Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables, top-class Shizuoka-bred meat and Suruga Bay seafood. Seasonal food only.
Tetsuya Sugimoto has gaine a highly respected name in French gastronomy and in gastronomy as a whole in Shizuoka Prefecture and far beyond our boundaries because he has always strived for local products, be they vegetables, meat, seafood or fruit by scouring the whole Prefecture for local producers and fishing harbors.
Even his sugar and salt are made in Shizuoka Prefecture! The vegetables and meat are directly delivered by farmers he has personally visited and the seafood arrives daily fresh caught in the morning.
But what makes the real difference is his constant search for the ideal balance between design, marriage of flavors and simplicity which will encourage the visiting gastronomes to enjoy their food both in ease and awe!
As an illustration let me introduce what I had the pleasure to enjoy on a horrible rainy day I completely forgot for a blissful moment!
A little detail that makes the difference for the atmosphere!
Testuya Sugimoto in his kitchen!
The wines are reasonable and well-chosen!
Chateau d’Angles, la Clappe in Languedoc, France.
Created in 2007 with Shyrh, Grenache and Mourndre grapes. Very solid and reliable!
The vegetables for the first diash were organically grown by Mr. Kaneko in Hamamatsu City!
The top-class pork added for taste and sauce qas bred by Mr. Morishima in Hamamtsu City!
From another angle to understand the arrangement of seasoned fresh greens atop sauteed and baked vegetables.
From another angle to dicover the beautifully sauteed/baked pork!
The vegtables for the fish dish were organically grown by Shizen no Chikara Farm in Shizuoka City1
The fish was matodai/John Dory, St. Peter’s fish (English), Saint Pierre (French) caught off Mochimune harbor in Shizuoka City!
Pan-fried and oven -baked matodai with fukinoto/giant butterbur sauce!
From another angle to understand the architecture of the dish!
A rear view of the vegetables!
The crumbs covering the baked fish were made with crushed sembei made in Shizuoka City!
Now for dessert both the mousse and sorbet were made with organic Akihime strawberries from Shizen no Chikara Farm in Shizuoka City!
The perfect and healthy dessert!
To be followed…
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,２－１３，１Ｆ
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Must-see tasting websites:
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