Alain Passard’s Visit to Shizuoka!
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables. Seasonal food only
I have to keep regularly to Tetsuya Sugimoto Restaurant as his ingredients are seasonal and nothing else!
As today is practical for a light lunch I visited him a bit late on purpose to have ample time to report. Tetsuya does not mind at all and actually always welcome the chat!
As there was no real local meat around, we kept it purely to vegetables.
He didn’t say he had that many form Shizuoka, only to show a dozen Tupperware to choose from!
Now, the mushrooms above are wild ones from Fujinomiya City’s vicinity at the foot of Mount Fuji!
They are called “Shougenji” mushrooms. And these were bigger than the cultivated variety!
Tetsuya Sugimoto is quickly turning into the Alain Passard of Shizuoka!
So he started “shopping” among the incredible (and he said small!) array of his vegetables.
The above are organic chayottes (hayato uri in Japanese)f from Hamamatsu.
His vegetables and all other ingredients are stored with such great care!
Now, can you guess what this vegetable might be? If you can, you owe my respect as this was a first for me!
Rice stalks or “ine” in Japanese. These are grown that thick on Amagi Plateau in Izu Peninsula!. The thick core is very easy to cook!
Look at these! All from Shizuoka Prefecture and organic to boot!
The other vegetables included:
Lotus root (“renkon” in Japanese, slightly boiled preserved in its own water) from Asabata, Shizuoka City
Winged Bean (“Shikaku Mame”) from Hamamatsu City
White and violet “Mabiki” Daikon, Tsurumurasaki and Carrot (“Ninjin”), all from Matsuki Biofarm at the foot of Mount Fuji!
The vegetables were first slowly fried with some white butter and a minimum of water and covered with a lid to prevent the juices to evaporate.
The vegetables were taken out in order according to their size and softness.
A minimum amount of water was added from time to time to help the larger vegetables to cook properly.
A lttle butter was added to liaise the sauce made up of the vegetables juices only as well as a little salt and a little lemon vinegar. Nothing else!
In front of me!
From another angle!
Testuya told he is going to scour the Izu Peninsula in search for seaweed varieties (Shizuoka has the largest number of varieties in Japan!) to create a vegetarian marine cuisine!
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,, ２－１３，１Ｆ
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