On Saturday March 10th a very special dinner organised by two of the best chefs in Shizuoka, Fuminori Nishitani/藤谷文紀 of Nori in Fujieda City and Tooru Arima/有馬亨 of Pissenlit in Shizuoka City was held at Pissenlit Restaurant in Shizuoka City with the help of two great farmers, Mr. Yoshinori Iguchi/井口芳則 in Fujieda City and Mr. Masaaki Hirakaki/平垣正明 in Fujinomiya City who provided the vegetables. most of them organic!
The event was called:
“Spring Gastronomy City (Shizuoka) Chefs Week” Special Dinner
For once I was not sitting at the table enjoying the food and drinks but in the kitchen reporting behind the scene(s)!
This report is thus a photography rendition of the event seen from the other side of the fence:
Tooru Arima/有馬亨 and Fuminori Nishitani/藤谷文紀!
The dining room staff planning in the dark…
White Asparagus flans were ready.
What are these dried mini carrots for?
We’Il see those again later!
Seasoning the fish.
Was that enough seasoning?
The dining room is ready to welcome the guests!
Rainbow Trout from Kunugi Fish Farm in Fujinomya City!
Getting ready for the aperitifs!
Mr. Yoshinori Iguchi/井口芳則 and Mr. Masaaki Hirakaki/平垣正明, the men who made it possible!
Searing the fish beforehand.
Only seared but already beautiful!
Home-made bread naturally!
The aperitif was umeshu flavored with matcha by Fuji Takasago Brewery in Fujinomiya City!
Brushing pies with egg yolk.
The first (cold) hors d’oeuvre taking shape.
I had a hard time keeping my hands off these!
Adding the Genovese capellini.
The first cold hors d’oeuvres!
Searing the veal caillette in crepinette!
The second (hot) hors d’oeuvres in the starting blocks!
The white asparagus flans on parade.
Almost ready with the leek and spinach pies flavored with truffles!
The second (hot) hors d’oeuvres!
Oura burdock chips.
Oura burdock veloute.
Takinogawa burdock agnelotti being boiled!
The pasta dish taking shape!
Some Pecorino cheese…
The pasta dish!
Some veal caillette in crepinette still to be prepared.
Fresh bamboo shoots from Fujieda City!
The sasa bamboo leaves to support the fish.
Shiso/perilla flowers for decoration.
The fish course taking shape.
Rainbow trout on a black plate!
The same on a white plate!
Back to the veal caillettes in crepinete…
The same being seared…
into the oven…
finished with a torch instead of a salamander!
Onto the plates…
A meat dish so simple and so beautiful!
The last touch!
The meat course!
Organic deep red carrot gelato!
Sugar on the dried carrots…
Organic Takinogawa burdock tart!
You won’t find these outside Japan!
Such a healthy and beautiful dessert!
Time to go!
Incidentally, part of the bill was earmarked for charity for the victims of the Fukushima disaster!
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
426-0204 Shizuoka Ken, Fujieda Shi, Tokigaya, 864-3
Opening hours: 11:30~14:00; 18:00~22:00
On reservation only for dinner
Closed on Tuesdays and first Monday
Credit cards OK
HOMEPAGE (Japanese, but do check it for great photographs of the house and garden!)
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