Top award-winning chefs Touru Arima/有馬亨 (Pissaenlit/Shizuoka City) and Fuminori Nishitani/西谷文紀 (Nori/Fujieda City) On November 29th was held the First Gastronomic Skills Meet/食の芸術(集い) in Shizuoka City...
One main ingredients in traditional Wagashi/Japanese Cakes is “anko/餡子” (or more simply “an”) which can be translated as “sweetmeats” or “bean jam”. I would like...
Service: Excellent and very friendly Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!) Prices: reasonable to slightly expensive, good value. Strong points: Interesting...
Service: Friendly and unassuming Facilities: old-fashioned but very clean with cute washroom Prices: reasonable Strong points: Home-style seasonal cuisine. Wines, sake and shochu. Very traditional...
Service: Very friendly, attentive and efficient Facilities: Functional and very clean. Very clean washroom. Prices:reasonable Strong Points: Fresh vegetables, local whenever possible. No pervasive smells...
My good friend, Bernard Heberle, the owner/chef of Abondance Patisserie in Hamamatsu City has recently been elected the best patissier in Shizuoka Prefecture (almost 4,000,000...
Service: Pro and very friendly Equipment: Great overall cleanliness and splendid washroom Prices: Reasonable Strong points: A palette of Shizuoka Prefecture Products! Great use of...
Kanikama stands for Kani Kamaboko/Crab imitation paste made with steamed fish meat! The Missus found a very interesting kanikama on the market and decided to...
I recently was offered some yuzu koshio/yuzu, lime and pepper mixed sauce, by Kenya Yoshimura the owner/chef at Uzu, arguably the best Izakaya in the...
