Category Archives: Kikugawa City

“Kan Kan Musume Corn” with Nana Hayakawa & Top Hat Group in Shizuoka City!

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Top Hat is an agricultural venture led by Mrs. Nana Hayakawa and her husband in Kikugawa City in collaboration with other young farmers in Shimada City and Makinohara City.

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Private orders!

In Shizuoka City they already made their names with their “Kan Kan Musume/Sweet Girl” Corn which they sell in front of Ogushi Shrine across from Parco Department Store a few minutes walk from Shizuoka JR Station!

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This year they sell their extravagant corn (1000 yen for 5 or 6 depending on size) from 11:00 a.m., until July 19th, but you had better hurry as they will have sold their daily 1,000 ear by lunch time!
The reason of their popularity is simple enough: reliable, traceable and exquisitely tasty products harvested the very morning!

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Nana Hayakawa (left) and one of her staff!

They sell their corn from June 4th to July 19th on Fridays, Saturdays, Sundays, Mondays and Tuesdays.
They also sell their fresh products in Yaizu City in front of Comeda Coffee Shop Yaizu Inter on Saturdays an Sundays from June 11th to July 10th.

Top Hat also offers:
Lettuce from early November to early May
Tomatoes from early November to early May
Sunny Lettuce from mid October to mid April
Green Leaves from mid October to mid April
Edamame from early June to mid July
Romaine Lettuce from mid October to mid April
Cucumbers from mid June to early Octber
Okra from mid June to mid August
Broccoli from late December to mid May
Green tea all year round

TOP HAT
Tel.: 090-2574-0025
E-mail: taiki2525n@gmail.com
Fax: 0537-36-6666
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

Shizuoka Sake Tasting: Morimoto Brewery-Sayogoromo Amakuchi Tokubetsu Junmai

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Hitosi Morimoto, owner nad master brewer at Morimoto Brewery in Kikugawa City has always been considered a maverick by his peers.
This time he decided to produce a sake called Sayogoromo Amakuchi. “Amakuchi” stands for “sweet” and knowing that sake in Shizuoka Prefecture are generally very dry it was a bit of a provocation although it was not that sweet by the standards of other Prefectures in Japan!

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Naturally, it is a very limited brew!

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Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: – 4
Acidity: 1.6
Bottled in April 2016

Clarity: very clear
Color: faint golden hue
Aroma: drier than expected. Discreet and fruity. Raisins
Body: fluid
Taste: Gentle and fruity attack backed with puissant junmai petillant.
Drier than expected.
Complex: raisins, muscat, custard, honey, castella.
Lingers for a while before departing on drier notes of castella.
Will turn sweeter with food before turning back suddenly to a drier note later.

Overall: drier than expected but very deep and fruity.
Drinks like a sweet white sherry.
Probably best enjoyed in place of a dessert wine!
Suggested pairings: cheese, chocolate.

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

Shizuoka Sake Tasting: Morimoto Brewery-Koshu Roman 2011Genshu Junmai

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On Sunday May 22nd, I had the occasion to meet again an old friend, namely Hitoshi Morimoto, owner and master brewer at Morimoto Brewery in Kikugawa City at a great izakaya in Shizuoka City, Hana Oto, which took part in the annual Shizuoka De Hashigo Sake event!

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The sake served for this special event was a real and very gem, a koshu/aged sake brewed in 2011 and matured at room temperature. It goes without saying that you need incredible expertise and a lot of courage to create such a nectar!

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Rice milled down to 60%
Alcohol: 17 degrees
Pasteurized only once
Matured at room temperature
Bottled in 2011

Clarity: very clean
Color: golden
Aroma: dry and fruity. Dry Sherry
Body: fluid
Taste: deep, fruity attack backed up with only a little junmai petillant.
Complex: dry sherry, plums
Lingers for a while before departing on drier notes of greens and more sherry.
Varies little with food but a sweeter note of white sherry.

Overall: simply extravagant and a very rare experience!
Absolutely splendid sake to be enjoyed as a sherry, either at room temperature or lightly warmed.
The kind of sake you appreciate like a fine sherry after dinner in special company!
If you really wish to pair it, do so with roast beef, BBQ, yakitori and cheese!

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

Shizuoka Sake Tasting: Morimoto Brewery-H. Morimoto Filtered Tokubetsu Junmai Nama Genshu

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Last night when I paid a quick visit to my favorite oden bar in Shizuoka City, the Mama san showed this bottle she had just acquired at Tomitaya Sake Store in Shizuoka City!

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Great Brew Master Hitoshi Morimoto was having fun once again in Kikugawa City, in the central-Western part of Shizuoka Prefecture!
The name was just his as he called it H. Morimoto Filtered (in English) for this Tokubetsu Junmai (no pure alcohol blended in) Nama (unpasteurized) genshu (no pure water blended in)!
Incidentally, it is a very limited edition!

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Rice: Gohyakumangoku (Shizuoka Prefecture)
Rice milled down to 60%
Yeast: Kyoukai 901 Go
Alcohol: 17~18 degrees
Dryness: – 4
Bottled in February 2016

Clarity: very clear
Color: faint golden hue
Aroma: dry and discreet. Rice, faint pears
Taste: very fruity, sweetish attack backed up with puissant junmai petillant.
Complex: apples, plums, apricots, sweet pears.
Lingers for a while before departing on sweet, fruity and flowery notes and oranges.
No acidity whatsoever but the sweetness is not cloying at all.

Overall: a very fruity and flowery nectar!
Very unusual concept in Shizuoka prefecture where the great majority of sake are dry.
Very deep and complex with ever-changing facets surging up.
A sake best enjoyed on its own although could definitely be savored in the place of a dessert wine.
A last liqueur for the road, but one easy on the body and soul!
Suggested pairings: Chocolate, blue cheese.

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

Shizuoka Vegetables Street Market by Non Chan & Nana Chan of Taiki Farm in Shizuoka City!

Shizuoka Vegetables Street Market by Non Chan & Nana Chan of Taiki Farm in Shizuoka City!

Some enterprising growers do not hesitate to travel to Shizuoka City to sell their fresh products directly to very happy consumers!

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Non Chan and Nana Chan of Taiki Farm in Kikugawa City are two of them!
You will find them happily shouting their wares at Ogushi Shrines right across from Parco Department Store in Aoi Ku, Shizuoka City, only a few minutes’ walk from Shizuoka JR Station!
You can buy their vegetables on Mondays, Fridays, Saturdays and Sundays from 10:00 am until they are sold out!
Beware that they sell fast and by 1 pm usually everything’s gone!

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You cannot miss heir sign!

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Now, what do they sell?
Kankanmusume Corn, considered as the best in Japan until beginning of July
Cucumber (sweet) until beginning of September. Note that cucumbers will be less than available in Japan this year!
Tomatoes: until ???
Lettuce, Sunny lettuce and Green Leaf Lettuce: from end of October to March

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Fat kankanmusume corn ears! From Taiki Farm in Kikugawa City!

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Beautiful sweet cucumbers! From Taiki Farm in Kikugawa City!

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Momotarou Tomatoes! From Hatada farm in Kuno, Suruga Ku, Shizuoka City!

Place: Ogushi Shrine, across from Parco Store, Aoi Ku, Shizuoka City
Behind Isetan Dept Store under the eaves of red-bricked Castle Hotel on flea market week ends.
Time 10:00 ~all sold out
Days: Mondays, Fridays, Saturdays and Sundays

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 Gastronomy: Lunch at Cava.K. in Kikugawa City!

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Bear stewed in red wine!

Service: Very friendly and attentive
Facilities & Equipment: Spotless clean overall. Superb washroom
Prices: Appropriate. Reasonable when considering quality and originality!
Strong points: Gibier/Game, the best in the Prefecture! Great use of superb local and own garden ingredients. Seasonally cured meat and ham.

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Cava.K. French Restaurant is lost in the mountains near green tea fields in Kikugawa City, western Shizuoka prefecture for a good reason: Chef Hiroyuki Yamaguchi/山口祐之さん wants to stay as close as possible to local hunters for best supply of game whatever the season!

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He also grows his own garden to supply variety to the local products!

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The reason he called his French Resaurant Cava.K. is twofold: “Ca va” in French means “It’s fine”. The district where the restaurant is located is called 沢水加/sabaka. When you that “K” is pronouced “ka” in French, the whole name almost sounds the same!

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The style of the building is certainly original in Japan, like a modern chalet!

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All kinds of original processed foods and presents can be purchased there, too!

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The specialties of the day!
If you don’t understand Japanese, don’t worry, the staff can at least tell it in French!

We came six of us that day for a business lunch. We had to skip alcohol but I can tell you that made it a feast, including game!
Alright, let’s start!

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Akaei ebi shrimp, Aori Ika/great reef squid, spinach (from their garden), soupe de poisson/fish soup and tuile de noir de seiche/squid ink tile.

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Gougere! I had some work to do, explaining all that French to my Japanese colleagues!
I didn’t take picture of the bread, but it was also home-made!

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Another appetizer you will be hard put to find anywhere else in Japan: smoked yamadori sasami/Yamadori Chicken breast, duck and pheasant!

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Another set of appetizers!

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Celeriac, leeks potato soup with Karugamo/duck confit from Kikugawa!

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Marcassin/Young wild boar a la creme, Trompettes de la Mort mushrooms, kohlrabi and pie!

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Shojoin turnip, shiro baigai clam, scallop, Ikawa lotus root, ikura/salmon roe!

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The consomme that was served then was entirely made with wild venison. The last touch was added with fennel!

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The fish dish!
Sole from Omaezaki, with bisque sauce. Local vegetables including Japanese echalette and native corn from Ikawa!

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Actually, before the start of the repast we were requested to choose a main dish from the gibier/game menu:
From top to bottom:
Karugamo/wild duck roast
Pheasant from Kikugawa Roast
Wild boar from Kawane Roast
Japanese deer from Ikawa Roast
Civet Roast (the first ever I’ve heard of it as a game dish!)
Hare from Kikugawa Roast
Asian Black Bear from Kawane stewed in red wine
Asian Black Bear from kawane Roast
Kamoshika Deer hamburger

What do you think we chose?

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Civet roast!
We had some great fun sharing all these dishes between us!

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Hare Roast including its kidneys!

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Pheasant Roast!

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My choice!
Asian Black Bear stewed in red wine!

Important note: for those who think we are eating Japan wild life into extinction, stand corrected! All these animals had to be culled in the wild by professional hunters as they proliferate to very dangerous numbers for the local ecology. At least they become useful!

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One of the best cheese trays in the Prefecture, half of the cheese French, the other from Nagano Prefecture!

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And then it was all kinds of desserts I had very little time to ask about!
I promise to be more careful next time!

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It was certainly a delightful sin to break into them!

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To finish it all chocolate declined into four different symphonies!

Don’t ask me how much we pay! It was ridiculously cheap considering the quality, the originality and the supreme flavors, aromas and savors!

I very much doubt you will find the equivalent in Tokyo, so reserve your train ticket!

CAVA.K.
Chef: Hiroyuki Yamaguchi/山口祐之さん

439-0003 Kikugawa City, Sabaka, 791-11
Tel.: 0537-37-1820
Fax: 0537-37-1850
Opening hours: 11:30^14:30, 18:00~21:30
Parking: 8 cars
Cash only
Reservations advised
Entirely Non Smoking!
HOMEPAGE
BLOG (Japanese)

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

Healthy Fusion Gastronomy: Lunch at Tasty Rabbit in Kikugawa City!

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Service: Very friendly and smiling, Great welcome
Facilities and Equipment: Great cleanliness overall. Superb Washroom
Prices: Very reasonable
Strong points: healthy and generous fusion gastronomy making a great use of local ingredients.
Entirely non-smoking!

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For the last 12 years he has spent in Japan, Moshe Liran, an Israeli citizen, has proved he has more than string on his bow: he is not only a graphic art lecturer at Kikugawa Tokoha High School and a language teacher in his own school in Shimada City, he is also a chef who plies his trade in a very atypical manner!

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To thoroughly enjoy his talents he concct and serve fusion dishes only on one Saturday and one full week end every month!
He can do this at a shop called mama’s Share Sop Soramamme owned by a building and design company in Kikugawa City!

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You have the impression to leave Japan as you approach the house!

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The decor inside is both simple and elegant with lots of wood at a counter or tables!

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And the place is spotless clean! And entirely non-smoking!

SN3O5151A cute stove!

Don’t worry the whole place is air-conditioned!
Great music, too!

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The establishment is used by other tenants whose goods deserve a close look!

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The counter replete with spices and Mshe at work in the kitchen!
When he has the time expect him to have a nice and warm word with him!
And he loves photographs!

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The menu in English!
Check his blog for the menu of the day!

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The menu in Japanese!

The menus will be different for the next opening days on 11th (Saturday), 25th (Saturday) and 26th (Sunday) of January 2014!

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My lunch today!
So good value and so healthy!

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First salad!

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Hot musubi/Japanese-style rice ball with a quail egg inside!

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Second salad!
You’ll never guess what these long yellow strips are!
Takuan! Japanese pickled daikon!

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A kind of shepherd pie created with sweet potatoes, pork and cranberries!
An intriguing surprise! I really enjoyed it with a feeling of home-cooking!

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The dessert and coffee!

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Rabbit mango, berries and nuts ice cream!

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A beautiful crunchy ice cream as good as in Italy!

I’m starting to really discover Kikugawa City!

TASTY RABBIT Cafe & Shop
Chef: Mr. Moshe Liran

Kikugawa City, Honjo, 1172 [mama’s Share Shop Soramame]
Tel: 090-5453-0075
Opening hours: 11:00^21:00 on one Saturday and a full week-end every month (Check BLOG!)
BLOG
Parking: 15 cars
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