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.
no-smoking-logoentirely non-smoking!

You know that Chef Tooru Arima has achieved a well-earned fame when you learn that such respected local chefs as Tetsuya Sugimoto visit Pissenlit for dinner to enjoy and talk gastronomy, be it Japanese of French!

I have decided that describing a full meal at such establishments does not make justice to their art. Each sampled deserves an article of its own!

This particular appetizer/hors d’oeuvres is actually a combination of two very different terrines:
The base is provided by a slice of Terrine de Foies blonds de Volaille, a terrine made with the “white” livers of poultry raised outdoors in real nature.

The second tier is leeks from Belgium first steamed than pressed into a terrine with a very light jelly.

The leek terrine is seasoned with roughly ground black pepper.
The vinaigrette is made with balsamico vinegar, fond de veau and truffles. A green final touch is provided with small Italian parsley leaves!

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

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

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