Service: Very friendly and attentive
Equipment: Great general cleanliness
Strong points: Great appetizers. Home-made pasta!. Great use of local products from the land and the sea. Southern Italy and Sardinia gastronomy.
On Saturday it was the turn of Chef Kenji Inami/稲見謙司さん at Il Castagno to ask me to come to his restaurant to show me what he had prepared with a fish bred in our Prefecture!
But he actually prepared two different dishes!
This the second one!
The fish is called Amagi Amago.
Amagi stands for the place where it is bred.
Amago/あまご translates as Red Spotted Masu Trout in English.
Shitayama Fish Farm in Shuzenji, Izu Peninsula!
The Fish Farm is located beside wasabi fields for the best natural environment.
Wasabi leaves are actually introduced in their feed!
Chef Kenji Inami/稲見謙司さん (left with the beard!) and his team including his wife!
Sardinia Culurgiones are a kind of “raviolli” typical of Sardinian gastronomy.
Chef Inami makes his own dough with white semolina, water and salt!
He filled the Culurgiones with a mixture of potato, amago trout and cress before cooking them in salted water.
Viewed from the top.
For a better view of the filling!
As for the sauce he heated some butter and mixed it the water he used to boil the Culurgiones.
Mind you he wouldn’t say more. I suspect there is also a little salt.
A great comfort food and so delicious! Viva Sardinia!
420-0843 Shizuoka Shi, Aoi Ku, Tomoe Cho, 48
Business hours: 11:45~14:00, 17:30~21:00
Closed every Monday and 3rd Tuesday
Credit cards OK (dinner only)
RECOMMENDED RELATED WEBSITES
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
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-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery