Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
In Shizuoka, during the reainy season, when it rains, it just pours!
The Missus workingon Sunday, and me having to cook in the veening, I just escaped from our stuffy home and took the bus to taown. I already had in mind where I was going to use this rare break from Sunday Cricket: Pissenlit!
This is my third lunch, which might be considered as an overkill, but since I’m going there again on Friday evening with friends, there a couple more things I wanted to check!
Chablis 2006, Domaine Alain Pautre
For a moment, I was thinking of ordering wine by the glass, but what the hell, I asked for the full ottle and shared it with the chef and staff!
Melinda, Rachael, Etsuko and Jen are going to kill me for the succinct review, but I’ll make with Friday’s tasting:
Colour: rich golden hue, very clear
Aroma: Fresh, flowery
Taste: Solid attack, flowery, backed with dry, slightly tannic back-up. Longish tail, Stays solide with food.
This time I didn’t bother reading the menu and just went for the carte (written on a blackboard!).
I had been dreaming about the Foie Gras Marbre (Marbled Foie Gras, sorry Arnie!) for some time. Now, I was going to enjoy it! (If someone wants the Missus to kill me, just tell her, but this will be the end of this blog!)!
Surprisinfly light and supremely elegant affair. Not to mention the organic green tomato!
It was then I was going to order the Escargots de Bourgogneet Morilles (Morels), when the Chef said “Hang on!”. Blimey I already knew I was going to be deprived of my favourite home specialty! Had better be good!
I was told they had just received this organic Poulet Noir (Black Chicken) bred according to the French Label Rouge regulations. The difference is that it is raisedd in Hamamatsu City, Haruno in a secluded mountainous part near the Tenryuu River by Mr. Mastoshi Uchiyama who has been raising these little beauties for the last 15 years in his farm, Forest Farm Meguri! The chicken is “cooped” in quasi freedom, eating only selected organic food for 120 days.
Akright, alright, I will have the snails on Friday, then! Mind you, it was not difficult to convince me when I was told I would be the first customer in Pissenlit to be served the morsel!
And morsel it was:
Above is a”yakitori” stick of the Black Chicken giblets with shiitake!
Next came a typically Japanese way and though of cooking: Chicken sasami/Brest fillets, “tataki”/half cooked style marinade with yuzu koshio/lime pepper. I know a lot of French “critiques” who would fall over each other to taste that in an overpiced instiyution back home!
For the bread lovers, I was served these exquisite and small soba/buckwheat bread buns!
Tebasaki/Wing grilled with Teriayaki sauce amde with fond de veau/veal stock and balsamico vinegar. To be eaten with your fingers only! (you are allowed to lick them!)
One whole breast roasted and served on chou frise with a Sauce Supreme. Simple, exquisite and finger-licking! I usually don’t go much for chicken skin, but I must admit I was convinced this time!
As for dessert I didn’t want to put my health to risk on their enormous dessert plate and just asked for the creation of the day:
Loquat compote (cooked in Bourgogne White Wine) and vanilla ice-cream (plenty of vanilla bits there!)! The perfect ending to an extravagant lunch!
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Credit Cards OK
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sake, shochu and sushi