Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
The Japanese love horsemeat.
Whereas the French will eat it in the shape of fried steaks or steak tartare (did you know that the real tartare steak is made from horsemeat?), the Japanese will eat it as sashimi. They also will let it mature frozen and thaw justenough before savouring it!
Pissenlit, being a French restaurant in Shizuoka City, the approach is naturally totally different!
The meat is prime horsemeat from Normandie horses raised in Kumamoto Prefecture, Kyushu Island.
Chef Tooru Arima will fry it slowly to perfect tenderness and serve it with a red wine sauce of his own.
He will place the steak on a slice of kooushi daikon and surround it with other organic vegetables: kikabu/yellow turnip, Stick Senior/Broccoli variety, kiiro and aka ninjin/yellow and red carrots, mekabetsu/Brussels sprouts, Milano daikon. All vegetables are grown in Mishima City, Shizuoka Prefecture except for the Brussels sprouts from Kyoto.
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