Service: Very friendly and easy-going, more professional in the “room”.
Facilities: Very Clean and beautiful washroom!
Strong points: French food in Izakaya style. Great sake and wines! Extensive use of local ingredients!
Chez Satsukawa is probably the oldest favorite restaurant of mine still standing in Shizuoka City!
I’ve known Chef Tomio Satsukawa/薩川富雄さん since the days he was looking after a Restaurant called Chez Chinois before he went independently in 1989!
His restaurant moved twice to the present location where he conceived his establishment in what he calls “Bistronomie”, and what I call French Bistro-Izakaya!
Simply said it is a happy marriage of French and Japanese ( and a little Chinese!) traditional culinary trends.
It is the kind of place where you can come on your oe\wn and sit at the counter or visit in company and sit at a more elegant table.
The menu is easy to understand thanks to personal drawings. If you don’t read Japanese just ask him and hewill gladly reply in his gruff voice!
Don’t foregt to check the day’s specilas!
Like in an izakaya you will be served appetizers with the first drink. The difference is that they are made with a French concept in mind!
Japanes pickled daikon and open quiche.
Stewed burdock roots and cucumber salad.
It would take quite a few visits to smaple all the specialties but there is one you must start with: Chinese-style raw fish salad/Salade de Poisson!
This time the fish was Shizuoka sole!
You are supposed to mix all ingredients in the dish before transferring it to your plates!
Expect many French bistro classics!
The one above is a seasonal Shizuoka wild boar terrine/Terrine de sanglier sauvage!
I would kill for that!
Notice the pieces of foie gras!
Another specialty of the chef: Chinese Pekin Duck-stylle duck served with crepes!
The pancakes and the sauce!
The duck and the finely chopped white leeks!
Just roll the pancake and eat it with your fingers!
For the potato lovers the Red Moon (Organically-grown in Shizuoka) Potato “Frites” are a nust!
For the hungry client in need of hot food Chef Satsukawa even have a yaki kare/Oven-baked curry inpired from a recipe originating from North Kyushu Island!
Indian? American? Japanese? French? Fusion gastronomy, certainly!
To be continued…
420-0852 Shizuoka City, Aoi Ku, Kooya Machi, 4-9, Matsunaga Kooya Machi Bldg, 2F
Business hours: 12:00~14:30, 17:30~23:00 (22:00 on Sundays)
Closed on Mondays and Tuesday for lunch
Credit Cards OK
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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, 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
Non gastronomy must-see sites by Shizuoka Residents
HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City