Category Archives: seafood

レシピ, Crustaceans, 美食, 金沢市, 観光, 魚, 魚海の幸, Fish, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Kanazawa City, Non-smoking restaurants, Photography, Recipes, Restaurants, seafood, sushi, Tourism

Gastronomic Destinations: Kanazawa City 5: Lunch at Hirai Honten Sushi

January 18, 2014 dragonlife Leave a comment

Service: Kind and attentive. Easy-going and smiling!
Equipment & Facilities: very clean overall. Excellent washroom
Prices: Reasonable to slightly expensive
Strong points: Sushi and tuna. Great lunch sets. Entirely non-smoking!

for our last meal in kanazawa City, we decided to have d\fish again and more precisely sushi!

Hirai Honten is conveniently located on the second floor about the great Ohmicho Market whose fish only has to travel upstairs to be served on your plate!

Visitors who do not like raw fish should be discouraged (overawed? LOL) as they also serve some great cooked seafood sets!

We chose two fairly similar sets!

My donburi set, quite extravagant!
Can you spot the salmon roe with real gold flakes, the sea urchin, the oyster, the conger eel, the yellowtail and crab?

Can you spot the tuna, negitoro and sweet shrimps?

Another view of the crab!

The Dragon’s donburi set!
Can you spot the oyster, negitoro, salmon roe with gold flakes, and cuttle fish?

Can you spot the octopus, salmon, yellow tail and sweet shrimp?

Can you spot the marinated mackerel, tamagoyaki, tuna among the rest?

This was our first visit to Kanazawa City, but expect at least two more!
There were just too many good things for a single trip!

HIRAI HONTEN

920-0905 Kanazawa City, Kami ohmicho, 29 (2nd floor of Ohmicho Market)
Tel./fax: 076-222-5887
“http://www.kaisen-hirai.com/”>HOMEPAGE
Opening hours: 11:00~15:30, 17:00~21:30
Closed on Wednesdays
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Beef, Culture, 美食, 酒, 静岡県, 静岡美食, 静岡市, 観光, 農業, Food, Fusion Gastronomy, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Non-smoking restaurants, Photography, Recipes, Restaurants, sake, Sake Brewery, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shizuoka Prefecture, Tourism, 日本料理

Japanese High Gastronomy: Dinner at Kamoshibito in Shizuoka City!

December 28, 2013 dragonlife Leave a comment

Service: Shy but very friendly and informative
Facilities & Equipment: Very clean overall. Superb washroom
Prices: Slightly expensive but appropriate and very good value
Strong points: Authentic Japanese High Gastronomy mainly achieved with local seasonal products. Great sake and wines! Entirely non-smoking!

Kamoshibito is arguably the best Japanese Cuisine Restaurant in the Prefecture for many reasons: most of the ingredients ar locally grown, bred or caught. Although the menus are set, the food is both modern and traditional with no ostentation and in true harmony with seasons and local gastronomy.
When you know that Chef Shigeharu Sano/佐野茂治さん is no less than a former apprentice and disciple of Toru Okuda, owner-chef of 3-Star Michelin Restaurant in Ginza. Tokyo, from the years in Shizuoka City to the time Toru Okuda moved to Tokyo in 2003 and beyond, you stop wondering why such high gastronomy exists in Shizuoka City!

When you realize that Kamoshibito is entirely non-smoking, you come to realize that Chef Shigeharu Sano does care about the true aromas taste of his creations!

The establishment is small with only a maximum of 4 seats at the counter and 5 more inside the dining room.
You do need to reserve in advance or at least check on the phone well in advance!

The menus are all sets from 3~4000 yen to 8~9000 yen. We cose the medium-priced one, which Shihgeharu said would be enough by a distance!

Right from the first appetizer you understand where you are!
Sea urchin with tofu sheets, simmered cod roe, Home-made roastbeef with Shizuoka-bred beef, and oyster escabeche!

Snow crab chawan mushi (Japanese-style salted pudding)!

When Shigeharu, who knows me well, saw me slowly scooping the the snow crab away he gently scolded and advised me to eat together with the pudding under it!

he was absolutely right when I discovered plenty of tidbits contained inside the pudding while the very bottom of it was a mixture of pudding and snow crab brains/kanimiso!

Although the tiny kitchen is a bit overflowing with utensils, it is a joy to sit at the counter and watch the sashimi being prepared!

The fresh grated wasabi root is naturally from Shizuoka City, but grown by Mr. Masahiro Sugiyama In Umegashima!

The sashimi plate!

Tuna/maguro, sole/hirame/lightly pickled mackerel/shimesaba and octopus/mizudago!

Shizuoka-bred beef steamed with vegetables and home-made ooba miso!

You certainly don’t need forks or knives with such a tender meat!

More Shizuoka-bred beef!

This time as hot roastbeef seasoned with home-made kinsanji miso!

A favorite Japanese delicacy of mine!

Foil paper grilled shirako/cod sperm sacs!

Now, this is true fusion gastronomy with Japanese and french influences!

Snow crab on chigensai/green pak choi with a sauce combining gomadare/sesame sauce and mild blue cheese!

From another angle!
Now, where could you find this in France?

I know that Shigeharu has all kinds of sake from Shizuoka and beyond hidden in various parts of his establishment, and for once I opted for a superb sake not from Shizuoka Prefecture: Hakurakusei/伯楽星 Tokubetsu Junmai from Miyagi Prefecture!

Served both in a tasting glass and drinking earthenware!

Pickled vegetables and cuttlefish!

A superb light broth soup to warm you up ebfore going back into the cold!

Containing jidori chicken balls, scallops and turnips among others!
I like the notion (Chinese by the way) to be served a hot soup before dessert!

Yes, Shigeharu concocts his own desserts!

Chocolate and vanilla gateau de savoie with Shizuoka City-grown Bennihoppe/Red Cheeks strabweery mousse!

Must definitely pay another visit in early spring!

KAMOSHIBITO
420-0032 Shizuoka City, Aoi Ku, Ryougae Cho, 304, Ryogae Cho ST Bldg., 1F
Tel.: 054-653-2300
Opening hours: 17:30~
No fixed holidays
Cash only
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

由比, 美食, 静岡県, 静岡美食, 静岡市, 観光, 魚, 魚海の幸, Fish, History, Japan, Japanese Culture, Japanese Gastronomy, Photography, Sakura ebi, Sakura shrimp, seafood, Shizuoka, Shizuoka City, Tourism, 桜海老

Railway Stations in Shizuoka Prefecture 3: Yui JR Station and Vicinity

December 22, 2013 dragonlife Leave a comment

Some stations, even larger ones, are better left alone, but one should give at least one chance to any you venture to get off as there is always a chance that such a station and its vicinity contain enough helpful information, especially in a touristic spot.

Yui is such a station along the Tokaido Railway Line about 20 minutes from Shizuoka JR Station in the east direction and found between Okitsu and Kambara Stations.
After all Yui has always been an important stage along the various routes coursing Japan between Edo (Tokyo) and Kyoto as superbly described in many ukiyo-e/woodblock prints.
So, although the railway station is tiny, keep your eyes open (and don’t forget you can espy Mount Fuji from the overhead tracks bridge!)!

I know a lot of stations which don’t bother, but you will find a window display of the local products typical of Yui.
Bear in mind that Yui was a city of its own before being recently merged with Shizuoka City and Shimizu Ku!

Ogura Co. specializes in processed sakura ebi/cherry shrimps and fish!

Yui Cannery Co. is famous all over Japan for its “White Ship” olive oil tuna cans!

Inaba Co is another big tuna cannery!

Kakusa Co specializes in processed fish products, especially dry and liquid fish dashi/soup stock!

The Yui Cake (Japanese cakes) Association is also featuring their products!

With all that fish around Yui is home to high end brand of dog and cat food producers!

Yui is also home of famous kamaboko/steamed fish paste and kuro hanpen/black sardine fish paste cakes, the latter found only in Shizuoka Prefecture as demonstrated by the Yui Kamaboko Makers Association!

Next time you visit Yui buy some in the many shops along Sakura Ebi Street as an unusual souvenir! Great with sake or beer!

The small but renown Hiroshige Museum hang their posters inside to inform all-comers of their events!
A must visit in Yui!

Yui might be small but you will gratified to discover that most signs are bi-lingual (sometimes with funny renditions!)!

A must take picture: the Sakura Ebi Portal at the the entrance of Sakura Ebi Street!
The contraption was only moved there recently!

You will find the double Yui Emblem of Sakura Ebi and Mount Fuji everywhere, so keep your eyes open for some interesting shots!

You will find big signs hung by local establishments but like in any touristic spots big signs do not always guarantee the best of quality. To take with a pinch of salt! After all there is plenty around!

Past the exit on your right you will find this first map board. Have a look at it even if you do not understand Japanese as more bilingual boards are near!

It will give you a first idea of what to look for!

Tokai Nature Trail bilingual board! Take your time to consult it!

Take good note!

You must take a look at Village Head Koike’s Mansion on Tokaido (meaning “Village Head/Chief’s Mansion along the Tokaido route. Free entrance) that I will talk about in an article soon to be posted and the Museum of Light, one of the only three lighting (candles and so on) museums in Japan! (entry 500 yen including coffee and an oral and manual demonstration!)!

The Yui Edo Period Lodging Stations Guide Board!

Take your time and read it!

And don’t forget the sakura ebi & Mount Fuji emblems, they are everywhere, even on manhole covers!

FOR MORE REPORTS ON YUI AND SAKURA EBI do consult the following reports:

–Sakura Ebi/Cherry Shrimps: Catching Season Opened in Yui!
–Sakura Ebi/Cherry Shrimps Catching in Yui. Still Hard Work!”
–Japanese Crustacean Species 7: Sakura Shrimp-Sakura Ebi-桜海老
–O Taiko Festival at Toyosumi Shrine in Yui, Shizuoka City on the New Year!
–Manhole Covers in Shizuoka Prefecture 14: Yui, Shimizu Ku, Shizuoka City!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

レシピ, 由比, 美食, 静岡県, 静岡美食, 静岡市, 観光, 魚, 魚海の幸, Fish, Food, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Recipes, Recommended Lunch Restaurants, Restaurants, seafood, Shizuoka, Shizuoka Cuisine, Shizuoka Prefecture, Shizuoka Seafood, sushi, Sushi restaurants., Tourism, 寿司

Sushi: Suruga Bay Sushi Set at Ginta in Yui, Shizuoka City!

December 21, 2013 dragonlife 6 Comments

Service: Friendly and great explanations!
Facilities and equipment: old
Prices: Reasonable
Strong points: Suruga Bay sashimi and sushi! Sakura ebi!

“Me-Ichi Dai/メイチダイ”, a very rare seabream caught in Suruga Bay! It goes by the Latin name of Gymnocranius griseus (Temminck and Schlegel)! You would have to pay thousands for it in Tokyo! One of the best seabreams in Japan!

For all its derelict appearance (and it is actually old in all senses of the term!) Ginta in Yui just in front of Suruga Bay regularly appears on magazines and TV.
The reason is simple enough: this is a rare place, albeit cheap by sushi restaurant standards, which serves mainly local fish and seafood caught in Suruga Bay/駿河湾, and more precisely in a smaller bay called Kurasawa Bay/倉沢湾!
These are the richest bays in Japan when it comes to varieties, even including deep-sea fish which also appear as sashimi on plates in Numazu city for example!

Sakura ebi emblem on a small bridge crossing one of the many streams running into the sea!

Mr. Hara is a story himself: being the son of a sakura ebi/cherry shrimp fisherman, he was destined to sail in his father’s feet, but he had one little problem… he suffered from chronic seasickness! There was only path left to him: opening a sushi restaurant!

But his superior knowledge of the local fish and fishermen gave him the inestimable advantage over all sushi restaurants in the Prefecture that he had first catch and first choice whenever he wanted!
He didn’t have to serve fancy sushi or sashimi but keeping things simple served him perfectly. People would come from very far indeed for only one of his three specialties: aji/鯵/Kurasawa Bay Horse mackerel sushi nigiri plate, full course sakura ebi/桜海老 set (in season only for a mere 3,000 ywn!) and the 8 local fish sushi nigiri set for the ridiculous price of 1,800 yen/18 US $/13 Euros!
The other day I opted for the 8 local sushi nigiri set (I always do, actually!).
The set details allways appears on a notice on the board and served in the same order, a simple and great way ro introduce the fish offered!

The 8 local fish and seafood nigiri set!

Hirame/平目/Sole-Grouper!

Tachiuo/太刀魚/Scabbard fish served with momiji oroshi (grated daikon and chili pepper) and ponzu! topping

Yagara/ヤガラ/Trumpet fish served in konbujine style (marinated in seaweed)!

Fugu/河豚/Globefish (don’t worry, a non-poisonous variety!) served with momiji oroshi, leek and ponzu topping!

Kurasawa Bay Aji/鯵/Horse Mackerel!

Ishidai/石鯛/Striped Beakfish-Barred Knifejaw!

Kurodai/黒鯛/Japanese Black Porgy!

Sakura Ebi/桜海老/Cherry Shrimps served in gunkan-style nigiri!
Note the glossy shell skin and the many red dots, a sure sign of super freshness!

And sakura ebi miso soup to finish it all!

GINTA
421-3111 Shizuoka City, Shimizu Ku, Yui, Konjuku, 165 (Get off at Yui JR Station, turn right, a few minutes walk)
Tel.: 0543-75-3004
Business hours: 11:00~23:00 (but better call beforehand!)
Closed on Tuesdays

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

レシピ, 美食, 酒, 静岡県, 静岡美食, 静岡市, 観光, 魚, 魚海の幸, Fish, Food, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Photography, Recipes, Restaurants, sake, seafood, Shizuoka, Shizuoka City, Shizuoka Prefecture, sushi, Sushi bars, Sushi restaurants., Tourism, 寿司

Sushi: Dinner at Sushi Ko (December 2013) in Shizuoka City!

December 9, 2013 dragonlife Leave a comment

Chef Kenta Birukawa/尾留川健太さん

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

I don’t really have to introduce Sushi Ko in Aoba Street, Aoi Ku, Shizuoka City and its main chef, Chef Kenta Birukawa/尾留川健太さん!
So what did we have last night?

Negi toro snack to accompany the first drink!

Sake brewed by Fujinishiki Brewery in Fujinomiya City: Junmai Ginjyo nama, Sushi Ko Edo no Kaori!

We asked Chef Kenta Birukawa/尾留川健太さん to prepare a whole filefish called Umazura/Horse Face!

O-tsukuri-style sashimi Plate with scallion!

Just wrap the sashimi around the scallion!

And dip them in a sauce made the live fish liver!

Chef Kenta Birukawa/尾留川健太さん kept some of the sashimi and liver to make those beautiful nigiri sushi!

And we had the cheeks of the fish deep-fried!

3 different fish zuke (marinated) set!

Buri/Amberjack!

Akami/Lean tuna!

Salmon!

Japanese foie gras/Ankimo/Frog fish liver!

Shiokara/Pickled cuttle fish for the dragon!

Hotatae/Scallop nigiri!

Amaebi/Sweer Shrimps!

Negitoro maki!

Grilled watari gani crab miso!

Chawan Mushi/Japanese-style steamed salted pudding!

Tamago Yaki!

And complimentary strawberries!

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

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, 静岡県, 静岡美食, 静岡市, 観光, Fish, Food, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Recipes, Restaurants, seafood, Shizuoka, Shizuoka City, Shizuoka Prefecture, Shizuoka Seafood, Tourism, tuna

Japanese Gastronomy: Lunch at Totoya in Shizuoka City!

December 4, 2013 dragonlife Leave a comment

Service: Friendly and attentivr. Easy-going.
Equipment & Facilities: A bit old but overall very clean. Clean washroom
Prices: Reasonable~Slightly expensive
Strong points: Traditional Japanese gastronomy. Great local fish and seafood. Excellent sake and shochu list. French spoken!

I had been intrigued by this particular Japanese restaurant as it has stood for a long time in a location near my work. I knew it was a busy place but I just couldn’t get the opportunity to give it a try!

As I cycled past it I noticed they were also busy at lunch time, usually a good sign at such an establishment!

Great noren/暖簾/Entrance curtain with a big catfish!

I discovered these karasumi/botarga/boutargue/mullet roe drying just past the entrance! The fish were caught in Suruga Bay off Numazu harbor! It confirmed the good impression!
And I had a really unusual surprise: I found out that the lady serving me was speaking fluent French! A rarity as she is only the second such lady I know work for a Japanese restaurant in Shizuoka City!

One can eat on four different floors in a very traditional Japanese atmosphere depending on priorities and affluence!

I had lunch on the second floor for my first visit but next time I might be tempted to eat at the minuscule counter on the first floor to have a good look at the chefs!

I opted for the full lunch “Totoya Zen/ととや膳” to taste as many things as possible!

here is my lunch, although two more dishes came later!

Steamed rice and cold hijiki seaweed kinpira!

I looked at my neigbors’ other orders and I found out they were even bigger than mine! Very generous portions indeed!

Red miso soup and home-made pickles!

A Shizuoka specialty: Sakura ebi kakiage/Cherry shrimps deep-fried in batter!

Tuna skin salad with vinegar and miso dressing!

The sashimi plate and the salmon roe!

Bottom left to right: uni/sea urchin, tako/octopus
Second row: hotate/scallops, kanburi/winter amberjack
Back row: freshly caught sakura ebi/cherry shrimps

Actually my neighbors ask for them as a supplement when they saw served to me! Obviously they were not from Shizuoka as they ate them one at a time!

A specialty at Totoya! Broiled tuna cheek!

Another sign of excellence: Succulent home-made almond blanc manger!

I’ll have to go there alone in my own good time in the evening again soon!
Until then…!

TOTOYA
Shizuoka City, Aoi Ku, Tenmacho, 8-9, Kubota Building
Tel.: 054-274-0077
Opening hours: 11:30~14:30, 17:00^22:30
Parties welcome
Small private room up to 8 guests, party room for up to 24 guests
Credit cards OK (dinner only but warn them before ordering!)

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, Japan, Japanese Culture, Japanese Gastronomy, Recipes, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shizuoka marine products, Shizuoka Seafood, Tourism

3rd Shizuoka Gourmet Kingdom Fest 2013 in Shizuoka City (October 19th & 20th)!

October 16, 2013 dragonlife Leave a comment

On october 19th (Saturday) from 11:00 to 20:00 and 20th (Sunday) from 11:00 to 19:00 everyone will be able to discover how extravagantly rich is our City of Shizuoka at 3rd Shizuoka Gourmet Kingdom Fest 2013!

It will be held in Aoi Ku behind (west entrance) the Shizuoka City Hall and all along the Aoba Street/Aoba Symbol Road!

Can you guess what is produced, caught and bred in our City?
See the list below (not exhaustive!):
-Shirasu/Sardine Whiting
-Sakura Ebi/Cherry Shrimps
-Beef
-Vegetables (impossible to count)
-Wasabi (it was born in Shizuoka City!)
-Strawberries
-Pork
-Poultry
-Tuna (did you know that? Especially Albacore/Binnnaga Maguro, also nicknamed Shizuoka Tuna!)
-Hanpen (dark sardine paste cakes)
-Oranges and citruses

Frankly speaking I already know that to show all products of Shizuoka City would require a far bigger space, but I’m sure there will be enough to overwhelm you!

Local sake brewed in this city will be represented by the following breweries: Haginishiki, Suruga (Tonko), Eikun, Kanazawagawa (Shosetsu), Kumpai and Sanwa (Garyuubai)!

Naturally all the major Japanese beer companies will also be represented as guests as they know you will be thirsty on these two days! LOL

For more information call 090-6469-0597 (Japanese)

Report coming!

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 静岡市, 観光, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Photography, Recipes, Restaurants, Scallops, seafood, Shizuoka, Shizuoka City, Shizuoka Cuisine, Shizuoka Seafood, sushi, Tourism, 寿司

Sushi: “Birufeuille” or Millefeuille by Chef kenta Birukawa at Sushi Ko in Shizuoka City!

October 15, 2013 dragonlife Leave a comment

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 and shochu

On our way back from the Shimada Obi Festival we decided to have dinner at Sushi Ko Sushi Restaurant in Aoi Ku, Shizuoka City last night!
I and Dragon took the opportunity to challenge Chef Kenta Birukawa/尾留川健太さん into an new cretioon!

Actually Dragon made the suggestsion.
Chef Kenta Birukawa/尾留川健太さん is famed for his Sushi Millefeuille and Spicy Scallops Roll!
Hence he was asked to combine the two!

Can you guess what ingredients were used?
Well, the main part consisted of three layers of shari/sushi rice with one layer of raw scallops which had been seasoned with mayonnaise and spices beforehand and a layer of thinly sliced crunchy Japanese cucumber.

A view from the top may help!

Well, the top was garnished with pieces of scallops, tempura kasu/tempura batter bits for more crunch, scallions. ikura/salmon roe and akami/red lean tuna!

For a closer view!

More scallops and other tidbits to avoid any disputes between Dragon and I!

What happens when yo start demolishing the edifice!

Chef Kenta Birukawa/尾留川健太さん who had conceived his creation for a photograph first interrupted us to add the missing mayonnaise and other seasoning!

Even half broken it still looked a beauty!

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, Conger eel, 美食, 野菜, 静岡市, 観光, 魚, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Square Bean, Tourism

French Gastronomy: Land & Sea/Conger Eel & Winged Bean at Pissenlit in Shizuoka City!

October 11, 2013 dragonlife Leave a comment

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat and caught fish. Very inventive French gastronomy.

Shizuoka Prefecture being practically “sandwiched” between sea and land in the mildest part of Japan occupies the most favorable location for a constant supply of fresh produce from the sea, the land and the mountains all year round.
It is more a question of finding new ideas to combine such products in season than to look for a rare product and try to arrange it.
Shizuoka conger eels or anago/穴子 are famed all over the country and can be sampled at many Japanese Restaurants.

Chef Toru Arima/有馬亨さん being Japanese but first and foremost a French cuisine chef came up with the idea of preparing conger eel almost in Japanese manner by first sauteed and baking it to a crisp and seasoning with a sauce combining both traditional Japanese and French sauce ingredients (secrets, I’m afraid!) I can only guess, but the result leaves you baffled in between two traditions for your utter gustative pleasure!

Now, the wing bean (also known as the Goa bean and Asparagus pea, Four-angled bean and Winged pea) placed symmetrically atop the conger eel is actually called “Square bean/Shikaku Mame/しかく豆” in Japanese.
Would you believe it is a tropical legume plant native to Papua New Guinea?
It is a very valuable vegetable when it comes to all kinds of beneficial elements.
It has recently acquired a big reputation here in Shizuoka and is presented and eaten in all kinds of sizes.
The one used Tooru is still small and young.
Not only it is a tasty and healthy vegetable but it also offers all sorts of design idea thanks to its fresh color which helps enhance the darker colors of meat or fish!
Incidentally this winged bean was organically grown in Fujinomiya City at the foot of Mount Fuji!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

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, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Mishima City, Recipes, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Izakaya: Hinayaoshi in Mishima City!

October 5, 2013 dragonlife 1 Comment

IZAKAYA RANKING: +3
Service: +3 Very friendly and attentive
Facilities: +3 Overall very clean. Beautiful washroom
Prices:+1=+2 Reasonable
Strong points: Sake, Shochu, Umeshu, local seafood, yakitori

See “Izakaya Ranking” system at bottom of article!

Chef Nobeteru Oota/太田のべてるさん opened Inayoshi 12 years ago in Mishima City and moved it to its present location 6 ears ago 7 minutes walk from Mishima JR Station south exit.

Even after 6 years of constant cooking and serving the place is spotless clean!
When you realize he has only his wife and sometimes his mother-in-law to help, Nobeteru must be extremely busy morning to night ordering, buying and taking back home the day’s fish, vegetables and what else!

With an incredible ist of 50 sake including about 25 from Shizuoka Prefecture, an unending list of shochu (even some featuring Shizuoka!), awamori and umeshu, this must be the place to go drinking in the east of the Prefecture,
You will soon understand how the place is so deservedly popular as it is full by 6:30 pm! Make sure to reserve beforehand!

The sashimi is simply first-class and would be impossible to pay in Tokyo as the fish comes directly from the major fishing harbors of Numazu City, Shimoda City in Izu Peninsula! The plate above even includes rare Shizuoka Botan ebi/large sweet prawn and Tobiuo/flying fish from Shimoda! Moreve,r Nobeteru makes a point, even when the place is full, to introduce each fish and its origin to each customer!

This time we sampled only tsukune/chicken balls and shiri/chicken tail, but you must come again just for the yakitori!
Actually it would be hard to try everything the first visit so be warned!

The raw fish is extraordinary and the cooked fish sublime such as the “negima” above with tuna and amberjack served with yuzu koshio and grated daikon and ginger!

If you like tofu you must ask for agedashi dofu, a must-try japanaese delicacy!

The soup is just perfect! No wonder that in these times of economical crisis the establishment is full with local regulars!

Seafood and vegetables steamed in Seikyou Miso! The wife will first open it for you, eventually let you take a photograph and mix it for you!

This was our first visit, but since it is so worth spending on a train ticket expect more articles soon!

HINAYOSHI Sakakura
411-0036 Mishima City, Ichi Bansho, 3-22
Tel.: 055-991-7171
Opening hours: 17:30^23:00
Closed on Sundays
Reservations a must!
Credit Cards OK
Parties for 4 to 18 guests welcome!
Full courses from 3,500 yen
Menu a la carte available and immense drink list!

IZAKAYA RANKING SYSTEM
IZAKAYA RANKING:
+1 ought to be visited at least once
+2 could be become a regular visit
+3 must visit!

Service:
+1 standard
+2 pleasant
+3 very good

Equipment & Facilities:
+1 standard
+2 excellent
+3 Superb

Prices:
+1 cheap
+2 slightly expensive but good value
+3 expensive but good value

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, 観光, 魚, 魚海の幸, 農業, Fish, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Non-smoking restaurants, Recipes, Restaurants, seafood, Shizuoka agricultural products, Shizuoka Cuisine, sushi, Sushi bars, Sushi restaurants., Tourism

Sushi Restaurant: New Concept at Sushi Ko-Miue in Shizuoka City!

April 22, 2013 dragonlife Leave a comment

Service: Very kind and easy-going[
Facilities: Impeachable cleanliness. Superb washroom
Prices: Reasonable to slightly expensive
Strong points: Unusual and happy combination of Sushi and French gastronomies. Shizuoka sake and even shochu!
Entirely non-smoking (extremely rare for a sushi restaurant!)!

Only a few weeks ago Chef Yukitoshi Oda/小田幸寿さん, formerly of Sushi Ko Sushi Restaurant opened this new sushi restaurant in an entirely new concept for Shizuoka: A traditional sushi restaurant combined with a French restaurant!
The establishment is divided into two distinct adjoining parts: a 8-seat sushi bar-counter where customers who are interested in sushi should sit and a room with holes built in the floor to sit easily under low tables where one should sit if he/she wishes to enjoy a combination of both cuisines or only French gastronomy. The kitchens, althoug tiny, are clearly separated and they don’t interfere with each other.
The food, naturally is top-class with a strong accent on local fish and vegetables in particular and of superb freshness. As for drinks, sake, beer, wine and even local shochu are available!

And the icing on the cake, it is totally non-smoking!

To cut a long story short let me show you what we had for dinner the other day, a combination set of both cuisines!

The o-tooshi/snack coming with the first drink: naga-imo/long taro root and hotaru ika/tiny フィレｆｌｙｓくいｄ。

Basashi/馬刺し/horsemeat sashimi coming into two varieties: lean and fat!

The fatty variety.
Served with olive oil and grated garlic!

Sashimi plate: kinmedai/Splendid Alfonsino, hotaruika/firefly squid and madai/true seabream!

Minami magurao/South Pacific tuna, tachiuo/Scabbard fish, sayori/Japanese halfbeak, sakura ebi/cherry shrimp and hotate/scallops!

Nanban-style deep-fried chicken!

Japan and France meeting: maguro oshiri/tuna tail with cabbage, tomatoes and renkon/lotus roots!

the tuna is also minami maguro and sauteed.

Shizuoka City is famous for its succulent lotus roots!

The sushi plate!

Kuruma ebi/large prawn and minami maguro.

Minami maguro and uni/sea urchin! The latter, a creamy beauty!

Hime soba/buckwheat sprouts!

Buri/Japanese Amberjack!

The desserts are also a fusion concept: banana omelette/pancke and vanilla ice cream!

Dekopon oranges with their jelly and sorbet!

You can bet this is only the first (actually second, but it is a secret!) visit!

Sushi o Miue/寿し幸実宇栄
420-0852 Shizuoka City, Aoi Ku, kooya Machi, 13-6
Tel.: 054-221-3888
Opening hours: 17:30~indeterminate
Closed day not yet decided
Credit cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 里芋, 観光, 魚海の幸, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy: Sauteed Oyster on Cauliflower Flan at Pissenlit in Shizuoka City!

February 2, 2013 dragonlife Leave a comment

Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, came up with a new recipe marrying land and sea!
Cauliflower and oyster!

The French flan is made with two locally grown cauliflowers, yellow and green!
Unfortunately only some of the green was left for a photograph!

The very large oyster is of a ｊapanese variety called “Akou/赤穂” and was sauteed/seared and rolled into a mild garam masala sauce before being served astride a French flan and decorated with organic thin leeks/menegi/芽葱..

The picture above shows the flan once the oyster has been put aside.

the whole dish was in fact seasoned with the same mild garam masala sauce for a succulent West-East marriage!

The French flan was made with two kinds of cauliflower as indicated above with the addition of pieces of the same kind of oyster!

Again when health and flavors combine for a gastronomic experience!

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:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 観光, Fish, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, seafood, Shizuoka, Shizuoka Cuisine, sushi, Sushi bars, Sushi restaurants., Tourism, 寿司

Sushi Design by Chef Kenta Birukawa at Sushi Ko in Shizuoka City: The Other Tidbits!

December 11, 2012 dragonlife Leave a comment

Following the two previous blogs on Sushi Gunkan Feast and Sushi Charlotte here are the other tidbits we enjoyed thanks to Chef Kenta Birukawa/尾留川健太さん!

Beautiful kawahagi/カワハギ/Thread-sail filefish or Leater Jacket alive in the tank!
For next time, though!

An extravagant plate you will find only in Shizuoka (I mean the combination of the two!): Sayori/細魚/Japanese Halbeak and sakuraebi/桜海老/Cherry Shrimps!

The sayori! In full season, now! tender and sweet and so beautiful!

How about that for design!

I asked for the fish bones and head to be deep-fried!
Not usually done, but the Chef is a friend!
Crispy and yummy!

The cherry shrimps served with freshly grated ginger!
Note that in the gunkan they had been “straightened”. here they are in their natural appearance!

Hirame/平目/Sole-Flounder sushi nigiri seasoned with a little salt and yuzu. No need for soy sauce!

Grilled/seared oysters!

Cute cucumber!

New menu on that day: 3 fish “zuke” set!
Each fish was marinated in soy sauce and sake!
From left to right: Katsuo/鰹/bonito, Shake/鮭/Sea salmon and maguro/鮪/Tuna!

Sushi for Christmas/
Ikura/イクラ/Salmon’s roe gunkan sushi nigiri with mini Syake/鮭/Salmon rolls!

To be continued….

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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!

September 22, 2012 dragonlife Leave a comment

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:

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)

August 17, 2012 dragonlife 2 Comments

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,