Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables. Seasonal food only
One reason why Tetsuya Sugimoto is arguably considered as the most remarkable French Cuisine Chef in Shizuoka Prefecture is that he is always exploring new ways and ingredients!
Once again he had the occasion (and obvious pleasure!) to baffle me with his new inventions!
Yes, this pudding was made with pheasant eggs!
And there are not many available during a very short season as there is only one breeder in Shizuoka Prefecture, more precisely in Hamamatsu City!
Tetsuya explained that although the eggs are small their solid texture make them ideal for puddings!
The breeder is called Nakabe Pheasant Farm.
Check their HOMEPAGE (Japanese)
And here are the eggs!
Note that the caramel sauce was made with cane sugar from Kakegawa City, the northernest point for growing sugarcane in Japan!
Yes, this ice cream was made with soy sauce (and vanilla), more precisely soy sauce brewed (it is a real brewing process) by Sakae Co. in Kakegawa City!
I doubt you could find a more local dessert marriage!
Concerning the soy sauce, Testuya told me it was actually fun to combine its salty taste with the sweetness of a vanilla ice-cream!
Expect more very soon!
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,２－１３，１Ｆ
Credit cards OK
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