Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables. Seasonal food only.
This the third of the four-part report on the lunch I had the other day at Testuya Sugimoto in Shizuoka City!
Shizuoka Prefecture has been making itself a name all over Japan with its superlative chickens for quite some time now.
The chicken used by Testuya Sugimoto in this dish is Suruga Shamo bred by Mr. Moriyama up in the mountains of Shizuoka City in Ikawa!
These shamo chickens were originally Ikokku Chicken from Thailand bred in conditions and with food only found in our Prefecture to become a brand of its own!
Tetsuya uses only the males for their firmer and richer meat.
He will first fry the pieces on their skin before finishing them in the oven.
He does the same with the vegetables, all organic from Hamamatsu and Fujinomiya City.
As for the vegetables, he used okahijiki, Morokko ingen/large string beans, Sanjyaku susage, another long variety of string bean, mini carrots, Mangan Toogarashi, a variety of large mild chili pepper, Murasaki Shishito/violet chili pepper, butternut and Kouriuki gourd!
For another view!
As for the sauce he uses the juices of the chicken and vegetables with French Banyuls vinegar and Madeira Wine!
Incredible traceability for an extraordinary dish!
To be followed…
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,２－１３，１Ｆ
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