Japanese Izakaya: 2012 Autumn Shizuoka Products at Uzu-Shizuoka City!


Service: Excellent and very friendly. Very Japanese atmosphere.
Facilities: Excellent washroom facilities. Great cleanliness overall
Prices: reasonable.
Strong Points: Great sake from Shizuoka and Japan Great Shochu. Home-made umeshu. Mainly local products, especially organic vegetables.

As I mentioned time and again, Uzu is the reference when it comes to all izakaya in Shizuoka Prefecture!
The reason is simple enough: The greatest combination of local anf Japanese gastronomy you could expect anywhere!

A truly traditional, but very comfortable, Japanese atmosphere!

If you can reserve or take seats by the window facing the small garden!

Keep an eye open for the small interesting details! (Where did I find that?)

The gastronomy is truly wide-ranging: gaspacho appetizer made with local tomatoes, eggs and potatoes!

Always have a good look at the menu of the day handwritten on a separate sheet!

“Neba neba kaisen sarada/Sticky seafood salad”!
A salad composed of sashimi, seaweed and sticky vegetables such as okra topped with chopped leeks.

So tasty and healthy!

Rainbow trout sashimi plate!
The fish is raised at Kunugi Farm in Fujinomiya City!

Note that the wasabi root (grown by Mr. Sugiyama in Umegashima) is not grated but finely chopped! Extravagant!

Also served with finely chopped myoga ginger!

Now, what else did we have?

“Mangenton no negiton”!

Mangenton pork raised by Sanoman Co. in Fujinomiya City serves as tonkatsu with plenty of chopped scallions!

Half-raw tsukune made with Amagi Shamo Chicken bred by Mr. Horie in Shuzenji, Izu Peninsula!

It might be half-raw, but it is safe, healthy an yummy!

Fried organic potatoes, the Uzu way! All organic from Matsuki Bio Farm in Fujinomiya City!

For once I wanted a dessert!
Now, what did I have?

Now, you will get this dessert only in Japan!
Vanilla ice-cream topped with chopped ume/Japanese plum out of umeshu made with brown sugar left to mature for more than a year!

To be continued…

Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00~23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)


Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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