Service: Shy but very friendly and informative
Facilities & Equipment: Very clean overall. Superb washroom
Prices: Slightly expensive but appropriate and very good value
Strong points: Authentic Japanese High Gastronomy mainly achieved with local seasonal products. Great sake and wines! Entirely non-smoking!
Kamoshibito is arguably the best Japanese Cuisine Restaurant in the Prefecture for many reasons: most of the ingredients ar locally grown, bred or caught. Although the menus are set, the food is both modern and traditional with no ostentation and in true harmony with seasons and local gastronomy.
When you know that Chef Shigeharu Sano/佐野茂治さん is no less than a former apprentice and disciple of Toru Okuda, owner-chef of 3-Star Michelin Restaurant in Ginza. Tokyo, from the years in Shizuoka City to the time Toru Okuda moved to Tokyo in 2003 and beyond, you stop wondering why such high gastronomy exists in Shizuoka City!
When you realize that Kamoshibito is entirely non-smoking, you come to realize that Chef Shigeharu Sano does care about the true aromas taste of his creations!
The establishment is small with only a maximum of 4 seats at the counter and 5 more inside the dining room.
You do need to reserve in advance or at least check on the phone well in advance!
The menus are all sets from 3~4000 yen to 8~9000 yen. We cose the medium-priced one, which Shihgeharu said would be enough by a distance!
Right from the first appetizer you understand where you are!
Sea urchin with tofu sheets, simmered cod roe, Home-made roastbeef with Shizuoka-bred beef, and oyster escabeche!
Snow crab chawan mushi (Japanese-style salted pudding)!
When Shigeharu, who knows me well, saw me slowly scooping the the snow crab away he gently scolded and advised me to eat together with the pudding under it!
he was absolutely right when I discovered plenty of tidbits contained inside the pudding while the very bottom of it was a mixture of pudding and snow crab brains/kanimiso!
Although the tiny kitchen is a bit overflowing with utensils, it is a joy to sit at the counter and watch the sashimi being prepared!
The fresh grated wasabi root is naturally from Shizuoka City, but grown by Mr. Masahiro Sugiyama In Umegashima!
The sashimi plate!
Tuna/maguro, sole/hirame/lightly pickled mackerel/shimesaba and octopus/mizudago!
Shizuoka-bred beef steamed with vegetables and home-made ooba miso!
You certainly don’t need forks or knives with such a tender meat!
More Shizuoka-bred beef!
This time as hot roastbeef seasoned with home-made kinsanji miso!
A favorite Japanese delicacy of mine!
Foil paper grilled shirako/cod sperm sacs!
Now, this is true fusion gastronomy with Japanese and french influences!
Snow crab on chigensai/green pak choi with a sauce combining gomadare/sesame sauce and mild blue cheese!
From another angle!
Now, where could you find this in France?
I know that Shigeharu has all kinds of sake from Shizuoka and beyond hidden in various parts of his establishment, and for once I opted for a superb sake not from Shizuoka Prefecture: Hakurakusei/伯楽星 Tokubetsu Junmai from Miyagi Prefecture!
Served both in a tasting glass and drinking earthenware!
Pickled vegetables and cuttlefish!
A superb light broth soup to warm you up ebfore going back into the cold!
Containing jidori chicken balls, scallops and turnips among others!
I like the notion (Chinese by the way) to be served a hot soup before dessert!
Yes, Shigeharu concocts his own desserts!
Chocolate and vanilla gateau de savoie with Shizuoka City-grown Bennihoppe/Red Cheeks strabweery mousse!
Must definitely pay another visit in early spring!
420-0032 Shizuoka City, Aoi Ku, Ryougae Cho, 304, Ryogae Cho ST Bldg., 1F
Opening hours: 17:30~
No fixed holidays
RECOMMENDED RELATED WEBSITES
So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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