Category Archives: Japanese Gastronomy

Craft Beer, Japanese Gastronomy, Tochigi Prefecture

Tochigi Prefecture Craft Beer Tasting: Ushitora Brewery-Semi Double IPA

February 28, 2015 dragonlife Leave a comment

AOI BEER STAND owned by Aoi Brewery in Miyuki Cho, Aoi Ku, Shizuoka City, has the merit to offer on tap other craft beers from Shizuoka Prefecture and the rest of Japan, but you do have to hurry as they usually served only one keg before switching to another brew!

This time I sampled Semi-Double IPA by Ushitora Brwewery in Tochigi Prefecture!
The name “semi doible” eans that it is a bit stronger than a normal IPA!

Served on tap
Barley, barley malt, hop, live yeast.
Unfiltered
ABV: 7.9%
Bubbles: very fine bubbles. Creamy. Longish head. White.
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: apricot color
Aroma: assertive, dry and refreshing. Citruses, lemon.
Taste:Strong, dry and fruity attack. Citruses, lemon, bread.
Lingers on long enough for true tasting before departing with more dry lemons and aroma hops.
Stays faithful to first impressions all the time.

Overall: Splendid dry and fruity IPA!
Extremely refreshing and satisfying.
A craft beer for all seasons and occasions.
For lovers of dry craft beers

AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK

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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,

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

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Fish, Japanese Gastronomy, Japanese Half Beak

Japanese Fish Species 17: Japanese Half Beak

February 20, 2015 dragonlife Leave a comment

The Japanese Half beak or “Sayori” is a very popular fish in Japan as sashimi or sushi.

Although difficult to dress, it is much appreciated for its “clean look”.

It is also known unde the names of “Hariuo”, “Kannuki”. The latter name is used for large sprcimen sold in the Tokyo area.
It is mainly caught between Winter and Summer, but the best specimens are before and after the spawning season in April~June.
The Japanese sayori mainly come from the shores of Mie, Hyogo, Ishikawa, Hiroshima and Wakayama Prefectures.
It is also imported from China, Korea and Australia.

One can easily buy it filletted at suoermakets and fishmongers, making for some beautiful sashimi!

It makes for superlative sushi open to all kind of variations!

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Fukuoka, Japanese Gastronomy, sushi

Gastronomic Destination : Fukuoka (3): Sushi at Yoshida Fishmonger in Fukuoka City!

February 14, 2015 dragonlife Leave a comment

Service: very friendly if a bit shy
Equipment: old but clean overall. basic bu clean washroom
Prices: reasonable
Strong points: Traditional Japanese sushi inside fish monger’s shop

One interesting destination in Fukuoka City is a market called Yanagibashi Rengo Ichiba/Yanagi Bridge Cooperative Market near Yanagi Bridge in Chuo Ku.
This is real local and traditional, almost a time-slip into japan of yore.
Go there for lunch.
Yoshida Fishmonger (吉田鮮魚店) is a small two storey-shop but easy to find thanks to the queue of local and foreign customers who are waiting to climb the stairs to the second floor where dishes ordered on the first floor can be enjoyed
The food is cheap and authentic.
Just forget the old setting and try to imagine yourself in a different era!

The prices are really good!
No wonder there were so many Chinese and Taiwanese customers!
The above is a mixed raw fish donburi!

Mentaiko/spicy cod roe and deep-fried fugu/globe fish, both Fukuoka City specialties!

The sushi set was really reasonable: 1340 yen for 10 nigiri!

When you think it included urchin and salmon roe, it would be difficult to imagine such prices in Tokyo or Kyoto, or even in Osaka!

And the local squid/ika was top-class!

Worth looking for!
Great value and authentic!

YOSHIDA FISH MARKET

〒810-0003 Fukuoka City, Chuo Ku, Haruyoshi 1-1-11 (inside Yanagi Bridge Market (Yanagibashi Rengou Ichiba)
Tel.: 092-781-5013 , 092-761-3212
Opening hours: 06:00~18:00
Closed on Sundays and national holidays
RELATED JAPANESE HOMEPAGE

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Ekiben, Japanese Gastronomy, Japanese Railroad Bento

Ekiben: The Railroads Bento of Japan!

February 7, 2015 dragonlife 2 Comments

Ekiben (駅弁) is the abbreviation of Eki/駅 for Station and Bento/弁当 for packed lunch.
Ekiben is almost as old as railroads and railways in Japan adn have been , wirh high and lows, a feature at important stations all over the country.

Ekiben being sold to travelers in 1902!

The very first ekiben was officially sold (actually two kinds of them) at Utusnomiya Station in Tochigi Prefecture in 1885, although food had been allowed to be sold at stations and to trains since 1877 in Kobe and Osaka Cities.

Traditional ekiben booth inside Ofuna Station.

There is even a complete (in Japanese only) Ekiben Homepage in this country!

These days they are sold either at shops and stands located the entrance to the tracks, inside station markets or at stands on the very rail platforms although this is far from being a general rule. It is always a better idea to buy them before going through the gate to the platforms.

Shizuoka Prefecture has the third largest number of bentos on record (161 in 2015) after Tokyo and Kanagawa Perefecture as it has the largest number of Shinkansen/bullet train stations (6) in Japan and t takes no less than 3 hours to cross Shizuoka Prefecture from Atamait o Shinjohara, notwithstanding the the lines crisscrossing the rest of the Prefecture, especially Izu Peninsula!

Hamamatsu Mikkabi Beef Ekiben in KakegawaStation!

Like the rest of Japan, this is the best way for travelers and tourists to discover the local gastronomy, be that of a Prefecture, region city or even village!

Ekiben stand in front of the entrance gate in Numazu City!

For example Numazu City if famous for its harbor and fish but there is most consistent fare nearby!

Rare Ashitaka Beef Ekiben!

Although Mishima City is away from the sea it does offer a tasty Chirashi Zushi (Decoration Sushi) at its station!

Some ekiben come in truly cute wrappings for collectors as the above “Kazutoyo Ekiben” sold at Kakegawa Station!

And the contents are as beautiful!

Some stations like Shizuoka City also have limited seasonal ekiben like this Winter “Chisen Fuyu Ekiben”!

I savored inside the train to Tokyo!

Even the Shizuoka Prefecture Tourist and Agricultural department promote themselves through ekiben like this “fuji no Kuni/Mount Fuji Land” in Shin Fuji Station!

Mount Fuji-shaped Ekiben!

Broiled eels are a specialty of Shizuoka Prefecture!

Simple and delicious!

Don’t forget some of the labels, wrappings and boxes can easily become collector’s items such as the above Steam Locomotive Railway Ekiben you can buy at Shin Kanaya Station!

Another one at the same station depicting the Shimada Obi Festival!

A third one colorful at the same station!

Containing a local product: green tea steamed rice!

If one day you have the chance to get down at Shuzenji Station in the middle of Izu Peninsula, do not forget to visit this stand selleing “Aji Sushi/Horese Mackerel Sushi” with real wasabi!

So you know what to sample next time you travel through Shizuoka and the rest of japan: an unending gastronomy travel!

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Fukuoka, Japanese Gastronomy, sashimi, Tempura

Gastronomic Destination : Fukuoka (2)- Sashimi & Tempura at Seimonbarai!

February 1, 2015 dragonlife Leave a comment

Service: very friendly and easy-going but attentive
Equipment: Very clean overall. Excellent washroom
Prices: reasonable to slightly expensive
Strong points: Upper class izakaya. Great seafood. Good drinks menu

Fukuoka, being a major harbor in the north of Kyushu Island it benefits from a plethora of fish and seafood than you can enjoy fresh in many downtown upper class izakaya.
One such place is Seimonbarai/せいもん払い in Kawabata Cho, an area replete with such establishments.

Sashimi plate for one person!

We hda the occasion to savor the food there for a simple and quick but very enjoyable dinner!
We concentrated on two of their specialties, namely sashimi and tempura!

Kampachi/環八/Amberjack, Hotate/帆立/scallop, Ama ebi/甘海老/Sweet and Fugu no Kawa/河豚の皮/Globe fish (Puffer) skin!

Chutoro Maguro,/中トロ鮪/Semi-fat Tuna, Akagai/赤貝/Bloody Clam, Kaibashira/貝柱/Small scallops and Chiisai Awabi/小さい鮑/Small Abalone!

The small abalone was alive and “dancing” under the lemon juice!

Great tempura assortment including Satsuma Imo/薩摩芋/Sweet Potato, Ninjin/人参/Carrot, Shishito/獅子唐/Shishito Peppers, Kabocha/南瓜/Kabocha Pumpkin, Nasu/茄子/Aubergine/Eggplant, Kisu/鱚/Sillago, and Kuruma Ebi/車海老/Large Prawn!

To be enjoyed with wine, sake or shochu!

SEIMONBARAI/せいもん払い

812-0026 Fukuoka City, Hakata Ku, Kami Kawabata Cho, 5-107
Tel.: 092-291-2055
Opening hours: 17:30~23:00
Closed on Sundays
Credit cards OK
Reservations highly advisable!

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Health Foods, Japanese Gastronomy, Non-smoking restaurants, Shizuoka City

Healthy Lunch at Cyohachi Coffee in Shizuoka City!

January 18, 2015 dragonlife Leave a comment

Service: Shy but very friendly and smiling
Facilities & Equipment: Very clean overall. Excellent washroom. Entirely non-smoking
Prices: Reasonable
Strong points: Lunch cafe! very healthy lunches with local ingredients. Open as a cosy cafe all
day!

fortunately for the true cafes and healthy food lovers there seems to be a resurgence of establishments which offer you something different from the industrialized diners and cafes invading our streets in Shizuoka City and Prefecture!

One such place is Cyohachi Coffee/長八珈琲店 tucked away in Sumpu Cho away from the bustling center of Shizuoka City!
It does have a lot of merits apart of their delicious coffee and healthy food!

Most of their ingredients are local!

You can take a seat at the counter or at a table on the first floor, but if you wish for some peace climb the stairs to the second floor!

The decoration has been thankfully kept to a minimum with a simple and homey atmosphere!

Not only a great place to enjoy coffee or tea, but the lunch menu is definitely worth a good look!

And the place is entirely nonsmoking!

I had the hand–made hamburger lunch set for my first visit!

Soup!

More than enough for lunch!

Fresh greens salad!

Home-made hamburger!

I mean a delicious stewed open hamburger!

Steamed rice with a nice touch!

Stewed vegetables and tofu, potato salad and home-made pickles!

Tea or coffee included served with real sugar and milk!

See you there again for another lunch!

CYOHACHI COFFEE/長八珈琲店

420-0856 Shizuoka City, Aoi Ku, Sumpu Cho, 1-32
Tel.: 054-6591076
Opening hours: 11:30~20:30

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Japanese Gastronomy, Shizuoka City, Yakitori

Yakitori and more Succulent Morsels at Ginza Enishi in Matsuzakaya Department Store, Shizuoka City!

January 7, 2015 dragonlife Leave a comment

There is little need to introduce yakitori, a traditional Japanese gastronomy, which has become so popular far away from its borders!
On the other hand good quality is not always evident even in Japan as there is little traceability available in most izakaya and cheap stalls.
And if you do not want to go out at night and drink at the same time, it is definitely better to look for them in a specialized shop!

Luckily enough, we do have a great shop in Shizuoka City namely Ginza Enishi/銀座縁, conveniently located near the JR Shizuoka Station and main hotels on the Basement floor in Matsuzakaya Department Store across from the North Exit!

You will no miss it as it found along a narrow underground corridor linking both buildings!

Now, that sign will be very useful to foreign visitors!

Take the time to read it!
This is a rare piece of good service!

You will be able to purchase your favorite morsels at any time of the day, seven days a week and take them back to the hotel or along with you if you do not wish to go to an izakaya or restaurant!
Their freshness will insure a superlative taste even cold!
All the chicken comes from a contracted poultry farm in Aomori Prefecture!　
The chicken is registered under the name of Gokokuajidori/五穀味鶏！
Their offerings vary with the seasons but you will find most of your favorites all year through!
I have included an explanation of each morsel for you to copy next time you visit Matsuzakaya Department Store in Shizuoka City!
Do note that the prices may sound a bit higher than in cheap shops but the quality entirely entitles them!

Broiled eels/unagi/鰻!

Two types of fresh lunch boxes/bento/弁当, regularly changed!

Chicken balls/Tsukune/つくね!

Chicken livers/reba-/レバー!

Broiled chicken skin/kawa/かわ!

Broiled chicken thigh and scallions/leeks brochettes/ももねぎ!

Broiled chicken and garlic brochettes/Ninniku/にんにく！

Broiled chicken thigh/Momo/もも!

Grilled chicken shoulder/Hina/ひな!

Grilled chicken shoulders and scallions/leeks/Hinanegi/ひなねぎ!

Chicken gizzards/Sunagimo/砂肝!

Grilled spread chicken wings/Tebachuu/手羽中!

Grilled chicken and garlic/Ninniku/にんにく！

Grilled soft chicken cartilages/Nankotsu/なんこつ！

Chicken and perilla/shiso balls/Shiso Tsukune/しそつくね!

Grilled chicken skin/Kawa/かわ！

Deep-fried Chicken wings/Tebasaki karaage/手羽先唐揚げ!

Deep-fried chicken soft cartilages/Nankotu karaage/なんこつ唐揚げ! Price per 100 grams!

Deep-dried chicken/Karaage/唐揚げ! Price per 100 grams!

Deep-fried mini potatoes/Chibimaru poteto/ちびまるポテト! Price per 100 grams!

Deep-fried chopped scallions/leeks and red ginger/Negi to benishouga no chigiri age/ねぎと紅生姜のちぎり揚げ!

Dumplings deep-fried inside chicken skin/Tori kawa Gyouza/鶏皮餃子!

Chicken balls in sweet and sour sauce/Niku dango/肉団子!

Have fun!

GINZA ENISHI/銀座縁

Manager: Mr. Takayuki Ishinagi/石椛隆之さん

MATSUZAKAYA DEPARTMENT STORE SHIZUOKA-松坂屋静岡店
〒420-0857 Shizuoka City, Aoi Ku, Miyuki-Cho, 10-2
〒420-0857 静岡県静岡市葵区御幸町１０−２
Tel.: 054-254-1111
Opening hours: 10:00~20:00
Closed on January 1st
HOMEPAGE (Japanese)
HOMEPAGE (English)
HOMEPAGE (Taiwanese)
HOMEPAGE (Chinese)
HOMEPAGE (Korean)
MAP　

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Japanese Gastronomy, Vegan Cuisine, Vegetarian cuisine

Vegan & Vegetarian Gastronomy: Vegetable Sashimi at Yasaitei in Shizuoka City!

November 17, 2014 dragonlife 2 Comments

Service: Excellent and very friendly
Facilities: Very clean, Beautiful washroom
Prices: reasonable
Strong points: Vegan and vegetarian Cuisine possible any time, Izakaya gastronomy, local products, oden. Good list of sake, shochu. Wines also available.

Time and again I have said that vegans and vegetarians would probably have their happiest times in Japan, at least for gastronomes, because this country, and especially Shizuoka with its mild weather and abundance of vegetables all year round, can provide all ingredients all year round whose traceability is easy to prove!

The above o-tooshi/お通し/is not vegetarian, but you aforementioned priorities will ensure it is!

There are many places in Shizuoka City and Prefecture offering alternatives to their omnivorous dishes for vegans and vegetarians who still want to enjoy their outing with friends with different priorities.
One such place, and arguably the best at it, is Yasaitei in Tokiwa Cho, Aoi Ku, Shizuoka City!
And here is one recommendation:

Vegetable sashimi plate!
The above is the basic one, but you certainly may order for a bigger variety!

View for the other side!

Ice plant and celery!

One thing all these vegetables have in common is that they are super fresh, crunchy, juicy and so tasty!

Tomatoes and daikon!

Japanese cucumber!

Onion and shiso/perilla leaf!

Simple but exquisite dressing made with higher-class sesame oil, rock salt and miso paste!

For friends who like seafood: cod roe steamed and marinated in rice vinegar!

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 14 at tables
Set Courses: 3,000, 4,000, 5,000 yen
Individual orders (carte) welcome
Parties welcome

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Fish, Gizzard Shad, Japanese Gastronomy

Japanese Fish Species 9: Kohada/Gizzard Shad

November 11, 2014 dragonlife Leave a comment

Kohada/コハダ、or “small skin” actually is not the Japanese name of gizzard shad, but a generic name for the small fish as sashimi or sushi.
The real Japanese name for gizzard shad is konoshiro/コノシロ, and even the same fish goes by other names depending on its size:
-Up to 5 cm: shinko/シンコ
-Around 10 cm: kohada/コハダ
-More than 15 cm: konoshiro/コノシロ

Although the main fishing/angling season is around November~December, it can be found in good sushi restaurants all year round.
This said, in July, it will be the small shinko season.

Choose fresh specimens. Fish with reddish eyes and flaking scales should be avoided.
The fish is particularly popular pickled in salt and vinegar before being served either as sashimi or sushi, as the smell emanating form the grilled fish is too strong for many.

Kohada maki, with no rice, is an interesting morsel for people wishing to savour it alone with a great drink.

But it is most popular as sushi!
The small size of the fish allows for all kinds of combinations, but the fun, and the skill, reside in the “shallow cutting” practiced by many chefs for best taste.

The cutting techniques are almost infinite.
I hope that the following pictures will give an idea of what to expect, or create!

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Filefish, Fish, Japanese Gastronomy

Japanese Fish Species 8: Kawahagi/Thread-sail Filefish

November 5, 2014 dragonlife 3 Comments

Kawahagi or Thread-sail Filefish (or simply Filefish) is an angler’s favorite in summer, although it is caught almost all year round in Shizuoka.
Like any other fishes, it has other names such as “Gihagi, “Hagi”, “Gyuu”, “Subuta” or “bakuchiuchi”.
It is fairly common in Central and South Japan.
It is called Leather jJcket down in Australia where it is considered a pest!

The skin should be rough like that of a shark and brightly coloured.
Avoid sticky skin fish.
The bigger the size, the greater the taste (anglers, enjoy!)

In Kansai area, it replaces Fugu/Globefish when it is out of season for its similarity as sashimi.

Actually it makes for superlative sashimi as demonstrated by the above O-Tsukuri served at Sushi Ko in Shizuoka City!

The same served with its own liver dip!

It can make for a spectacular sashimi presentation as a whole fish sashimi plate!

Both its flesh and liver can served raw!

Australians would be surprised to discover it served as tartare on Italian-style crostinis!

The perfect Kawahagi sushi nigiri must have be topped with its liver!

Cut in small slices, it makes for beautiful sushi gunkan!

Cooked, it is very popular simmered in soy sauce, mirin and sugar. A great accompaniment for a nice bowl of freshly steamed rice!

If you want to serve it as tempura, first season it with umeboshi/Japanese pickled plums flesh of the sweet kind.

Now, what does this remind you of? Foie gras? Almost right! Grilled kawahagi Liver!

——————————————————————
Savoring the full Filefish meal at Sushi Ko, Shizuoka City:

Back in June, as I had to atone for some somewhat egoistical pleasure-seeking, I took the Missus to our favourite Sushi Restaurant in Shizuoka City, namely Sushi Ko,located along Aoba Park.

Although we did order the inevitable favourites, “katsuo/bonito” sashimi, “Shirako to Ankimo/Combination of Cod Sperm sacs and Frogfish/Monkfish liver”, “Pon Kara Maguro/Deep-fried tuna cubes”, “Shishamo/Spirinchus lanceolatus”, “Hotate/Scallops”, “Maguro Zuke/Marinated Tuna sushi”, and “Amaebi nigiri to Shiraebi Gunkan/Sweet shrimp and white shrimp sushi”, the star of the day was “Kawahagi/Filefish”!

The chef took a splendid live specimen (see top pic) just caught off Mochimune coast in Shizuoka City out of the “aquarium” and proceeded to serve the complete fish in three different manners:

“O-Tsukuri”:
After having taken away the inedible skin, the chef first cut the fillets into very thin slices to be served with thin leeks and dip sauce made of ponzu mixed with the fresh liver of the same fish. As now is the best season, those comparatively thin fish come up with enormous livers!

“O nigiri”:
The chef managed to keep four slices aside to prepare nigiri with the fish flesh topped with a piece of its liver, some “momiji oroshi/grated daikon with chili pepper” and seasoned with ponzu!

“Kara age”:
The “cheeks bones” with their meat were last deep-fried and served as they are with some lemon. Simple and great!
All this with one single fish!

Sushi Ko
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

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Bonito, Fish, Japanese Gastronomy

Japanese Fish Species 7: Katsuo/Bonito

November 2, 2014 dragonlife Leave a comment

Bonito or “katsuo/鰹” in Japanese are extensively caught by fishermen from Numazu, Shimizu, Yaizu and Omaezaki Harbors (all Shizuoka Prefecture). The main fishing areas are Shizuoka, Mie, Kochi & Miyazaki Prefectures.
It is also called “katsu” (Tohoku Region), “Honkatsuo” (Kyushu Island), “Magatsuo” (Shikoku and Kyushu Islands. N.B.: the same name designates another fish in other parts of Japan!), “Suji” (Yamaguchi & Wakayam Pref.).
It appears on the markets early Spring~Autumn as “sho gatsuo” (first bonito in Spring) and “modori gatsuo” (return bonito end of Autumn).
They are traditionally line-caught but nets have been used extensively in recent years.

It can be appreciated raw, as sashimi with its skin or without it, preferably served with a saucer of soy sauce (shoyu) mixed with thin slices of fresh garlic, or with wasabi, a touch of lemon and shoyu,

or as nigiri topped with grated fresh ginger a thin slice of garlic, unless you prefer grated fresh ginger with chopped thin leeks.

The same is done with lightly grilled/aburi (or tataki) bonito as sushi nigiri.

Another very popular way to eat it that will please Europeans and North Americans alike, is “tataki”.

The fish is first seared/grilled over charcoal until it is lightly cooked on the whole outside then plunged into iced water to stop it from cooking any longer. It is then cut into large slices and served with freshly chopped garlic and thin leeks, “shiso” leaves (perilla/beefsteak plant) and wasabi.

Note 1: in restaurants specify whether you want the skin or not when ordering sashimi.

Note 2: the same fish is a staple food in Sri Lanka where it is first smoked and then prepared as soup or curry!

It is one of the most versatile fish in Japan.
It can be appreciated in many ways:
As a simple donburi/on a bowl or rice at home (see above picture),

Lightly seared and served as carpaccio,

as bogata sushi/whole fish stuffed with sushi rice,

as oshizushi/pressed sushi,

but my favorite is probably as zuke/marinated in soy sauce, mirin, sake, etc. before being served with a slice of garlic!

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Izakaya, Japanese Gastronomy, Shizuoka City

Japanese Gastronomy: “Shun no Kai” Dinner at Togaji, Shizuoka City!

October 26, 2014 dragonlife Leave a comment

Service: Friendly and attentive
Equipment and facilities: Very clean overall. Beautiful “Magic” washroom
Prices: Appropriate
Strong points: true Shizuoka and Japan traditional seasonal gastronomy. Great sake!

“Shun no Kai/旬の会” means “Seasonal Gastronomy Association”. Its initiator, Mr. Toshiyuki Iwasawa, a senior official in the Shizuoka Prefecture Government Agriculture and Forestry Department who knows all the farmers and their products in the Prefecture is constantly promoting the products and gastronomy of our Prefecture on a purely volunteer basis by organizing all kinds of dinners, events and seminars in local restaurants, whenever his busy work permits.

I finally had the pleasure to take part in one of his dinner parties with 15 other guests at a new Japanese Restaurant/high level izakaya called “Tokaji/とか路”. Actually the real name is “Ryouri to Sake Tokaji/料理と咲けとか路/Gastronomy and Sake (the last is a pun also signifying “flowering”!).

It is located in the heart of Shizuoka City, Aoi Ku, along the Aoba Street!

The Master of the House, Mr. Naoto Togashi/冨樫直人さん who opened this new restaurant one year ago!

A very traditional izakaya-sryle Japanese restaurant with a long counter and tatami/rice straw mat room for a total of 16~18 seats!

Plenty of Shizuoka sake available!

The little details that make it so Japanese!

Toshiyuki Iwasawa had provided tons of information on the food and ingredients of the day!

The Shizuoka Prefecture sake served on that day were all brewed by Negami Brewery in Gotemba City!

“Kinmei Junmai Ginjo, Limited brew/金明純米吟醸（限定)”!

“Kinmei Tokubetu Junmai Omachi/金明特別純米雄町”, “Kinmmei Junmai Ginjyo Hiyaoroshi/金明純米吟醸ひやおろし”, and “Kinmei Karakuchi Junmai Shu, Aki Agari/金名辛口純米咲け秋あがり”！

Even the water was provided from the well of Negami Brewery located at an altitude of 550 meters up the slopes of Mount Fuji!

And now the succulent dinner!

Ingredients:
Amago trout raised in Shimoyama farm in Shuzenji, Izu Peninsula
Mushrooms: Masujima Farm in Izu no Kuni City, Izu Peninsula
Wild venison from Izu Shika Monya in Izu Peninsula
Wasabi: Ida Farm in Izu Peninsula
Jaboticaba: Farm Cafe Jaboticaba, Mariko, Shizuoka City

Amago trout and mushrooms light soup!
お椀(下山養魚場のアマゴ真丈と増島農園のキノコ)

Amago Trout sashimi and Roasted venison with wasabi pickles!
お造り(アマゴの刺身とイズシカ問屋の伊豆鹿のローストを飯田農園の山葵で)

Amago trout and seasonal vegetables baked in a crust of salt!
焼き物(アマゴの塩釜焼き)

The same, exquisitely served!

“Lily root cake stuffed with minced venison, steamed and simmered, served with ankake sauce!
煮物(菊花蕪の伊豆鹿射込み)

The same with the venison stuffing!

Deep-fired taro roots and mushrooms, and venison croquettes!
揚げ物(はの字のキノコのさつま揚げ・伊豆鹿コロッケ)

Rice steamed with mushrooms!
食事(キノコの出汁でキノコの炊き込みご飯、アマゴの粕汁)

Amago trout soup cooked with sake white lees!

Sake White lees Mousse cake and Jaboticaba!
甘味(和風金名の酒粕のムースと農園カフェcafe Jaboticabaのジャッボチカバ)

A true feast!

TOKAJI/料理と咲けとか路

Shizuoka City, Aoi Ku, Shichiken-cho, 9-5, Trends Bldg, 1F.
Opening hours: 17:00~22:30.
Tel.: 054-273-5218
Closed on Sundays.

“Shun no Kai/旬の会”
Mr. Toshiyuki Iwasawa
静岡県志太榛原農林事務所　　岩澤敏幸
〒４２７－０００７　静岡県島田市野田１１２０－１
ＴＥＬ　０５４７－３７－１１６０
ＦＡＸ　０５４７－３７－１１６３
携帯　０９０－４２６１－３４９２
E-mail: toshiyuki1_iwasawa@pref.shizuoka.lg.jp

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Gastronomy, Philately, sushi, Tempura

Japanese Gastronomy on stamps: Sushi and Tempura!

October 25, 2014 dragonlife Leave a comment

Japanese gastronomy lovers and philatelists rejoice!
The Japanese Post is going to issue two very important stamps on October 30th!

The stamps will be issued in sheets of ten stamps, priced at 18 yen each.
This has become necessary with the consumption tax raise!

Although the size, format and design of the stamps and min-sheet might be that of commemorative stamps, they are actually a temporary regular stamps!

Sushi and tempura!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Fish, Japanese Fish, Japanese Gastronomy

Japanese Fish Species 6: Kampachi/Amberjack

October 19, 2014 dragonlife Leave a comment

With the first days of Autumn upon us, Kampachi or Amberjack is appearing on our plates in Japan!

The fish seems to have so many names in any language: Amberjack, Purplish Amberjack, Yellowtail, Greater Yellowtail, and Ruderfish in English, whereas in Japanese it is called Kampachi, Akahana, Kampa, or Shokko among others, not accounting for regional names!.

It is caught along Central and South Honshu Island, including a lot in Suruga Bay in Shizuoka Prefecture!
It is a very popular fish as it happens to come just in between Hiramasa/Young Japanese Amberjack-Five ray Yellowtail in Summer and Buri/Mature Japanese Amberjack-Five Ray Yellowtail in Winter, making a favourite for the season, but bringinga lot of confusion on foreign tables because of the similar names.
Kampachi (Seriola dumerili (Risso) in Latin) and Buri (Seriola quinqueradiata Temminck and Schlegel in Latin) are very similar but their season is different. Beware of scams! Actually the meat looks different.

Kampachi vs Buri Sushi nigiri

Natural Kampachi is quite rare in Japan these days whereas human-raised are plenty.

Claasic way to present a kamppachi sushi nigiri.

Kampachi is savoured in many ways: Sashimi & Sushi, Grilled (Yakimono), Simmered (Nizuke), Meuniere and fried.
Choose comparatibely small specimens. Beware of the large cheap specimens!
Ask for a variation in Sushi called “Kampachi Aburi”?kampachi lightly grilled on one side: a beauty!

Kampachi ramen!

Kampachi Donburi!

Grilled kampachi!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Fish, Japanese Fish, Japanese Gastronomy

Japanese Fish Species 5: Ishigarei/Stone Flounder

October 15, 2014 dragonlife 2 Comments

Ishigarei, イシガレイ、石鰈 in Japanese, is another popular flatfish/flounder in this country. For the specialists the Englidh name is stone flounder, and its Latin name Kareus bicoloratus. Interestingly enough these fishe are commonly called flatfish in Englisｈ, whereas the Japanese write them as “leaf Fishes”!

In Japan, depending upon the region it will be called other names, such as Ishimochi, Ishimochigarei or Shirogarei.
Their season is mainly in Summer in Hokkaido and Eastern Japan, although they might appear a lot earlier in Shizuoka.

Ishigarei is considered the best of all flounders in this country. People generally avoid to catch them during the female egg incubation, but the same egg-bearing fish are a delicacy in Tokyo.

Always choose “lively” specimens when buying them as the taste will soon deteriorate if the fish is not dressed quickly first.
If angler-friend of yours calls on the phone with one of them, don’t discuss and buy the fish!

Stone flounders make for such superlative sashimi that it becomes a bit of a waste to consume it in another way.

But who would pass such a Japanese-style carpaccio?

Or an Italian Carpaccio?

Sushi lovers will appreciate it as a sushi nigiri!

A truly extravagant sushi nigiri display. Eat it quickly!

Alright, you were not lucky enough to get it absolutely fresh.
In this case simmer it the Japanese way as Ishigarei Ni (Ni stands for simmer) with soy sauce, sake, mirin and ginger!