-8115
Opening hours: 11:30~14:00, 18:00~22:00
Closed on Wednesdays and 3rd Tuesday
HOMEPAGE
FACEBOOK
Cash only
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, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, 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