Category Archives: Recipes

レシピ, Bistro, 美食, 観光, 農業, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Bistro Gastronomy: Terrines at Caravin in Shizuoka City!

December 5, 2012 dragonlife 4 Comments

Service: very friendly if a bit shy.
Facilities and equipment: overall very clean. Beautiful washroom.
Prices: Reasonable
Strong points: Authentic French and European bistro gastronomy. Slow food. Excellent and reasonable
wine list.

Any French-style bistro ought to be judged on their terrine and/or pates for the simple reason it is their most popular comfort food as well as the reference test for the chef’s skills.
That alone would have me go time and time again to Caravin in Shizuoka City!

If you can’t read Japanese just ak what terrine or pate are on the menu as Chef Onoda is churning them out like nothing!
Here are some fine examples:

Now here is a terrine that not many chefs dare to tackle in Japan!
Pig ears and nose jelly terrine!

It is a very tasty dish, but maybe the Japanese are not always comfortable with pork jelly, although as a meal it is well-balanced with the vegetables served appetizingly served with it!

And it is not all jelly and fat!
Delicious!

I just loved vegetable terrines!
And Chef Onoda’s are simply beauties!

beautiful pattern and a well-balanced meal of it again!

Exquisitivly topped with tapenade!

Viewed from a more vertical angle!

Those succulent luccolla and shiitake mushrooms add so much with their different savors!

it is such gastronomic fun to dig in it a little at a time to reveal the contents!

Pate de campagne!
Actually it should be called Terrine de campagne!
THE French comfort food!

For a side view to reveal the bacon lining. Naturally served with soft Dijon mustard and cornichon!

Yummy pieces of foie gras!

I just love those whole black pepper seeds for extra zip!

Terrines are not all about meat and vegetables, but also a great dessert concept: Chocolate and Walnuts Terrine!

From another angle. The ice-cream makes for the perfect marriage!

Those crunchy walnuts proved to be a surprisingly loveable finish touch!

Convinced?

CARAVIN
Shizuoka City, Takajo, 2-25-17
Tel.: 054-246-3539
Opening hours: 16:00~24:00
Closed on Mondays
Cards OK

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

レシピ, Bistro, Cafes, 美食, 観光, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka City, Shizuoka Cuisine, Tourism

Cappucino: “A Rabbit with a Moustache or with Doe Eyes?” at Patina in Shizuoka City!

December 4, 2012 dragonlife Leave a comment

Service: Very friendly and smiling
Facilities: Very clean. Beautiful washroom.
Prices: Reasonable
Strong points: A true cafe where to relax and enjoy a good light meal any time of the day. Interesting and reasonable wine and cider list.

This is the latest Cappucino created by Saori Chan/沙緒里ちゃん at Patina in Shizuoka City!
It could become another inspiration for my Swiss friend Sissi at With A Glass!

I had a real problem to come up with a name to describe this rabbit!

What would you say: A Moustache or doe eyes?
Mind you, I could have called it big flapping ears rabbit!

Now, who is that little heart for? LOL

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00=22:00 (last orders, 21:30
10:00~21:00 on Sundays (last orders, 20:30)
Closed on Tuesdays

BLOG (Japanese)
Non-smoking until 15:00
Credit Cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Bistro, Boudin Blanc, 美食, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Pork, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Bistro Gastronomy: Boudin Blanc at Patina in Shizuoka City!

November 27, 2012 dragonlife 2 Comments

Service: Very friendly and smiling
Facilities: Very clean. Beautiful washroom.
Prices: Reasonable
Strong points: A true cafe where to relax and enjoy a good light meal any time of the day. Interesting reasonable wine and cider list.

As I said in my previous report Boudin Blanc is a delicacy dating back to the Middle Ages and is nowadays made with white meat ( as opposed to Boudin noir/Blood sausage) with pork or veal fat added. Some chefs use more or less flour or yeast to liaise the meat and make it easier to cut.

Patina in Aoi Ku, Shizuoka City, was offering Boudin Blanc Lunch in their weekly lunch set menus and I couldn’t resist again! At less than 10 Euros, it is a bargain!

Boudin Blanc is more of an Eastern and Central France specialty but a Bordeaux wine is fine for it!

A good start on a cold rainy day!

Hot gaspacho made with local vegetables!

The Boudin Blanc plate!
Is this really Japan!
And I already told I know of other places, but this is one of the tops!

Lady Chef kondoh’s recipe is different, but she favors pan frying her carefully home-made Boudin Blanc and serve them in a Dijon seed mustard sauce!

I wonder if one has ever heard the comment, “a Boudin blanc with a feminine touch”?

Plenty of fresh local greens for great balance!

Baked sweet potatoes make for a lovely touch!

You can choose between rice and grilled soft bread. No contest there!

Lady Chef Kondoh uses no flour or liaising agent in her Boudin Blanc. It might be more difficult to cut it cleanly but the result is a tender and so light sausage!
I had great difficulty eating it slowly… A beauty!
When lady chefs surpass their male colleagues….!?

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00~15:00, 17:00~21:30 (last orders) for meals, 11:00~22:00 for the cafe, Sunday~Saturday
10:00~22:00 on Sundays
Closed on Tuesdays

BLOG
Non-smoking until 15:00
Credit Cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Bistro, Boudin Blanc, 美食, 観光, 農業, Food, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Pork, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Bistro Gastronomy: Boudin Blanc at Caravin in Shizuoka City!

November 26, 2012 dragonlife 2 Comments

I told you no longer ago I would have to visit Caravin in Aoi Ku, Shizuoka City not before long!
Well, the other day I just couldn’t keep that Boudin Blanc out of my head and had to sample it again before I got mad!

Boudin Blanc is a delicacy dating back to the Middle Ages and is nowadays made with white meat ( as opposed to Boudin noir/Blood sausage) with pork or veal fat added.

It can be served in many ways. Chef Onoda’s preferred method is pan frying his home-made boudin blanc and serving it with the vegetables of the day.

You have to come to Japan to find Boudin Blanc presented as an artistic montage!

The Boudin Blanc is fried in light fond de veau/veal stock, jus de volaille/chicken broth and Dijon mustard and mounted on Shizuoka-grown organic Red Moon potatoes!

Enormous fresh shiitake mushrooms are also used for the support while a green touch is added with a long shishito green pepper!

Such a fine texture!
Did I say they were sublime?

True French bistro gastronomy in Japan!

And this is not the only place!

CARAVIN
Shizuoka City, Takajo, 2-25-17
Tel.: 054-246-3539
Opening hours: 16:00~24:00
Closed on Mondays
Cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Bistro, Cafes, Cakes, 美食, Dessert, Desserts, 観光, 農業, Food, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Desserts: Tarts at Patina in Shizuoka City!

November 26, 2012 dragonlife Leave a comment

When it comes to cakes I’m a loser for tarts!
You simply cannot beat them when you are looking for the tastes you enjoyed at all times of your life.
They probably are the best example of seasonal cakes back home in France and in many other countries!

When it comes to indulging in them I go straight away to Patina in Aoi Ku, Shizuoka City where I enjoy them at my convenient leisure with a large cappucino!

Here are two I recently enjoyed:
The first one was advertised as apple and oranges, fruit you find in abundance here in this season!

Tarts there are usually served with a big dollop of ice cream to marry with the tart lightly grilled under a salamander!

For a better look of the fruit baked atop a light marzipan and crispy pate sucree!

With some delightful apple compote and elegant custard sauce and mint for the finishing touch!

The second one served with an elegant cappucino.
Can you guess what fruit are used this time?

Apple, fig, orange and banana!

Really appetizing, isn’t it?

Custard sauce with raspberry sauce, caramel sauce and ice sugar for a sin of a dessert!
So elegant!

And naturally exquisite ice cream to marry with the warm tart!

I always keep the dark baked pate sucree for the last bite!

BLOG
Non-smoking until 15:00
Credit Cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 酒, 野菜, 静岡市, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Culture, Japanese Gastronomy, Recipes, sake, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Japanese Izakaya: Odakkui in Shizuoka City!

November 26, 2012 dragonlife 2 Comments

Service: Very friendly, smiling and attentive in an easy-going manner
Facilities & equipment: Very clean overall. Superb washroom (mouthwash provided!)
Prices: Reasonable
Strong points: True izakaya gastronomy of a higher level. Local products extensively used. Great list of sake, shochu. Wine available. Private rooms possible.

Odakkui had been a solid institution when the owner decided to renew the whole place when the building housing them was to be rebuilt.
It has now become just a superb establishment which must be one of the best three izakayas in the whole Prefecture without a doubt!

Chief Manager and Chef Nobuhiro Sugiyama/杉山信廣 at work.

The restaurant is now divided into three distinct rooms to satisfy all customers’ priorities and preferences.
-The main restaurant (called “Omote/おもて/Front”) with a large window overlooking the main street, a counter in front of the kitchen and a large tatami area with dug-in seating.
-A cozy bar-style room (called “Ura/うら/Back”) seating only 5 customers (prices are the same in every room) away from the main room where fried food is prepared. The two rooms communicate through a long corridor bridging the access stairs.
-If you wish for even more privacy three rooms are located behind the small bar. The same rooms can have their partitions taken away for a single private room party.

Don’t worry! There are drinks for every taste including soft ones!

Including plenty of wine!

Plenty of tempting cold foods in wait for you!

For our first visit of newly reformed izakaya the Missus and I opted for the quiet “Ura/Back” bar-style room.
It is just impossible to sample everything in a single visit so we concentrated our order away from fried food we will sample in the “Omote/Front” room next time.

But first the drinks!
While the Missus was sipping her red wine by the glass I started with a cup of Shizuoka sake concocted by Kokko Brewery in Fukuroi City called “Den Ichirou/傳一郎/the professional name of its master Brewer!

One will understand at once the level of an izakaya, whatever the prices (comparatively reasonable in Odakkui considering the quality), when you look at the o-tooshi/お通し/first snack served with first drink: Odakkui’s is not only generous, but absolutely yummy and artfully served on a beautiful Japanese paper napkin!

We always order a plate of seasonal sashimi, another clear indication of the level of any izakaya.
Odakkui’s is just superb! How much would you pay for that in Tokyo? LOL

Beautiful Red Cuttlefish/Aka Ika/赤烏賊! Perfect , almost crispy, bite!

Lean tuna/maguro akami/鮪赤身 that melts inside your mouth. Served with freshly grated Shizuoka wasabi root!

Sole/Hirame/平目 served with its engawa/縁側/Fringe flesh which is usually discarded in Western Cuisine but which is a delicacy here in Japan. No need to say it must absolutely fresh!

A little “service” that you will not be offered for free outside our Prefecture: Home-marinated wasabi stems!
A must-try!

The Missus was keeping to her red wine but it was time for another cup of sake (I was actually offered a “service” cup from another Prefecture in between… the joys of my work!): two different bottles of Toyo Bijin/東洋美人/Beauty of the East from Fukui Prefecture.
Now, which bottle did I choose?
The red label one, naturally!

We couldn’t resist one of the comfort food on display in front of us: grilled bacon and potato salad!

Plenty of fresh vegetables in a well-balanced salad!

Now, another Japanese specialty you will find in any good izakaya, kushiyakiya and yakitoriya: niwatori nankotsu karaage/鶏軟骨唐揚げ/deep-fried chicken cartilages!

Crispy, cracking and so yummy!
needless to say that the chicken must be absolutely fresh!

We had spent a long day walking outside and we were hungry.
No better comfort food than hot (in both senses) mabodofu!

Now, if you a rice fan, you must try Odakkui’s ishi yaki chahan/石焼きチャハン/earthenware fried rice!

A truly Japanese fried rice topped with dried seaweed. A whole meal in itself!

A little detail I always appreciate in a good izakaya: delicious sorbet to refresh yourself!

To be continued… I told you I will have to come up with a report on the Omote/Front room!

ODAKKUI
420-0024 Shizuoka City, Aoi Ku, Tokiwa Cho, 1-8-1, Aoba Yokocho, 2F
Tel./fax: 054-253-6900
Opening hours: 17:00~24:00
Closed on Mondays
HOMEPAGE (Japanese)
Private parties welcome!
Credit cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 観光, 農業, Fish, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Meat, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Bistro-Izakaya: Chez Satsukawa in Shizuoka City!

November 22, 2012 dragonlife 2 Comments

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

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer, Bars, Beer, 美食, Drinks, 酒, 観光, 農業, Food, Fujinomiya City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Tourism

Bryan Baird’s Newsletter (2012/11/21): Thanksgiving Day Release: West Coast Wheat Wine 2012

November 21, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Thanksgiving Day Release: West Coast Wheat Wine 2012

Dear Taproom Friend & Baird Beer Enthusiast:

The onset of cooler weather and shorter days announces the arrival of the season for the enjoyment of hearty, warming and complexly potent ales. We are pleased to greet the season with the Thanksgiving Day release of our 2012 version of West Coast Wheat Wine.

New Seasonal Baird Beer Releases:
*West Coast Wheat Wine 2012 (ABV 9.5%):

Wheat Wine is a beer style born on the U.S. West Coast in the 1980s, thought to have been originally brewed at the Rubicon brewery-pub in Sacramento, California. It has as its progenitor the British Barely Wine style. A Wheat Wine, generally, is characterized by a rich and hearty complexity that is lightened and made a touch sprite by a predominantly wheat, rather than barley, malt base. It is a style representative of the irreverent creativity and unrelenting passion that are hallmarks of craft brewing on the West Coast of the United States. Baird West Coast Wheat Wine is crafted in annual homage to the skilled brewing artisans and fearless beer entrepreneurs who have pioneered craft brewing on America’s great West Coast!

This 2012 version of West Coast Wheat Wine contains no character malt whatsoever and thus appears in a wonderfully hazy hue of sunset gold. The flavor is characterized by a deep, layered wheat malt complexity that is punctuated by 80 BUs of clean and crisp hop character (exclusive use of U.S. West Coast hops: Magnum, Galena, Sterling, Perle, Vanguard). At packaging, West Coast Wheat Wine is krausened in order to add further flavor complexity and to produce a piquant but soft all-natural carbonation.

West Coast Wheat Wine 2012 is available for shipment immediately (kegs as well as 360 ml bottles) and begins pouring from our Taproom taps on Thursday, November 22 (Thanksgiving Day in the U.S.).

In addition to West Coast Wheat Wine, two new small-batch seasonal brews also will debut at our Taproom pubs this Thursday. One is a handpump-dispensed American-style robust porter (American Porter; 6.1%), which brims with American hop character (Columbus, Simcoe, Cascade) without losing its rich malt opulence. The other (Thanksgiving Harvest Amber Ale; 5.1%) is an autumn foliage-colored ale that combines three malted grains (rye, wheat, barley) to produce a hearty yet intricately nuanced malt character. The hopping features American Glacier, a wonderfully spicy and herbal hop. American Porter and Thanksgiving Harvest Amber Ale are available only on tap and exclusively at the Baird Beer Taproom pubs.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, Drinks, 酒, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Recipes, Shizuoka, Tourism

Food & Drink Bloggers in Japan (amended November, 21st, 2012)

November 21, 2012 dragonlife Leave a comment

The number of foreigners and Japanese nationals who write about the food and drinks in Japan in English (or at least answer comments in English) has remarkably increased lately.
I thought it was about time to start some kind of round-up to help people discover these deserving foodies and their blogs!The list below is far from exhaustive, but I’m planning to update and announce it regularly!
Of course if you know more foodies residing in Japan, do please direct them to me and I will introduce them gladly!

HOKKAIDO TRIBE
(Hokkaido Island)
Meishu no Yutaka by Carlin
The Best of Sapporo by Ben!

TOHOKU TRIBE
(Northeastern Japan: Aomori, Iwate, Miyagi, Akita, Yamagata, Fukushima)
Cooking with Mama Miyuki in Sendai
Slow Food From Japan by Nigel Fodgen in Miyagi Prefecture.

KANTO TRIBE
(Eastern Japan: Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa)
Japan Eat’s Videos
Tokyo Food File by Robbie Swinnerton
Watch Japan in Tokyo
Little Japan Mama in Tokyo
Japan Eats (featured on request)
47 Japanese Farms Through The Eyes of Its Rural Communities By Sara and Roshni in Tokyo
Eating Out in Tokyo with Dominic Tokyo Through The Drinking Glass by Melinda Joe in Tokyo
Tokyo Foodcast by Etsuko Nakamura in Tokyo
Sake World by John Gauntner in Tokyo: The inernational Reference for Japanese Sake!
Tokyo Terrace by Rachael in Tokyo
Gaijin Tonic in Tokyo and Kanagawa Prefecture
Nonjatta by Chris Bunting in Tokyo
The Soul Of Japan in Kanagawa Prefecture
Sake, kimono and Tabi In Tokyo
Tokyo Kawai, Etc… in Tokyo
Blue Lotus in Tokyo
The Japanese Food Report by Harris Salat in Tokyo
The Sake Chronicles in Tokyo
Watashi to Tokyo by Mari Kanazawa in Tokyo
Japanese Food-Food Lover’s Guide by Yukari Yamamoto in Tokyo
Gaijin Life by a Canadian gentleman in Tokyo
Leo’s Japan Food Blog in Tokyo
Eating Out In Tokyo With Jon
Fugu Tabetai in Tokyo
Japan Style in Tokyo
COCO’s Oriental Kitchen by angela Cooper in Tokyo
Free Online Japanese Food Recipes in Tokyo
Reminiscence in Tokyo
Cooking Japanese Style By Naoko, in Tokyo
Japan Farmers Market in Tokyo by Joan

CHUBU TRIBE
(Central Japan: Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi)
Good Beer & Country Boys in Aichi Prefecture
Green Tea Club by Satoshi Nihonbayashi in Shizuoka City!
Damonde Life by Matt Ryan in Hamamatsu & Enshu, shizuoka Prefecture
Mangantayon in Shizuoka Prefecture
Shizuoka Gourmet, Shizuoka Sake, Shizuoka Sushi, Shizuoka Shochu in Shizuoka Prefecture
Bryan Baird’s Beer & Brewery in Numazu in Shizuoka Prefecture
A Modern Girl from Niigata and all over Japan!

KANSAI TRIBE
(Western Japan: Mie, Shiga, Kyoto, Osaka, Hyogo, Nara, Kyoto, Wakayama)
Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
Yellin Yakimono Gallery by Robert Yellin in Shizuoka Prefecture, just moved to Kyoto!
Colorfood Daidokoro in Osaka (Englis & French)
Dominique Corby In Osaka (in French, but can answer and read in English)
Nagaijin in Osaka
Kyoto Foodie in Kyoto
Our Adventures in Japan by K and S Minoo in Osaka
Japan Food Addict by Mai in Kyoto

CHUGOKU
(“Central Country”: Tottori, Shimane, Okayama, Hiroshima, Yamaguchi)
“Made in Matsue” in Shimane prefecture
Get Hiroshima Blog in Hiroshima
The Wide Island Review, The JET Programme Webzine Of Hiroshima Prefecture (includes food & drink articles)

SHIKOKU
(Shikoku Island: Kagawa, Kochi, Ehime, Tokushima)
Obachan’s Kitchen & Garden Balcony in Kochi Prefecture
Still Clumsy With Chopsticks in Kochi Prfecture (Continuation of Obachan’s Kitchen & Garden Balcony)
Rocking in Hakata by Deas Richardson

KYUSHU
(Kyushu Island: Fukuoka, Nagasaki, Saga, Kumamoto, Miyazaki, Kagoshima)
Finding Fukuoka
Food from Fukuoka, Kyushu and Japan by Fumiko Soda
Fukuoka Sake Guide by Daisuke Ito
Quixotidienne in Kagoshima Prefecture
Christine Molero in Kyushu & elsewhere (French)

OKINAWA
(Okinawa Archipelago)
HWN Pake in Okinawa in Chatan, Okinawa
I’m sorry to say that Nate has just passed away and that his blog has disappeared, but I’ll keep it there as it is in his memory!
Dojo Bar in Naha
Eating Okinawa
Okinawa Hai!
Total Okinawa

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

レシピ美食 Drink Bloggers Drinks 静岡 Food Food & Drink Bloggers in Japan Food Bloggers Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Recipes Shizuoka Shizuoka City World Cuisines

レシピ, 美食, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products

Japanese Easy Recipe: Crispy Lotus Root Pie

November 15, 2012 dragonlife 4 Comments

Although I call this recipe Japanese, it is more fusion food than anything else as pies are universal!
As for the lotus root, if you cannot find them fresh use canned/tinned ones. Don’t forget to wash them in clean water and sponge out all humidity first in that case!

INGREDIENTS: (For one pie)

Lotus root: 100 g
Echalottes (or leeks if you don’t have them): 20 g
Mixed pork/beef minced meat: 100 g
Frozen pie sheets: 2 standard
Sake (dry white wine is ok!): 1 tablespoon
Soy sauce: 2 tablespoons
Mirin/sweet sake (if available use sweet white wine or sweet sherry!): 1 tablespoon
Sugar beet sugar: 2 teaspoons
Tomato ketchup: 1 teaspoon
Salad oil: as appropiate
Egg: 1
Water: 60 ml/a little more than a 1/4 cup
Rice vinegar: as appropriate

RECIPE:

cut the lotus root into small cubes. Drop them in a bowl. Add the rice vinegar and mix. Chop the echalottes finely.

Pour some salad oil in a fry pan. Heat. Fry the minced meat. When the color of the meat has changed add lotus root and juices and echalottes.

Add the water, soy sauce, sugar, tomato ketchup and stew until all water has evaporated.
Let cool until room temperature.

On the first pie sheet spread the meat mixture in the middle leaving enough space to make a sufficiently wide rim.

Place the second pie sheet as above. Press/seal the two sheets together with a fork all around the rims.
Make indents on the top as shown in picture above.
Brush generously the whole surface with beaten egg.
Bake at 180 degrees Celsius for 25 minutes.

Serve it as hot as possible with plenty of leaf greens!

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

レシピ美食静岡 Food Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Lotus root Pie Recipes Shizuoka Shizuoka City World Cuisines

レシピ, 美食, 酒, 観光, 農業, Food, French gastronomy, French Restaurant, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Bistro Gastronomy: Caravin Restaurant in Shizuoka City!

November 14, 2012 dragonlife 4 Comments

Service: very friendly if a bit shy.
Facilities and equipment: overall very clean. Beautiful washroom.
Prices: Reasonable
Strong points: Authentic French and European bistro gastronomy. Slow food. Excellent and reasonable
wine list.

In Shizuoka we are extremely lucky as we can savor taste European food of any gastronomic level at comparatively reasonable prices, be it a high-class restaurant or a simple bistro. The choice is just mind-blogging when you consider this is only a medium-sized city in Japan!

Caravin is an unpretentious but very busy French bistro that serves food the slow way under Chef Masahiro Onoda/小野田正浩 who takes the pride in using Shizuoka Prefecture whenever feasible, which means most of the time!

When it comes to choose your order it is quite easy as it is written everywhere on the menu, the wall and even on a mirror!

You can either sit at the counter (my own preference!) or at one of the table and banquette (French style sofa) under all kinds of posters and decorations.

Their wine list is worth exploring and it is very reasonable!
I couldn’t help start with a white Muscadet Sevre et Maine sur Lie, a very popular one in Japan, actually!

I do plan to visit and write about the place but this first article should give you a good idea of what to expect!
First, Lyon-style salad with greens, bacon, terrine, chicken gizzards, croutons,…

… a beautiful poached egg!

The fine quiche Lorraine is exquisite and so light! A must for the ladies!

Caravin is a rare establishment which offers fried potatoes the Belgium way, the original and only way (don’t tell me anything about “French fries”!)!

Served with mustard and ground chili pepper!

And it was time for the second bottle for my friends and I with a very solid and fruity Cotes du Rhone, Domaine d’Andezon!

Caravin might be a bistro but they also serve extravagant classics such as this superb foie gras risotto!

Shizuoka seems to be a heaven for risotto and this particular sample with porcini is just so unbelievably reasonably-priced!

But if I had to choose one single reason to eat at Caravin it would be their Boudin Blanc!

Home-made Boudin Blanc (very soft soft white pork sausage) served with Le Puy lentils and enormous fresh shiitake!

There are desserts on the menu but this time I opted for a French cheese tray!

Can you guess what they are?

And served with properly toasted bread!

To be continued… (You can bet, and earlier than you think!)

CARAVIN
Shizuoka City, Takajo, 2-25-17
Tel.: 054-246-3539
Opening hours: 16:00~24:00
Closed on Mondays
Cards OK

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

レシピ Bistros 美食静岡 Food French Gastronomy French restauarants Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy Odenya Shizuoka Shizuoka City Tourism World Cuisines

レシピ, 美食, 観光, 農業, Fish, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Oden, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Tourism

Japanese Gastronomy: Oden at Ogawa in Shizuoka City!

November 14, 2012 dragonlife 4 Comments

Service: friendly and easy-going
Equipment & Facilities: old-fashioned but clean
Prices: reasonable
Strong points: 4uthentic traditional Shizuoka Odenya. Oden of course and bentos.

Shizuoka is famous for many products and its gastronomy, but there is one particular specialty that most Japanese have heard about, namely Shizuoka-Style oden!

If you decide to visit the imposing Sengen Shrine, you will find Ogawa Oden “Restaurant” halfway between the giant red torii/shrine gate and the Sengen Shrine entrance on the right side of the street.
There you will find authentic oden cooked/prepared in Shizuoka style!

You can’t miss the noren/entrance curtain!

You might be tempted by the Shizuoka local oranges on sale outside!

Or you could purchase a large boiled egg to accompany your bento!

If you are tempted by the oden, check the delicious and traditional home-made bentos!

Ogawa Odenya, for all its seemingly quiet atmosphere is known all over Japan and many a celebrity has left his/her signature!

The shop is no less than 60 years old, probably the oldest oden-specialized shop which has not changed address!

True Shizuoka-style oden cooked in dark stock where you can choose tidbits with colors varying from dark to very dark. They say that the darkest oden are found in Shizuoka!
The lady-in-charge will help you with the first serving and you will take care of yourself from the second service.
When you have finished the sticks will be counted to determine the total price. keep in mind to tell how many eggs you ate as they are pierced with two sticks to avoid paying twice!

This was our first order!
You can choose from fish paste, egg, potatoes, konyaku, beef tendons, daikon, tofu and what else!
Make sure to choose your favorite color!

The Missus ordered an egg, konyaku and two kinds of fish paste!

I ordered a potato, an egg, daikon and fish paste balls!

Shizuoka oden are served with aonori/mixture of dry seaweed and dashi stock powder and Japanese strong mustard!
I doubt you will find aonori outside Shizuoka Prefecture!

Our second order!
We were hungry at lunch time!
Incidentally alcoholic drinks are also available!

The Missus ordered suji/beef tendons, ito konyaku/konyaku vermicelli and fish paste!

i ordered tofu and two fish paste, the bottom including gobo/burdock root!

I very much doubt you will find tofu cooked to that dark color anywhere else in Japan!

OGAWA
420-0867 Shizuoka City, Aoi ku, Baban Cho, 38 (along the Sengen Shrine Street)
Tel.: 054-252-2548
Fax: 054-252-2549
Opening hours: 10:00~18:30
Closed on Wednesdays
Sets of 30 and 40 oden with 2 different stock soups can ordered from all over Japan!

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

レシピ美食静岡 Food Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy Oden Odenya Shizuoka Shizuoka City Tourism World Cuisines

レシピ, 美食, 観光, 農業, Food, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Ravioli, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Italian Gastronomy: Chestnuts & Ricotta Cheese Ravioli at Soloio in Shizuoka City!

November 13, 2012 dragonlife 6 Comments

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

Running over and over full dinners at my favorite restaurants is not always such a good idea, especially considering that most often I visit them for only a couple of drinks and one great but sole dish!

Solio serves extravagant seasonal food with a personal twist at reasonable prices and here is another typical example:

Chestnuts and Ricotta Cheese ravioli!

This is the season for fresh chestnuts in Europe and also in Japan where they are appreciated in so many forms!
The dough used for the fresh ravioli was a combination of fine wheat flour and chestnut flour
The taste was certainly more remarkable than the bland dough used for usual ravioli!
And the size made them so easier to savor!

The filling was an exquisite marriage between ground fresh chestnut and ricotta cheese seasoned with other ingredients that were unfortunately kept secret!
But the result was a sweetish kind of ravioli perfectly balanced with a very light sauce using the boiling water and a sprinkle of parmeggiano cheese!

Instead of ordering them as an appetizer, I finished my meal with them and a full-body red wine!

A must-try!

To be continued…

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Closed on Monday
Credit cards OK
Private parties welcome!
Happy hour: 16:00~17:00: 1,000 yen set-3 appetizers plate and 1 glass of house wine!
Smoking allowed BUT Non-smoking until 20:00 everyday!

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-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

レシピ Conger Eel 美食静岡 Food Gastronomes Gastronomy Gourmet Italian Gastronomy Italian Restaurants Japan Japanese Cuisine Japanese Gastronomy Shizuoka Shizuoka City Tourism World Cuisines

レシピ, Conger eel, 美食, 観光, 魚, 農業, Fish, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Tourism

Italian Gastronomy: Deep-fried Conger Eel & Aubergines in Anchovy Sauce at Soloio in Shizuoka City!

November 12, 2012 dragonlife 7 Comments

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

Running over and over full dinners at my favorite restaurants is not always such a good idea, especially considering that most often I visit them for only a couple of drinks and one great but sole dish!

Solio serves extravagant seasonal food at reasonable prices and here is another typical example:

Deep-fried Conger Eel & Aubergines in Anchovy Sauce!

Presentation also is of a superlative quality even for the simplest dishes!
Note the three-dimensional arrangement with a long piece of conger eel supporting the aubergine slice like a beam!

The conger eel, a fish Shizuoka Prefecture is famous for, is deep-fried together with the aubergines (from the Chef’s garden!) and served with a light but very efficient anchovy sauce!

It is wicked pleasure to break up the edifice and eat it the whole with your fingers (and lick them later!) and dip each piece into some anchovy sauce for perfect pleasure!
Perfect with a solid red wine!

To be continued…

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Closed on Monday
Credit cards OK
Private parties welcome!
Happy hour: 16:00~17:00: 1,000 yen set-3 appetizers plate and 1 glass of house wine!
Smoking allowed BUT Non-smoking until 20:00 everyday!

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-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

レシピ Conger Eel 美食静岡 Food Gastronomes Gastronomy Gourmet Italian Gastronomy Italian Restaurants Japan Japanese Cuisine Japanese Gastronomy Shizuoka Shizuoka City Tourism World Cuisines

レシピ, 美食, 観光, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Meat, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Meat Gastronomy: My Best 10 dishes (and extras!) in Shizuoka in 2012!

November 7, 2012 dragonlife 6 Comments

My own creation: penne with Shizuoka wild boar simmered in red wine!

Shizuoka Prefecture is not only renown for its many vegetable and seafood varieties but also for its extravagant meat, be it beef, veal, lamb, chicken, wild boar or venison!
Pay a regular visit the many superlative restaurants that serve extravagant food at reasonable prices to make even gastronomes living in Europe and elsewhere envious!

Here is my own biased selection of the 10 top meat dishes I had the pleasure to savor in 2012 plus some extra to garnish the whole!

Teppanyaki/hot plate fried chicken breast from chicken bred by Aoki Farm in Fujinomiya City served at You-To Izakaya in Shizuoka City!

Gizzards, heart and liver on a poached egg of the same Amagi Shamo chicken bred at Horie Farm in Shuzenji, Izu Peninsula and served inside a Shizuoka-grown buckwheat galette and Shizuoka-grown wasabi leaves at Pissenlit French Restaurant in Shizuoka City!

The best of Japanese yakitori!
Chicken tsukune/long chicken patties made with ground chicken and crushed soft chicken cartilages served at Kushiyaki Taisho in Shizuoka City!

Oven roasted chicken from Aoki Farm and organically-grown vegetables by Bio Farm Matsuki both in Fujinomiya City and served at Le Comptoir de Bio-s French Restaurant in Shizuoka City!

Veal liver fried in mustard sauce and served with bamboo shoot and stuffed mini cabbage organically grown in Shizuoka City and served by Pissenlit French Restaurant in the same City!

Beef filet from animal bred in Minone Fram in Hamamatsu City and served with vegetables organically grown in Shizuoka Prefecture at Tetsuya Sugimoto French Restaurant in Shizuoka City!

Grilled Wagyu Beef Steak and mushrooms Gratin served at Beau Ciel French Restaurant in Shizuoka City!
No need for comments! Just extravagant and so reasonable at lunch!

Beef filet from cow bred at Okamura Farm and fried vegetables organically grown at Bio Farm Matsuki and served at French Restaurant de Bio-s, all in Fujinomiya City at the foot of Mount Fuji!

Pan-fried Home-made Boudin Blanc/French style white sausage served with French Le Puy lentils and local shiitake served at Caravin French Restaurant in Shizuoka City!
The only place so far where I could savor authentic French Boudin Blanc!

Pain de Foie Gras Matured with Mirin White Lees, Chouchou Farm Kankankan Musume Corn Vychissoise and soft pancake made with inca mezame potatoes served at at Pissenlit French Restaurant in Shizuoka City!
Mirin is sweet sake, and brewed in Fujieda City! A rare dish if there was one!

RYB Ton (pronounce “Louis Vuiton!) pork steak from animal bred in Fujinomiya City and Shizuoka-grown vegetables served by Osteria Porta Porta Italian Restaurant in Shizuoka City!
A pork that is served in top-class and expensive restaurants in Tokyo but so ridiculously reasonable here!

Cotes D’agneau/Lamb cutlets fried and oven-baked and served in demi-glace Madeira sauce and French ratatouille at Hana Hana French/Italian Restaurant in Shizuoka City! Once again so extravagant and reasonable!

A true Shizuoka French specialty!
Okabe wild boar and Shizuoka-bred pork Terrine as served at Chez Satsukawa French Restaurant in Shizuoka City!
I challenge any French visitor to visit us and savor it!

Yes, we have top-class traditional American gastronomy in Shizuoka City!
Oven-baked hamburger with egg, bacon in mustard sauce, lettuce, tomato and delicious fried potatoes at Tequila’s Diner Tex-Mex restaurant in Shizuoka City!

We even have French/Japanese style open hamburgers in Shizuoka City as served at Brochette French Restaurant with a beautiful mushroom sauce and mashed potatoes and corn!

Have I covered all the meat possible? LOL

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-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

レシピ Beef Chicken 美食静岡 Food Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy Japanese Restaurants lamb meat Shizuoka Shizuoka City Tourism Veal Wild Boar World Cuisines

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