Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable to slightly expensive, good value.
Strong points: Interesting wine list. Great use of local products.
One does not have to explain how good, and why for that matter, Japanese beef is.
Recently, beef produced in the Western part of Shizuoka Prefecture has attracted a lot of attention under the name of Suruga Beef!
Suruga is the name of the large Bay off Shizuoka Prefecture!
I took the occasion of a recent visit to Pissenlit in the company of a good friend to sample two parts of the same animal!
The bavette (above two pictures) is the part covering the bottom of the throat and the top of the breast.
Its texture is halfway that of a filet and of a stew.
Chef Touru Arima first fried the piece of bavette then roasted it before seasoning it with a Madeira wine sauce.
The vegetables were all organically grown at Shizen No Chikara Garden in Shizuoka City.
They included butternut squash, “mizunasu” aubergine/eggplants and buckwheat seeds.
For a closer look of the buckwheat seeds which married so well with the sauce!
My friend had an even better part, actually the best part of the animal, namely the filet!
It was prepared with a heady red wine sauce after being first fried on a hot fire and being finished in the oven.
The organic vegetables were also butternut squash and “mizunasu” aubergine/eggplant while the buckwheat seeds were replaced by Inca Mezame potato!
But the buckwheat seeds were concealed under the filet where they made a beautiful combination again with the sauce and meat!
To be followed (great desserts coming soon!)…
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Credit Cards OK
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