Tag Archives: レストラン

French Cuisine: Shizuoka Products at SUGIMOTO TETSUYA-Part 4 (Dessert: Fried Watermelon and Green Tea Ice Cream)

Ranking
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prfecture. Organic vegetables. Seasonal food only

Map (Japanese)
Entirely non-smoking!

If you happen to visit Shizuoka City, you will find many restaurants and izakayas serving and mainly using produce/products and ingredients from Shizuoka Prefecture. There are many treasures to be discovered in this hoard!
one of them is the French restaurant going by the name of Sugimoto Tetsuya!

If you can read Japanese you will know what is waiting for you inside!
A gastronomic paradise in Shizuoka Prefecture!
Mr. Sugimoto does everything by himself: chef, waiter and entertainer! This is real slow food in its true and best meaning!
Almost all ingredients are from Shizuoka Prefecture, be they vegetables, fruit, meat or fish!
But his specialty is organic vegetables from Shizuoka Prefecture!
I requested that this menu feature only produce for Shizuoka Prefecture only.
Since it has turned into a fairly long meal to explain I go about it dish by dish. This is the last part (at last): Dessert! An evry unusual one!

Tetsuya Sugimoto cut out a rectangular piece out a Shizuoka-grown watermelon and fried it on both sides on a lttle oil.
Now, who would have thought of that?!

He placed the hot watermelon on a rectangular plate and seasoned it with vicotto sauce (alright, not for Shizuoka!LOL)

He then put some vanilla (of course not from Shizuoka, but the ice-cream is home-made!) with the idea that it will melt quickly and will become a second seasoning.

On top he placed a large portion of ice cream he made with “Hon-yama” green tea (not matcha), probably the most famous brand of green tea in Shizuoka Prefecture (45% of the total Japanese production!).
He put the finishing touch with fresh leaves of Shizuoka-grown organic mint!

The combination of warm and crunchy watermelon with the unctuosity is the ice cream is difficult to describe as at least four kinds of taste stimulate your palate!

A must try recipe!

Tetsuya SUGIMOTO
420-0038 Shizuoka City, Aoi Ku, Umeya,, 2-13,1F
Tel./Fax: 054-251-3051
Opening hours:11:30~14:30,17:30~21:30
Holidays: undecided
Cedit cards OK
HOMEPAGE

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi

French Cuisine: Shizuoka Products at SUGIMOTO TETSUYA-Part 3 (Main Dish: Pork)

Ranking
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prfecture. Organic vegetables. Seasonal food only

Map (Japanese)
Entirely non-smoking!

If you happen to visit Shizuoka City, you will find many restaurants and izakayas serving and mainly using produce/products and ingredients from Shizuoka Prefecture. There are many treasures to be discovered in this hoard!
one of them is the French restaurant going by the name of Sugimoto Tetsuya!

If you can read Japanese you will know what is waiting for you inside!
A gastronomic paradise in Shizuoka Prefecture!
Mr. Sugimoto does everything by himself: chef, waiter and entertainer! This is real slow food in its true and best meaning!
Almost all ingredients are from Shizuoka Prefecture, be they vegetables, fruit, meat or fish!
But his specialty is organic vegetables from Shizuoka Prefecture!
I requested that this menu feature only produce for Shizuoka Prefecture only.
Since it has turned into a fairly long meal to explain I go about it dish by dish. This time we shall talk about the main dish!

I chose pork.
This pork goes by the name of LBY TON and comes from a pig raised by Mr. Matsuzawa in Fujinomiya City. It is of supreme quality and taste with little fat inside the meat itself (although the fat around it is also a morsel!) with a great bite reminiscent of top-class ham.

The pork (from the shoulder) was first rissole/fried on all sides before being cooked inside the oven.

All vegetables are organic and grown by Mr. matsuki of Bio Farm Matsuki in Fujinomiya (formerly Shibakawa Cho): burdock/gobo, carrot/ninjin, cucumber/kyuri, Morrocan Stringbeans/Morokko Ingen, “Tsurumurasaki”, Inca mezame potato and Red Moon Potato.
All vegetables were first fried in olive oil with a minimal seasoning and then lightly baked inside the oven.

The whole was served with Mr. Sugimoto’s own mustard dressing!

Tetsuya SUGIMOTO
420-0038 Shizuoka City, Aoi Ku, Umeya,, 2-13,1F
Tel./Fax: 054-251-3051
Opening hours:11:30~14:30,17:30~21:30
Holidays: undecided
Cedit cards OK
HOMEPAGE

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi

French Cuisine: Shizuoka Products at SUGIMOTO TETSUYA-Part 2 (Organic Vegetables)

Ranking
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prfecture. Organic vegetables. Seasonal food only

Map (Japanese)
Entirely non-smoking!

If you happen to visit Shizuoka City, you will find many restaurants and izakayas serving and mainly using produce/products and ingredients from Shizuoka Prefecture. There are many treasures to be discovered in this hoard!
one of them is the French restaurant going by the name of Sugimoto Tetsuya!

If you can read Japanese you will know what is waiting for you inside!
A gastronomic paradise in Shizuoka Prefecture!
Mr. Sugimoto does everything by himself: chef, waiter and entertainer! This is real slow food in its true and best meaning!
Almost all ingredients are from Shizuoka Prefecture, be they vegetables, fruit, meat or fish!
But his specialty is organic vegetables from Shizuoka Prefecture!
I requested that this menu feature only produce for Shizuoka Prefecture only.
Since it has turned into a fairly long meal to explain I go about it dish by dish. This time we shall talk about the organic vegetables dish!

All these were organic vegetables grown by different farmers in Hamamatsu City.
The dish included egg-plants/aubergines, 3 varieties of zucchini, tomato and “manganji” Chili pepper.

All vegetables were first sauteed separately and cooked in the oven before served with two different dressings:
-Olive oil and orange juice
-Framboise/raspberry vinegar
Were I served this everyday I certainly would become vegetarian!
All vegetables were cooked to perfection to a crispy outside and just tender enough inside thus protecting and enhancing their natural savor while preserving all their nutrients!
No need to mention the tableau they made up!

Tetsuya SUGIMOTO
420-0038 Shizuoka City, Aoi Ku, Umeya,, 2-13,1F
Tel./Fax: 054-251-3051
Opening hours:11:30~14:30,17:30~21:30
Holidays: undecided
Cedit cards OK
HOMEPAGE

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi

French Cuisine: Shizuoka Products at SUGIMOTO TETSUYA-Part 1(Appetizer)

Ranking
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prfecture. Organic vegetables. Seasonal food only

Map (Japanese)
Entirely non-smoking1

If you happen to visit Shizuoka City, you will find many restaurants and izakayas serving and mainly using produce/products and ingredients from Shizuoka Prefecture. There are many treasures to be discovered in this hoard!
one of them is the French restaurant going by the name of Sugimoto Tetsuya!

If you can read Japanese you will know what is waiting for you inside!
A gstronomic paradise in Shizuoka Prefecture!

Lunch and

dinner can chosen from the chef recommendation menus or a la carte. A la carte means that you can agree on a budget and an individual meal making it fun for both the diner and the chef!

Mr. Sugimoto does everything by himself: chef, waiter and entertainer! This is real slow food in its true and best meaning!

Almost all ingredients are from Shizuoka Prefecture, be they vegetables, fruit, meat or fish!
But his specialty is organic vegetables from Shizuoka Prefecture!
I requested that this menu feature only produce for Shizuoka Prefecture only.
Since it has turned into a fairly long meal to explain I will go about it dish by dish. This time we shall talk about the appetizer!

The fish is rainbow trout rasied by Mr. Kukuri in Fujinomiya City at the foot of Mout Fuji! It was first marinated and then brushed with delicious (secret) dressing.
The fish was then monted on aubergines/egg plants and mini tomatoes grown by b Mr. Kaneko in Hamamatsu City. The aubergines had been first grilled, then peeled and marinated before being cut in large pieces. More dressing was added with fresh chopped green leaves.
The rainbow trout and aubergines made for a sublimely simple (in concept) and sophisticated (in taste) combination inside the palate!

Organic vegetables dish next time!

Tetsuya SUGIMOTO
420-0038 Shizuoka City, Aoi Ku, Umeya,, 2-13,1F
Tel./Fax: 054-251-3051
Opening hours:11:30~14:30,17:30~21:30
Holidays: undecided
Cedit cards OK
HOMEPAGE

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi

Cheese Tray at Gentil (2010/07/09)

Ranking:
Service: Very Professional
Facilities: Perfect allaround. Beautiful washroom
Prices: ~
Strong points: Best cheese tray in Japan! Great wines

It was about grand time that I visited Gentil Restaurant in Shizuoka City again with my cheese-lover friends!.
Gentil is renown all over Japan for the best cheese trays (within reasonability in a restaurant! Naturally one could always offer a mountain of cheese at ridiculous prices!) served at a restaurant.

I made a point this time to take picture of all individual cheeses for everyone’s references!

These were the 8 cheese presently served (there are more in store at the restaurants but all are served when perfectly ripened!).
Let’s have a look at each of them!

Vieille Mimolette, Cow’s Milk, 18-month old, Northern France. Very soft and elegant in spite of its venerable age!

Blue Stilton, Cow’s Milk, England. A rare combination of softness and pungency!

Langres, Cow’s Milk, Bourgogne & Champagne, France. My home’s cheese! Do I need to comment?

Gorgonzola Dolce, Cow’s Milk, Italy. Vey soft and elegant!

Petit Plaisir, Cow’s Milk, Hokkaido, Japan. It has recently been elected as the best cheese in Japan! A discovery! Remiscent of a beautiful Saint-Marcellin!

Chevre Noir, Goat’s Milk, Canada, 2-year old. Another discovery! very soft for an old goat’s cheese!

Malvaux, Goat’s Milk, Deux-Sevres (Western Loire), France. It is covered with spices like a Corsican Maquis! So many tastes exploding on your palate!

Talegio, Cow’s Milk, Italy. Both elegant and strong!

The tray as served for 3 guests! A work of art, indeed!

Restaurant Gentil
420-0031 Shizuoka Shi, Gofuku-Cho, 2-9-1. Genan Kairaku Buiilding 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, Think Twice, Frank Fariello, Tokyo Terrace, Wheeling Gourmet, Comestiblog, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, 5 Star Foodie; Jefferson’s Table; Oyster Culture; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, More Than A Mountfull; Cheesemonger Recipes; Cheese Chronicles; Cheese Crave;

Please check the new postings at:
sake, shochu and sushi

Shizuoka Bars/Pubs: Grow Stock

Service: very lively and friendly.
Facilities: great cleanliness overall.
Prices: reasonable, good value.
Strong points: Beer from all over the world. Outside terrace. Local microbrewery beer available in some quantities.

Grow Stck is the second establishement of the company running Mando tapas Bar and Cherry Beans diner in Shizuoka City.
It was open in March 2009 and has since become one of the most popular bars ofits kind in town

Although the place can be really crowded at times, it is not that easy to find if it is your first visit in town. Located on the 5th floor of Koyama Naka Building in Koyamachi, one of the drinking areas in Shizuoka City, it is worth exploring the vicinity as they have the advantage of offering a real otdoors terrace:

I took the pic in day time and it does really does it justice. It is a great site to lounge around in the summer (not on rainy or cold days, mind you as it is not covered!) in happy company!

Check the board at the entrance for events and good deals.
Although it is written in Japanese, the Manager, Mr. Ryousuku Ono and his staff will be only too happy to oblige and answer your queries!
The clientele is a good mix of Japanese, young to old, local foreigners who know their beer and guests from both genders who want to enjoy themselves!

As its name clearly indicates, it is a place to savour beer.
And they have loads of it:
More than a 100 from all over the world in bottles.
7 draft beers.
Local microbrewery beers! Bryan Baird from Numazu City, and as guests (depends on your lucky day!) draft beer from Bayern Meister in Fujinomiya City, Hansharo Beer from Hirayama in Izu Peninsula and Kaze no Tani/Windy Valley by Oratche in Kannami (Misj\hima City)!

Baird Beer come in bottles!

But there is plenty of other drinks for everyone from Scotch/Bourbon, wine/Jizake (Kikuyoi from Fujieda City!) to cocktails and soft drinks!

Sit at the counter and try to recognize the beers!

That is unless you want to hang onto the draft beer handles!

Peruse through the beer book! They even have Pietra beer from French Corsica!

As for the food, no worries whatsoever!
You can either choose it a la carte such as the fish and chips above or as a course.
Apart of the fish and chips, they serve interesting Belgian mussles steamed in Beer, Beef Carbonade, German Pork and Buffalo Chicken Wings.
Check the pasta, pizza and paella of the day.
Vegetarians can order vegetarian salads!

The place can also be parially or completely reserved for parties as it can provide for up to 100 guests! And TV screens will show big events if you are short of reasons to patronize the establishment!

GROW STOCK
420-0852 Shizuoka City, Aoi Ku, Koyamachi Naka Building, 5F
Tel.: 054-293-9331
Opening hours: 17:00~25:00 (Mon.~Thurs.), 17:00~27:00 (Fri & Sat.), 17:00~24:00 (Sun.)
Parties welcome (reserve!)
Credit Cards OK
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi

French Cuisine: Lunch at Tetsuya Sugimoto (new formula)

Service: personal and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Very fresh local ingredients extensively used. Seasonal ingredients of the best quality only.
no-smoking-logoentirely non-smoking!

Since the beginning of June, Tetsuya Sugimoto has re-started with the formula he had so much success with in his former restaurant: a one-man (solo) show!
Tell the truth, he was more or less forced to do it, but he admits that he is quite happy as things are now. After all, his clients are slow food fans in the broadest sense!

On the blackboard outside the prices have been done without. Only the new arrivals of the day are featured: Vegetables from Mr. Yano (Hamamatsu City), Bio Farm Satsuki (Fujinomiya City), Mikatahara Kaneko (Hamamatsu City), Suzuki Noen (Hamamatsu City), Milk Lamb from Iida Bokujyo (Hamamatsu City),….

The Menu has also dispensed with set menus and the like,
Actually, the best way to order your repast is to consult Mr. Sugimoto and either give him a budget to work with, or ask him to arrange this and that. The guests and the chef devise the meal together, a rarity in Japan!

As for the seating the 7 tables seating two each can be arranged in any pattern thanks to white partitions ensuring privacy if needed. The latter can be taken out quickly in case of a party.

5 can sit at the counter, my favourite place when coming alone.
It allows me to stand up any time and chat with the chef while he is cooking!

Although Mr. Sugimoto is a bit shy, he will gladly let you take pictures if you ask nicely!

Here are the vegetables we had agreed on to go with the meat.
All are from Shizuoka Prefecture, except the dark carrots from Hokkaido.

The meat was shoulder from a 3-month old lamb.

The appetizer was fish rillettes prepared with Cognac, Pernod, Fresh cream and white miso!

The second appetizer was white asparaguses from Hokkaido.

Boiled to perfection and served with a light sauce made with pheasant bouillon and Japanese fermented butter.

Be it daytime or night time, a couple of glasses of wine are always in order!

Les Airs, Cotes du Rhone red 2007, unfiltered by Les Vignerons d’Estezargues, 14.5 degrees proof of alcohol. Very solid, fruity, rustic wine with big notes of red fruit and cassis in aroma,soft on the palate in spite of its obvious strength, welcome acidity, lingers long enough to be fully appreciated. Well-chosen, if not famous, wine!

Now, for the main dish!

The lamb was cooked rare, barel seasoned and served with Madeira sauce.

The vegetables were slightly boiled before being fried or deep-fried to preserve their crunchiness and flavors.
Eating them one at a time is a true gastronomic experience even for an omnivore.

Desserts are a must at Tetsuya Sugimoto!
Light and full of flavours, they will actually benifit your health!
Creme d’ange made with Hokkaido Fromage Blanc (Hokkaido No Kyodo Gakusha) with vincoto sauce and rhubarb puree and Hon Yama Seicha Mousse made with green tea from Shizuoka!

Great coffee and amuse-bouches to top it all!

Had it not been lunch, I would have ordered a digestif or a glass of Shizuoka Sake that the chef always keeps handy!

Tetsuya SUGIMOTO
420-0038 Shizuoka Shi, Aoi Ku, Umeya, 2-13, 1F
Tel./Fax: 054-251-3051
Opening hours: 11:30~13:30 (last orders), 18:00~21:00 (last prders)
Day off: varying, please phone beforehand.
Reservations strongly recommended.
Vegetarian or vegan meals on request.
Private parties possible.
Credit Cards OK

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

Please check the new postings at:
sake, shochu and sushi

French Dessert: Chilled Musk Melon Soup at Pissenlit

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.
no-smoking-logoentirely non-smoking!

This is the “third part” of my previous lunch at Pissenlit, dessert!

Musk Melons are a specialty of Fukuroi City, where more than 300 farmers grow them in a great environment, most of the time organic!

This dessert for all its simple concept, was a true dlicacy.
Half of it was soup made with flesh and juice of musk melon, and the other half of musk melon quarters you scoope out with yor spoon with some of the grapefruit sorbet wimming on top!

It certainly deserved a separate posting!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Homepage (Japanese)
Credit Cards OK

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

Please check the new postings at:
sake, shochu and sushi

Italian Cuisine: Appetizers at Acqua Di Fonte (3)

As I said before, I’ve found over the years that in Japan, and especially Shizuoka, that it is more fun to ask for a few appetizers with a couple of glasses of good wine at Italian Restaurants (mind you, the same would apply to Spanish Restaurants and izakayas!) than to go for the full course repeatedly in the same restaurant.
When a good and unpretentious restaurant like Acqua Di Fonte in Shizuoka City agrees to it, it is simply great fun!

Service: Excellent and very friendly
Facilities: very clean all around
Prices: reasonable
Specialty: Central and south Italian-style cuisine. Very reasonables prices. Very reasonably-priced wines.
no-smoking-logo1 Non-smoking at tables and most of the counter!

From left to right: tsubugai/small turbo shells, shako/squilla and Zucchini Flowers Fritto (stuffed with cheese).

Nasu/egg-plants-aubergines, shishito/Japenese peppers, tuna flakes, maitake mushrooms and kabocha/Japanese pumpkin.

Salami in front.

Home-made duck confit in the front.

ACQUA DI FONTE Antica Osteria
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-10-10, Pia Takajo, 1F
Tel. & Fax: 054-266-6440
Opening hours: 11:30~14:00, 18:00~22:00
Closed on Wednesdays and first Tuesday
Credit cards OK (Dinner only)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

Please check the new postings at:
sake, shochu and sushi

Italian Cuisine: Genovese Sauce Trofie Pasta

Service: Excellent and very friendly
Facilities: clean
Prices: reasonable
Specialty: Central and south Italian-style cuisine. Home-made pasta. Very reasonables prices
no-smoking-logo1 Non-smoking!

The owners of Il Castagno having just come back from a 4-week long holiday all over Italy, I thought it was about time to “check” them again!
They make all by pasta by hand and endeavour whenever possible to use local produce.
As I have already introduced this favourite restaurant of mine, I will only introduce either antipasri, pasta or single dishes like I do for other restaurant.

This particularly delicious pasta consists of Trofie, or thin twisted pasta, which have to be rolled one by one btween the palms of the hands.

The Genovese sauce was made with basil, cress, wanuts and almonds (the latter two roasted whole and ground into powder.
It was added with zucchini, string beans, small pieces of potatoes, seasoning and Parmegiano.

A large shrimp was placed on top for more taste and colour contrast.

Delicious!

IL CASTAGNO
420-0843 Shizuoka Shi, Aoi Ku, Tomoe Cho, 48 (along Kitakaido Street)
Tel. & Fax: 054-247-0709
Business hours: 11:45~14:00, 17:30~21:00
Closed on Mondays and second Tuesdays
Lunch: 1,260 and 1,860 yen
Dinner: 4,000 and 5,000 yen
A la Carte menu and wine list available. Wine by the glass ok
Reservations recommended.
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

Please check the new postings at:
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Shamo Chicken from Umegashima at Pissenlit

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.
no-smoking-logoentirely non-smoking!

This is the “second part” of my previous lunch at Pissenlit.
As it is not fit for vegans or vegetarians, I kept separate, although organic vegetables do figure in this great gastronomic experience!

As for the meat, it is roasted chicken.
But the chicken is very special: Of the shamo/軍鶏 variety, it is some some of the best chicken available in this country.
Moreover, it was kept in a natural habitat in Umegashima, up in the mountains near the source of the Abe River, and fed only with natural food.

As for the vegetables, they are all organic.
The onions on the zucchini slice are confit, and the sauce is Provencal in concept with high quality EV oil and local tomatoes, garlic, and so forth.

The chicken breast with its skin roasted to crunchy perfection was placed atop a grilled slice of aubergine with Okahijiki, Komatsuna and Morokko Ingen/large string beans, all organically grown in Mishima City by Mr. Hideyaki Hirooka.

An “internal” view of the dish!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Homepage (Japanese)
Credit Cards OK

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

Please check the new postings at:
sake, shochu and sushi

Vegan French Steamed Organic Salad at Pissenlit

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.
no-smoking-logoentirely non-smoking!

Great food is great food!
Be you vegan, vegetarian or omnivore, one can only appreciate and being thankful for savouring vegetables not only of the best quality, but local and organically grown to boot!
I will never tire of saying to everyone how lucky we are here in Shizuoka Prefecture, Japan, a region renown nationally and increasingly internationally for its exceptional gastronomy!

Bazooka Gourmet is probably going to have another (shooting) field day when he learns that I have just been approached by the local government to help promote the local agriculture through blogging!
What can I say? It’s simply a pleasure!

To cut an increasingly long story short, I visited Pissenlit for lunch, and when I saw “Mishima Hirokawa San Yasai no Etuvee”/Steamed vegetables grown by Mr. (Hideyaki) Hirokawa in Mishima City, I knew that no-one could unhook me from my (delicious) doom!

To tell the truth I have nurtured a special relation with chef Tooru Arima (and many others), and he is only too happy to oblige with my sometimes very selfish requests!

He gracefully allowed me to take pics of his treasures! The pic above are greens grown by Mr. Hirokawa!

And these the other organic vegetables grown by the same farmer!

Alright, let me give you at least the names of the vegetables I enjoyed so much:
in above picture you can see:
Front row: Carrot/Ninjin/人参, Red Round Daikon/Beni Maru Daikon/紅丸大根
Second row: Violet Round Daikon/Murasaki Maru Daikon/紫丸大根, Snow Beauty Daikon/Yuki Bijin Daikon/雪美人大根, Day Field Leaf Turnip/Hinona No Kabu/日野菜の蕪, Cauliflower/こりフラワー, and Ayame Turnip/Ayame Kabu/あやめ蕪.

Front row: Violet Round Daikon/Murasaki Maru Daikon/紫丸大根, Stick Junior Broccoli/シティックジューニアブロッコリー, Snow Beauty Daikon/Yuki Bijin Daikon/雪美人大根, Red Round Daikon/Beni Maru Daikon/紅丸大根,
Carrot/Ninjin/人参
Second row: Akakura Daikon/赤くら大根, Day Field Leaf Turnip/Hinona No Kabu/日野菜の蕪, Red Long Water Daikon/Aka Naga Mizu Daikon/赤長水大根, Cauliflower/こりフラワー, and Ayame Turnip/Ayame Kabu/あやめ蕪.
Third row: Small Turnip/Ko Kabu/子株 on top of White Cucumber/Shiro Kyuuri/白胡瓜.

Front row: Ayame Turnip/Ayame Kabu/あやめ蕪, Cauliflower/こりフラワー, Aka Naga Mizu Daikon/赤長水大根, and Small Turnip/Ko Kabu/子株 on top of White Cucumber/Shiro Kyuuri/白胡瓜.
Second row: Carrot/Ninjin/人参, Red Round Daikon/Beni Maru Daikon/紅丸大根, Snow Beauty Daikon/Yuki Bijin Daikon/雪美人大根, Day Field Leaf Turnip/Hinona No Kabu/日野菜の蕪, and Akakura Daikon/赤くら大根.
Third row: Stick Junior Broccoli/シティックジューニアブロッコリー and Akakura Daikon/赤くら大根.

Front row: Small Turnip/Ko Kabu/子株 on top of White Cucumber/Shiro Kyuusri/白胡瓜, Day Field Leaf Turnip/Hinona No Kabu/日野菜の蕪, Violet Round Daikon/Murasaki Maru Daikon/紫丸大根.
Second row: Red Log Water Daikon/Aka Naga mizu Daikon/赤長水大根, Cauliflower/こりフラワー, Snow Beauty daikon/Yuki Bijin Daikon/雪美人大根, and Stick Junior Broccoli/シティックジューニアブロッコリー.
Third row: Ayame Turnip/Ayame Kabu/あやめ蕪, Red Round Daikon/Beni maru Daikon/紅丸大根 and Carrot/Ninjin/人参!

The vegetables were steamed/cooked to perfection providing a satisfying bite with the right combination of tenderness and crunchiness.
The dressing was also vegan, shallots, garlic, olive oil, Guerande salt and vegetables “juices”, providing for an elegant and precise seasoning!

If you have the occasion to visit Mishima City this is the address of our great farmer!

Mr. Hideyaki Hirokawa, Mishima City, Kawaharagaya Yamada, 765
Tel.: 055-973-2702

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Homepage (Japanese)
Credit Cards OK

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

Please check the new postings at:
sake, shochu and sushi

Sushi Restaurant: Yoshimizu

Chef Mamoru Yoshimuzu at work

Service: excellent, professional and friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable to slight expensive. Good value.
Strong points: Edomae-style sushi. Good sake and drinks.
no-smoking-logoentirely non-smoking!

Thanks to a bunch of new friends, I had the occasion last night to pay my first visit to an excellent Sushi Restauarant called Yoshimizu in Shizuoka City.
It proved a good idea to have gone there with friends as there is little chance to find a seat if you haven’t made a reservation.
The oyakata prepares only enough to be served to guests with reservations every evening!

Visiting a new restaurant with new friends can be a problem when taking pictures as you do not have the time, nor the best of lightings!
At least no smoke is interfering as it is an entirely non-smoking establishement, a rare case for a sushi restaurant!

The above is an appetizer combination of Aji Namuro/Pike Mackerel Tartare and Surumeika Meshi/Rivce stuffed briled squid-cuttle fish.

All the morsels are served on/in minoyaki earthenware.
The sushi style is uncompromisingly edomae-style (Tokyo style) by an oyakata/chef who also spent 3 years in London before opening his restaurants 5 years ago.

Isaki

Whenever possible the fish and seafood are local such as the above isaki.
There is no menu to choose from because one is serve a menu set depending on the day’s avaibility.
As for drinks, there is enough to please everywhere, including some great sake from Shizuoka Prefecture and elsewhere.

Mirugai.

The service is very professional but friendly.
All questions and queries will be answered with plenty of details.

Seitoro: Toro from the back of a minami maguro/southern tuna.
The fact that the place seats only 10 guests means that everyone is sitting at a counter in full view of the chef’s work!

Aka Ika: red squid seasoned with Himalaya salt and sesame seeds.
No small saucer is provided as all mrseld come -preseasoned by the chef. No need for extra soy sauce or wasabi!

Kinjiso leaves and ikura/salmon roe.
Before starting serving the chef will chef if you have any problems and ny food (in my case I can’t stand mentaiko) and will take good note (on his notebook!) to make sure you pleased and satisfied!

Kuruma ebi, boiled and seasoned.

Sagoshi/Young Sawara/Spanish Mackerel.

Anago sho/conger eel, so soft!

Megochi/Young kochi

Tamagoyaki (made with shrimp paste)!

Alright, I will have to go there again very soon, and on my own , for better pics!

Sushi Yoshimizu/鮨よし水
Shizuoka Shi, Aoi Ku, Showa-cho, 4-8, Rumankan 4F
Tel.: 054-253-3889
Opening hours: 17:30~24:00 (mon., Tues, Wed.); 17:30~02:00 (Fri., Sat.); 17:30~22:30 (Sun. and National Holidays)
Closed on Thursdays and on Mondays after National Holidays.
Cards OK

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

Please check the new postings at:
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Italian Cuisine: Appetizers at Il Paladino (5)

Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to expensive.
Specialty:Sicilian Cuisine. Top-class Italian wines and great collection of Grappa.
no-smoking-logo1 Non-smoking at tables.

As I mentioned before, I’ve found over the years that in Japan, and especially Shizuoka, that it is more fun to ask for a few appetizers with a couple of glasses of good wine at Italian Restaurants (mind you, the same would apply to Spanish Restaurants and izakayas!).
When a good restaurant like Il Paladino in Shizuoka City agrees to it, it is simply great fun! This is I hope the continuation of a long series of delicious appetizers!

The first sample of this series is called Falsomagro, or Farsumagru in old Siscilian.
It is made as a roll with pork, although beef and especially veal can be used.

As pre-cooked and kept in the restaurant.
This is actually very traditional food cooked in homes in Sicily. Similar dishes can be found in many other European countries such in Lyon, France where such meat roll concept is popular.

The pork roll is filled with boiled eggs, salami and spinach before being slow-cooked.

It is cut into thick slices and re-heated before being served.

Served with plenty of fresh tomato puree, ground black pepper and EV olive oil, it does make for a substantative appetizer!

Now, this second appetizers a simple and delicious marriage between Italy and Japan!

Can you guess what is inside these fritatta/omelettes?

Broad beans and Japanese baby conger eels (called “noresore” in Japanese)! Very unusual, even in Japan!

“Baby corn” is very popular in Japan (they are not gene-modified!) and make for some delicious, is simple, appetizers! This particular one was grown in Aichi Prefecture.

Not only the corn, but almost everything inside the “leaves” and the whole stem are tender and edible. Grilled over charcoal and served with some EV olive oil, they make for the perfect vegan appetizer!

The last sample of this series is quite simple in concept but made with the highest quality ingredients: A slice of Scarmozza (could be described as a hard and creamy type of smoked mozzarella) coated with fin panini crumbs and fried in EV olive oil with the right amount of seasoning and great vegetables!

For a side view!

For an even more tantalizing view of the Scarmozza!

See you again next time around!

Tratorria . Il Paladino
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Tel.: 054-253-6537
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

Please check the new postings at:
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Italian Cuisine: Appetizers at Acqua Di Fonte (2)

As I said before, I’ve found over the years that in Japan, and especially Shizuoka, that it is more fun to ask for a few appetizers with a couple of glasses of good wine at Italian Restaurants (mind you, the same would apply to Spanish Restaurants and izakayas!) than to go for the full course repeatedly in the same restaurant.
When a good and unpretentious restaurant like Acqua Di Fonte in Shizuoka City agrees to it, it is simply great fun!

Service: Excellent and very friendly
Facilities: very clean all around
Prices: reasonable
Specialty: Central and south Italian-style cuisine. Very reasonables prices. Very reasonably-priced wines.
no-smoking-logo1 Non-smoking at tables and most of the counter!

Puree di Fave/Broad Beans Puree and home-made lard.

From left to right:
Strachiatella mozzareella cheese, “Shishito” chili pepper and tuna flakes and wild chickory, Egg-plant/Aubergine Terrine

Buanchala/Pork cheek and Salami.

Zucchini stuffed pork and seasoned with tomato sauce.

Looking forward to the next visit!

ACQUA DI FONTE Antica Osteria
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-10-10, Pia Takajo, 1F
Tel. & Fax: 054-266-6440
Opening hours: 11:30~14:00, 18:00~22:00
Closed on Wednesdays and first Tuesday
Credit cards OK (Dinner only)

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi