Category Archives: Meat

Bryan Baird Newsletter (2014/02/20): Seasonal Releases: Two Winter Season Thirst Quenchers

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Releases: Two Winter Season Thirst Quenchers

Dear Taproom Friend & Baird Beer Enthusiast:

All of the hullabaloo in the winter beer season is paid to potent lagers and warming ales. That is all well and good, but there remains a place for sprightly refreshing brews even at the height of the winter chill. We are proud to release today two such examples of thirst-quenching winter beer refreshment: Temple Garden Yuzu Wit and Winter Wit.

New Baird Beer Seasonal Releases:
*Temple Garden Yuzu Wit (5%):

This fruit-infused Belgian-style witbier is the happy result of an unfortunate situation: we couldn’t get our hands on enough fresh yuzu fruit to brew this year’s Temple Garden Yuzu Ale (one of the annual mainstays of our fruit beer brewing). We decided to use what little yuzu fruit we did get in such a way as to maximize its impact — as a dry-peel component in a wonderfully fruity and effervescent wheat-based witbier. And boy does the yuzu aroma shine bright! It is complemented perfectly by the subtle aromatics provided by just a pinch of sansho seed.

Temple Garden Yuzu Wit is available for immediate release in kegs ONLY.

*Winter Wit (6%):

Witbier is a Belgian-style wheat ale brewed with a high proportion of un-malted wheat from which it derives a whitish color. Typically it is a light, tart, crisp and refreshing ale of low-alcohol strength. Baird Winter Wit is a more robust cold-season take on this classic Belgian beer style.

Our grist is a blend of un-malted and malted wheat, floor-malted Pilsner and Maris Otter, and a touch of Caragold (contrbuting body and color). The hopping is light and performed with a combination of European varieties: Tradition, Hersbrucker, Styrian Golding. The magic occurs when this ingredient combination is then fermented with our Belgian yeast strain. The result is a pleasantly tart and spicy, sprightly carbonated ale with a hazy white-gold hue upon which sits a billowing head of virgin-white foam. The warmth comes in the finish, just enough to furbish without interfering with the refreshment. Winter has never tasted so glorious!

Winter Wit is available for immediate release in kegs as well as bottles (360 ml). You can enjoy both Temple Garden Yuzu Wit and Winter Wit fresh on draught at all of the Baird Taproom pubs beginning today (Thursday, February 20).

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

SN3O5165

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.

SN3O5144

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!

SN3O5143

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

SN3O5145

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!

SN3O5148

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

SN3O5149

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

SN3O5150

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!

SN3O5152

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.

SN3O5153

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!

SN3O5154

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

SN3O5155

Another set of appetizers!

SN3O5156

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

SN3O5157

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

SN3O5158

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

SN3O5159

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

SN3O5160

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

SN3O5151

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?

SN3O5162

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

SN3O5163

Hare Roast including its kidneys!

SN3O5164

Pheasant Roast!

SN3O5165

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!

SN3O5167

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

SN3O5168

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

SN3O5169

It was certainly a delightful sin to break into them!

SN3O5170

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

Japanese Gastronomy, Markets & Local Products at S-Pulse Dream Plaza in Shimizu Ku, Shizuoka City!

SN3O5572

Kappa Chan at Kaldi Store!

If you have the occasion to visit (choose a rainy day!) Shimizu Ku (formerly Shimizu City before it was merged with Shizuoka City), you ought to try and visit S-Pulse Dream Plaza to have a good look at the local gastronomy in markets and taste it in the many restaurants inside! I can assure you there is lot to investigate as Shimizu is a major fishing harbor in Japan and is surrounded by the greatest variety of agricultural producers!

SN3O5532

First of all take the Tokaido Line/JR Line and get off at Shimizu.
Once past the ticket machines turn right, walk to the first exit and go down the stairs!

SN3O5533

Once downstairs turn left and look for the bus stop ring!

SN3O5534

Your bus stop is just beyond this (strange) sign!

SN3O5535

This is the schedule (weekdays on the left and week-ends on the right) for the free limousine bus service to S Pulse Dream Plaza!

SN3O5536

Incidentally this is also the bus stop for the free limousine bus to the ferry harbor if you want to take a ferry boat to Toi, Izu Peninsula!

SN3O5538

This is your bus!

SN3O5539

Board in at any of the two doors!

SN3O5540

Alright let’s have a good look at the restaurants and shops on the first (ground) floor!
Suruga Wan Shokudo/Suruga Bay Canteen!

SN3O5541

Hatoba Kitchen Restaurant!

SN3O5542

I told you that Shimizu is a major fishing harbor!

SN3O5543

Kaldi Coffee Farm!
They also serve a great selection of wine, sauces, preserved foods, pasta, etc.!

SN3O5544

Tezuka Shoten Ramen JIN Restaurant!

SN3O5545

Totoraku, serving fried sakuraebi bowl from Yui among others!

SN3O5546

Manmaya Eel Shop!

SN3O5547

Shimizu Harbor delicatessen and bento shop!

SN3O5548

Kaidoya shop specializing in unusual marine products!

SN3O5549

Nobu Chan Fish Market specializing in Shimizu Tuna!

SN3O5561

Live TV of their kitchen!

SN3O5560

Have a god look at the shop, left and right!

SN3O5562

Great and so reasonable fresh sushi bento!

SN3O5563

Only seasonal and local as far as fresh fish is concerned!

SN3O5564

Live seafood also available!

SN3O5565

Spicy Shizuoka Tuna preserves!

SN3O5566

And of course the Shizuoka specialty, bonito/katsuo (cooked in this case)!

SN3O5550

Kanei Suisan Shop specializing in sundried fish/himono and preserved marine products!

SN3O5567

First-class preserved seafood!

SN3O5551

Irifune Vegetables & Fruit Market!

SN3O5558

Benihoppe/Red Cheeks Strawberries, a Shizuoka specialty since 2002!

SN3O5552

Shimizu Groceries Store!

SN3O5553

Taki Delicatessen Shop!

SN3O5554

Tonkatsu Saboten Shop specializing in tonkatsu!

SN3O5559

Great variety of very reasonable bento!

SN3O5555

Shinoda Liqueur Shop, one of the very best in Shizuoka Prefecture where you will find local and Japanese drinks of all genres!

SN3O5568

Rare shochu from Shizuoka Prefecture!

SN3O5569

Shizuoka sake mini cups and mini bottles!

SN3O5570

Rare sake from Shizuoka and elsewhere!

SN3O5571

At the bottom Shizuoka Craft beers by Bryan Baird and Stephan Rager!

SN3O5556

Minato Pan, a great bakery where you can eat onsite!

SN3O5557

Mount Fuji melon Bread!

I already have introduced Umi Sushi Restaurant there but there are more to come as well as other shops and attractions!
Stay tuned!

RECOMMENDED RELATED WEBSITES

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: 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

10 “Leg” Foods of the World!

LEG-FROGS

What are these?
They were served in my hometown, Chalon Sur Saone, Bourgogne, France!
See below last picture!

To give a little help (actually he helps me!) Russell Deasley, the mastermind of a superior Homepage/Blog with the name of THE TOP 10…of Anything and Everything! I have been thinking what could be the different “10”, be they the best, worst or whatever, I could come up with. And the ideas are coming fast and thick!

I had been wondering for quite a while what people all over the world did with the legs of the many animals they eat and decided to do a little research to find at least 10 of them. There are more of course, but let’s say these are my favorites!

LEG-CHICKEN-TIKKA-INDIAN

1) Chicken Legs in Tikka fashion.
INDIA!

LEG-CRAB-JAPANESE-SNOW-CRAB

2) Snow Crab Legs just before being cooked in Shabu-Shabu Style.
JAPAN!

LEG-DUCK-ROASTED

3) Leg of Duck Roasted with Wine Sauce.
CANADA!

LEG-LAMB-ROASTED

4) Leg of lamb Roasted
USA!

LEG-PHEASANT

5) Leg of Pheasant Roasted
UK!

LEG-PORK-CUBAN

6) Leg of Pork Roasted.
CUBA!

LEG-QUAIL

7) Leg of Quail Roasted in Spices.
SPAIN!

LEG-TURKEY

8) Legs of Turkey Roasted.
GERMANY!

LEG-VENISON

9) Leg of Venison in Moscovite Sauce with Pumpkin Varenyky.
RUSSIA!

LEG-FROGS

10) Frog Legs Sauteed.
FRANCE!

RECOMMENDED RELATED WEBSITES

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: 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!
-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

Japanese Gastronomy: Juicy Hamburger Recipe-Nikujiru Afureru Hanbaagu-肉汁あふれるハンバーグ

JUICY-HAMBAAGU-1

The Japanese make a clear distinction between hamburgers served sandwiched between buns or bread and open hamburgers.

They call the American variety served between buns “hanbaaga” whereas minced meat steaks (stak hache in French) “hanbaagu”! Very little diffrenec in pronuciation but big difference in concept and serving!

Moreover the Japanese like their “hanbaagu” as “juicy” as possible, which explains why so many people prefer the open hamburgers in this country.
Here is a slightly off the beaten tracks recipe which should please those who like their favorite food soft and juicy!

Bear in mind that I leave the quantities open to allow for personal priorities. This is only the basic recipe left open to many variations!

INGREDIENTS:

Finely ground meat: preferably a mixture of beef and pork. Beef only is fine (for hallal and kosher cuisinesin particular)!
Finely chopped onion
Salt
Black pepper
Nutmeg
Breadcrumbs/panko
Milk (replace with light beef stock for kosher cuisine)
Eggs
Butter (skip or use fake butter for kosher cuisine)
Balsamico vinegar
Optional spices: Chili pepper, etc.
Optional vegetables: finely chopped vegetables (garlic, carrits, etc.) to be added to chopped onion

RECIPE:

JUICY-HAMBAAGU-2

Right away this recipe differs from more conventional ones:
On a cold frying pan drop finely chopped onion. Pour oil over the onion (not before dropping the onion in the frying pan) and stir-fry over low fire. This will allow oil to coat onion and prevent the taste to escape! Fry onion until they have become soft and transparent.
Let the onion cool completely first!

JUICY-HAMBAAGU-3

In a bowl drop the meat and add salt. Mix the salt in with a spatula.
Do not use your fingers! Otherwise the fat inside the meat will liquefy.

JUICY-HAMBAAGU-4

Mix the salt and meat until the meat attains a paste aspect. This requires some effort but this is one the keys for a juicy and soft “hanbaagu”!

JUICY-HAMBAAGU-5

Once you have achieved a paste form add onion, bredacrumbs, egg, milk, black pepper and mix well.
This time mix by hand! You should obtain a very sticky mixture than.

Note: as for salt added to the meat, the right amount is 0.8 % of the meat weight. This is the best amount to help control the amount of of water inside all ingredients. Too much salt and the meat will become watery. Not enough salt and the meat will dry down. A bit complicated, I understand! Actually this the amount of salt found inside a human body!

JUICY-HAMBAAGU-6

On a cold frying pan pour some oil. Deposit the hanbaagu over the oil and fry over a low fire.
A hot fire will mean a hard surface and a raw inside! Moreover the water contained inside the meat will escape and break the hanbaagu.
This is another important key to a juicy hanbaagu!

JUICY-HAMBAAGU-7

Do not put a lid over the meat! Other wise the temperature will rise too quickly and the hanbaagu will end flat!
Sponge off the first liquid coming out of the meat with kitchen paper as shown above.
When the bottom face has been properly cooked turn over and again sponge off any liquid coming out.

JUICY-HAMBAAGU-8

As an indication, once more than half of the meat has turned whitish it means that the bottom face is properly cooked. At this time turn the hanbaagu over.

JUICY-HAMBAAGU-9

It will take 12~13 minutes to cook the hanbaagu properly on both faces. When yo see some transparent juices seeping out the meat will have been cooked properly.

JUICY-HAMBAAGU-10

Take hanbaagu off the frying pan.
Add balsamico vinegar to the juices and reduce until half of it over a medium fire.
Add salt then if necessary.
Mix in some butter to liaise the sauce.
Place the hanbaagu over the sauce and coat both sides/faces and serve immediately with the rest of the sauce poured over the meat.

JUICY-HAMBAAGU-11

When you cut the hanbaagu it should be soft and well cooked but juices should not run out. But you bite it you will then be able to taste the juices inside the meat!

Bon appetit!

RECOMMENDED RELATED WEBSITES

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: 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!
-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

American Gastronomy: Chili Burger & New York Blue Strip Burger at Tequila’s Diner in Shizuoka City!

SN3O3741

The Chili Burger

Service: Shy but very friendly
Equipment & Facilities: Good general cleanliness
Prices: Reasonable to slightly expensive but very good value
Strong points: Tex-Mex gastronomy of superior quality. Doubles up as bar in evenings.

This is another report which should please my good friend Quizoxy!

The fact of being French is not going to prevent me from enjoying real burgers!
Fortunately here in Shizuoka City (and it seems to be the only decent venue in the whole of the Prefecture) we are blessed with a Diner serving burgers made with local beef only, notwithstanding the local vegetables, other meat and buns and bread locally baked!
I suppose I will continue reporting until I have exhuasted the whole menu!

1) CHILI BURGER

SN3O3739

The lunch menu (on both sides!)

No, I didn’t have these two burgers in a single lunch!
These lunches, although a bit pricey, are very generous and I can guarantee you satisfaction. They even offer an extra free serving of fried potatoes on request!

SN3O3740

The first lunch featured a chili burger with home-made chili beans!

SN3O3742

I like the way they serve it as you can either eat it the American way with the burger between your hands, or my way, a little at a time with a knife and fork!

SN3O3743

I know a lot of American and Canadian friends who would come just to sample those beautiful chili (not really hot, thanks!) beans!

SN3O3744

And their potatoes are always freshly fried!

SN3O3745

Always coming with a very tasty corn salad!

SN3O3746

Try and mix those chili beans with the fried potatoes!

2) New York Blue Strip Burger

SN3O4218

The last time I visited the place I just couldn’t resist this intriguing New York Blue Strip Burger! French also like their beef!

SN3O4219

New York Blur Strip Burger!

SN3O4220

I couldn’t wait to slowly demolish it!

SN3O4221

“Raising the cap” you will discover a whole steak, grilled semi-rare, cut in strips. And plenty of it!
For once my friends will have to eat it the slow way with fork and knife!

SN3O4224

The bottom row queuing for your fork!

SN3O4222

Now, that beef is extravagant (and local!)!

SN3O4223

And plenty of fresh vegetables for good balance and taste!

To be continued… You bet again!

TEQUILA’S DINER
420-0035 Shizuoka City, Aoi Ku, Shichiken Cho, 8-6 (near Aoba Park Street), ACT 7, 1F
Tel.: 054–255-7595
Business hours: 12:00~14:00, 18:00~24:00
Closed on Wednesdays
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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 Bistro-Izakaya: Chez Satsukawa in Shizuoka City!

Service: Very friendly and easy-going, more professional in the “room”.
Facilities: Very Clean and beautiful washroom!
Prices: Reasonable
Strong points: French food in Izakaya style. Great sake and wines! Extensive use of local ingredients!

Chez Satsukawa is probably the oldest favorite restaurant of mine still standing in Shizuoka City!

I’ve known Chef Tomio Satsukawa/薩川富雄さん since the days he was looking after a Restaurant called Chez Chinois before he went independently in 1989!
His restaurant moved twice to the present location where he conceived his establishment in what he calls “Bistronomie”, and what I call French Bistro-Izakaya!
Simply said it is a happy marriage of French and Japanese ( and a little Chinese!) traditional culinary trends.
It is the kind of place where you can come on your oe\wn and sit at the counter or visit in company and sit at a more elegant table.

The menu is easy to understand thanks to personal drawings. If you don’t read Japanese just ask him and hewill gladly reply in his gruff voice!

Don’t foregt to check the day’s specilas!

Like in an izakaya you will be served appetizers with the first drink. The difference is that they are made with a French concept in mind!

Japanes pickled daikon and open quiche.

Stewed burdock roots and cucumber salad.

It would take quite a few visits to smaple all the specialties but there is one you must start with: Chinese-style raw fish salad/Salade de Poisson!

This time the fish was Shizuoka sole!

You are supposed to mix all ingredients in the dish before transferring it to your plates!

Expect many French bistro classics!
The one above is a seasonal Shizuoka wild boar terrine/Terrine de sanglier sauvage!

I would kill for that!
Notice the pieces of foie gras!

Another specialty of the chef: Chinese Pekin Duck-stylle duck served with crepes!

The pancakes and the sauce!

The duck and the finely chopped white leeks!

Et voila!
Just roll the pancake and eat it with your fingers!

For the potato lovers the Red Moon (Organically-grown in Shizuoka) Potato “Frites” are a nust!

For the hungry client in need of hot food Chef Satsukawa even have a yaki kare/Oven-baked curry inpired from a recipe originating from North Kyushu Island!

Indian? American? Japanese? French? Fusion gastronomy, certainly!

To be continued…

CHEZ SATSUKAWA
420-0852 Shizuoka City, Aoi Ku, Kooya Machi, 4-9, Matsunaga Kooya Machi Bldg, 2F
Tel.: 054-205-5133
Business hours: 12:00~14:30, 17:30~23:00 (22:00 on Sundays)
Closed on Mondays and Tuesday for lunch
Credit Cards OK
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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