Category Archives: Restaurants

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

Japanese-style Curry in Shizuoka City: Two more at Kohaku!

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Service: Very friendly and welcoming. Great explanations.
Facilities & Equipment: Very clean and great washroom
Prices: Appropriate
Strong points: Traditional and modern izakaya gastronomy. Very inventive cuisine with introduction of some Western concepts. Great seafood. Great sake list. Wine and other alcohols available. Intensive use of local products combined with ingredients from other prefectures! Curry Lunch Sets!

The Missus had badgering me about Kohaku for some time after reading some of my reports arguing it was just not fair that I kept such places secret (which I don’t, but try to argue with a lady…)!
Well, last Monday I took her to Kohaku in Aoi Ku, Shizuoka City, to sample the delicious, generous and extremely-reasonably priced (by Japanese standards) lunches!

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Takashi Kawauguchi/川口貴士さん works on his own at lunch, meaning slow food in all the better meanings!

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Very reasonably priced when you consider the generous portions.
I did have to help the Missus finish her lunch!
Now, what did we have?

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The Missus had the Vegetable curry lunch set with tonkatsu as extra topping!

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Succulent rendition of a Japanese classic!

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As for me I had the pork kakuni/square-shaped stewed pork Curry lunch set with an extra kakuni topping and a side plate of deep-fried vegetables!

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Kakuni, another Japanese classic!

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Plenty of chopped vegetables to combine with the rice!

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Deep-fried vegetables including kabocha, sato imo/taro root, shiitake, manganji pepper and sweet potato!

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Last, some crunchy and yummy home-made o-shinko/pickles!

As we have planned a dinner there together soon, expect another report!

KOHAKU/旬彩こはく

420-0085 Shizuoka Shi, Aoi Ku, Shichiken-Cho, 18-1, PIVOT Shizuoka, 1F
Tel.: 054-221-0589
Opening hours: 11:30~14:30, 17:00~23:00
Closed on 2nd or 3rd sunday of the month

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, 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!

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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.

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!

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

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, Daikon, 野菜, 観光, 農業, Food, Food Health, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Vegetarian & Vegan Japanese Gastronomy: My Best 10 dishes (and extras!) in Shizuoka City in 2012!

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Roasted organic vegetables plate at Le Comptoir de Bio-s, all vegetables grown by Bio Farm Matsuki in Fujinomiya City!

Shizuoka Prefecture is a haven for vegetarians and vegans, and I will never tire to repeat it!
Although I’m neither, I do appreciate the needs and priorities of my friends who take the time to visit our region.
The reasons why Shizuoka is blessed land for my friends is 1) that the climate allows for vegetable culture all year round, 2) Shizuoka Prefecture has always been a research center for agriculture resulting in the greatest number of vegetables (and fruit) varieties in a single Prefecture in Japan, 3) that it is also the most active Prefecture when it comes to organic agriculture.

All the photos represented in this article were all taken in restaurants in Shizuoka City (except for the last two!), demonstrating that with a little research you can find restaurants catering to your priorities and pleasure!

The title mentions the number “10” for appeal, but I included more to convince you!

Cold corn soup (Vichyssoise) at Aquavite Italian Restaurant!
The corn was grown in the mountains of Ikawa in Shizuoka City.
It includes only a little salt, olive oil and water used to boil the corn!

Vegetable appetizer at Yasaitei Izakaya!
It includes shiso/perilla leaf, finely sliced myoga ginger and fresh ginger, sweet hijiki seaweed, sesame seeds and a simple dressing based on olive oil and amazu sweet vinegar!

Vegan sushi at Sushi Ko Restaurant!
Menegi/leek sprouts nigiri.
The one on the left is not vegan/vegetarian as it includes katsuo bushi but the latter can be easily not included for a real vegan/vegetarian sushi.
Secured with a thin band of dry seaweeed/nori and topped with umeboshi/pickled salty Japanese plums!

Another vegan sushi at Sushi Ko Sushi Restaurant: Manganji chili pepper nigiri!
Manganji chili pepper is a long soft green variety of chili pepper.
The one at the left is topped with yuzu kosho, the other one with umeboshi/pickled salty Japanese plums!

Boiled jumbo peanuts at Taihei Izakaya!
These jumbo peanuts are at least three times the size of “normal” ones and are grown only In Shizuoka and Gunma Prefectures (until now!) and incidentally are eaten boiled only in these two Prefectures! A must-try!
These were grown in Fuji City.
Some organic varieties have also appeared on the Shizuoka tables!

Waga-style cucumber salad at Waga Izakaya!
Waga uses thin and crunchy Japanese cucumbers sprinkled with crushed peanuts and served with sweet miso dressing!

Daikon Katsu at Waga izakaya!
The picture above is not vegetarian/vegan but here is the vegan version:
Simmer a small daikon (peel it first but simmer it whole!) in vegan dashi, soy sauce and a little sake until it has got soft and beautifully colored.
Drain and cool down completely.
Wipe water/humidity off the surface.
Roll it plenty of cornstarch dissolved in a little lukewarm water.
Roll it in vegan breadcrumbs to cover it completely.
Deep-fry to a nice brown color.
Leave it for a couple of minutes over some kitchen paper to soak off excess oil.
Cut it as shown in picture above and season it with a vegan dressing!

Potatoes are staple food for vegans and vegetarians!
Here are a few examples!
The above is Yutoo Style fried potatoes at Yutoo Izakaya!
The potatoes are organically grown at Bio Farm Matsuki in Fujinomiya City!

Roasted potato gnocchi at Le Comptoir de Bio-s!
Note that the gnocchi contain only potato, flour and salt!
Made with potatoes organically grown by Bio Farm Matsuki in Fujinomiya City!

Belgian Fries at Caravin French Restaurant!
Note that potatoes were first fried in Belgium! French fries are a historical mistake!
The fries are served with mustard (not ketchup nor mayonnaise!) and fine premium chili pepper!

Uzu-style fried potatoes at Uzu Izakaya!
Note that potatoes are not all white!
Potatoes organically grown at Bio Farm Matsuki in Fujinomiya City!

Greens and mushroom salad at Le Comptoir de Bio-s!
The mushrooms are organically grown in Fuji City at Hasegawa Farm while the other vegetables are grown organically at Bio Farm Matsuki in Fujinomiya City!

Simmered tougan/winter melon at Kagatsu Japanese Restaurant in Fujinomiya City!
The vegan version would be to simmer in vegan dashi! Served with fresh organic okra!

Vegan yuzu jelly cake at Myouken Sushi Restaurant in Gotemba City!
The jelly was made with local agar agar and yuzu!
A dessert fit for any vegetarian/vegan repast!

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

Bars, 美食, Events, 観光, Gastronomes, Gastronomy, Japan, Japanese crabs, Japanese Gastronomy, Restaurants, Shizuoka, Shizuoka City, Shizuoka Cuisine

MITETA BAR Event: October 11th & 12th in Shizuoka City!

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Quite a few events have been organised in Shizuoka City following a concept a prepaid tickets allowing you to eat, drink or purchase at designated venues on some precise days.
They are very noteworthy because they allow you to sample many foods, drinks or purchase many souvenirs for a reasonable price in many places.

Thursday 11th and Friday 12th will see the MITETA BAR being organised in no less than 62 restaurants, bars and shops!
Have a good look at this homepage: MITETA BAR!

The system is very simple. For 3,500 yen buy a five-coupon ticket that will allow you to purchase a drink and appetizer in a bar or restaurant featured on the official list (they will have the poster pinned outside! during the night bar time between 17:00 and 23:00, or a designated food or drink during the noon bar time between 11:00 and 14;00 or a designated souvenir at a shop between the 11th at 10:00 to Saturday 13th.

Incidentally MITETA stands for MI/御 (Miyuki Cho/美幸町), TE/伝 (Tenma Cho/伝馬町) and Ta/鷹 (Takajo Machi/鷹匠町), the three areas in Shizuoka City where the event is being held!

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

レシピ, 美食, 酒, 野菜, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Recipes, Restaurants, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Food & Drinks Bloggers in Japan (amended, October 2012)

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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 DominicTokyo 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

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,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

美食, 酒, 観光, 魚海の幸, 農業, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Recipes, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Izakaya: Taihei in Shizuoka City!

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Service: Very friendly and easy-going
Facilities and equipment: Very clean overall. Clean washroom
Prices: Reasonable
Strong points: Authentic izakaya food making great use of local ingredients. Excellent sake list.

Taihei/泰平 is the epitome of a true Japanese izakaya in Shizuoka City, but still with a little twist as it opens as early (it closes early, too) as 3:30 in the afternoon!

Its entrance wide open onto a back street Ryogae-cho district in Aoi Ku, shizuoka City, seems of a passed age!

Taihei specializes in local fish or jizakana/地魚 in Japanese.
Mind you, it is so easy in Shizuoka Prefecture, but it’s still a pleasure!

And they also pride themselves in serving local gastronomy, or Furusato no Aji/故郷の味 in Japanese.
It has a long history as its owner Shooji Ueda/上田昭司さん opened it no less than 32 years ago!

As in any authentic izakayas worth their salt they serve traditional homey Japanese food that you can choose from the many dishes displayed for all to see!

Loads of it. No wonder the patrons are mostly locals!
Bear in mind that the place will be full within 30 minutes of its opening in spite of 16 seats each available at the counter and on tatami!

A very detailed menu is waiting to be served to you by five staff including the master of the place and his daughter!

Hatsukame Brewery in Okabe, Fujieda City!

They have a wide range of traditional drinks including many Shizuoka sake: Hatsukame, Kaiun, Shosetsu, Hana no Mai, etc…

Now, what did I order on that particular visit?
First, satsumaage, a Kyushu-style deep-fried fish and vegetable cake!

Of course, sashimi!

Served with freshly grated wasabi from Shizuoka and freshly grated ginger root!

And plenty of edible seaweed!

Katsuo/Bonito/鰹 from Shizuoka!

Flounder/Hirame/平目 from Shizuoka!

And Albacore Tuna/Binnaga Maguro/ビンナガ鮪 from Shizuoka!

Typical Japanese comfort food: Tougan butaniku soboro ankake! Winter melon served with minced pork meat in sweet and sour sauce!

Summer vegetables and octopus salad!

A typical Shizuoka product: boiled jumbo peanuts!

You will find these (up to 3 times the normal size!) only served in Shizuoka and Chiba Prefectures!

Looking forward to my next visit (as the first stop of the night!)!

TAIHEI/泰平
Shizuoka City, Aoi Ku, Ryogae Cho, 2 chome
Tel.: 054-251-3902
Business hours: 15:30~21:00
Closed on Mondays and National Holidays

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

Barbecue, Brochettes, 美食, 里芋, 観光, 豚肉, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French BBQ: Japanese Hamburger Lunch at Brochette Restaurant in Shizuoka City!

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Service: Very friendly and great explanations
Equipment and facilities: Great overall cleanliness. Superb Washroom
Prices: Reasonable
Strong points: Great use of local meats and Vegetables. Very healthy BBQ and brochettes. Excellent reasonable wine list.

Brochette means “Kushiyaki/串焼き” in Japanese. One could say they mainly serve BBQ-style meat and vegetables on skewers for dinner. But it is not limited to that. They actually serve very reasonable full lunches!

Located along a very busy street in Shizuoka City, it is actually owned by a Driving School Company! Talk about diversifying!

Especially at lunch have a good look at the menu board outside!
But it is always a good idea to reserve as the place gets full within 30 minutes!

Once inside you will be handed very practical menus with photographs and clear price indications!

They also a special bargain lunch for every day of the week!

Brochette is very much a bistro-style establishment with many tables, one private room and 2 seats at a counter.
And it is entirely non-smoking at lunch time!

Chef Yoshinori Yanagisawa/柳沢義憲 ably helped by Sommelier Tomohiro Sugiyama/杉山友啓 prepares food with carefully selected vegetables and meat mainly from Shizuoka Prefecture!

A single look at the refrigerated display will convince you!

I love Japanese-style open hamburgers! They call them “Hambaagu” here!
So I opted for the 100% beef home-made hambaagu steak lunch set at a very reasonable price!

Onion consomme soup and fresh vegetable salad.

French bread and olive oil.
You can ask for plain rice instead.

The open hamburger with a demi-glace onion sauce and three kinds of vegetables served sizzling hot on its thick iron plate!

Not only the Japanese, but any Westerner will love mixing the mashed potato with the delicious sauce!
And it is so reasonable!

Look forward to the dinner report!

FRENCH BBQ/BROCHETTE
Shizuoka City, Aoi Ku, Ryogae-Cho, 2-7-12, Takinami Bldg. 1F (along the Egawa Street)
Tel.: 054-252-1700
Opening hours: 11:30~14:30, 18:00~23:00
Reservations highly recommended
Parties welcome (reservation requested from 4 people)
Cards OK (for dinner only)

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

美食, 観光, 魚, 農業, Fish, Food, Fujinomiya City, Gastronomes, Gastronomy, Iwana, Japan, Japanese Gastronomy, Rainbow Trout, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Trout, Trout Farm

Japanese Restaurant: Rainbow Trout & Iwana Trout at Kagetsu in Fujinomiya City!

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Service: Very kind and discreet
Facilities: Traditional but very clean. Old but clean washroom
Prices: Appropriate~slightly expensive
Strong points: Authentic traditional Japanese gastronomy mainly based on local products, especially fish and vegetables. Excellent sake list.

Last Tuesday after our visit to Kakishima Trout Farm we visited a local Japanese restaurant for lunch which had been recommended to us by Mrs. Izumi Iwamoto as they serve fish raised by her company: Kagetsu/花月!

Before entering the restaurant take a good look at its surroundings!

Traditional entrance.

Let’s have a peek at the little garden outside…

Some of the stones are lava blocks from Mount Fuji!

Intriguing antiques…

Once inside you will be greeted by a big trout!

A very traditional Japanese interior!

Fresh green and white goya/bitter melon from their own garden kindly offered to whomever wants them!

The eight of us had ordered the “o-tsukuri lunch set/sashimi lunch set”.
We were first served chilled red shiso/perilla leaves juice to quench our thirst on this very hot day!

Home-made pickles including white goya.

Chilled tougan/冬瓜/Winter melon.

Iwana/岩魚/Japanese char both as sashimi and cooked (chilled) with its skin!

Deep-fried Nijimasu/虹鱒/Rainbow trout with deep-fried egg plant and salad!

Extravagant fish to deep-fry. Absolutely yummy!

Most of the vegetables come from their own garden, including the mini tomatoes!

Rice and miso soup with plenty of seaweed, even that far from the sea!

For dessert chilled nashi pear with home-made aka kokemomo/赤コケモモ/Japanese cranberries jam!

The restaurant keeps and feeds their own batch of Kakishima Trout Farm fish in a special tank in their garden behind to insure perfect freshness!

KAGETSU/花月
Fujinomiya City, Yatate Cho, 737
Tel.: 0544-23-4141
Opening Hours: 11:30~14:00, 17:00~21:00
Closed on Mondays

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

美食, 虹鱒, 観光, 魚, 鱒, Fish, Food, Food Health, Fujinomiya City, Gastronomes, Gastronomy, Iwana, Japan, Japanese Gastronomy, Rainbow Trout, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Trout, Trout Farm, 岩魚

Rainbow Trout, Iwana Trout & Sakura Trout at Kakishima Trout Farm in Fujinomiya City!

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Iwana Trout!

Last Wednesday I travelled all the way up to a site 700 meters high on the slopes of Mount Fuji in Fujinomiya City to visit arguably the best Trout Farm in Japan (there are 4 more companies in Fujinomiya City alone!) in the company of Chefs and Farmers from Central Shizuoka Prefecture who have just created a group called “Wasabi No Kai” to promote good food from production to the table!

The Wasabi No Kai” group of chefs (French, Italian and Spanish gastronomy in this case) a wine shop owner and a farmer from Fujieda City in discussion with the the President of Kakishima Trout Farm.

Mrs. Izumi Iwamoto/岩本いづみ!

It was another blistering hot day even in the morning with temperatures in the middle 30’s, but it did not prevent Mrs. Izumi Iwamoto, the 2nd generation owner of Kakishima Trout Farm, to take us on a grand tour of the premises with a wealth of explanations and information!

The fish farm was established 35 years ago in Fujinomiya City (the company has two other farms in Kannami and Izu City with a total of 8 staff) in a spot located at 700 meter altitude on the slopes of Mount Fuji because of the constant access to natural water at a constant temperature around 12 degrees for an ideal environment for fish farming.

One just has to take the water from the abundant waterfalls and streams nearby!

The water is funneled into concrete open-air tanks covered with nets to protect them from birds and falling leaves in particular.

The water goes through nets at the entrance of each tank to filter any debris out.

The water is then allowed to flow constantly through the tanks.

The water is finally released back into the nature.
The water will never be used twice or allowed to stagnate, ensuring the safety of the fish and their meat.
Thanks to this constant help from the nature a great load of the work is taken off the staff’s shoulders who are constantly busy feeding the fish, repairing the nets, cleaning the tanks, clearing the surroundings and what else!

All the nature surrounding the farm is free from any agrichemicals or pesticides which might find their way into the water!

Enormous iwana up to 2 kg apiece!
It takes no less than 2 years to bring such a fish to maturity!

TKaushi Trout Farm breeds Iwana Trout/岩魚/”Rock Fish”, an indigenous Japanese branch of char, Niji Masu/虹鱒/Rainbow trout and a small number of Sakura Masu/桜鱒/Cherry Trout. The annual total production (including the other two farms) is 200 tonnes.

A 2-kg Iwana!

Rainbow trouts!

It is dawn to dusk work, even for Mrs. Iwamoto who had woken up at 5:00 a.m. to feed the fish in the company of her son before welcoming us for her interview!

Not only the fish has to be prepared for delivery (with plenty of ice in summer!) in safe packaging every day but also live to many fishing ponds all over the nation! Actually they are the only company in Japan capable to provide live fighting fish for the pleasure of anglers and gastronomes!

But for all the ideal natural environment and the daily care the main concern is feed!
And 35 years of experience and personal research were certainly not too much.
They used to produce their feed with half of it home-made and half bought, especially Peruvian anchovy.

But due to the price increase and quality decrease of the latter they decided to use Japanese meal (Yaizu bonito for example) for better and safer traceability.
Trouts are voracious fish and they have to be fed every morning!

The feed is a strict and constant mixture of higher quality fish, wheat, vitamins and natural salt.
No shortcuts like oily or fatty components are used to accelerate the growth of the fish.
From this very year all feed is completely natural, even including cocoa husks for polyphenols!
Mrs. Iwamamoto is always carrying a colormeter with her to check the color and leanness of the flesh of their fish!

But even so, nature itself can bring all these efforts to produce extravagant fish to nought: a particularly ferocious typhoon carried away or killed all the fish two years ago!

Iwana Trout at Kagetsu Restaurant in Fujinomiya City!

Kakishima Trout farm fish are gaining a greatly deserved celebrity in our Prefecture and are recognized as Shizuoka Prefecture Agricultural Products by the Government and gastronomic restaurants are hurrying to better know and acquire their fish!
Expect to find their fish in coming reports on local restaurants!

KAKISHIMA TROUT FARM Co.

Office: 419-0115, Shizuoka Prefecture, Tago Gun, Kannami Cho, Shinden, 125-1
Tel.: 055-970-3031
Fax: 055-970-3032
Mobile: 090-6942-3438 (Mrs. Izumi Iwamoto)
Mail address: izumi_iwamoto@kakishima-troutfarm.com

Main Farm: 418-0108 Shizuoka Prefecture, Fujinomiya City, Inozo, nakamura. 495-1
Tel.: 0544-52-0181
Fax: 0544-52-0216

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,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

Beef, Desserts, Dining Room, Eggplants, 里芋, 静岡市, 観光, 魚, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Dining Room, Japanese Gastronomy, Recipes, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism, vegetables

French Gastronomy with Shizuoka Products at Tetsuya Sugimoto (Summer 2012)

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Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Prices: Appropriate
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables, top-class Shizuoka-bred meat and Suruga Bay seafood. Seasonal food only.

Map (Japanese)

If one wants to know what could be possibly created as French Gastronomy with mainly Shizuoka products whatever the time of the year, Tetsuya Sugimoto in Shizuoka City must be the reference in spite of the fierce competition from like-minded chefs all over the Prefecture.
Since pictures and simple explanations are better than a long and heavy prose, let me relate you my visit for lunch the other day!

The entrance sports a great noren/Japanese entrance curtain bearing the name of the restaurant!

Tetsuya Sugimoto has just celebrated its 3rd Anniversary!
Have a good look at the blackboard for seasonal offerings.
If you can’t read Japanese, no worries. Chef Sugimoto will be glad to explain everything in detail with a rare passion!

Look at both sides of the blackboard!

Although Tetsuya does everything by himself from purchasing his ingredients to cleaning the place spotless every day he still finds the time to add his personal touch to the entrance!

All these decorative vegetables past the door are organic!

Poached “Bioran” egg (by Mr. Shimizu in Shizuoka City) and delicious Hokkaido urchin on a cold jelly soup made with vegetables and agar from Shizuoka prefecture!

Aji/Horse mackerel Tartare on organic tomato with amazu/sweet rice vinegar dressing!

The horse mackerel was caught in the Suruga Bay, the richest sea in Japan.
The flowers are edible and organic!

Serrano Jamon ham from Spain astride a green eggplant!

From another angle!

I felt like a voyeur when I took a picture of the green eggplant! LOL

Anago/Conger eel (a fish which made Western Shizuoka famous all over Japan) on zucchini and tomato and topped with zucchini parpadelle.
All vegetables are organic and local!

From another angle!
The sauce is balsamico-based.
Tetsuya went as far as deep-frying the conger eel backbone and place it between the fish and the tomato for an intriguing crunchy surprise!

Beef bred by Mr. Mineno in Hamamatsu City atop organic vegetables.
Testuya obtained this superlative meat after mmeeting the breeder in person in his farm!

The beef! Look at that color and texture! Extravagant!
The sauce is Banyuls wine based!

Always brace yourself before discovering desserts at Tetsuya Sugimoto!
There is always a surprise in store to throw you out of your seat!
This time:
Mousse cake made with passion fruit grown in Mariko, Shizuoka City.
The pips of the fruit were dried, grilled and crushed for the topping!
As for the ice cream it was made with porter beer crafted by Hamamatsu Tenjigura Brewery in Hamamatsu City!

Do I need more to say?

To be followed…

Tetsuya SUGIMOTO
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,２－１３，１Ｆ
Tel./Fax: 054-251-3051
Opening hours：１１：３０～１４：３０，１７：３０～２１：３０
Holidays: undecided (do make a call first!)
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking!

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

Bars, 美食, 酒, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Wines

French Wine Bistro: Himawari-Tei in Shizuoka City!

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Service: Easy-going and attentive. Very friendly if somewhat shy
Equipment & Facilities: Very clean overall. Superb Washroom
Prices: Appropriate
Strong points: Very good list of reasonably-priced wines by the glass or bottle. Typical French Bistro gastronomy. Gastro bar concept

After spending so many years learning his trade in France, particularly in the Lyon Region and Tokyo, Michihito Osuga/大須賀道人さん finally came back to his hometown to open Himawari-Tei (Sunflower Abode) in the increasingly busy Shichiken-Cho District, near Aoba Street in Aoi-Ku, Shizuoka City!

Many reasonably-priced wines mainly from France, Spain and California with some really interesting surprises among them can be enjoyed at Himawari-Tei!

The fact that the area is the home of many fashion shops in day time makes it a particularly welcome addition because of its concept as a wine bistro.

You can enjoy yourself with a glass of wine and one of the dishes on the day’s menu on your own or in good company without any ostentation. Mind you, would do well to reserve a seat either at the counter or at a table as it gets full very quickly!

It is not a big place and if you choose to come as a small party, make sure that a table is reserved for you!

And the beauty of it is that it is entirely non-smoking!

Although there is a regular menu, first check the offerings of the day on the blackboard where you will discover some celebrated French food!

French salami as service of the day!

Now, this wine was an incredible surprise: Cote Chalonnaise (Bourgogne) made in Saint-Desert, the very village where I spent all my summers when I was kid! Unbelievable! I finished the bottle!

Wherever you go to France you always order the Terrine or Pate de Campagne to have a good idea of the chef’s skills!

Now, Michihiko’s terrine de Campagne is truly a faithful rendition of the terroir of my region (Bourgogne and Lyon) with all the flavors and delicious pungency. Served with greens and Dijon Mustard, no need for bread!

Yes, they make great Merlot wines in California! Smoking Loon, what a great name!

Since it was my first visit I tended to eat more than drink (expect another article soon!)!
Very delicate white liver paste!

And to finish my first meal, a hearty (but not heavy or too copious!) cassoulet (bean stew) with duck confit!

I might run into the danger of becoming a regular from next winter with such comfort foods from home!

To be followed…

HIMAWARI-TEI
420-0035 Shizuoka City, Aoi ku, Shichiken-Cho, 10-9, Shinwa Bldg., 1F
Tel.: 054-255-5708
Business hours: 17:00~indeterminate
Closed on Mondays
Credit cards will be OK by end of September
BLOG/HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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

美食, 野菜, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Non-smoking restaurants, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Asian Vegetarian Lunch at Locomani in Shizuoka City!

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Service: Very friendly although a bit shy!
Equipment: Great overall cleanliness
Prices: Reasonable
Strong points: Vegetarian menus. Healthy rice flour cakes.
Completely non-smoking!

Shizuoka City, and consequently Shizuoka Prefecture, is increasingly becoming a haven for people looking for both healthy and tasty food. Healthy food is not that easy to make attractive or appealing. Fortunately the immense wealth of local products makes it a little easier for such establishments as Locomani in Shizuoka City which serve only seasonal menus mainly made with local products and mostly vegetarian albeit extremely attractive even to an omnivore like me!

Their vegetarian menus in particular give a great part to so-called ethnic cuisines.
The other day I had the pleasure to discover a dish called “Betnam Fuu Ashian Raisu/Vietnamese-style Asian Rice”!

The whole concept is vegetarian, although the “soy bean meat” really looked, tasted and crunched like meat!
And absolutely yummy!

Locomani always serves their home-made sweet pickled vegetables!

Another constant feature is a tasty salad of raw and cooked local vegetables, mainly organic!

As for the rice you may order it plain, whole or a mixture of the two!

Topped with fried onions, absolutely delicious and so satisfying!

Looking forward to my next visit (it helps so much my body recovering from all that eating!)!

To be followed…

LOCOMANI
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-10-6
Tel.: 054-260-6622
Closed every Wednesday and one Monday
HOMEPAGE/BLOG (Japanese)

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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

Beer, 美食, 酒, 野菜, 鉄板焼き, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Okonomiyaki, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Teppanyaki, Tourism

Okonomiyaki & Teppanyaki Izakaya: You-To in Shizuoka City!

2 Comments

Service: Very friendly. Great explanations and true hospitality.
Equipment & Facilities: Old-fashioned but very clean. Superb genre-separated washrooms!
Prices: Reasonable:
Strong points: Great use of local ingredients. Hiroshima-style and Kansai-style okonmiyaki. Shizuoka oden. Great local sake list. Local microbrewery craft beer on tap!

Okonmiyaki is not originally a Shizuoka specialty but for the 10 years he has been cooking in his izakaya Chef Toshirou Yamagachi/山口登志郎さん is undoubtedly preparing the best ones in the Prefecture!

You-To/湧登 is not that old but it looks so much a traditional Japanese izakaya!
It sits at the most 25 guests at tables, counter and Japanese tatami room.

Great noren/暖簾/entrance curtain! The first sign of a great izakaya!

Now, this is great place to enjoy local sake brews. Actually Toshirou San is the main force behind organizing local sake rallies every year in Shizuoka City!

Great sake from Shizuoka Prefecture!
As it is near the Shizuoka JR Station, make a point to visit the place even if you have only a couple of hours available!
Make sure to reserve on the phone beforehand though!

The sashimi menu is quickly filter pen-written according to the market availability of the day.

Local vegetables used in the o-tooshi/お通し/first food served with the first drink!

The sake is served in large cups like those used by brew-masters in breweries!

Now, the true beer lovers will be glad to learn that You-To is probably the only establishment in town serving on the tap craft beer brewed in Fujinomiya City by Stephan Rager of Bayern Meister Beer Co.! That single drink is a good enough reason to patronize Toshirou’s izakaya!

Now, try to reserve the seats at the counter with a direct view onto the kitchen!

It is a wonder how they keep things clean! A true pro!

Toshirou San makes an extensive use of local products:
Succulent teppanyaki/hot plate fried Suruga Shamo/駿河軍鶏/Suruga Shamo Chicken raised in Shizuoka City!
And fresh vegetables and greens come with all meat dish for a great balance!

Home-made pork cha-shu/叉焼/Chinese style roast pork char siu as a snack!

You-To-style fried potatoes made with organic potatoes from Matsuki Bio Farm in Fujinomiya City!

Satsumaage/薩摩揚げ/Kagoshima-style deep-fried fish cakes!

For my first visit I ordered a Hiroshima-style mixed okonomiyaki!

All cooked and cut in front of you!

So much to eat inside!

A true Japanese comfort food! And so yummy! I needed more beer just for that!

There is just too much on the menu, even for repeated visits!
Instead of dessert I ordered this fuwa fuwa tamagoyaki/ふわふわ玉子焼き/Fluffy Japanese omelette cooked on the hot plate!

To be continued… Very soon!

YOU-TO/湧登
Shizuoka City, Suruga Ku, Minami Cho, 7-5 ( 5 minutes walk from Shizuoka JR Station South exit)
Business hours: 17:00~23:00
Closed on Sundays
Reservations highly recommended!
Credit cards OK
HOMEPAGE/BLOG (Japanese)

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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

美食, 野菜, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, sushi, Tourism, 寿司

Vegan Sushi Pictures in Shizuoka City, Japan!

2 Comments

Time and time again I have heard vegans and vegetarians complaining they couldn’t enjoy sushi in Japan according to their priorities and time and time again I have explained this is completely untrue!
True to tell, this is not Tokyo where you would have to patronize atrociously pricey establishments or Hokkaido where you would be replied by a blank stare.
This is Shizuoka, the Prefecture which has officially (by government reckoning. Actually there are even more!) the largest number of vegetable varieties by far in the whole nation. Ordering or preparing vegan or vegetarian sushi is not much of a problem. To prove it here is a few pictures taken in various establishments in Shizuoka City!

Menegi Nigiri/芽葱握り/Leeks sprouts tied with a dry seaweed ribbon and topped with umeboshi/梅干し/Pickled Japanese plum!

Mitsuba Nigiri/三つ葉にぎり/Japanese honeywort slightly boiled in salted water, pressed and drained and topped with umeboshi!

Daikon nigiri/大根にぎり/Daikon which has been marinated in amazu/sweet vinegar and seasoned with grated yuzu/柚子/lime skin!

Mitsuba to Kyuri Gunkan/三つ葉と胡瓜軍艦/”Mothership style nigiri with boiled Japanese honeywort and young crunchy Japanese cucumber!

Kabetsu nigiri/キャベツにぎり/Nigiri wrapped in boiled cabbage and seasoned with sweet miso paste!

Daikon Maki/大根巻き/Daikon Roll!

The roll was prepared with daikon marinated in amazu with a filling of sushi rice, dry seaweed, umeboshi and boiled Mitsuba. Not easy!

Manganji Tougarashi Nigiri/万願寺唐辛子にぎり/Manganji Chili Pepper is a long, green and soft taste variety of chili peppers that can be enjoyed raw. The one on the left was topped with yuzu koshio/柚子胡椒/lime and black pepper paste, and the one on the right with umeboshi!

A beautiful nigiri set with menegi/芽葱/Leek sprouts, Himesobame/姫蕎麦/buckwheat sprouts, Mitsuba/三つ葉/Japanese honeywort, one raw, the other lightly boiled and topped with umeboshi/梅干し/Pickled Japanese plum!

Natto to negi gunkan/納豆と葱軍艦/”Mothership nigiri topped with fermented beans and thinly sliced leek!

A favorite of mine! Shiso to Ume to Natto Maki/紫蘇と梅と納豆巻き/A roll containing perilla leaf, pickled Japanese plum and fermented beans!

Namida maki/涙巻き/Tears or Bakudan Maki/爆弾巻き/Explosive Roll containing solely grated wasabi!

A specialty probably found only in Shizuoka Prefecture! Wasabi Zuke no inari Zushi/山葵漬けの稲荷寿司/A pouch of grilled and simmered tofu containing sushi rice and pickled/marinated wasabi stems and leaves!

For dessert! Kampyou maki/干瓢巻き/Roll containing sushi rice and dry gourd shavings. The gourd is first dried then shaved. The shavings are then simmered in soy sauce, mirin, sake and sugar! Very sweet!

Are you convinced?

To be continued…

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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

美食, 酒, 静岡市, 観光, 魚, 魚海の幸, 農業, Fish, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, 刺身, 寿司

Sushi Gastronomy at Sushi Ko in Shizuoka City (July 2012)!

2 Comments

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake

Time had finally come last night when we both agreed that a visit to our favorite sushi restaurant in Shizuoka City, namely Sushi Ko/すし幸 had been long overdue and that we ought to sample Chef. Kenta Birukawa/尾留川健太’s creations!

Now did we sample this time?

With our first drink (beer) were served a “o-tooshi/お通し/light food served with the first drink consisting of boiled shirasu/シラス/sardine whiting, a true specialty of Shizuoka Prefecture!

O-tsukuri/御造り/sashimi plate!

Suzuki/鱸/Seabass for the Suruga Bay lying against a shiso/紫蘇/perilla leaf finely cut daikon/大根・Japanese radish and myoga/茗荷/myoga ginger.
Note that the fresh wasabi is grated from roots cultivated in Utogi, Shizuoka City, the birthplace of wasabi!

King salmon/キングサーモン with perilla flowers, shiso leaf and agar agar threads.

A Sushi Ko Restaurant specialty: pon kara maguro/ポン辛鮪/tuna dices deep-fried and served with chopped red onion, ponzu and momiji oroshi/紅葉下ろし/Grated daikon with chili powder.

A must at any sushi restaurant worth its salt: Zuke/着け/Marinated tuna nigiri!

After the beer, whereas the Missus ordered wine, I asked for a great local sake, shosetsu/正雪/a honjyozo/本醸造 brewed by Kanzawagawa Brewery/神沢は和酒造 in Yui/由比/, Shimizu Ku/清水区, Shizuoka City/静岡市!

Kinmedai aburi/金目鯛炙り/seared Splendid Alfonsino caught off the Izu Peninsula/伊豆半島! Another famous fish from Shizuoka Prefecture!

Kinki/キンキ/Broadbanded Thornyhead nigiri!

Finley sliced Tsubugai/螺貝/whelk (small variety) marinated in fresh wasabi!

Amaebi/甘海老/Sweet shrimps and Hotategai/帆立貝/Scallop nigiri!

It is not all about fish, Sushi Ko also serves some beautifully cooked morsels!
Geso Karaage/下そ唐揚げ/Deep-fried squid tentacles!

Sushi Ko can also devise sushi exclusively for vegetarians and vegans such as the above manganji tougarashi/万願寺唐辛子/sweet long green chili pepper seasoned with yuzu koshio/柚子小塩/lime pickled in salt or ume/梅/Pickled Japanese plum as nigiri!

Gunkan/軍艦/”Mothership nigiri containing yama imo/山芋/Long Japanese yam with uzura tamago/鶉卵/quail egg and a little Tuna!

A favorite of mine: Tachiuo aburi/太刀魚炙り/seared scabbard fish from the Suruga Bay as a nigiri!

A favorite sushi roll all over Japan: Negi Toro maki/葱トロ巻/finely chopped tuna and leek roll!

Another vegan morsel: Shiso Ume Natto maki/紫蘇梅納豆巻/perilla leaf, pickled Japanese plum and fermented beans roll!

Another vegan morsel: Menegi Nigiri/芽葱握り/leek sprouts nigiri topped with ume!

We finished this grand dinner with an extravagant “dessert consisting of two different kinds of ko-donburi/小丼 (also called ko bachi/小鉢)/sushi served in small bowls: ikura/イクラ(did you know that this particular word is Russian, not Japanese?)? Salmon roe and Murasaki uni/紫海栗/violet sea urchin!

Did you enjoy the pictures?
We certainly enjoyed the food! LOL

To be continued…

SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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