Service: very professional
Facilities: Very clean, superb facilities.
Prices:~ Slightly expensive to expensive
Strong points: Beautiful and fresh ingredients presented and combined to perfection. Local ingredients whenever possible. Superb wine list. The best cheese trays in Japan! Everything thoroughly and kindly explained!
Non-smoking at tables (bar’s smoke does not reach tables)!
Things have been moving recently at Gentil, The oldest French Restaurant in Shizuoka (founded in 1964!)!
The chef having had to leave due to his wife’s conditions, Ms. Keiko Kubota, the only Japanese Compagnon d’Honneur du Guilde des Fromagers (フランス熟成士の組合ギルドデフロマージュからコンパニオンドヌール), decided it was time to take things in her own hands. With the help of an able apprentice (the whole staff is feminine!) she has taken the reins of the kitchen to propose a very healthy and sophisticated gastronomy based on local products.
She is coming with all kinds of refreshing ideas I plan to report on in earnest.
Let’s start with the “quick” lunch I had the other day!
Have a look at the appetizers’ plate above before you read the explanations!
Kokabu/small turnip soup made with the whole vegetable inclusding its leaves.
This kokabu is grown by Mr. Muramatsu in Fujieda City!
Left: kochi/鯒/Sand Borer Flathead sashimi in carpaccio style and kasago/瘡魚/False kelpfish; Marbled rockfish in escabeche style.
The fish were both caught in Suruga Bay and the vegetables as well as those below were grown by Mr. Tanabe in Hamamatsu City!
Zucchini and cress roll, red daikon/koshin daikon/紅芯大根 over roasted ham from Mr. Kuwahara in Fujinomiya City. Actually the raw ham was purchased from Mr. Kuwahar before being processed by Mochizuki in Ikawa.
How about that for traceability!
This chicken called “Jidori/地鶏/ raised by Mr. Aoki in Fujinomiya City was first processed in Japanese-style “nanbanzuke” before being sauteed to perfection.
For a better look of the chicken and the fresh vegetables!
The whole was topped with thin slices of old Mimolette chesse for a superlative mariage of savors (don’t forget this THE PLACE for chees in the whole Prefecture if not in the whole country!)!
The dessert tray!
This sorbet was conceived with “Ibupiacce” roses grown in Shimada City!
Shizuoka Matcha pound Cake!
Panacotta made with coconuts milk and milk, sorbet made with Shizuoka-grown strawberries and a little “ai/for love” biscuit!
Ms. Kubota told me she expects me in June for experiments with cheese and local products!
You bet I will come!
Address:420-0031 Shizuoka Shi, Gofuku-cho, 2-9-1, Gennan Kairaku building, 2F
Tel.: 054-2547655 (Reservations advisable)
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
RECOMMENDED RELATED SITES:
With a Glass, Foodhoe’s Foraging
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, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!