Service: Very friendly and easy-going
Equipment: Very clean overall. Spacious and beautiful toilets
Prices: reasonable to slightly expensive, but very good value!
Strong points: Extensive use of local land and sea products. Great sake and drinks in general!
Shizuoka City (and Prefecture) is steadily growing into THE reference when it comes to Japanese gastronomy and gastronomy in Japan in general.
We are blessed with a wealth of products be they from the land or the sea all year round, but that would not be enough without the commitment of chefs and restaurateurs and their fans!
Chefs in this city can be often seen visiting each other on their supposedly free days and are organizing more and more events in collaboration. They have understood a long time ago that collaboration pays off more than rivalry or copying.
As a result customers not only expect top-class food, drinks and service, but also the small details they tended to ignore before such as table presentation, artistic dishes and even chopsticks. This is not confined at all to the horribly expensive Japanese kaiseki/traditional restaurants but more and more down to the smallest izakaya. That is as long as the chef or owner is willing to join the gastronomic band!
Kinmedai and kochi from Suruga Bay!
Another sign of the times is that more and more establishments display their ingredients under glass to stimulate their clients’ appetite and take pains to explain and write on their menus the origin of the same ingredients!
A true lover of good has to pay regular visits to ascertain the trends and discover new ingredients and techniques or be hopelessly left behind!
So if you have the chance to visit Bu Ichi in Aoi Ku, Shizuoka City, do not be surprised that such an izakaya does not hesitate to serve dishes from other cultures such as the above chilled corn and edamame Vichyssoise so welcome in the blasting hot summer!
Some dear Tokyo friends of mine would scream and weep at the quality and taste of the sashimi served there, notwithstanding their availability beyond our shores: konbujime isaki/昆布締めイサキ/grunt chicken from Sagara marinated in konbu seaweed!
Bonito/katsuo/鰹 from Yaizu City seared to perfection. The inside melts inside your mouth whereas the outside equals any top-class meat. A true gastronomic experience!
Great products from other regions are not ignored such this in season aji/鯵/Horse mackerel from Kochi Prefecture, Shikoku Island, but all the vegetables are from Shizuoka!
Japanese-style deep-fried chicken/karaage chicken/唐揚げ鶏 have become such a famous morsel abroad. This Fuji jidori/chicken from Fuji City will amply tell you why such a simple-looking food can reach such heights!
Local anago/穴子/conger eel served in chilled jelly is another example of fusion gastronomy so popular in this country!
Zousui/雑炊 is a Typical Japanese comfort food or Japanese rice soup made from pre-cooked rice and water to which is added available ingredients. This summer Bu-Ichi serves it with mozuku/藻付/seaweed and Italian parsley!
Naturally served with home-made pickles and plenty of freshly grated Shizuoka wasabi!
A dessert you will not find outside Japan: Shizuoka Sakekasu Ice cream!
Sakekasu/酒粕 are the white lees left after the sake has been pressed out!
Talking of sake, do not forget to check the beautiful Shizuoka sake on their ample drink list!
Chef/Owner: Takeshi Satoh/佐藤武史
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-10, Dai 2 Matsunaga Bldg. 2F
Business hours: 17:30~22:00
Closed on Wednesdays
Credit Cards OK
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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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery