Hand made soba/buckwheat noodles and sake at Te Uchi Soba Shizuoka with Masanao Chiba in Shizuoka City!

Masanao Chiba

Service: Shy at first but very friendly and informative.
Equipment and facilities: Small but overall very clean. Share washroom, oldfashioned but clean
Prices: reasonable~slightly expensive
Strong points:: hand-made/Te uchi soba only! Great sake. Izakaya cuisine.

Very appetizing o-toshi/appetizers accompanying first drink order!

Te Uchi Soba Shizuoka is located inside nationally renown Aoba Odenkai Alley in Aob Street, Aoi Ku, Shizuoka City but it is one of the newly established izakaya that do not serve oden in this alley appearing regularly in magazines and TV programmes. Despite that Masanao Chiba is celebrated in the city and beyond for his hand made soba/buckwheat noodles, you will not easily find him in the media!

Tempura of the day!

Apart of the top class soba, Masanao serves all kinds of tidbits depending on the season and availability. But if it is your first visit make a point of ordering the tempura of the day!

Another of the great sake on offer!

If you like Japanese sake, this is the place as Masanao offers nectars from Shizuoka and all over Japan! As they regularly change just ask for his recommendations stating your preferences! It will make for the start of a good conversation!

The fish of the day: aji/horse mackerel tataki/japanese style fish tartare!

Check the short but solid menu. It will give you an opportunity to enjoy Japanese cuisine at its simplest and most easily enjoyable!

And do not forget the soba!

A great place to patronize on your own as “private lair”, or with a great company for a nice chat and drink away from it all!

TE UCHI SOBA SHIZUOKA

420-0034 Shiuzoka Prefecture, Shizuoka City, Aoi Ku, Tokiwa Cho, 2-3-6 (inside Aoba Oden Kai)
Tel.: 090-6455-1908
Opening hours: 17:00~24:30
Closed on Wednesdays (might be csosed due to event participation)
Cash only

GOOGLE MAP

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, Pie
rre.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

Tottori One Cup Sake Tasting 3: Chiyo Musubi Brewery-Gokuraku Oyaji Junmai/Junmai Ginjo

Tottori Prefecture is famed all over Japan for a manga called “Gegege no Kitaroo”, a story featuring all kinds of ghosts, whose first episode was pblished back on October 10th, 1967.
Although the prefecture is popular for many other reasons many a fan will visit the Prefecture to visit all the attractions based on that particular manga!

This particular one cup sake is part of a three cups set. This is the third one featuring Medama Oyaji One Eye Old Man, a frie3nd of Kitaroo, the main hero of the manga! He has the particularity to enjoy his baths inside a ramen bowl! Incidentally Gokuraku Oyaji means “Old Man having a great time”!

Rice milled down to 50%
Alcohol: 16 degrees
Bottled in December 2018

Color: light golden
Clarity : very clear
Aroma: strong and deep. Nuts, almonds.
Taste: smooth dry and woody attack warming up the palate with noticeable junmai petillant. Almost sweet almonds, dry oranges/mikan. Disappears after a while lingering on the palate.
Changes little with food but for deeper almonds and oranges.
Tends to sweeten again away from food.

Comments: solid, dependable sake.
Uncomplicated in spite of its elevated status. Very easy to drink. can be enjoyed with any type of meal or with light snacks.

Recommended pairings:: grilled meats, izakaya fare, cheese.

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, Pie
rre.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

Fujiyama Hunter’s Beer Tap Room in Fujinomiya City!

Service: shy but very kind and attentive if somewhat busy.
Equipment & facilities: overall very clean. Small but xcellent washroom.
Prices: reasonable
Strong points: Craft Beers of course, including regular, limited and guest beers! Also great local wild game cuisine when available! Venison (wiid deer) jerky!

Fujinomiya City is already famed all over Japan for its four sake breweries and now it counts not but two craft beer breweries located on both side of Sengen Shrine! As for Fujiyama Hunter’s Beer Tap Room located behind Sengen Shrine it is the official tap room of Farment Co. Ltd as the brewery and tap room are separate!

Farment Co. Produces three regular craft beers under the name of Fujiyama Hunter Beer!

All COD/Cash on Delivery system!

As for the clientele of this particular tap room it is more local than others, probably due to its almost hidden away location, but very authentic in atmosphere. Interestingly enough it seems to be very popular with local ladies (of all ages! lol)!

Very proud of their craft beers! (I will come to that later!)

As it was my first visit I naturally ordered the reasonably price tasting set!

The taps!

Their pride and joy! Local game/venison and wild boar cuisine! Unfortunately I came pretty late on Sunday afternoon and everything had already been eaten!

I had to settle for simpler fare!

The rest of the menu!I noticed, because maybe it was Sunday, that everyone asked for something to eat!

The regular craft beers are available in bottles under the names of Oppa, Yunomura and Morinotane.
As for other regular and limited crafts beers, they are 8fr the moment!) Peace Tea, Iri Got, Zan, …

Cha Mugi and Yabusame! Very thankful for detailed explanations!

Meaning I will have to go there again soon!

FUJIYAMA HUNTER’S BEER TAP ROOM

418-0067 Shizuoka Prefecture, Fujinomiya City, Miya Cho, 12-2, Ichhi Fuku Corpo 1F, behind Sengen Shrine
Tel.: 080-3303-0691
Opening hours: 13:00~22:00
Closed on Sundays and Mondays
GOOGLE MAP

Mother Company: FARMENT Co. Ltd
Te.: 0544-66-0399
Address: Shizuoka Prefecture, Fujinomiya City, Ooshikakubo, 1428-1
WEBSITE

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, Pie
rre.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

Mount Fuji Brewing in Fujinomiya City!

Service: shy but kind and attentive
Equipment & Facilities: Overall very clean, Superb washroom
Prices: reasonable to slightly expensive
Strong points superb craft beers! Excellent food, especially at lunch! Very spacy with nice views!

Fujinomiya City benefiting from untold amounts of best natural water thanks to the proximity to Mount Fuji, it was only a question of time for new beer breweries sprouting here and there!
I visited one of them recently, namely Mount Fuji Brewing! An easy name to remember, isn’t it?

The brewery including a vast restaurant is conveniently located near the entrance of Sengen Shrine, arguably the most important one in the Prefecture, meaning there crowds of thirsty visitors to satisfy! The beer is brewed inside the very precincts for all to see!

It also includes a vast restaurant patronized by beer lovers and families alike. Note the restaurant hours.
The food is definitely of a higher standard for the simple reason that Fujinomiya City is one of the most noted agricultural areas in the Prefecture, be it vegetables, meat or even fish (it is famous for its many kinds of trouts!)!

Take a good look at the beautiful menu, be it for drinks, food, or both!

If it is your first visit, I would definitely recommend a tasting set of at least three craft beers brewed on site!
They do also serve beers from other breweries on a collaboration basis!
Above is the set I chose!

Kuro Tobi Fuji/Black Kite (the bird!) Fuji! Stout, ABV 4.2, IBU 6!

Kooji Fuji! IPA, ABV 5.0, IBU 30.2!

Yamabuki Fuji! Pale Ale, ABV 5.0, IBU 15!

And don’t forget the food! Plenty of surprises in wait for you!
But that is for the next report! LOL

MOUNT FUJI BREWING

418-0066 Shizuoka Prefecture, Fujinomiya City, Omiya Cho, 4-5, in front of Sengen Shrine
Tel.: 0544-66-5223
Opening hours: 11:00~22:00. Lunch 11:00~14:00. Dinner: 17:30~22:00
Closed on Tuesdays
Credit cards OK
GOOGLE MAP

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, Pie
rre.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

Japanese Cakes/Wagashi for Vegans/Vegetarians 2: Recipe-Anko/Sweetmeats

WAGASHI-4

One main ingredients in traditional Wagashi/Japanese Cakes is “anko/餡子” (or more simply “an”) which can be translated as “sweetmeats” or “bean jam”.

Actually few people know that it was first conceived and made in a temple in Okitsu, Shimizu Ku, Shizuoka City!

I would like here to introduce a simple way to make one’s own “anko” at home:

INGREDIENTS:

Azuki/Adzuki/red beans (in Japanese: 小豆): 150 g
Sugar: 150g
Salt: a little

RECIPE:

a) Wash azuki lightly. Put in a large basin with an equal amount of water and turn on heat to high.

b) Bring to boil. If beans level is higher that of water, add water till beans are completely covered. Let simmer. Add water 2 or 3 times as soon as the water does not cover completely the beans and this until beans stop floating on water.

c) Drain beans, put them back into basin with same amount of water and turn fire to high. Repeat a) operation.

d) Cook as c) for 40~60 minutes.

e) Mash azuki beans lightly. Add sugar. Simmer and stir to mix, making sure the jam does not overboil.

f) Add a little salt (to your taste) and mix.
Let cool completely.
You can eat it as it is of course, but you will need it to make your cakes!
You can either sieve it to make it a very fine paste, sieve a part and mix it with the unsieved part, or use it as it is. In any case it will be easy to fashion!

WAGASHI-ANKO

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, Pie
rre.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

Japanese Cakes/Wagashi for Vegans/Vegetarians 1: Introduction

WAGASHI-1

There is a traditional way of making cakes in Japan that ought to please no end vegans, vegetarians and people allergic to wheat flour and dairy products, namely Wagashi!

Wagashi (和菓子) is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, azuki bean paste, and fruits.

Wagashi is typically made from naturally based (mainly plant) ingredients. The names used for wagashi commonly fit a formula—a natural beauty and a word from ancient literature; they are thus often written with hyōgaiji (kanji that are not commonly used or known), and are glossed with furigana (phonetic writing).

Generally, confectioneries that were introduced from the West after the Meiji Restoration (1868) are not considered wagashi. Most sorts of Okinawan confectionery and those originating in Europe or China that use ingredients alien to traditional Japanese cuisine, e.g., kasutera, are only rarely referred to as wagashi.

WAGASHI-2
Assortment of wagashi for a tea ceremony

During the Edo period, the production of sugarcane in Okinawa became highly productive, and low quality brown sugar as well as heavily processed white sugar became widely available. A type of sugar, wasanbon, was perfected in this period and is still used exclusively to make wagashi. Wagashi was a popular gift between samurai, in significance much like a good wine. Wagashi is served as part of a Japanese tea ceremony, and serving a good seasonal wagashi shows one’s educational background.

WAGASHI-3
Wagashi in the shape of rape flowers/Na no Hana

There are many, many kinds of Wagashi!
I will introduce them in the next postings, followed by other postings on the basic preparation.

WAGASHI-ABEKAWAMOCHI-2
Shizuoka’s Abekawa Mochi

Just know that about every region in Japan has its own traditional Wagashi!

Availability:
Wagashi is widely available in Japan, but quite rare outside it.
Minamoto Kitchoan (源 吉兆庵)
Has a varied selection, and stores in New York City (shipping throughout the US), London (shipping throughout Europe), and Singapore, in addition to Japan.
Toraya (とらや)
Has a full Paris store, stores in Japan, and sells a limited selection (yōkan only) at New York stores.
Fugetsu-do
Family owned and operated in the USA, since 1903, Fugetsu-do now ships anywhere in the USA.

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, Pie
rre.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

Tottori One Cup Sake Tasting 2: Chiyo Musubi Brewery-Nezumi Otoko Junmai/Junmai Ginjo

Tottori Prefecture is famed all over Japan for a manga called “Gegege no Kitaroo”, a story featuring all kinds of ghosts, whose first episode was pblished back on October 10th, 1967.
Although the prefecture is popular for many other reasons many a fan will visit the Prefecture to visit all the attractions based on that particular manga!

This particular one cup sake is part of a three cups set. This is the second one featuring Nezumi Otoko/Rat Man who happens to often antagonize Kitaroo, the main hero of the manga!

Rice milled down to 55%
Alcohol: 16.5 degrees
Bottled in Novemeber 2018

Clarity: very clear
Color: light golden
Aroma: discreet. Dry. Nuts, almonds, dry raisins.
Tasting: very dry attack. Fruity. Roasted nuts, chestnuts, raisins, dry ornages.
Disappears quickly enough warming up the palate with a lingering dry nuts note.
Changes little with food but for deeper nuts and late appearance of coffee nuts.along with deeper almonds.

Comments: Solid, reliable, uncomplicated sake with a very dry accent. Quite modest for a junmai ginjo. Easy to drink.
At its best during a meal, especially izkaya style.

Recommended pairings: cheese, oden, frilled fish, grilled shiitake, tamagoyaki.

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, Pie
rre.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

Italian Gastronomy: 2019~2020 Winter Dinner at Soloio in Shizuoka City!

Service: Smiling, attentive and very informative.
Equipment and facilities: Spotless clean, superb washroom. Entirely non-smoking.
Prices: Reasonable~slightly expensive
Strong points: authentic Milanese cuisine. Excellent wine list. Superb products, be they loca,. Japanese or Italian! The best risotto in town!

There is little need to repeat why Soloio is simply and arguably the best Italian restaurant in Shizuoka Prefecture. There fore I will keep o describing the dishes we had the pleasure to savor during our latest visit!
Above is a carpaccio of very fine beef produced by Okanura Farm in Fujinomiya City!
Incidentally the appellation of carpaccio applies only to beef! how pedantic of me!

Salad of fresh mushrooms from Fuji City!

A constant favorite of mine: Shizuoka wild boar terrine!

Slightly extravagant when you consider the quality of the fish: sole/flatfish fritters!

So simple, but the “Dragon” (who is she?) just cannot visit Soloio without ordering it: potato and octopus salad!

Now, this is a first and absolutely elegant in spite of its name: home-made cocoa tagiatlle!

What we always come for: Piemonte Winter Truffles Risotto! Do I need to comment? LOL

And in spite of the Dragon’s protests I ended up with an affocado!

What’s next? Well, I won’t tell you until then! Lol again.

SOLIO
420 0858 Shihizuoka City, Aoi Ku, Tenma Cho, 9-7
Tel.: 054-260-4637
Opening hours: 17:00~23:00
Closed on Mondays
Credit cards OK
Reservations strongly advised
Parties welcome
GOOGLE MAP

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, Pie
rre.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

Shizuoka Izakaya: Dinner at Maru Ryou in Shimizu Ku, Shizuoka City!

The first starters!

Service: A bit shy but very kind and attentive
Equipment and Facilities: Overall very clean. Excellent washroom
Prices: reasonable
Strong Points: Authentic izakaya cuisine. Nice list of sake and shochu. Accent on local products, especially seasonal fish.

Superb set of local fish sashimi (part 1)!

Shimizu Ku (formerly Shimizu City before its merger with Shizuoka City) has of late been witnessing a revival of its old quarters, what with the new influx of tourists and the modernization of the access to its fishing harbor!
Get off at Shimizu JR Station, turn on the left, get down the stairs, walk on the left across a small street and continue until you find a long covered arcade on your left.
This has become the location for new izakayas, shops and bars!
You will find Maru Ryou/まる両 easily enough!

Superb set of local fish sashimi (part 2)!

I had the pleasure to discover the place thanks to a friend who happens to be a true local of this part of the city!
As we share a taste of good local food and drinks, I was sure to come to the right place!
They do have a nice list of local sake in particular, and you must try the fish as this is a major fishing town in the whole of Japan!

Fresh raw shirasu/sardine whiting, a local specialty!

As a true Japanese izakaya they will also offer all kinds of cooked various ways!
Deep-fried octopus!

Japanese chicken brochettes/yakitori!

Back to fish with another loala fish: aji tataki/horse mackerel tartare! unbeatable frshness!

A specialty of the place, a bit out the ordinary: Unagi tamago donburi/ eel and egg bowl!

And to beat the cold outside before going home: Ochazuke/rice tea soup!

Can’t to go there again, alone or in good company, whatever the time of the year!

MARU RYOU
424-0816 Shizuoka City, Shimizu Ku, Masago Cho, 2-18
Tel.: 054-364-2733
Opening hours: 16:00~21:00
Closed on Sundays
GOOGLE MAP

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, Pie
rre.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

Shizuoka Sake Tasting: Oomuraya Brewery Hikake Kyurei Jukusei Honjozo Genshu (conducted at la Sommeliere in Shizuoka City)

I have said it time and again, when it comes to tasting local sake I often do it In La Sommeliere in Shizuoka City in the company of Hiromi Hasegawa as it is cheaper and certainly more entertaining! That is at least for only a part of the vast array of nectars being brewed in this Prefecture! LOL

This time I tasted a sake made by Oomuraya Brewery in Shimada City which comes with some long names to describe their brews:
Hikake (pasteurization) Kyurei (immediately refrigerated after pasteurization) Jyukusei (slowly matured) Honjozo Genshu (no water blending)!

Rice: Gohyakumangoku
Rice milled down to 70%
Yeast: Shizuoka SY-103
Alcohol: 18 degrees
Dryness: +1
Acidity: 1.4
Amino acids: 1.2
Bottled in 2018

Clarity: very clear
Color: light golden hue
Aroma: dry and fruity. Pears, apples faint raisins.
Tasting: dry and fruity attack. Warms up back of the palate. Pears, apples. lingers for a while on the palate before disappearing on drier note.
Tends to become a little drier with food with dry raisins and nuts popping up.

Comments: very fine sake in spite of its comparatively low status.
Very easy to drink, notwithstanding the high alcohol contents.
More elegant than expected. Best drunk at room temperature.
A discovery! The more for it as it limited to only 500 bottles!
If you have a chance to find it, just grab it and keep it as long as you wish until a special occasion!
Suggested pairings: vegetables salads and marinades. Tempura.

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

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, Pie
rre.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

Lunch at ARMO CAFFE in Shizuoka City, Shimizu Ku!

Service: very kind and smiling
Equipment and facilities: overall very clean. Excellent washroom
Prices: reasonable
Strong points: tasty lunch sets. Informal cafe atmosphere

Armo Caffe along a main thoroughfare in Shimizu Ku, Shizuoka City, is a bit out of the ordinary as it a cafe cobined with a high grade cycling shop!

A big car park being provided it is very popular not only with the locals, but cyclists and travelers of all fields!
The more for it has a very easy-goin, laid back atmosphere about it!

It directly communicates with a top class cycling shop!

A very cean place!

Have a close look at the shelf!

A bonus for customers in a hurry! Take-out menu!

Menu 1!

Menu 2!

Menu 3!
Bear in mind they change regularly, especially according to seasons and available products!

What my friend and I ordered!

ham, home-made bread, quiche, and so on!

A very original pizza (the vegetables are local!)!

I’m sure that sportsmen (it is located between IAI Nihondaira Stadium and S-Pulse Training Grounds!), bikers and ladies will love it!

ARMO CAFFEE
424-0902 Shizuoka Prefecture Shizuoka City, Shimizu Ku, Orido, 2 Chome-2
Opening hours: 1::00~17:00
Closed on Wednesdays
Cash only
Tel.: 054-334-9393

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, Pie
rre.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

Tottori One Cup Sake Tasting 1: Chiyo Musubi Brewery-Kitaroo Junmai/Junmai Ginjo

Tottori Prefecture is famed all over Japan for a manga called “Gegege no Kitaroo”, a story featuring all kinds of ghosts, whose first episode was pblished back on October 10th, 1967.
Although the prefecture is popular for many other reasons many a fan will visit the Prefecture to visit all the attractions based on that particular manga!

This particular one cup sake is part of a three cups set. This one is named Kitaroo from the main hero of the manga!

Rice milled down to 50%
Alcohol: 16 degrees
Bottled in Novemeber 2018.

Clarity: very clear
Color: light golden hue
Aroma: discreet, dry and fruity. plums, nuts.
Tasting: very dry and sharp attack. Plums, roasted nuts. Disappears slowly enough wit a strong impression left on the palate. Tastes almost like very dry sherry wit nuts added.
Changes little with food but for some petiillant on the tongue.

Comments: solid, uncompromising and uncomplcated sake to accompany heavy food , especially in winter.
Recommended pairings: potato salad, oden, grilled fish

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, Pie
rre.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

French Bistro Cuisine Dinners (2) at LA VARIE in Shizuoka City!

SErvice: Shy but smiling and very attentive
Equipment and facilities Overall very clean. Excellent washroom
Prices: Reasonable~slightly expensive
Strong points: Traditional but inventive French Bistro cuisine with a twist. Very reasonably priced wine list

Veteran Chef Tshiharu Matsuura, after openingg such places as Villa d’Est Quisine, some time ago finally settled with his new venture, LA VARIE (pronouce “la varieh”) in the company of his wife. Located in a back street of Mizuochi Cho, not far from the Kitakaido Street about 30 minutes walk from Cenova Deaprtment Store, It stands in a very quiet laid back location but nonetheless came become very busy at lunch time. Evenings are comparatively quieter and more propitious to slow eating and drinking!

Talking of drinking a large selection of unusual bottles is available. But you can also order wine by the glass. As there are always 3 whites and 3 reds proposed on the menu, it is a god idea to start with a tasting set of them all, and later choose another glass if you are still thirsty!
Above is the white wine selection with names written on the paper napkin!

The same for the reds!

The menu featuring French bistro style and fusion bistro cuisine varies along the season and the products available, making visits different every time although some classics are constant!
The following pictures show what we had during two dinners in various companies!
Above is a French pate (should be called terrine, though!) de campagne!

Squid and octopus in tomato ajillos sauce and cheese gratin!

Raw seafood salad!

A Japanese bistro style karaage/deep-fired chicken and mixed herbs and spices powder garnish!

Mushroom spaghetti!

Meat pie and prawn crostini!

Another fresh seafood salad!

Squid and beans stew!

Marinated shrimps and vegetables salad!

Mushrooms and meat sauce pasta!

Pate de campagne and smoked ham plate!

Fresh fig crostini!

Roasted beef with fruit sauce and mashed potato!

Shiitake mushrooms crostini!

Don’t worry, desserts are also featured on the menu!

LA VARIE/食堂ラ・ヴァリエ
4200831 Shizuoka City, Aoi Ku, Mizuochi Cho. 5-12
Opening hours: 11:30~14:00, 17:30~23:00
Closed on Wednesdays
Cash only
GOOGLE

RECOMMENDED RELATED WEBSITES

Navigating Nagoya by Paige, Shop with Intent by Debbie, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, 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, 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: Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Italian Gastronomy: Dinner at Il Dritto in Shimada city!

Service: Kind, attentive and very informative
Equipment and facilities: Overall spotless clean. Superb washroom
Prices: Reasonable
Strong points: inventive modern Italian cuisine making use of many local products. Interesting and reasonable Italian wine list including wines from Kumamaoto Prefecture!
Doubles up a gastronomic bar in the evening!

Succulent and elegant Italian cheese amuse!

I have always thought that Shimada City deserved better when it came to food. They are already blessed with some of the best sake in Japan and when it comes o Japanese gastronomy they are blessed with a couple of very good restaurants/izakaya. But when it came to Western cuisine they definitely missed higher class Italian Restaurant.
Now, they have it with the arrival of Il Dritto a few months ago!

Check he specials of the day!

It is not only a restaurant but also a wine bar (with food if desired) at a small counter until last orders at 22:00!
Otherwise it does not sit so many guests,and I recommend to reserve in advance unless you want to try your luck at opening time at 18:00. As for the week ends it is definitely crowded!
This was our first visit so I don’t know what happens at lunch time on week ends but you expect crowds and single set menus!

As for the evenings it is real fun reading and choosing from the menu board!
Do take your time! You will discover a very interesting fusion of Japanese and Italian cuisine definitely served in the Italian fashion, I would say high fashion!


I know some Italian friends who would be very intrigued and tempted by the “Aburi Ankimo/Hal grilled monkfish liver”
A real fusion creation using ankimo/monkfish liver first steamed the japanese way and then slghtly grilled served an Italian-concept fish sauce! Very, very unusual which the the creative talent of young owner chef Daisuke Hirabayashi

Of course the herb bread is exclusively home-baked!

Aburi/haf grilled Sanma/Pacific saury wits liver sauce and fine vegetables!

Another fine marriage of Japanese and Italian cuisine!
Pacific saury is a Japanese fish par excellence and again my Italian friends are in for another surprise!

Kumamomoto Prefecture Horsemeat Carpaccio!
As a frenchman I just couldn’t ignore that morsel! Mind you, my Italian friends will have a pleasure to dispute that!
Smiling Owner Sommelier Megumi Hirabayashi shy (Daisuke’s wife) actually hails from Kumamoto Prefecture and you can expect some rare wines from her own Prefecture!


Talking of wines we had this reasonably-priced and very fine Valpolicella!

We had a bit of a fight to choose either pasta or risotto for our visit, but I lost the jankenpon/stone paper scissors and we opted for this beautiful seafood pescatore linguine with prawns, squid, scallops and cockles!
Don’t have to mention the little ensuing fight! LOL

Consequently I was “allowed” to choose one of my favorites for the next dish: Roasted duck breast with red wine sauce and fine vegetables! A dish that has made the French and Italian friends forever! LOL

It was time for dessert, then? Then, what did I choose to satisfy my male chauvinistic preference?

Hazelnut Catarana!
Who said the Italian are limited when it come to dessert? So sweet! corny comment, sorry!)

My only regret? I could sample all the dishes!
But I will have my revenge soon!

IL DRITTO
Owner Chef: Daisuke Hirabayashi
Owner Sommelier: Megumi Hirabayashi

427-0022 Shizuoka Prefecture, Shimada City, Hontoori, 1-9-1,Marichi TAC 1F
Tel: 0547-330790
Opening hours:
Lunch 12:00~14:00 8 Saturdays and Sundays only)
Dinner: 18:00~22:00
Closed on Mondays and 4th Tuesday
Credit cards OK
GOOGLE

RECOMMENDED RELATED WEBSITES

Navigating Nagoya by Paige, Shop with Intent by Debbie, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, 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, 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: Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Vegan Cakes at LOCOMANI in Shizuoka City!

Service: Very friendly although a bit shy!
Equipment: Great overall cleanliness. Excellent washroom
Prices: Reasonable
Strong points: Inventive vegan menus. Healthy rice flour cakes.Mainly local products.

The other day I decided to visit my good friends at LOLCOMANI in Shizuoka City for coffee and cakes in the afternoon as lunches are always impossibly crowded, especially with ladies wishing for a healthy lunch offered by this reference vegan restaurant (I am no vegan, but I can appreciate from time to time, and it is always a pleasure to introduce it to my vegan friends!).
As for the cakes they tend to vary with the seasons and ingredients available, so make a point to check them beforehand.
If you cannot read the Japanese menu the owner’s wife will make it her pleasure to explain it in simple English!
As for the drink menu there is plenty to choose from the organic coffees and tea and the home-made vegan fruit drinks!

Chocolate cake!
All cakes are basically made with rice flour in case of some clients being wheat flour allergic!

For a better view with its soymilk cream and sweet nuts sauce!

Organic Coffee!
Actually LOCOMANI’s teas and coffees are well above average, although a bit weak for some, but well-balanced and tasty!

Half cakes set!
LOCMANI have a policy to have their clients taste as many of their cakes as possible. So instead of ordering a full serving of one cake, you can combine two half servings for better enjoyment!

Chiffon cake!

Fruit cake!

For vegans and others with a sweet tooth but mindful of their health!

LOCOMANI
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-10-6
Tel.: 054-260-6622
Opening hours 11:30~18:00 (11:30~15:00 0n Sundays)
Closed every Wednesday and one Monday
HOMEPAGE/BLOG (Japanese)
GOOGLE MAP

RECOMMENDED RELATED WEBSITES

Navigating Nagoya by Paige, Shop with Intent by Debbie, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, 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, 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: Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery